Apple Cider Cheesecake with Mulling Spices Recipe
This Apple Cider Cheesecake combines the tart sweetness of fresh apple cider with the creamy richness of cream cheese for a unique and flavorful dessert. The cider is reduced to a spiced syrup, infusing the cheesecake with warm mulling spices. A buttery cookie crust provides the perfect base for this fall-inspired treat, baked to creamy perfection.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 10 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 270g (2 packed cups) digestive cookies or graham crackers
- 85g (6 tablespoons) butter, melted
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Cider Reduction
- 720g (3 cups) fresh apple cider (honeycrisp cider recommended for tartness)
- Mulling spices (such as cinnamon sticks, cloves, allspice, and star anise)
Cheesecake Filling
- 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 the Cider: In a large pot, bring the fresh apple cider and mulling spices to a boil over high heat. Let it boil for about 1 hour, or until it reduces to a thick syrup measuring approximately ⅓ cup. Remove from heat and set aside to cool completely.
- Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare the Crust: Use a food processor to pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar, pulsing until the mixture forms wet crumbs.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of an 8-inch round springform pan wrapped with foil or an 8-inch cake pan greased and lined with parchment paper. Bake for 10 minutes, then allow to cool before chilling in the refrigerator.
- Lower Oven Temperature: Reduce oven heat to 325°F (163°C) for baking the cheesecake filling.
- Beat Cream Cheese and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until completely smooth and free of lumps. Scrape down the sides as needed.
- Add Flavorings: Incorporate the sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider. Beat and scrape down repeatedly until the mixture is very creamy.
- Combine Eggs and Flour: Add the eggs one at a time and the flour, beating only until just combined to avoid overmixing.
- Prepare Water Bath: Place the springform pan inside a larger 13×9-inch baking pan. Pour hot water into the outer pan to create a water bath for gentle, even baking.
- Pour Filling and Bake: Pour the cheesecake filling onto the chilled crust, then bake at 325°F for about 90 minutes or until the edges are set but the center remains slightly wobbly when shaken gently.
- Cool in Oven: Turn off the oven and crack the oven door open using a wooden spoon. Let the cheesecake cool inside the oven for 30 minutes to prevent cracking.
- Further Cooling: Close the oven door and let the cheesecake cool for an additional 15 minutes inside the oven.
- Final Cooling and Refrigeration: Remove the cheesecake from the oven and allow it to cool completely on the counter. Once cooled, refrigerate the cheesecake for at least 8 hours before serving to set fully.
Notes
- Use full-fat cream cheese and sour cream for the best rich and creamy texture.
- The water bath helps prevent cracks by providing gentle, even baking.
- Be careful not to overbeat the eggs and flour to keep the cheesecake dense and creamy.
- Allow ample chilling time in the fridge for the cheesecake to set properly before slicing.
- You can customize mulling spices according to your preference or purchase pre-made blends.
Keywords: apple cider cheesecake, fall dessert, spiced cheesecake, cream cheese dessert, baked cheesecake