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Apple Cider Cheesecake

Apple Cider Cheesecake
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Indulge in the delightful flavors of autumn with this Apple Cider Cheesecake. Combining the creamy richness of cheesecake with the bright, tangy notes of fresh apple cider and warm mulling spices, this dessert is a perfect centerpiece for family gatherings or holiday celebrations. With its easy preparation method, you can create this showstopper ahead of time and let it chill in the fridge while you focus on other festivities. Each slice offers a comforting taste that will leave everyone asking for seconds.

Ingredients

Scale
  • 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

Instructions

  1. Start by boiling the fresh apple cider with the mulling spices on high heat in a large pot. After about an hour, you should have about 1/3 cup of reduced cider. Allow it to cool.
  2. While your cider cools, preheat your oven to 350°F.
  3. Using your food processor, pulse the digestive cookies until finely ground. Then add melted butter, salt, and powdered sugar. Press these crumbs firmly into an 8-inch round springform pan or cake pan lined with parchment paper. Bake for about 10 minutes until slightly golden. Let it cool before chilling.
  4. Lower your oven temperature to 325°F. In your stand mixer fitted with a paddle attachment, beat together softened cream cheese and brown sugar until smooth and lump-free.
  5. Mix in sour cream, vanilla extract, salt, cinnamon, and your cooled reduced cider into the cream cheese mixture. Blend until well combined.
  6. Add eggs one at a time followed by flour—mix just until combined.
  7. Place your cheesecake pan inside a larger baking dish filled with hot water before pouring in your filling.
  8. Pour the filling into your prepared crust and bake for about 90 minutes. Once done, gently shake it; if the edges look set but the center still wobbles slightly, it's ready!
  9. Turn off the oven but leave the cheesecake inside. Use a wooden spoon to crack open the door—allow it to cool gradually.
  10. After about half an hour in the cooling oven, remove it and let cool completely on your counter before placing it in the fridge for at least eight hours or overnight.

Nutrition

Find it online: https://mrrecipes.net/apple-cider-cheesecake/