Description
A creamy, spiced cheesecake capturing the essence of freshly pressed apple cider, perfect for fall gatherings.
Ingredients
Scale
- 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