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a golden spiced apple cider cheesecake with a light dusting of cinnamon, one slice cut, on a rustic plate in a wide horizontal shot, on an autumn table with cinnamon sticks and a small apple, warm golden light, shallow depth of field, landscape orientation

Spiced Apple Cider Cheesecake

An autumn comfort cheesecake dessert made with warm spices and reduced apple cider, gingersnap crust is perfect for fall.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups gingersnap cookie crumbs
  • 5 tbsp unsalted butter melted
  • 2 cups apple cider reduced to 1/2 cup
  • 24 oz cream cheese softened
  • 0.9 cup brown sugar packed
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 1.5 tsp apple pie spice

Method
 

  1. Simmer the apple cider down to about a half cup of syrup, then cool completely.
  2. Heat the oven to 325F, foil-wrap a 9-inch springform pan, press in the gingersnap crumbs and butter, and bake 9 minutes.
  3. Beat the cream cheese and brown sugar smooth, then mix in the sour cream, cider reduction, and spice.
  4. Add the eggs one at a time on low speed, then pour over the cooled crust.
  5. Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Dust with a little extra spice and serve.

Notes

Don't skip reducing the cider; it's the trick that gives real apple flavor without watering down the batter.