Apple Cider Cheesecake: The Perfect Fall Dessert
Fall is a time for warm flavors, cozy gatherings, and delicious treats. One dessert that perfectly captures the essence of autumn is Apple Cider Cheesecake. This dessert combines the rich creaminess of cheesecake with the sweet and tangy notes of fresh apple cider. It’s a great choice for Thanksgiving, family gatherings, or any fall celebration. The mix of spices and apple cider creates a dessert that feels both special and comforting. Let’s dive into why you should make this delightful cheesecake and how to do it.
Why Make This Recipe
Apple Cider Cheesecake stands out for several reasons. First, it’s a unique twist on classic cheesecake. While traditional cheesecakes are delicious, this recipe adds layers of flavor that bring the essence of fall to life. The reduced apple cider infuses the cheesecake with a subtle sweetness, complemented by the warm spices that evoke the scent of autumn.
Additionally, the process of making this cheesecake is fun and rewarding. From boiling the apple cider to creating the perfect creamy filling, each step in the process builds excitement. The final result is a stunning dessert that not only looks beautiful but also tastes fantastic. This cheesecake is sure to impress your family and friends, making it a perfect centerpiece for your holiday table.
Another reason to make this cheesecake is its versatility. You can serve it plain, or pair it with various toppings like whipped cream, caramel drizzle, or even a sprinkle of cinnamon. No matter how you choose to serve it, Apple Cider Cheesecake is a delightful addition to your fall dessert repertoire.
How to Make Apple Cider Cheesecake
Making Apple Cider Cheesecake may seem daunting, but it is quite simple. With a few ingredients and some helpful tips, you can create a beautiful dessert that everyone will love. Follow the step-by-step directions below to prepare your own Apple Cider Cheesecake.
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 (honeycrisp cider is more tart and tastes great here)
- Mulling spices
- 3 full fat cream cheese bricks (227g each, softened and at room temperature)
- 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 (from above)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Directions
Reduce the Cider: Start by boiling the apple cider with mulling spices in a large pot on high heat. You will need to boil it for about 1 hour until it reduces to a thick syrup, yielding about 1/3 cup of reduced cider. Once done, set it aside to cool.
Preheat the Oven: Before you make the cheesecake filling, preheat your oven to 350°F (180°C). This will ensure the oven is hot enough when you’re ready to bake.
Make the Crust: Using a food processor, pulse the digestive cookies or graham crackers until they become finely ground. Next, add the melted butter, salt, and powdered sugar to the crumbs. Pulse until the mixture looks like wet sand and sticks together.
Prepare the Pan: Press the crumb mixture into an 8-inch round springform pan that has been wrapped with foil, or use an 8-inch wide, 3-inch high cake pan. Make sure it is well-greased and lined with parchment paper. Bake the crust in the preheated oven for 10 minutes. Once baked, let it cool and then refrigerate it until you are ready to add the filling.
Lower the Oven Temperature: Once the crust has cooled, lower the oven temperature to 325°F (163°C).
Make the Filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar together. Mix until the cream cheese is completely smooth and lump-free. This may take a few minutes, so don’t rush. Scrape down the sides of the bowl as needed.
Combine Ingredients: Add the sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider into the cream cheese mixture. Mix on low until everything is well combined. The mixture should be creamy and smooth.
Add Eggs and Flour: Add the eggs, one at a time, mixing until just combined after each addition. Finally, add the all-purpose flour and mix gently until it is incorporated. Be careful not to overmix; we want a fluffy texture.
Prepare for Baking: Place the cheesecake pan into a larger 13×9 inch pan. Fill this larger pan with hot water until it comes halfway up the sides of the cheesecake pan. This water bath helps to bake the cheesecake evenly and prevents cracking.
Bake the Cheesecake: Carefully pour the cheesecake filling into the crust. Bake in the preheated oven for 90 minutes or more. You will know it is done when the edges look set but the middle still wobbles slightly when you shake it gently.
Cooling Process: After baking, turn off the oven but leave the cheesecake inside. Use a wooden spoon to crack the oven door open. Allow the cheesecake to cool in the oven for about 30 minutes. This gradual cooling helps minimize cracks.
