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Apple Cider Cheesecake

Apple Cider Cheesecake

A rich and creamy cheesecake made with reduced apple cider for bold fall flavor. Perfect for holidays, cozy weekends, or impressing a crowd.
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Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 14 slices
Calories 420 kcal

Equipment

  • - 9" cake or springform pan
  • - Stand mixer or food processor
  • - Large saucepan
  • Large roasting pan (for water bath)
  • Parchment paper

Ingredients
  

  • #### For the Crust
  • - 2 cups graham crackers or digestive biscuits finely crushed (270g)
  • - ½ cup unsalted butter melted (113g)
  • - 2 tablespoons powdered sugar
  • - ¼ teaspoon fine sea salt
  • #### For the Filling
  • - 3 cups fresh apple cider preferably Honeycrisp
  • - Optional: 1–2 tablespoons mulling spices
  • - 3 bricks full-fat cream cheese 227g each, room temperature
  • - 1 cup packed brown sugar
  • - 1 cup full-fat sour cream
  • - 2 tablespoons all-purpose flour
  • - ½ teaspoon fine sea salt
  • - 2 teaspoons pure vanilla extract
  • - 1 teaspoon ground cinnamon
  • - 3 large eggs room temperature
  • #### Optional Toppings
  • - Apple cider caramel
  • - Cinnamon whipped cream
  • - Mascerated apples with lemon juice, sugar & salt

Instructions
 

  • **Reduce the Cider**
  • Pour 3 cups of cider into a saucepan with mulling spices (optional). Boil on medium-high heat until it reduces to ⅓ cup. Strain and let cool.
  • **Prepare the Crust**
  • Preheat oven to 350°F (175°C). Mix crushed crackers, melted butter, sugar, and salt. Press into a lined 9" cake or springform pan. Bake for 10 minutes. Cool, then chill.
  • **Make the Filling**
  • Beat cream cheese until smooth. Add brown sugar, vanilla, cinnamon, salt, and sour cream. Mix well. Add cider reduction and flour; mix. Add eggs one at a time, beating just until combined.
  • **Assemble and Bake**
  • Lower oven to 325°F (163°C). Pour filling into crust. Place pan in a larger dish with hot water halfway up the sides. Bake for 90–100 minutes until edges are set and center jiggles slightly.
  • **Cool Gradually**
  • Turn off oven, crack door, and cool cheesecake inside for 30 minutes. Remove and cool at room temperature, then chill in fridge for 8 hours or overnight.
  • **Top and Serve**
  • Before serving, top with caramel, whipped cream, and/or apples if desired.

Notes

- Make the cider reduction and crust in advance to save time.
- Cheesecake is best after chilling overnight.
Keyword Keywords: Apple Cider