Spiced Cider Cheesecake

Looking for a dessert recipe? Then check out this apple flavored spiced cheesecake drizzled with cream – a yummy treat.

  • prep time 60 min
  • total time 6 hr 0 min
  • ingredients 13
  • servings 16

Ingredients

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
  • 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 Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  • 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 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 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 Meanwhile, in small bowl, combine topping ingredients; blend well.
  • 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 Sprinkle reserved 2 tablespoons of crumb mixture over top of cheesecake. Cover; refrigerate at least 3 hours or overnight before serving.
  • 9 To serve, remove sides of pan. Cut cheesecake into wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    395
    (
    Calories from Fat
    225),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    15g,
    15%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    250mg
    250%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    1g
    1%
      Sugars
    30g
    30%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    18%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 4 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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