Why Make This Recipe

Apple Cider Cheesecake is a delightful twist on traditional cheesecake that captures the essence of autumn. With a base of creamy cheesecake infused with fresh apple cider and warming spices, this dessert is perfect for any fall gathering or holiday celebration. The combination of sweet and tart flavors, along with a buttery crust, creates a decadent treat that both apple and cheesecake lovers will enjoy. This recipe is not just about satisfying a sweet tooth; it’s about evoking the comforting feelings of cooler weather and festive gatherings, making it a must-try this season.

How to Make Apple Cider Cheesecake

Creating an Apple Cider Cheesecake may seem like a daunting task, but with the right approach, it becomes an enjoyable baking experience. The process involves a few steps: reducing the apple cider, making a flavorful crust, whipping up the creamy filling, and baking to perfection.

Ingredients:

270g or 2 packed cups digestive cookies or graham crackers
85g or 6 tablespoons butter (melted)
¼ teaspoon salt
2 tablespoons powdered sugar
720g or 3 cups fresh apple cider (honeycrisp cider is more tart, tastes great here)
Mulling spices
3 full fat cream cheese bricks (227g each, softened and at room temperature)
200g or 1 cup brown sugar
½ teaspoon salt
2 teaspoons pure vanilla extract
240g or 1 cup sour cream
⅓ cup reduced apple cider (from above)
1 teaspoon cinnamon
3 large eggs
2 tablespoons all-purpose flour

Directions:

Boil the cider with the mulling spices in a large pot over high heat for about 1 hour, until it has reduced to a thick syrup and you have about 1/3 cup. Set aside to cool.
Preheat the oven to 350°F (175°C).
Make the crust in a food processor: pulse the cookies until finely ground, then add the melted butter, salt, and powdered sugar, pulsing until the mixture resembles wet crumbs.
Press the crumbs into an 8” round springform pan wrapped with foil or into an 8" wide, 3" high cake pan that is greased and lined with parchment paper. Bake for 10 minutes. Allow to cool, then chill.
Lower the oven temperature to 325°F (160°C).
In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until completely lump-free, scraping down as needed.
Add the sour cream, vanilla, salt, cinnamon, and reduced cider, mixing until you have a very creamy consistency.
Add the eggs and flour, beating until just combined—be careful not to overmix.
Place the cheesecake pan into a 13×9” pan filled with hot water to create a water bath.
Pour your filling into the crust and bake for 90 minutes or longer, until the edges look set and the center is still slightly wobbly.
Turn off the oven and leave the cheesecake inside, cracking the door open with a wooden spoon. Let it cool inside for about 30 minutes.
After 30 minutes, close the oven door and allow the cheesecake to cool for another 15 minutes.
Remove from the oven and let cool on the counter. Once cool, place in the fridge for at least 8 hours before serving.

How to Serve Apple Cider Cheesecake

Serve your Apple Cider Cheesecake chilled directly from the refrigerator. For an extra touch of elegance, garnish with whipped cream and a sprinkle of cinnamon or nutmeg on top. You can also serve it with a drizzle of caramel sauce or fresh apple slices for a beautiful presentation.

How to Store Apple Cider Cheesecake

To store your Apple Cider Cheesecake, cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing odors in the fridge. It will keep well in the refrigerator for up to one week. If you want to store it longer, consider freezing individual slices wrapped in plastic and then foil for up to three months. Thaw in the refrigerator before serving.

Tips to Make Apple Cider Cheesecake

Ensure your cream cheese is at room temperature to blend smoothly, which will help avoid lumps in your cheesecake.
Don’t overmix after adding the eggs; this will keep the texture light and airy.
For best results, make the cheesecake a day in advance. It allows the flavors to fully meld and improves the taste.
Experiment with different spices or flavored extracts for a unique twist.

Variation

For a spiced-up version, consider adding a tablespoon of caramel sauce into the filling for a rich, caramel flavor. Alternatively, you can mix chopped nuts into the crust for added texture or a hint of crunch.

FAQs

1. Can I use store-bought apple cider?
Yes, store-bought apple cider can be used; just make sure it’s a quality brand for the best flavor.

2. How do I know when my cheesecake is done baking?
Your cheesecake is done when the edges are set, and the center is slightly wobbly. It will continue to set as it cools.

3. Can I make this cheesecake without a water bath?
While a water bath helps prevent cracks, you can bake without it. Just be sure to watch the baking time closely to prevent overcooking.

Apple Cider Cheesecake

A delightful twist on traditional cheesecake, infused with fresh apple cider and warming spices, perfect for autumn gatherings.

Prep Time 30

Cook Time 2

Total Time 2 30

Serving Size servings

Ingredients

Crust Ingredients

270 g 2 packed cups digestive cookies or graham crackers
85 g 6 tablespoons butter (melted)
¼ teaspoon salt
2 tablespoons powdered sugar

Filling Ingredients

720 g 3 cups fresh apple cider (honeycrisp cider is more tart)
3 bricks full fat cream cheese (227g each, softened)
200 g 1 cup brown sugar
½ teaspoon salt
2 teaspoons pure vanilla extract
240 g 1 cup sour cream
⅓ cup reduced apple cider (from above)
1 teaspoon cinnamon
3 large eggs
2 tablespoons all-purpose flour

Mulling Spices

Mulling spices (to taste)

Instructions

Preparation

Boil the cider with the mulling spices in a large pot over high heat for about 1 hour, until it has reduced to a thick syrup and you have about 1/3 cup. Set aside to cool.
Preheat the oven to 350°F (175°C).
Make the crust in a food processor: pulse the cookies until finely ground, then add the melted butter, salt, and powdered sugar, pulsing until the mixture resembles wet crumbs.
Press the crumbs into an 8” round springform pan wrapped with foil or into an 8" wide, 3" high cake pan that is greased and lined with parchment paper. Bake for 10 minutes. Allow to cool, then chill.

Filling Preparation

Lower the oven temperature to 325°F (160°C). In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until completely lump-free, scraping down as needed.
Add the sour cream, vanilla, salt, cinnamon, and reduced cider, mixing until you have a very creamy consistency.
Add the eggs and flour, beating until just combined—be careful not to overmix.

Baking

Place the cheesecake pan into a 13×9” pan filled with hot water to create a water bath.
Pour your filling into the crust and bake for 90 minutes or longer, until the edges look set and the center is still slightly wobbly.
Turn off the oven and leave the cheesecake inside, cracking the door open with a wooden spoon. Let it cool inside for about 30 minutes.
After 30 minutes, close the oven door and allow the cheesecake to cool for another 15 minutes.
Remove from the oven and let cool on the counter. Once cool, place in the fridge for at least 8 hours before serving.

Notes

Serve chilled directly from the refrigerator. Garnish with whipped cream and a sprinkle of cinnamon or nutmeg. Store tightly covered in the fridge for up to one week, or freeze individual slices for up to three months.