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Apple Cider Cheesecake

Creamy Apple Cider Cheesecake for Cozy Fall Gatherings

This Creamy Apple Cider Cheesecake combines the sweetness of apple cider with warming spices, making it a must-try dessert for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 10 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Digestive Cookies or Graham Crackers Can substitute with gluten-free cookies.
  • 1/2 cup Butter Use unsalted for better flavor.
  • 1/4 teaspoon Salt Enhances sweetness.
  • 1/4 cup Powdered Sugar Regular granulated sugar can be swapped.
For the Filling
  • 1 cup Fresh Apple Cider Unfiltered apple juice can substitute.
  • 1 teaspoon Mulling Spices Optional, adjust to taste.
  • 16 ounces Cream Cheese Ensure it's at room temperature.
  • 3/4 cup Brown Sugar Provides a richer flavor.
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Sour Cream
  • 1/2 cup Reduced Apple Cider Concentrates flavor.
  • 1 teaspoon Cinnamon Adjust as preferred.
  • 3 large Eggs Bring to room temperature.
  • 1/4 cup All-Purpose Flour

Equipment

  • Springform pan
  • food processor
  • Stand Mixer
  • Saucepan
  • spatula

Method
 

Step-by-Step Instructions for Apple Cider Cheesecake
  1. Step 1: Reduce Cider - Pour fresh apple cider into a saucepan with mulling spices. Bring to boil, then simmer for 30-45 minutes until reduced by half. Cool completely.
  2. Step 2: Preheat Oven - Preheat oven to 350°F (175°C). Grease springform pan and line with parchment paper.
  3. Step 3: Prepare Crust - Pulse digestive cookies in food processor until fine. Mix with butter, salt, and powdered sugar. Press into bottom of pan and bake for 10 minutes. Cool completely.
  4. Step 4: Make Filling - Beat cream cheese until smooth. Add brown sugar, vanilla, and salt. Incorporate sour cream and cinnamon. Slowly add cooled reduced apple cider.
  5. Step 5: Add Eggs and Flour - Add eggs one at a time, mixing well after each. Fold in flour gently. Avoid overmixing.
  6. Step 6: Bake Cheesecake - Pour filling into crust. Place pan in larger roasting pan with hot water. Bake for 90 minutes until edges are set but center is slightly wobbly.
  7. Step 7: Cool Cheesecake - Let cheesecake cool in oven for 30 minutes, then refrigerate for at least 8 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

For best flavor, chill overnight before serving. Room temperature ingredients ensure a smoother batter.

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