Fall is a time for warm flavors and cozy gatherings, and what better way to celebrate than with a delicious dessert? Apple cider cheesecake is a fantastic choice. This dessert combines the rich creaminess of cheesecake with the refreshing taste of apple cider. It’s perfect for any autumn event or holiday celebration. This recipe is easy enough for beginners but impressive enough to wow your family and friends. You’ll be surprised at how simple it is to make a dessert that brings together the tastes of the season.
Why Make This Recipe
There are many reasons to try making apple cider cheesecake. First, this dessert is a great way to use fresh apple cider. It captures the essence of fall with every bite. The addition of mulling spices gives the cheesecake a warm and inviting flavor that makes it perfect for chilly evenings. Cheesecake itself is a beloved dessert, known for its smooth and creamy texture. Adding apple cider makes it unique and seasonal.
Another reason to make this cheesecake is its versatility. You can serve it at Thanksgiving, a fall gathering, or just because you crave something sweet. It’s a crowd-pleaser that suits many occasions. Plus, the flavor of apple cider brings a fun twist to the classic cheesecake that many people love. Overall, this recipe is not just about great taste but about creating sweet memories with loved ones.
How to Make Apple Cider Cheesecake
Making apple cider cheesecake involves a few simple steps. You will need some unique ingredients and the right equipment to create a perfect dessert. Below, I will break down the ingredients you’ll need and the steps to follow for success.
Ingredients
- 270g or 2 packed cups digestive cookies or graham crackers
- 85g or 6 tablespoons butter (melted)
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
- 720g or 3 cups fresh apple cider
- Mulling spices (a blend of spices like cinnamon, cloves, and nutmeg)
- 3 full-fat cream cheese bricks (227g each, softened)
- 200g or 1 cup brown sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 240g or 1 cup sour cream
- ⅓ cup reduced apple cider
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Directions
Reduce the Cider: Start by boiling the fresh apple cider with mulling spices for about 1 hour. This will reduce it to a thick syrup. Once done, allow it to cool and set aside for later use.
Preheat the Oven: Preheat your oven to 350°F (180°C) to prepare for baking the cheesecake.
Make the Crust: Take the digestive cookies or graham crackers and grind them into fine crumbs. In a mixing bowl, combine the crumbs with melted butter, salt, and powdered sugar until the mixture resembles wet sand. Press this mixture evenly into the bottom of an 8-inch springform pan. Bake the crust in the preheated oven for 10 minutes. After baking, allow it to cool and then refrigerate.
Lower Oven Temperature: After the crust has cooled, lower your oven temperature to 325°F (163°C) for baking the cheesecake.
Make the Filling: In a medium bowl, beat the softened cream cheese and brown sugar together until the mixture is smooth and creamy.
Combine Ingredients: Add the sour cream, vanilla extract, salt, cinnamon, and cooled reduced cider to the cream cheese mixture. Mix everything together until smooth and well combined.
Add Eggs and Flour: Add the eggs to the mixture one by one, mixing gently after each addition. Finally, add the all-purpose flour and mix just until combined.
Prepare for Baking: Place your cheesecake pan inside a larger pan. Fill the larger pan with hot water halfway up the sides of the cheesecake pan. This water bath will help the cheesecake bake evenly.
Bake the Cheesecake: Pour the filling into the prepared crust and bake in the oven for about 90 minutes. Keep an eye on it towards the end to ensure it doesn’t over-bake.
Cooling Process: Once baked, turn off the oven and crack open the oven door. Allow the cheesecake to cool in the oven for 30 minutes. This gentle cooling will help prevent cracks from forming.
Final Cooling: After the cheesecake has cooled at room temperature, transfer it to the refrigerator. Let it chill for at least 8 hours or overnight to fully set.
Serve: Once chilled, remove the sides of the springform pan. Slice your cheesecake and garnish as desired before serving. Fresh whipped cream or a drizzle of caramel sauce goes wonderfully with it!
