Apple Cider Cheesecake with Mulling Spices Recipe
This Apple Cider Cheesecake features a rich and creamy filling infused with the warm flavors of reduced apple cider and mulling spices, resting on a buttery digestive cookie crust. The cider reduction adds a unique tart sweetness, complemented by cinnamon and brown sugar, making it an indulgent dessert perfect for autumn or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 10 hours (including chilling)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 270g (2 packed cups) digestive cookies or graham crackers
- 85g (6 tablespoons) butter, melted
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Filling
- 720g (3 cups) fresh apple cider (Honeycrisp cider preferred for tartness)
- Mulling spices (for boiling cider, quantity as desired)
- 3 full-fat cream cheese bricks (227g each), softened at room temperature
- 200g (1 cup) brown sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 240g (1 cup) sour cream
- ⅓ cup reduced apple cider (from above)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce Apple Cider: In a large pot, bring the 3 cups of fresh apple cider and mulling spices to a boil over high heat. Boil for about 1 hour until it reduces to approximately ⅓ cup of thick syrup. Set aside and allow the cider reduction to cool completely.
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the digestive cookies until finely ground. Add the melted butter, salt, and powdered sugar, pulsing until the mixture forms wet crumbs that hold together when pressed.
- Form and Bake Crust: Press the crust mixture firmly into an 8” round springform pan wrapped in foil or an 8” wide, 3” high cake pan lined with parchment paper and greased. Bake the crust for 10 minutes to set. Remove from the oven and allow to cool, then chill in the refrigerator while preparing the filling.
- Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake.
- Make Cheesecake Filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar until completely smooth and lump-free, scraping down the bowl as needed. Add the sour cream, vanilla extract, salt, cinnamon, and the cooled reduced cider. Beat again until the mixture is creamy and well combined.
- Add Eggs and Flour: Add the eggs and all-purpose flour to the mixture and beat just until combined. Avoid overmixing to maintain a smooth texture.
- Bake Cheesecake in Water Bath: Place the cheesecake pan inside a larger 13×9” pan filled partially with hot water (water bath). Pour the filling evenly over the crust. Bake for approximately 90 minutes or more until the edges appear set and the center is still slightly wobbly when gently shaken.
- Initial Cooling in Oven: Turn off the oven, but keep the cheesecake inside with the oven door cracked open slightly using a wooden spoon. Let it cool in the oven for about 30 minutes to prevent cracking.
- Further Cooling: Close the oven door and allow the cheesecake to cool for an additional 15 minutes inside the oven.
- Chill Before Serving: Remove the cheesecake from the oven and cool completely at room temperature. Once cool, refrigerate the cheesecake for at least 8 hours or overnight before serving to allow flavors to meld and texture to set.
Notes
- Using Honeycrisp apple cider adds a nice tart flavor contrast to the sweetness of the cheesecake.
- Make sure cream cheese is fully softened at room temperature to avoid lumps in the filling.
- The water bath helps to bake the cheesecake evenly and prevent cracking on the surface.
- Cooling the cheesecake gradually in a warm oven reduces temperature shock and helps prevent cracks.
- Chilling for at least 8 hours is essential for proper texture and flavor development.
- You can make the cider reduction ahead of time and store it in the refrigerator.