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Spiced Cider Cheesecake
Spiced Cider Cheesecake
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Prep Time:
1 hour
Total Time:
6 hours
Indulge in a decadent apple spiced cheesecake topped with a creamy drizzle- a scrumptious dessert.
Ingredients:
  • 1 cup finely crushed gingerbread cookies or gingersnaps
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 (12-oz.) can frozen apple juice concentrate, thawed
  • 2 tablespoons mulling spices
  • 3/4 cup chopped dried apples
  • 3 (8-oz.) pkg. cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 4 eggs
  • 1 1/2 cups sour cream
  • 2 tablespoons sugar
Instructions:
  • Preheat the oven to 350°F. Mix cookie crumbs, graham cracker crumbs, and 1/4 cup sugar in a medium bowl until well combined. Add the butter and stir until incorporated. Set aside 2 tablespoons of the crumb mixture for garnish. Press the rest of the mixture onto the bottom and 2 inches up the sides of a 9-inch ungreased springform pan.
  • Bake at 350°F for 10 minutes, then cool for another 10 minutes. Wrap the pan's outside with heavy-duty foil, covering bottom and sides.
  • In a small saucepan, let apple juice concentrate and mulling spices come to a lively boil over medium-high heat for 10 minutes. Next, place dried apples in a medium bowl and strain the fragrant apple juice mixture over them, removing the spices. Allow it to cool for 15 minutes or until just warm, stirring occasionally.
  • Cream the cream cheese until smooth, then mix in 3/4 cup of sugar and cornstarch until well combined. Add eggs one at a time on low speed, scraping the sides of the bowl after each addition. Finally, mix in the lukewarm apple mixture and pour into the crust-lined pan.
  • Bake at 350°F for 50-55 minutes, or until the cheesecake's sides are set and puffed, the top is golden brown, and the center still has a slight jiggle when tapped.
  • In a small bowl, mix topping ingredients until well combined.
  • After baking the cheesecake, adorn it with a luscious layer of sour cream topping. Pop it back in the oven for just 5 minutes, until the center gently jiggles when tapped. Let the cheesecake sit in the oven with the door cracked for 10 minutes before removing. Allow it to cool in the pan on a wire rack for an hour.
  • Sprinkle 2 tablespoons of the crumb mixture over the cheesecake. Chill in the refrigerator for at least 3 hours or overnight before serving.
  • To serve, carefully remove the sides of the pan and cut the cheesecake into wedges.

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