Description
This Apple Cider Cheesecake features a spiced cider reduction, creamy filling, and buttery crust—your new favorite fall dessert.
Ingredients
Scale
Crust
- 270g (2 packed cups) digestive cookies or graham crackers, crushed
- 85g (6 tablespoons) butter, melted
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
Filling
- 720g (3 cups) fresh apple cider (honeycrisp recommended)
- Mulling spices (optional: cinnamon stick, clove, star anise)
- 3 (227g each) bricks of full-fat cream cheese, softened
- 200g (1 cup) brown sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 240g (1 cup) sour cream
- 1/3 cup reduced apple cider (from the 3 cups above)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce the cider: In a saucepan, simmer 3 cups of apple cider with mulling spices over medium heat until reduced to 1/3 cup. Strain and cool completely.
- Preheat oven: Set oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
- Make the crust: Mix crushed cookies, melted butter, salt, and powdered sugar. Press into the pan and bake for 10 minutes. Cool completely.
- Make the filling: Beat softened cream cheese until smooth. Add brown sugar, salt, vanilla, sour cream, and cinnamon. Mix until creamy. Add the cooled cider reduction. Beat in eggs one at a time. Add flour last and mix until combined.
- Bake: Pour the filling over the crust. Place pan in a water bath or wrap bottom with foil and bake for 55–65 minutes, until center is just set.
- Cool and chill: Turn off oven, crack the door, and let cake cool inside for 1 hour. Refrigerate at least 4 hours or overnight before serving.
Notes
Use room temperature ingredients for a smoother batter.
Don’t skip reducing the cider—it’s essential for bold flavor.
Garnish with spiced whipped cream, caramel sauce, or apple slices.