Description
Creamy cheesecake made with reduced fresh apple cider for a tangy, tart, and autumn-like apple flavor.
Ingredients
Crust:
- 270g or 2 packed cups digestive cookies or graham crackers
- 85g or 6 tablespoons butter, melted
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Filling:
- 720g or 3 cups fresh apple cider (honeycrisp cider preferred)
- Mulling spices
- 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 from above
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Boil the Cider: Boil the cider with mulling spices in a pot for about 1 hour until reduced to 1/3 cup. Cool.
- Preheat Oven: Preheat to 350°F.
- Make Crust: Process cookies, butter, salt, and sugar in a food processor. Press into pan and bake.
- Prepare Filling: Beat cream cheese and sugar. Add sour cream, vanilla, salt, cinnamon, and reduced cider. Mix in eggs and flour.
- Bake Cheesecake: Place pan in water bath, pour in filling, bake at 325°F for 90+ minutes.
- Cool Cheesecake: Cool in oven with door open, then at room temperature, and finally refrigerate for 8 hours before serving.
Notes
- For best results, use high-quality fresh apple cider.
- Ensure cream cheese is softened for a smooth filling.
- Chilling the cheesecake is crucial for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
