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–+ servings
Apple Cider Cheesecake

Velvety Apple Cider Cheesecake: A Cozy Autumn Delight

A creamy dessert that captures the essence of autumn with apple cider and cinnamon, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Digestive Cookies or Graham Crackers substitute with gluten-free cookies for a gluten-free version
  • 1/2 cup Butter, melted unsalted butter preferred
  • 1/4 teaspoon Salt can use sea salt or kosher salt
  • 2 tablespoons Powdered Sugar granulated sugar can be an alternative
For the Filling
  • 16 oz Cream Cheese at room temperature; Philadelphia brand recommended
  • 1 cup Fresh Apple Cider honeycrisp cider is ideal
  • 1/3 cup Reduced Apple Cider must cool before adding
  • 2/3 cup Brown Sugar light or dark sugar as preferred
  • 1 cup Sour Cream full fat is preferred
  • 1 teaspoon Vanilla Extract ensure it's pure
  • 3 Eggs room temperature
  • 1/4 cup All-Purpose Flour can be omitted for gluten-free
  • 1 teaspoon Cinnamon adjust quantity to taste
Optional Ingredients
  • Mulling Spices includes options like cloves and allspice

Equipment

  • 9-inch springform pan
  • medium saucepan
  • mixing bowl
  • Stand Mixer
  • baking dish for water bath

Method
 

Step-by-Step Instructions for Apple Cider Cheesecake
  1. Prepare the Cider: In a medium saucepan, bring 3 cups of fresh apple cider and optional mulling spices to a boil over medium-high heat. Reduce and let it simmer for 30-45 minutes until it reduces to about 1/3 cup. Cool completely.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease the 9-inch springform pan.
  3. Make the Crust: Combine ground digestive cookies, melted butter, salt, and powdered sugar in a mixing bowl. Press into the springform pan and bake for 10 minutes, then cool completely.
  4. Mix the Filling: Blend softened cream cheese and brown sugar until smooth. Add sour cream, vanilla extract, salt, cinnamon, and cooled reduced apple cider. Mix until combined. Beat in eggs one at a time, followed by flour.
  5. Bake the Cheesecake: Pour filling into the cooled crust. Place the pan inside a baking dish filled halfway with hot water. Bake for 80-90 minutes; edges should be set, center slightly jiggly.
  6. Cool Gradually: Turn off the oven and crack the door open. Cool slowly for 30 minutes, then cool completely at room temperature. Chill for at least 8 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Best served chilled, but individual slices can be warmed for 10-15 seconds if preferred.

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