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Apple Cider Cheesecake with Cinnamon-Glazed Apples

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Course: Dessert
Ingredients Method Notes

Ingredients
  

  • Cider: 3 cups unfiltered pasteurized apple cider reduced to 1/2 cup.
  • Crust: 2 cups 220g gingersnap crumbs, 6 tbsp (85g) melted butter, 1/8 tsp salt.
  • Filling: 24 oz 680g full-fat cream cheese, 3/4 cup (150g) brown sugar, 3/4 cup (180g) sour cream, 1/3 cup cooled cider reduction, 3 eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, 1 tbsp cornstarch.
  • Topping: 2 diced apples 1 tbsp butter, 2 tbsp brown sugar, 1/2 tsp cinnamon, 1 tbsp water, remaining cider reduction, 1 tsp lemon juice.

Method
 

  1. Simmer cider until 1/2 cup remains; cool and reserve 1/3 cup for filling.
  2. Mix crust ingredients and press into a 9-inch springform pan. Bake at 350°F for 10 minutes; lower oven to 325°F.
  3. Beat cream cheese, brown sugar, and cornstarch smooth. Mix in sour cream, cider reduction, spices, vanilla, and salt; gently mix in eggs one by one.
  4. Pour into crust. Bake in a protected water bath at 325°F for 70–85 minutes, until edges set and center gently jiggles.
  5. Cool gradually in a switched-off oven for 45 minutes, then on a rack for 45–60 minutes; refrigerate for at least 6 hours.
  6. Cook apples with butter, sugar, cinnamon and water for 6–8 minutes. Stir in remaining cider reduction and lemon juice; cool.
  7. Top chilled cheesecake shortly before serving. Store refrigerated.

Notes

For the creamiest apple cider cheesecake, use room-temperature ingredients and completely cooled apple cider reduction. Avoid overmixing the batter, and chill the cheesecake for at least 6 hours, preferably overnight. Add the cinnamon-glazed apple topping just before serving for the best flavor and texture.