Ingredients
Scale
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 recommended)
- 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
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Boil the cider with mulling spices on high in a large pot for ~1 hour until reduced to ⅓ cup. Cool and set aside.
- Preheat oven to 350°F. Make the crust by pulsing cookies with butter, salt, and sugar in a food processor until wet crumbs form. Press into 8” springform pan, bake 10 minutes, then chill.
- Lower oven to 325°F. In a stand mixer, beat cream cheese and sugar until lump-free.
- Add sour cream, vanilla, salt, cinnamon, and reduced cider. Beat until very creamy.
- Add eggs and flour, beat just until combined.
- Place cheesecake pan in 13×9” pan with hot water. Pour filling into crust and bake 90+ minutes until edges are set and center is slightly wobbly.
- Turn off oven, crack door open with wooden spoon, let cheesecake cool 30 minutes. Close oven door, cool 15 more minutes.
- Remove, cool to room temperature, then refrigerate 8 hours before serving.
Notes
- Use honeycrisp cider for best tart flavor.
- Ensure cream cheese is at room temperature for smooth filling.
- Water bath prevents cracks in cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian