Apple Cider Cheesecake
When the air gets crisp and your cozy socks come out, this Apple Cider Cheesecake is the dessert to match the mood. It's creamy, tangy, and packed with the flavor of slow-simmered apple cider that tastes like autumn wrapped in a forkful of comfort.
Ingredients
- 2 cups graham cracker or digestive cookie crumbs
- ½ cup melted butter
- 2 tablespoons powdered sugar
- ¼ teaspoon salt
- 3 cups fresh apple cider
- Optional: mulling spices cinnamon sticks, cloves
- 3 blocks cream cheese softened
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
- 2 tablespoons flour
- 3 large eggs
- Optional toppings: cinnamon whipped cream mascerated apples with lemon and sugar, apple cider caramel or apple butter
Instructions
- Pour 3 cups of fresh apple cider into a small saucepan. Add mulling spices if using. Simmer over medium heat until reduced to about ⅓ cup. Let cool completely.
- Preheat oven to 350°F and line an 8 or 9-inch springform pan with parchment paper. Combine crumbs, melted butter, powdered sugar, and salt. Press into pan and bake 10 minutes. Lower oven to 325°F.
- In a large bowl, beat softened cream cheese and brown sugar until smooth. Add sour cream, cinnamon, salt, vanilla, and cooled cider syrup. Mix well. Add flour, then eggs one at a time, mixing just until combined.
- Wrap pan with foil and place in a larger roasting pan. Pour in filling and tap gently to remove air bubbles. Add hot water halfway up the sides of the roasting pan. Bake 85-90 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door, and let rest 30 minutes. Cool completely, then chill at least 8 hours or overnight.
Notes
Always use room temp ingredients for smooth blending. Avoid overmixing once eggs are added. Slow cooling helps prevent cracks. Reduced cider can be prepped 1-3 days ahead and stored in the fridge.