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Spiced Cider Cheesecake

Betty Crocker Kitchens
Updated Jan 6, 2012
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Looking for a dessert recipe? Then check out this apple flavored spiced cheesecake drizzled with cream – a delicious treat.

Spiced Cider Cheesecake

  • Prep Time 60 min
  • Total 6 hr 0 min
  • Servings 16
  • Ingredients 13
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    Meanwhile, in small bowl, combine topping ingredients; blend well.
  • Step 
    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.
  • Step 
    8
    Sprinkle reserved 2 tablespoons of crumb mixture over top of cheesecake. Cover; refrigerate at least 3 hours or overnight before serving.
  • Step 
    9
    To serve, remove sides of pan. Cut cheesecake into wedges.

Nutrition

395 Calories
25g Total Fat
6g Protein
38g Total Carbohydrate
30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
15g
75%
Cholesterol
120mg
40%
Sodium
250mg
10%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
30g
Protein
6g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
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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