Apple Cider Cheesecake
This autumn-inspired dessert combines the cozy flavors of fall with the creamy indulgence of a classic cheesecake.
Recipe and image compliments of Brit from Whisked Away Kitchen
Apple Cider Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 5 tablespoons Hiland Unsalted Butter melted
Apple Cider Cheesecake Filling
- 3 cups fresh apple cider reduced to 1/2 cup
- 1 cinnamon stick
- 3 whole cloves
- 32 oz Hiland Cream Cheese room temperature
- 1.5 cups granulated sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 8 oz Hiland Sour Cream room temperature
- 1 tablespoon vanilla extract
- 4 large eggs
Instructions
- In a medium saucepan, combine the apple cider, cinnamon stick and cloves. Bring to a boil over medium heat, then reduce to a simmer and cook until reduced to 1/2 cup (about 45-60 minutes). Remove the cinnamon stick and cloves, and let the reduced cider cool to room temperature.
- Preheat the oven to 325°F. In a medium bowl, combine all ingredients to make the crust: graham cracker crumbs, brown sugar, ground cinnamon, salt and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, flour, cinnamon and salt. Mix until well combined.
- Add the cooled and reduced apple cider, sour cream and vanilla extract to the cream cheese mixture, and blend until smooth.
- Add the eggs, one at a time, beating on low until just combined.
- Pour the filling into the cooled crust.
- Bake the cheesecake at 325°F for 30 minutes.
- Reduce heat to 250°F and continue cooking for 45-60 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Let the cheesecake cool to room temperature, then refrigerate for at least 8 hours, or overnight, before serving.
This Apple Cider Cheesecake is autumn on a plate!
Apple season is here! And what better way to celebrate than a dessert full of fresh apple flavor?
Why We Love This Recipe
The tangy richness of the cheesecake filling is complemented by the sweet tartness of concentrated apple cider for the perfect balance. And it’s all encased in a cinnamon-spiced crust for a satisfying crunch!
Ingredient Notes
Apple Cider: The star of the show! We’re reducing 3 cups down to a concentrated 1/2 cup for maximum flavor.
Cream Cheese: Make sure it’s at room temperature for that smooth, lump-free filling we all dream about.
Sour Cream: The secret weapon for an extra creamy texture and slight tang.
Spices: Cinnamon and cloves bring autumn warmth to this apple-forward dessert.
Step by Step Instructions
Let’s break down the steps of making this apple cider cheesecake:
- Reduce the cider. Simmer apple cider with cinnamon and cloves until it becomes a concentrated syrup.
- Make the crust. Mix graham cracker crumbs with butter, sugar and spices. Press into pan and bake.
- Make the cheesecake filling. Beat cream cheese until smooth, then add sugar, flour, cinnamon and salt. Mix in the cooled cider reduction, sour cream, and vanilla. Gently beat in eggs one at a time.
- Bake to perfection. Pour the cheesecake filling into the cooled crust. Bake at 325°F, then lower to 250°F for that perfect, crack-free top.
- Cool and enjoy. Cool to room temperature, then refrigerate overnight.
Expert Tips and Tricks
- Room temperature ingredients are key for a smooth filling.
- Don’t overmix after adding the eggs to avoid a souffle-like texture.
- For clean slices, dip your knife in hot water and dry with a paper towel between cuts.
- For an extra flavorful crust, try using gingersnap cookies instead of graham crackers.
Make Ahead and Storage Instructions
This cheesecake is the ultimate make-ahead dessert! It actually gets better after a day or two in the fridge as the flavors meld.
Store the cheesecake covered in the refrigerator for up to 5 days. You can also freeze individual slices or the entire cheesecake for up to 3 months – just thaw in the fridge overnight before indulging.
Serving Ideas
Feel free to get creative with toppings! A drizzle of caramel sauce, a sprinkle of toasted pecans, or even some sautéed apples would be perfect for this cheesecake.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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