Apple Cider Cheesecake Dessert (Print-Friendly Version)
Tall and creamy cheesecake bursting with tangy apple cider and warm autumn spices for a delightful treat.
# What You’ll Need to Make This:
→ Crust
01 -
270 g digestive biscuits or graham crackers
02 -
113 g unsalted butter, melted
03 -
1/4 teaspoon fine salt
04 -
2 tablespoons powdered sugar
→ Filling
05 -
720 ml fresh apple cider, preferably honeycrisp
06 -
Mulling spices (such as cinnamon, cloves, allspice), to taste
07 -
681 g full-fat cream cheese, softened
08 -
220 g light brown sugar
09 -
1/2 teaspoon fine salt
10 -
2 teaspoons pure vanilla extract
11 -
240 g sour cream
12 -
80 ml reduced apple cider (from above preparation)
13 -
1 teaspoon ground cinnamon
14 -
3 large eggs
15 -
2 tablespoons plain flour
# How to Prepare:
01 -
In a large pot over high heat, boil 720 ml apple cider with mulling spices until reduced to approximately 80 ml thick syrup. Allow to cool completely.
02 -
Preheat oven to 175°C (350°F).
03 -
Pulse biscuits in a food processor until finely ground. Add melted butter, salt, and powdered sugar. Pulse until mixture resembles wet crumbs.
04 -
Press crumb mixture into the base of a greased and parchment-lined 20 cm (8") round springform pan wrapped in foil, forming a compact layer. Bake for 10 minutes, then cool completely and refrigerate.
05 -
Lower oven temperature to 160°C (325°F).
06 -
In a stand mixer with paddle attachment, beat softened cream cheese and brown sugar on medium until completely smooth, scraping bowl as needed.
07 -
Add sour cream, vanilla extract, salt, ground cinnamon, and 80 ml cooled apple cider reduction. Mix until creamy and fully combined.
08 -
Gently mix in eggs and flour until just incorporated, avoiding overmixing.
09 -
Place prepared springform pan inside a deep roasting pan. Pour cheesecake batter onto chilled crust. Fill roasting pan with hot water until it reaches halfway up the sides of the springform pan.
10 -
Carefully transfer to oven and bake for 90 minutes or until edges are set and center is slightly wobbly when gently shaken.
11 -
Turn off oven. Prop oven door open with a wooden spoon and let cheesecake cool inside for 30 minutes; then close door and let stand for another 15 minutes.
12 -
Remove pan from oven and water bath. Cool completely at room temperature, then refrigerate for at least 8 hours before unmolding and serving.
# Extra Tips:
01 -
Allowing cheesecake to cool gradually in the oven helps prevent surface cracks.
02 -
Use honeycrisp cider for a tart flavor, or another variety for a sweeter finish.