Rich and creamy apple cider cheesecake with tangy apple flavor and warm fall spices. Perfect for autumn gatherings and cozy desserts.

Scale

270g digestive cookies or graham crackers

85g butter, melted

1/4 teaspoon salt

2 tablespoons powdered sugar

720g fresh apple cider

Mulling spices

3 blocks (227g each) full-fat cream cheese, softened

200g brown sugar

1/2 teaspoon salt

2 teaspoons vanilla extract

240g sour cream

1/3 cup reduced apple cider

1 teaspoon cinnamon

3 large eggs

2 tablespoons all-purpose flour

1. Boil apple cider with mulling spices on high heat for about 1 hour until reduced to 1/3 cup syrup. Cool completely.

2. Preheat oven to 350°F (175°C).

3. Pulse cookies into fine crumbs, then mix with melted butter, salt, and sugar.

4. Press crust into an 8-inch pan and bake for 10 minutes. Cool and chill.

5. Lower oven temperature to 325°F (163°C).

6. Beat cream cheese and brown sugar until smooth and lump-free.

7. Add sour cream, vanilla, salt, cinnamon, and reduced cider. Mix until creamy.

8. Add eggs and flour, mix gently until just combined.

9. Place cheesecake pan in a water bath.

10. Pour filling into crust and bake for about 90 minutes until edges are set and center is slightly wobbly.

11. Turn off oven, crack door open, and cool for 30 minutes.

12. Close oven and cool for another 15 minutes.

13. Remove and cool completely, then refrigerate for at least 8 hours before serving.

Use fresh apple cider for best flavor.

Do not overmix after adding eggs.

Water bath helps prevent cracks.

Chill overnight for best texture and taste.

Keywords: apple cider cheesecake, fall cheesecake recipe, fresh apple cider dessert, tangy apple cheesecake