Hey there, dessert dreamers! Welcome to the cozy corner of baking, where we chat about all things sweet and satisfying. Today, we’ve got a delicious treat to dive into, the Apple Cider Cheesecake. Imagine sitting down on a chilly fall evening with a slice of creamy, spiced cheesecake that captures the essence of freshly pressed apple cider. It’s like a warm hug in dessert form!
If you’re anything like me and believe that baking is one of the best ways to connect with your inner peace, you’re in for a real treat. This cheesecake is not just a dessert; it’s a celebration of flavors and the lovely moments we share with friends and family. So grab your apron, and let’s blend some love and warmth into this delightful recipe!
Why Make This Recipe
You might be wondering, “Why should I make Apple Cider Cheesecake?” Well, my friend, there are plenty of reasons! First, it’s seasonal and brings all the cozy vibes that fall promises. The sweet and tangy flavors of apple cider combined with the richness of cream cheese create a dessert that’s not only tasty but also feels special.
Secondly, this cheesecake is a crowd-pleaser. Whether you’re hosting a holiday gathering or just having a quiet evening at home, it’s a treat that always impresses. Plus, the process of making it is therapeutic! From reducing the cider to whipping up the creamy filling, you’ll find joy in every step. And let’s not forget, what could be better than serving a dessert that smells like the essence of fall?
How to Make Apple Cider Cheesecake
Ready to get started? Here’s a straightforward guide to creating your very own Apple Cider Cheesecake. We’ll break it down into simple steps, so even if you’re a baking newbie, you’ll feel confident in your kitchen.
Ingredients:
- 270g or 2 packed cups digestive cookies or graham crackers
- 85g or 6 tablespoons butter (melted)
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
- 720g or 3 cups fresh apple cider (honeycrisp cider is more tart and tastes great here)
- Mulling spices
- 3 full-fat cream cheese bricks (227g each, softened and at room temperature)
- 200g or 1 cup brown sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 240g or 1 cup sour cream
- ⅓ cup reduced apple cider (from above)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Directions:
Reduce the Apple Cider: Start by boiling the apple cider and mulling spices in a large pot over high heat. Let it bubble away for about an hour until it reduces to a sticky syrup that yields around 1/3 cup. Set this delicious reduction aside to cool.
Preheat the Oven: While the cider cools, preheat your oven to 350°F (175°C).
Make the Crust: In your food processor, pulse the digestive cookies or graham crackers until finely ground. Add the melted butter, salt, and powdered sugar, pulsing until everything blends into wet crumbs.
Form the Crust: Press these crumbs firmly into the bottom of an 8” round springform pan wrapped in foil or a well-greased 8″ cake pan lined with parchment paper. Bake the crust for 10 minutes, then allow it to cool and chill in the fridge.
Lower the Oven Temperature: After cooling the crust, drop your oven temperature to 325°F (160°C).
Mix the Filling: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until smooth, scraping down the sides as needed. Add the sour cream, vanilla, salt, cinnamon, and your reduced apple cider, mixing until it’s creamy.
Add Eggs and Flour: Gently add the eggs and flour to the mixture and beat until just combined. Be careful not to overmix.
Prepare for Baking: Place your cheesecake pan inside a larger 13×9” pan filled with hot water to create a water bath. This helps prevent cracking during baking.
Bake: Pour your luscious filling into the prepared crust and bake for 90 minutes. It should be set at the edges but still jiggle in the center.
Cool Slowly: Once baked, turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for about 30 minutes. Then, close the door and let it cool for another 15 minutes.
Chill Before Serving: After cooling, let it rest on the counter and then refrigerate for at least 8 hours before diving in!
How to Serve Apple Cider Cheesecake
When it’s finally time to serve your beautiful Apple Cider Cheesecake, you’ll want to slice it carefully to showcase that creamy filling. A dollop of whipped cream on top can add a nice touch or even a drizzle of the remaining reduced cider for a beautiful finish. For that extra cozy vibe, sprinkle some cinnamon or chopped apples around the edges. Enjoy it on a crisp autumn day or share it with loved ones at your next gathering!
How to Store Apple Cider Cheesecake
If you happen to have any leftovers (though we all know how hard that can be), store your cheesecake in the refrigerator. Just cover it tightly with plastic wrap or aluminum foil. It will stay fresh for about 5 days, allowing you to savor those delicious flavors a bit longer.
Tips to Make Apple Cider Cheesecake
Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing. This helps prevent lumps for a smooth cheesecake.
Don’t Overmix: When adding eggs and flour, mix just until combined. Overmixing can lead to a dense texture.
Check for Doneness: The center should be slightly wobbly when you take it out. It will continue to set as it cools. This is crucial for a creamy texture!
Variation
Feeling adventurous? You could swap out the apple cider for other flavors! Try using pear cider or even adding some pumpkin puree along with the reduced cider for a pumpkin pie twist! Feel free to play around with different spices too, ginger or nutmeg can add an extra dimension of flavor.
FAQs
1. Can I use store-bought apple cider for this recipe?
Absolutely! Just make sure it’s quality cider for the best flavor.
2. What can I substitute for cream cheese?
If you’re looking for a lighter option, you can try Neufchâtel cheese, which has a similar texture but less fat. For a dairy-free alternative, opt for a non-dairy cream cheese.
3. How do I tell when my cheesecake is finished baking?
The edges should be set, while the center stays wobbly. It will firm up as it cools, so don’t worry if it’s not totally solid when you take it out.
So what are you waiting for? Grab those ingredients and bake something wonderful today. Your kitchen is about to get a whole lot cozier with this Apple Cider Cheesecake! Happy baking, friends!
Print
Apple Cider Cheesecake
- Total Time: 605 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, spiced cheesecake capturing the essence of freshly pressed apple cider, perfect for fall gatherings.
Ingredients
- 270g or 2 packed cups digestive cookies or graham crackers
- 85g or 6 tablespoons butter (melted)
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
- 720g or 3 cups fresh apple cider
- Mulling spices
- 3 full-fat cream cheese bricks (227g each, softened)
- 200g or 1 cup brown sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 240g or 1 cup sour cream
- ⅓ cup reduced apple cider
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce the apple cider by boiling it with mulling spices for about an hour until it becomes a sticky syrup.
- Preheat the oven to 350°F (175°C).
- Make the crust by pulsing the digestive cookies in a food processor, then mix with melted butter, salt, and powdered sugar.
- Press the mixture into the bottom of an 8” springform pan and bake for 10 minutes. Let cool.
- Lower the oven temperature to 325°F (160°C).
- Mix the filling by beating the cream cheese and brown sugar until smooth, then add sour cream, vanilla, salt, cinnamon, and reduced apple cider until creamy.
- Gently mix in eggs and flour until just combined.
- Place the cheesecake pan in a larger pan filled with hot water for a water bath, then pour in the filling and bake for 90 minutes.
- Cool slowly in the oven for about 30 minutes with the door slightly ajar, then another 15 minutes before chilling in the fridge for at least 8 hours.
Notes
Serve with whipped cream and a drizzle of reduced cider. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg