A Dessert to Fall in Love With

Apple Cider Cheesecake combines the comforting flavors of fall with a creamy deliciousness that makes your taste buds dance! Imagine the rich taste of cream cheese meeting the sweet and tangy notes of freshly pressed apple cider—pure bliss, right? This dessert makes a perfect ending to any meal or even a cozy night in. Plus, who can say no to a slice of cheesecake sprinkled with cinnamon and spices? 🍏

Why Make This Recipe

So, why should you whip up this cheesecake, you ask? First of all, it’s a unique twist on a classic dessert that’s sure to impress anyone you serve it to. It feels like autumn on a plate! Secondly, you can make it ahead of time, which means less stress on the actual day you’re serving it. You know, it’s like your future self is thanking you for that one. Last but not least, it’s a great way to showcase all those juicy apples you might have lying around.

How to Make Apple Cider Cheesecake

Crafting this delightful cheesecake isn’t as daunting as it may sound. Here’s a quick overview of the process:

Prepare the Cider: Boil and reduce the apple cider until it becomes a thick syrup.
Make the Crust: Blend the cookies or graham crackers with butter and sugar, then press the mixture into the pan.
Mix the Filling: Beat together the cream cheese & sugar, add in the yummy flavors, and then fold in eggs.
Bake: Pour your creamy mixture into the crust and bake in a water bath—trust me, this makes a big difference!
Cool & Chill: Let it cool gradually in the oven and then pop it in the fridge for a few hours.

Easy peasy! 🙌

Ingredients

Here’s what you’ll need to bring this dreamy dessert to life:

2 cups digestive cookies or graham crackers (270g)
½ cup butter (melted, 113g)
¼ teaspoon salt
2 tablespoons powdered sugar
3 cups fresh apple cider (honeycrisp cider is more tart!)
Mulling spices (your fave mix)
3 cream cheese bricks (227g each, softened and at room temperature)
1 cup brown sugar (220g)
½ teaspoon salt
2 teaspoons pure vanilla extract
1 cup sour cream (240g)
1/3 cup reduced apple cider (from above)
1 teaspoon cinnamon
3 large eggs
2 tablespoons all-purpose flour

You might already have most of these ingredients at home—score! 🎉

Directions

Follow these straightforward steps to whip up your Apple Cider Cheesecake:

Prepare the Cider: Boil the cider with the mulling spices in a large pot on high for about 1 hour, reducing it to a thick syrup (about 1/3 cup). Let it cool down—good things take time!
Preheat the Oven: Fire up your oven to 350°F (175°C).
Make the Crust: In your food processor, pulse the cookies until finely ground. Combine with melted butter, salt, and sugar until it resembles wet crumbs. Press this into an 8” round springform pan or a greased and lined cake pan.
Bake the Crust: Toss it in the oven for 10 minutes. Let it cool and chill.
Lower the Heat: After crust cooling, drop that oven temperature to 325°F (163°C).
Mix the Filling: In a stand mixer with a paddle attachment, beat together the cream cheese and brown sugar until smooth. Scrape down the sides often—no one wants lumpy cheesecake! Add sour cream, vanilla, salt, cinnamon, and reduced cider, mixing until creamy. Finally, fold in the eggs and flour (just until combined!).
Water Bath: Place the cheesecake pan in a 13×9” pan filled with hot water—this helps keep it nice and moist.
Bake: Pour your filling into the crust and bake for 90 minutes or until the edges look set and the middle still jiggles a bit—kind of like you when you laugh! 😂
Cool Gradually: Shut off the oven but leave the cheesecake inside with the door slightly ajar for about 30 minutes. Close the oven and let it cool for another 15 minutes.
Chill Out: Remove from the oven, cool on the countertop, and then chill in the fridge for at least 8 hours before serving.

How to Serve Apple Cider Cheesecake

Slice it up and serve plain, or go wild with some yummy toppings! Consider a dollop of whipped cream, a drizzle of caramel, or even some sautéed apples. Here’s a thought: grab some friends and turn it into a mini dessert party. Who doesn’t love a cheesecake showdown? 🥳

How to Store Apple Cider Cheesecake

Wrap up any leftovers in plastic wrap and store in the fridge. It’ll stay fresh for about a week—if it lasts that long! If you want to save it long term, consider freezing slices. Just make sure to wrap them well to protect against freezer burn!

Tips to Make Apple Cider Cheesecake

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth filling.
No Overmixing: Once you add the eggs, mix just until combined to avoid a dense texture.
Choose Quality Cider: Use the best fresh apple cider you can find for the ultimate flavor boost.

Variations

Feel like getting adventurous? Try adding some caramel sauce or pecans into the filling for added texture! You can also experiment with different spices if you’re feeling bold.

FAQs

Q: Can I use store-bought apple cider?
Absolutely! Just make sure it’s fresh and high-quality for the best flavor. 😉

Q: Can I make it ahead of time?
Yes! This cheesecake actually tastes even better after sitting in the fridge for a day. It’s like a flavor party in there!

Q: What can I do if the cheesecake cracks?
No worries! You can cover it with whipped cream or a fruit topping—it’ll still be delish. Plus, cracks give it character!

Now, you’re all set to make Apple Cider Cheesecake, a treat that’ll have everyone asking for seconds. Enjoy every creamy, spiced bite! 🍏🧀