How to Serve Apple Cider Cheesecake
Serving apple cider cheesecake can be a delightful experience. Once you remove it from the refrigerate, allow it to sit at room temperature for a few minutes to soften slightly. This makes slicing easier and enhances its creamy texture. Use a sharp knife to cut clean slices for the best presentation. You might consider garnishing your slices with a dollop of whipped cream, a sprinkle of cinnamon, or even caramel sauce.
Pairing the cheesecake with a cup of warm spiced apple cider can elevate your dining experience. This combination will create an inviting atmosphere, perfect for fall get-togethers.
How to Store Apple Cider Cheesecake
Storing your apple cider cheesecake properly will help maintain its flavor and texture. After you slice it, cover the remaining cheesecake tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator, where it will keep for about 5 to 7 days.
If you want to keep your cheesecake for a longer time, you can freeze it. Wrap it tightly with plastic wrap, then foil, to prevent freezer burn. It can stay in the freezer for up to 3 months. To enjoy it later, just thaw the cheesecake overnight in the refrigerator before serving.
Tips to Make Apple Cider Cheesecake
Use Full-Fat Cream Cheese: Full-fat cream cheese is essential for the best texture and flavor. Don’t use low-fat versions, as they won’t provide the same creaminess.
Allow Ingredients to Reach Room Temperature: Make sure your cream cheese and eggs are at room temperature. This helps everything blend together smoothly and prevents lumps.
Be Gentle with Mixing: When adding eggs and flour, mix gently to avoid overworking the batter, which can lead to a dense cheesecake.
Monitor Baking Time: Every oven varies, so start checking for doneness a bit earlier than the recommended time. The cheesecake is done when the edges are set but the center still has a slight jiggle.
Chill for Best Flavor: Allowing the cheesecake to chill overnight enhances the flavors, making it even better the next day.
Variation
While this recipe is perfect as it is, you can also experiment with variations. For instance, you can add a layer of caramel or a thin layer of apple pie filling on top of the cheesecake before serving. Another idea is to incorporate nuts like crushed walnuts or pecans into the crust for added texture and flavor. Spice lovers might consider adding more mulling spices to the filling for an extra kick.
FAQs
1. Can I use store-bought apple cider?
Yes, you can absolutely use store-bought apple cider for this recipe. Just make sure it is a good quality cider for the best flavor.
2. Can I make this cheesecake in advance?
Yes, apple cider cheesecake is perfect to make in advance. It actually tastes better after chilling, so making it a day before your event is ideal.
3. What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! It can still taste great. You can cover up the crack with whipped cream or fresh fruits when serving.
Enjoy making this delightful apple cider cheesecake and sharing it with your loved ones!
Apple Cider Cheesecake
Ingredients
Method
- Start by boiling the fresh apple cider with mulling spices for about 1 hour to reduce it to a thick syrup. Once done, allow it to cool and set aside for later use.
- Preheat your oven to 350°F (180°C) to prepare for baking the cheesecake.
- Grind the digestive cookies or graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter, salt, and powdered sugar until it resembles wet sand. Press the mixture evenly into the bottom of an 8-inch springform pan. Bake the crust for 10 minutes. Allow it to cool, then refrigerate.
- Lower your oven temperature to 325°F (163°C) for baking the cheesecake.
- In a bowl, beat the softened cream cheese and brown sugar together until smooth and creamy.
- Add the sour cream, vanilla extract, salt, cinnamon, and cooled reduced cider to the cream cheese mixture. Mix until smooth and well combined.
- Add the eggs one by one, mixing gently after each addition. Finally, stir in the all-purpose flour until just combined.
- Place the cheesecake pan inside a larger pan and fill the larger pan halfway up the sides of the cheesecake pan with hot water.
- Pour the filling into the prepared crust and bake for about 90 minutes. Monitor it closely towards the end to ensure it doesn’t over-bake.
- Once baked, turn off the oven and crack open the door. Allow the cheesecake to cool in the oven for 30 minutes.
- After cooling at room temperature, transfer it to the refrigerator and let it chill for at least 8 hours or overnight.
- Once chilled, remove the sides of the springform pan. Slice your cheesecake and garnish with fresh whipped cream or a drizzle of caramel sauce as desired.