Description
A creamy, spiced cheesecake infused with tart apple cider and topped with a buttery graham cracker crust — doubling the recipe makes it perfect for a crowd or special occasion dessert table.
Ingredients
Crust:
4 cups digestive cookies or graham crackers, crushed (540g)
1 cup butter, melted (226g)
1/2 tsp salt
4 tbsp powdered sugar
Filling:
6 cups fresh apple cider (Honeycrisp cider for extra tartness)
Mulling spices (to taste)
6 cream cheese bricks (227g each), softened
2 cups brown sugar (440g)
1 tsp salt
4 tsp pure vanilla extract
2 cups sour cream (480g)
2/3 cup reduced apple cider (from above)
2 tsp cinnamon
6 large eggs
4 tbsp all-purpose flour
Instructions
Preheat oven to 325°F (163°C). Line the bottom of two 9-inch springform pans with parchment paper and wrap bottoms with foil to prevent leaks.
In a bowl, mix crushed cookies, melted butter, salt, and powdered sugar. Press firmly into prepared pans.
In a saucepan, simmer apple cider with mulling spices until reduced to about 2/3 cup. Set aside to cool.
In a large mixing bowl, beat cream cheese until smooth. Add brown sugar, salt, and vanilla; mix until creamy.
Blend in sour cream, reduced cider, and cinnamon. Add eggs one at a time, mixing just until combined. Stir in flour.
Pour filling into crusts. Place pans in a water bath and bake for 55–65 minutes, until edges are set and centers jiggle slightly.
Turn off oven, crack door, and let cheesecakes cool inside for 1 hour. Chill at least 4 hours or overnight.
- Prep Time: 30 minutes
- 4 hours: 4+ hours
- Cook Time: 1 hour
Nutrition
- Calories: 430 / Slice
- Fat: 26g / Slice
- Carbohydrates: 42g / Slice
- Protein: 7g / Slice