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Enjoy the essence of fall delivered in every bite of this creamy treat. The tangy filling bursts with apple cider reduction and warming spices. It’s comforting and a little surprising and will have everyone heading back for more at family get-togethers.
When I made this for my family the first time they said it tasted just like caramel apples and cozy fall days smooshed into one dessert. Now everyone asks for it at Thanksgiving every single year.
Dreamy Ingredients
- All purpose flour: a little goes a long way to help the filling stay together and slice nicely
- Eggs: let these sit out so they blend in easily and give structure to your creamy cake
- Cinnamon: go with Ceylon if you can find it for soft warmth and unbeatable autumn taste
- Sour cream: thick and full-fat makes it extra velvet smooth with a clean tang
- Pure vanilla extract: bring bold warmth with real deal vanilla for max impact
- Brown sugar: get some fresh, moist brown sugar for sweet molasses undertones in every bite
- Cream cheese: must be full-fat and soft so the filling doesn’t go lumpy
- Mulling spices: a cozy blend of cloves, nutmeg, and cinnamon that make the cider pop
- Fresh apple cider: use honeycrisp or any tart cider you love for juicy tanginess
- Salt: sea salt sharpens everything, especially the apple vibes, and balances out sweet notes
- Powdered sugar: just a dusting keeps things sweet but light—don’t forget to sift
- Butter: melted quality butter is what makes the crust lush and flaky
- Digestive cookies or graham crackers: blitz up honey-flavored ones for a rich crumb crust that’s layered with flavor
- Quick tip: simmer cider gently and slowly for big flavor and zero bitterness
Easy Step Guide
- Chill Completely:
- Let it rest on the counter until it’s not warm anymore then stick it uncovered in the fridge overnight or at least eight hours. This step means you’ll get the cleanest most amazing slices.
- Cool Gently:
- After baking’s done, turn off the oven. Pop a wooden spoon in the oven door to leave it cracked open for a half hour. Then shut the door again and keep the cheesecake in there for 15 more minutes. This method helps the middle set up nice and creamy.
- Pour and Bake:
- Wrap your pan in foil to avoid leaks. Place the pan in a bigger pan and add hot water about halfway up the sides. Fill the crust with your cheesecake mix and bake at 325°F for around an hour and a half. The middle should still jiggle a bit when you gently shake the pan.
- Add Eggs and Flour:
- On the lowest mixer speed, blend in eggs and flour. Stop and scrape as soon as it’s smoothly mixed together—don’t go overboard or you’ll end up with a rubbery cake.
- Add Flavors:
- Dump in your reduced cider, cinnamon, salt, vanilla, and sour cream. Mix gently, stopping to scrape the edges until you get a glossy, even batter.
- Cream the Filling:
- Start with cream cheese and brown sugar in your mixer bowl. Go slow at first, then crank it up a little, cleaning the sides often, until it’s all smooth—no little lumps allowed.
- Prepare the Crust:
- Crush graham or digestive biscuits in a processor. Toss in melted butter, salt, and powdered sugar and pulse till it’s damp and sandy. Press into your pan on the bottom and up the sides, bake at 350°F for 10 minutes, then chill until set.
- Reduce the Apple Cider:
- Place cider with the mulling mix in a pot, boil hard for five minutes, then lower the heat and keep it bubbling for about an hour until thick and syrup-like. You should have just a bit left, about one-third cup. Let it cool off before mixing into the filling.
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My favorite bit is making the cider syrup. The scent alone shouts fall—think apple orchards and chunky sweaters. Watching plain cider bubble down, getting golden and thick, is absolute magic for this dessert’s bold flavor.
How to Store
Cover leftovers tight and keep in the fridge up to five days. Want to keep it longer? Slice and wrap pieces, freeze for two months tops. Let them thaw overnight in the fridge before eating.
Swap Suggestions
Don’t have digestive cookies? Graham crackers or spicy gingersnaps totally work. No apple cider nearby? Unfiltered apple juice plus a splash of lemon does the trick, but simmer slow to tame the sweetness. Use all light brown sugar or split between light and dark for bigger molasses taste.
Serving Ideas
Top with simple apple slices, cinnamon sprinkle, or caramel drizzle. I love it after a hearty autumn dinner with hot coffee or chai. A scoop of whipped cream never hurts.
What Makes It Special
Rich cheesecakes are an American tradition for the holidays, but this cider combo brings in cozy orchard notes you don’t expect. It’s the ultimate blend of cheerful and comforting—totally celebration worthy.
Common Recipe Questions
- → How long should I chill before serving?
Let it cool to room temp first, then pop it in the fridge for no less than 8 hours. That's how you get the best flavor and set.
- → Why do I need a water bath when baking?
If you use a water bath, it helps the cheesecake bake more evenly and gently. This keeps cracks away and makes it super creamy.
- → Can I prepare the crust in advance?
Totally! Go ahead and bake, cool, and keep the crust ready so your filling comes together fast when you are.
- → How do I reduce the apple cider for this dessert?
Just simmer apple cider and some mulling spices until it's thick—aim for around a third of a cup. This way, the tart apple flavor really pops.
- → Can I use store-bought apple cider?
Sure, just grab a fresh and tangy kind—Honeycrisp cider is awesome. Skip any that are loaded with sugar.
- → What is the best cream cheese texture for the filling?
Let your cream cheese sit out so it softens. That way, your filling will mix up smooth and not lumpy at all.