Apple Cider Cheesecake Delight (Recipe for Printing)
Creamy apple cider cheesecake layered with spiced notes and a buttery cookie crust.
# What You Need:
→ Crust
01 -
2 packed cups graham crackers or digestive cookies
02 -
6 tablespoons unsalted butter, melted
03 -
1/4 teaspoon salt
04 -
2 tablespoons powdered sugar
→ Filling
05 -
3 cups fresh apple cider
06 -
3 blocks full fat cream cheese (8 ounces each), softened
07 -
1 cup brown sugar
08 -
1/2 teaspoon salt
09 -
2 teaspoons pure vanilla extract
10 -
1 cup sour cream
11 -
1 teaspoon ground cinnamon
12 -
3 large eggs
13 -
2 tablespoons all purpose flour
# How to Make It:
01 -
In a large pot over high heat, boil apple cider for about 1 hour until reduced to approximately 1/3 cup of thick syrup. Set aside to cool.
02 -
Preheat oven to 350°F (177°C).
03 -
In a food processor, pulse graham crackers or digestive cookies until finely ground. Add melted butter, salt, and powdered sugar. Pulse until combined and mixture resembles wet sand.
04 -
Firmly press crumb mixture into an 8-inch round springform pan wrapped in foil, or in an 8-inch wide, 3-inch high cake pan that has been greased and lined with parchment paper. Bake for 10 minutes. Cool completely, then refrigerate.
05 -
Reduce oven heat to 325°F (163°C).
06 -
In a stand mixer fitted with paddle attachment, beat softened cream cheese and brown sugar on medium speed until smooth and lump-free, scraping down sides as needed.
07 -
Add sour cream, vanilla extract, salt, cinnamon, and cooled apple cider reduction. Blend until mixture is creamy, scraping down the sides and bottom of the bowl as necessary.
08 -
Add eggs and flour, beating just until incorporated. Do not overmix.
09 -
Set cheesecake pan inside a 13 x 9-inch baking pan. Fill outer pan with hot water to reach halfway up the sides of the cheesecake pan.
10 -
Pour cheesecake filling into prepared crust. Bake for 90 minutes or until edges are set and center is gently wobbly when shaken.
11 -
Turn off oven and leave cheesecake inside. Use a wooden spoon to crack the oven door open and let cheesecake cool in the oven for 30 minutes.
12 -
Close oven door and allow cheesecake to rest inside for an additional 15 minutes before removing.
# Extra Tips:
01 -
Bringing all ingredients to room temperature before starting ensures a smooth, lump-free filling.