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Apple Cider Cheesecake

Apple Cider Cheesecake

iamwinfred
This apple cider cheesecake tastes like a slice of your favorite apple cider donut, only creamier and a lot more indulgent. Every forkful carries that warm, spiced apple flavor everyone waits all autumn for. I reduce fresh apple cider down to a syrup and fold it right into the batter, so the flavor stays concentrated instead of getting watered down. A buttery graham cracker crust and a dusting of cinnamon sugar on top round out the whole dessert.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Total Time 7 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • Large roasting pan for the water bath
  • Heavy-duty aluminum foil for wrapping the pan
  • Hand mixer or stand mixer
  • Food processor for the crust
  • Offset spatula
  • Mixing bowls
  • Rubber spatula for scraping down the bowl
  • Medium saucepan for reducing the cider
  • Instant-read thermometer optional, to check doneness
  • Stand mixer optional, makes beating smoother

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs 240g
  • 1/4 cup brown sugar 50g
  • 6 tablespoons unsalted butter 85g, melted
  • 1/4 teaspoon salt

For the Cheesecake Filling

  • 3 cups fresh apple cider 720ml, reduced down to about 1/2 cup or 120ml
  • 24 ounces cream cheese 680g, softened
  • 3/4 cup granulated sugar 150g
  • 2 tablespoons all purpose flour 16g
  • 1/2 cup sour cream 120ml, room temperature
  • 2 teaspoons pure vanilla extract 10ml
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 large eggs room temperature

For the Topping

  • 1/4 cup granulated sugar 50g
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter 28g, melted

Instructions
 

  • Preheat oven to 325°F (165°C) with a rack in the center position.
  • Pulse graham crackers in a food processor until they form fine, even crumbs. Add brown sugar and salt, pulse to combine. Pour in melted butter and pulse until mixture looks like wet sand and holds together when pressed.
  • Press the crumbs firmly into the bottom of a 9 inch springform pan using the bottom of a measuring cup to pack it evenly. Bake for 10 minutes, then set aside to cool.
  • Pour the apple cider into a medium saucepan and bring to a gentle boil over medium heat. Reduce heat and let simmer, stirring occasionally, for 20-25 minutes until reduced to about 1/2 cup and slightly syrupy. Let cool completely before adding to the batter.
  • In a large bowl, beat the softened cream cheese on medium speed until completely smooth with no lumps. Add sugar and flour, beat again until incorporated. Mix in sour cream, vanilla, cinnamon, and salt until smooth and creamy.
  • Pour in the cooled, reduced apple cider and beat on low speed until evenly blended. Add eggs one at a time, mixing on low speed and stopping as soon as each one is combined to avoid overbeating.
  • Wrap the outside of the springform pan tightly in two layers of heavy duty foil, covering bottom and sides completely. Pour the filling over the cooled crust and smooth the top with a spatula.
  • Set the wrapped pan inside a large roasting pan, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F for 1 hour to 1 hour 20 minutes, until edges are set and center still jiggles slightly.
  • Turn off the oven, crack the door open a few inches, and let the cheesecake sit inside for 1 hour. Remove from water bath and foil once cool enough to handle. Let cool to room temperature on the counter.
  • Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
  • Stir together sugar and cinnamon for the topping. Brush melted butter evenly over the top of the chilled cheesecake. Sprinkle the cinnamon sugar mixture over the buttered surface. Run a thin knife around the edge of the pan before releasing the springform sides, then slice and serve.

Notes

  • Bring cream cheese, sour cream, and eggs fully to room temperature before mixing to avoid lumps.
  • Reduce the cider a day ahead so it has plenty of time to cool completely.
  • Do not skip the water bath—it's the biggest factor in a smooth, crack-free top.
  • Resist opening the oven door while the cheesecake bakes; sudden temperature changes cause cracks.
  • Check the internal temperature with an instant read thermometer—it should read about 150°F in the center when done.
  • Chill the cheesecake fully before slicing, since it needs that time to set properly.
  • Store covered in the refrigerator for up to 5 days. Wrap individual slices tightly in plastic wrap for freezing, up to 2 months.
  • Serve chilled or let sit at room temperature for 15 minutes for a softer texture. Avoid reheating in the microwave, as it can turn the texture grainy.
  • Swap the graham crust for a gingersnap crust for extra spice, stir a swirl of caramel sauce through the batter, or add finely diced sauteed apples to the filling for texture.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 34gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 290mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 15IUVitamin C: 2mgCalcium: 10mgIron: 6mg
Keyword apple cider cheesecake, autumn baking, cheesecake water bath, cream cheese dessert, fall dessert recipes
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