why make this recipe
If you’re looking for a dessert that combines the warmth of fall flavors with a creamy, dreamy cheesecake, look no further! Apple Cider Cheesecake is a show-stopper at any gathering, impressing friends and family with its unique taste and beautiful presentation. Imagine every bite delivering a hint of tart apple and cozy spices—it’s like a hug in dessert form! 🍏✨ Plus, who wouldn’t want to enjoy the delightful aromas of cinnamon and apple wafting through their kitchen?
how to make Apple Cider Cheesecake
Making this cheesecake might sound a bit fancy, but trust me, it’s all about the steps. Follow along, and you’ll see it doesn’t require a culinary degree. We’ll start with a cookie crust, then whip up that luscious filling, and voilà—your dessert dreams are about to come true!
Ingredients :
- 2 cups digestive cookies or graham crackers (270g)
- ½ cup butter (melted) (113g)
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
- 3 cups fresh apple cider (honeycrisp cider is more tart!)
- Mulling spices
- 3 cream cheese bricks (227g each, softened and at room temperature)
- 1 cup brown sugar (220g)
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup sour cream (240g)
- 1/3 cup reduced apple cider (from above)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Directions :
Boil the cider with the mulling spices on high in a large pot for about 1 hour, until it reduces to a thick syrup (aim for about 1/3 cup). Set aside to cool—this part is super important!
Preheat your oven to 350°F.
Make the crust: In your food processor, pulse the cookies until they’re finely ground. Add the melted butter, salt, and powdered sugar, and pulse until it all looks like wet crumbs.
Press those cookie crumbs into an 8” round springform pan (pro tip: wrap it in foil to prevent leaks) or a greased and lined cake pan. Bake for 10 minutes. Let it cool, then chill in the fridge to set!
Lower the oven temperature to 325°F.
In a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar until the mixture is lump-free (this might take a minute, so hang in there!).
Add the sour cream, vanilla, salt, cinnamon, and your reduced cider, and beat until creamy—no lumps allowed!
Now, add the eggs and flour. Just mix until combined, but don’t overdo it!
Place your cheesecake pan in a 13×9” pan filled with hot water (this helps create a steamy environment to avoid cracks).
Pour the filling into the crust and bake for 90 minutes or until the edges look set but the middle still wobbles a bit. 🎉
Turn off the oven and leave the cheesecake inside with the door cracked (use a wooden spoon). Let it cool in there for about 30 minutes.
After that, close the oven door and let it cool for another 15 minutes before transferring it to the counter. Then, refrigerate for 8 hours before serving.
how to serve Apple Cider Cheesecake
When you’re ready to wow your guests (or just treat yourself), slice up the cheesecake and serve it chilled. This dessert pairs beautifully with a dollop of whipped cream or a sprinkle of cinnamon on top. If you’re feeling extra fancy, drizzle some caramel sauce over it. Trust me, everyone will be asking for seconds!
how to store Apple Cider Cheesecake
Got leftovers? (If you’re lucky enough to have them 😉) Keep your Apple Cider Cheesecake wrapped tightly in the fridge. It can last for about 4 to 5 days—not that it’ll last that long, but you never know! Just make sure it’s covered, so it doesn’t dry out or absorb any funky fridge smells.
tips to make Apple Cider Cheesecake
- Use fresh apple cider for the best flavor; it makes a world of difference!
- The cheesecake is best served after chilling in the fridge overnight. Patience is key!
- If you’re worried about cracks, place a shallow pan of water in the oven—this creates steam and helps moisturize the cheesecake as it bakes.
variation
Feeling adventurous? Try adding in some chopped nuts or a swirl of caramel sauce before baking. You could also use different spices like nutmeg or allspice for a unique flavor twist! The world (and your taste buds) is your oyster!
FAQs
Can I use store-bought apple cider?
Absolutely! Just make sure it’s unfiltered for maximum flavor.
How can I tell when my cheesecake is done?
Look for set edges and a wobbly center. It’ll keep cooking as it cools!
Can I freeze Apple Cider Cheesecake?
You sure can! Wrap it up tightly and store it in the freezer for up to 3 months. Just let it thaw in the fridge before you dig in!
Enjoy whipping up this delightful dessert! Your future self will thank you! 😊
Apple Cider Cheesecake
Ingredients
Method
- Boil the cider with the mulling spices on high in a large pot for about 1 hour, until it reduces to a thick syrup (aim for about 1/3 cup). Set aside to cool.
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the cookies until they’re finely ground. Add the melted butter, salt, and powdered sugar, and pulse until it all looks like wet crumbs.
- Press the cookie crumbs into an 8” round springform pan or a greased and lined cake pan. Bake for 10 minutes. Let it cool, then chill in the fridge to set.
- Lower the oven temperature to 325°F (160°C).
- In a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar until the mixture is lump-free.
- Add the sour cream, vanilla, salt, cinnamon, and your reduced cider, and beat until creamy.
- Add the eggs and flour. Mix until combined, being careful not to overmix.
- Place your cheesecake pan in a 13×9” pan filled with hot water.
- Pour the filling into the crust and bake for 90 minutes or until the edges look set but the middle still wobbles.
- Turn off the oven and leave the cheesecake inside with the door cracked. Let it cool in there for about 30 minutes.
- After that, close the oven door and let it cool for another 15 minutes before transferring it to the counter. Refrigerate for 8 hours before serving.