Final Cooling: After 30 minutes, close the oven door and let the cheesecake cool for an additional 15 minutes. Once cooled, remove it from the oven and let it cool on the counter. After it has reached room temperature, refrigerate for at least 8 hours, or overnight, before serving.
How to Serve Apple Cider Cheesecake
When it comes to serving Apple Cider Cheesecake, presentation matters. Remove the sides of the springform pan. You can slice the cheesecake into wedges and serve it on individual plates for a beautiful display. Garnish each slice with a dollop of whipped cream, a drizzle of caramel sauce, or even a sprinkle of chopped nuts for added texture.
If you want to elevate your serving experience, consider pairing the cheesecake with a glass of spiced apple cider or tea. This adds to the cozy fall atmosphere and complements the flavors of the cheesecake perfectly.
How to Store Apple Cider Cheesecake
To store leftover Apple Cider Cheesecake, place it in an airtight container and keep it in the refrigerator. It can last up to 5 days when stored properly. If you want to keep it longer, you can freeze the cheesecake. To do this, slice the cheesecake and wrap each piece tightly in plastic wrap and then in aluminum foil. This will prevent freezer burn. Thaw in the refrigerator overnight before serving.
Tips to Make Apple Cider Cheesecake
Use Fresh Ingredients: Use fresh apple cider for the best flavor. Honeycrisp cider works particularly well for this recipe because of its tartness and depth of flavor.
Soften the Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This will help create a smoother filling without lumps.
Don’t Overmix: When adding the eggs and flour, mix just until combined. Overmixing can lead to a dense cheesecake.
Embrace the Water Bath: Using a water bath can be a game-changer for cheesecake. It helps maintain a stable temperature and keeps the cheesecake moist.
Be Patient: Allowing the cheesecake to cool gradually in the oven and chilling it for hours will improve its texture and flavor. Don’t rush this step!
Variations
While Apple Cider Cheesecake is delicious on its own, you can try a few variations to customize it to your taste:
Spiced Pumpkin Twist: Add pureed pumpkin to the cheesecake filling for a pumpkin apple cider blend. Just be sure to reduce the sour cream slightly to accommodate the added pumpkin.
Nutty Crust: For added flavor, mix ground nuts, like pecans or walnuts, into your crust. This adds a delightful crunch and depth.
Caramel Swirl: Before baking, swirl some caramel sauce into the cheesecake filling for a rich caramel flavor.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead of time. It can be made a day or two before serving. Just store it in the refrigerator until you’re ready to eat.
Can I use frozen apple cider?
Yes, you can use frozen apple cider, but be sure to thaw it completely and let it reduce as mentioned in the recipe before using.
Why did my cheesecake crack?
Cracking can happen if the cheesecake is baked at too high of a temperature or if it cools too quickly. Always use a water bath and follow the cooling instructions carefully to prevent cracks.
This Apple Cider Cheesecake recipe is a delightful journey of flavors that captures the spirit of fall. With its rich filling, buttery crust, and hints of warm spices, it is sure to become a favorite among family and friends. Enjoy making this cozy treat!
Apple Cider Cheesecake
Ingredients
Method
- Boil the apple cider with mulling spices in a large pot on high heat for about 1 hour until reduced to a thick syrup, yielding about 1/3 cup. Set aside to cool.
- Preheat the oven to 350°F (180°C).
- Crush the digestive cookies or graham crackers in a food processor and mix with melted butter, salt, and powdered sugar until resembling wet sand.
- Press the crumb mixture into an 8-inch round springform pan lined with parchment paper and bake for 10 minutes. Cool and refrigerate.
- Lower the oven temperature to 325°F (163°C).
- In a stand mixer, beat the softened cream cheese and brown sugar until smooth.
- Add sour cream, vanilla extract, salt, cinnamon, and cooled reduced apple cider, mixing until creamy.
- Add eggs one at a time, mixing just until combined, then fold in the flour.
- Place the cheesecake pan inside a larger 13×9 inch pan filled with hot water halfway up the sides.
- Pour the filling into the crust and bake for 90 minutes, or until the edges are set but the middle wobbles slightly.
- Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool for 30 minutes before removing from the oven.
- After cooling, let it sit at room temperature, then refrigerate for at least 8 hours or overnight before serving.