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Apple Cider Cheesecake

Heavenly Apple Cider Cheesecake to Celebrate Fall's Flavors

Enjoy the delicious flavors of fall with this Apple Cider Cheesecake, featuring a creamy texture and hints of cinnamon.
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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
  • 2 cups Digestive Cookies or graham crackers
  • 1/2 cup Unsalted Butter melted
  • 1/4 teaspoon Salt just a pinch
  • 1/4 cup Powdered Sugar or granulated sugar
For the Filling
  • 3 cups Fresh Apple Cider Honeycrisp cider recommended
  • 1 tablespoon Mulling Spices optional
  • 16 ounces Cream Cheese room temperature
  • 1 cup Brown Sugar light or dark
  • 1/2 teaspoon Sea Salt use less if table salt
  • 1 tablespoon Pure Vanilla Extract avoid imitation
  • 1 cup Sour Cream full-fat
  • 1 cup Reduced Apple Cider mixed into filling
  • 1 teaspoon Cinnamon additional spices optional
  • 3 large Eggs room temperature
  • 1 tablespoon All-Purpose Flour omit for gluten-free

Equipment

  • 8-inch round springform pan
  • Saucepan
  • Stand Mixer
  • Mixing bowl
  • Parchment Paper
  • Aluminum Foil
  • Baking Dish

Method
 

Step-by-Step Instructions for Apple Cider Cheesecake
  1. Pour 3 cups of fresh apple cider into a saucepan. Add optional mulling spices and simmer for 30 to 45 minutes until reduced to 1/3 cup, then cool.
  2. Preheat the oven to 350°F. Prepare an 8-inch springform pan by greasing it and lining the bottom with parchment paper.
  3. Blend crushed digestive cookies, melted butter, salt, and powdered sugar in a bowl. Press mixture into the pan and bake for 10 minutes; cool.
  4. In a stand mixer, beat cream cheese with brown sugar until smooth. Add sour cream, vanilla, cinnamon, and cooled reduced apple cider; mix well.
  5. Add eggs one at a time, mixing well after each addition. Then, add flour and blend just until combined.
  6. Pour filling into the cooled crust. Bake in a water bath at 325°F for 80 to 90 minutes until edges are set and center jiggles.
  7. Turn off the oven and crack the door; let cheesecake cool for 30 minutes. Then cool completely on the counter. Chill in the fridge for at least 8 hours.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and allow the cheesecake to cool slowly in the oven to avoid cracks.

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