Spiced Cider Cheesecake

(1)
  1 reviews
  • 60|min prep time
  • 6|hr|0|min total time
  • 13 ingredients
  • 16 servings

Crust

1
cup finely crushed gingerbread cookies or gingersnaps
1
cup graham cracker crumbs
1/4
cup sugar
1/4
cup butter, melted

Filling

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

Topping

1 1/2
cups sour cream
2
tablespoons sugar

Directions

  1. 1 Heat oven to 350°F. In medium bowl, combine cookie crumbs, graham cracker crumbs and 1/4 cup sugar; mix well. Stir in butter. Reserve 2 tablespoons crumb mixture for garnish. Press remaining crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
  2. 2 Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  3. 3 Meanwhile, in small saucepan, bring apple juice concentrate and mulling spices to a boil over medium-high heat. Boil 10 minutes. Place dried apples in medium bowl. Strain apple juice mixture over apples; discard spices. Cool 15 minutes or until lukewarm, stirring occasionally.
  4. 4 Beat cream cheese in large bowl at medium speed until creamy. Beat in 3/4 cup sugar and cornstarch until smooth. Reduce speed to low; beat in eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Beat in lukewarm apple mixture. Pour into crust-lined pan.
  5. 5 Bake at 350°F. for 50 to 55 minutes or until sides of cheesecake are set and puffed, top is golden brown and center still moves slightly when pan is tapped.
  6. 6 Meanwhile, in small bowl, combine topping ingredients; blend well.
  7. 7 Remove cheesecake from oven. Gently spread sour cream topping over cheesecake. Return to oven; bake an additional 5 minutes. Center will still move slightly when pan is tapped. Turn off oven; let cheesecake stand in oven with door slightly ajar for 10 minutes. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour.
  8. 8 Sprinkle reserved 2 tablespoons of crumb mixture over top of cheesecake. Cover; refrigerate at least 3 hours or overnight before serving.
  9. 9 To serve, remove sides of pan. Cut cheesecake into wedges.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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