Why Make This Recipe

Apple Cider Cheesecake? Oh, you betcha! 🍏 This dessert combines the creamy, rich goodness of cheesecake with the delightful flavors of fall’s beloved beverage. It’s perfect for those cozy get-togethers, family dinners, and, let’s be honest, just a Tuesday night pick-me-up.

Imagine sinking your fork into a smooth, spiced slice of cheesecake while sipping on some hot cider. If that’s not pure bliss, I don’t know what is. Plus, it’s unique enough to impress your friends, while still being comforting enough to feel like home.

How to Make Apple Cider Cheesecake

Making this cheesecake might sound a bit daunting, but it’s actually pretty straightforward. Follow these easy steps, and you’ll have a dessert that’ll have everyone begging for your secret recipe.

Boil the cider until it’s reduced to a thick syrup. The longer you boil, the more intense the flavor! 👌
Prepare the crust with digestive cookies or graham crackers; it adds that sweet, crunchy element.
Mix up your filling with cream cheese, sour cream, and your reduced cider. The flavors will blend together beautifully!
Bake it with a water bath to ensure the cheesecake cooks evenly and has that dreamy texture.

Seriously, just follow along, and you’ll see how easy it can be!

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 (get that cozy flavor!)
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 mulling spices on high heat for about 1 hour until reduced to a thick syrup. You should get about 1/3 cup. Let it cool.
Preheat your oven to 350°F (175°C).
Make the crust: In a food processor, pulse cookies until finely ground. Add melted butter, salt, and powdered sugar; mix until crumbly.
Press the mixture into an 8” round springform pan or an equivalent size cake pan. Bake for 10 minutes, then let it cool and chill in the fridge.
Lower the oven temperature to 325°F (163°C).
Beat cream cheese and brown sugar in a stand mixer until creamy, scraping down as needed.
Add sour cream, vanilla, salt, cinnamon, and your reduced cider, mixing until smooth.
Incorporate the eggs and flour; mix until just combined.
Place the cheesecake pan in a 13×9” pan filled with hot water (water bath magic!).
Pour the filling into the crust and bake for about 90 minutes, until the edges are set but the center still has a bit of a wobble.
Turn off the oven, crack the door with a wooden spoon, and let it cool inside for 30 minutes.
After that, close the oven door and cool it for another 15 minutes.
Cool on the counter, then refrigerate for at least 8 hours before serving.

How to Serve Apple Cider Cheesecake

What’s better than cheesecake? Apple Cider Cheesecake topped with a dollop of whipped cream, some apple slices, or a sprinkle of cinnamon. You could even drizzle some caramel on top if you’re feeling indulgent! Serve it chilled; your taste buds will thank you.

If you want to make it extra fancy, consider a side of vanilla ice cream or some spiced nuts for a textural contrast. Seriously, go ahead and treat yourself!

How to Store Apple Cider Cheesecake

Got leftovers? Lucky you! Just store your cheesecake in an airtight container in the fridge for up to 5 days. Make sure it stays wrapped well to prevent it from absorbing any weird fridge smells. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to indulge again!

Tips to Make Apple Cider Cheesecake

Use room temperature ingredients: This helps create a smooth filling with no lumps. Trust me, it’s worth the wait.
Don’t skip the water bath! This step helps prevent cracks and gives you that creamy texture everyone loves.
Let it cool slowly: Cracking the oven door prevents drastic temperature changes, which can lead to cracks.
Experiment with spices: If you love nutmeg or cloves, feel free to throw those into your boiling cider too.

Variation

Feeling adventurous? 😏 You can switch up the flavors by using pumpkin puree instead of apple cider for a Pumpkin Cheesecake variation. Or, try incorporating caramel sauce for that added sweetness and depth. The possibilities are endless!

FAQs

Q: Can I use store-bought apple cider?
A: Absolutely! Although homemade reduced cider adds a punch of flavor, store-bought works just fine in a pinch.

Q: Can I make this cheesecake ahead of time?
A: Yes! You can make it a day or two in advance. Just keep it stored in the fridge until you’re ready to serve.

Q: Why does my cheesecake have cracks?
A: Cracks typically occur from a rapid change in temperature or overmixing. Allow it to cool slowly in the oven and mix until just combined to keep it smooth.

Now, go ahead and give this Apple Cider Cheesecake a whirl! You won’t regret it. 🍰✨