Apple Cider Cheesecake

Directions

• 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.