Description
Creamy Apple Cider Cheesecake made with concentrated fresh apple cider, brown sugar, cinnamon, sour cream, and a buttery graham cracker crust. This rich autumn dessert has a smooth texture and a bright, tangy apple finish.
Ingredients
Scale
- 270 grams or 2 packed cups digestive cookies or graham crackers, finely crushed
- 85 grams or 6 tablespoons unsalted butter, melted
- 1/4 teaspoon fine salt
- 2 tablespoons powdered sugar
- 720 grams or 3 cups fresh apple cider
- 1 tablespoon mulling spices, secured in a spice bag
- Three 8-ounce bricks full-fat cream cheese, softened
- 200 grams or 1 cup packed brown sugar
- 1/2 teaspoon fine salt
- 2 teaspoons pure vanilla extract
- 240 grams or 1 cup sour cream, room temperature
- 1/3 cup cooled reduced apple cider
- 1 teaspoon ground cinnamon
- 3 large eggs, room temperature
- 2 tablespoons all-purpose flour
Instructions
- Pour the apple cider into a large, wide pot. Add the mulling spices and bring the cider to a strong boil.
- Boil the cider for about 1 hour, stirring more frequently as it thickens, until only 1/3 cup remains. Remove the spices and cool the reduction completely.
- Preheat the oven to 350°F. Wrap the outside of an 8-inch springform pan securely with two layers of heavy-duty aluminum foil.
- Pulse the digestive cookies or graham crackers in a food processor until finely ground.
- Add the melted butter, 1/4 teaspoon salt, and powdered sugar. Pulse until the mixture resembles wet sand.
- Press the crumb mixture firmly across the bottom and slightly up the sides of the prepared pan.
- Bake the crust for 10 minutes. Let it cool, then place it in the refrigerator while preparing the filling.
- Reduce the oven temperature to 325°F and heat enough water for the water bath.
- Beat the softened cream cheese and brown sugar with a paddle attachment on medium-low speed until completely smooth. Stop and scrape the bowl several times.
- Add the sour cream, vanilla, 1/2 teaspoon salt, cinnamon, and cooled cider reduction. Mix on low until smooth and evenly combined.
- Add the eggs one at a time, mixing briefly after each addition.
- Add the flour and mix only until combined.
- Pour the filling over the chilled crust and smooth the top.
- Place the wrapped springform pan inside a 13-by-9-inch roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cheesecake pan.
- Bake for about 90 minutes, until the outer edges look set and the center still wobbles gently.
- Turn off the oven and crack the door open with a wooden spoon. Leave the cheesecake inside for 30 minutes.
- Close the oven door and leave the cheesecake inside for another 15 minutes.
- Remove the cheesecake from the oven and let it cool completely on the counter.
- Refrigerate the cheesecake for at least 8 hours before slicing and serving.
Notes
- Use cloudy, fresh apple cider with a bright, tart flavor for the strongest apple taste.
- Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
- Watch the cider closely near the end of the reduction because it can scorch quickly.
- Avoid overmixing the batter after adding the eggs.
- The cheesecake should still wobble slightly in the center when you turn off the oven.
- Wipe a sharp knife with a hot, damp towel between cuts for neat slices.
- Store covered in the refrigerator for up to 4 days.
- Freeze individually wrapped slices for up to 2 months and thaw them overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32
- Sodium: 390
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 44
- Fiber: 1
- Protein: 8
- Cholesterol: 135