Apple Cider Cheesecake with Brown Butter Apple Compote

Apparently I enjoy turning holiday drinks into desserts; I keep learning new things about my cooking style everyday with this food blog. The last recipe I posted was for Spiced Hot Chocolate Peppermint Cookies, a culinary twist on a beloved beverage.

In an effort to be creative with my recipes, this is what you get. With Christmas coming soon, apple cider and eggnog drinks will most likely be enjoyed. This Apple Cider Cheesecake with Brown Butter Apple Compote is a perfect complement.

I don’t exactly remember how the recipe idea came to me, but I was talking to Olia, and it was something like this…“Hey, wouldn’t it be cool to take instant apple cider drink powder and add it to a vanilla cheesecake?” Bam! Simple as that, a holiday twist on cheesecake is born. I honestly don’t know if this is out there already, and haven’t checked. I prefer to stay blissfully happy about my creation.

You’ve never had a cheesecake like this. It literally tastes like an apple cider, and almost has a bit of caramel undertone. A few packets of instant apple cider perfectly flavors the vanilla cheesecake. On top of that, no water bath is required for this recipe, so it’s pretty easy to make.

A toasted nutty gluten-free walnut crust helps to keep this recipe safe for dietary lifestyles. To top off this rich and creamy cheesecake, a simple Brown Butter Apple-Cinnamon Compote is added. Heat apple wedges, sugar and cinnamon in a bit of browned melted butter to flavor and slightly soften the apples. I truly hope you have a wonderful holiday season and please do enjoy this Apple Cider Cheesecake with Brown Butter Apple Compote.

Food Science and Cooking Tips:

• Cheesecakes are more likely to crack when cooling if you overbeat the eggs when making the filling. It incorporates excess air, which causes the cheesecake to puff up when baking. As it cools, it falls and cracks.
• To grind walnuts: pulse them in a food possessor into crumbs, don’t over-pulse or they’ll start clumping together and eventually form a nut butter (bad for crusts). Alternatively, you can crush them in a ziplock bag with a mallet or heavy object

Food Photography Tips:

I shot this in natural light at 1/100 sec, f/ 3.5, ISO 800.

The wedges of the apple compote create a beautiful topping. Whether preparing for food photography (unlikely for you as the reader) or serving this to your guests, take the time to carefully arrange them on the top. I chose to create a radial pattern in the center and an even ring around the outside. It really does set it to another level. I bright red apple and some cinnamon sticks (not used in the actual recipe) create a story for the recipe. An almost birch-like background of wrapping paper give a rustic, yet classic look.

Check out our Thanksgiving Recipe Roundup: 19 Yummy Desserts and Sides for more Fall and holiday inspired recipes.

Want more cheesecakes? Try our Pumpkin Cheesecake with Pumpkin Gelatin Filling (Gluten-Free) | Swirled Vanilla Cheesecake and Chocolate Brownie Bars | No-Bake Chocolate Cherry Cheesecake

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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5 from 1 vote

Apple Cider Cheesecake with Brown Butter Apple Compote

Apple Cider Cheesecake with Brown Butter Cinnamon Apple Compote. Instant apple cider perfectly flavors a cheesecake. A walnut crust helps keep this recipe gluten-free.

Course Cheesecake

Cuisine American

Keyword caramel apple cheesecake, easy apple cheesecake, easy apple cider cheesecake

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Calories 312kcal

Servings 12

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

Walnut Crust

• ▢ 1 ½ cups ground walnut crumbs, from about 2 ½ cups of whole walnuts
• ▢ 3 tablespoons butter, melted
• ▢ 2 tablespoons granulated sugar

Apple Cider Cheesecake Filling

• ▢ 4 8-ounce packages cream cheese, softened
• ▢ 1 ¼ cups granulated sugar
• ▢ ¼ cup gluten-free all-purpose flour, use regular all-purpose flour if no dietary restriction
• ▢ 3 eggs
• ▢ 3 teaspoons vanilla
• ▢ ½ cup sour cream
• ▢ 3 0.74 ounces packages of instant spiced apple cider mix (use gluten-free)

Brown Butter Apple-Cinnamon Compote

• ▢ 3 tablespoons butter
• ▢ 2 Fuji, Gala or Red Delicious apples, cut into ¼ inch wedges
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon ground cinnamon

Instructions

Walnut Crust

• Preheat oven to 325ºF. Combine walnut crumbs (see cooking tips section above) with melted butter and sugar. Evenly pat into bottom of a 10-inch round springform pan.
• Bake for 8-10 minutes, or until just golden brown. Take out to cool.

Apple Cider Cheesecake Filling

• Change oven temperature to 350ºF. Allow cream cheese and eggs to sit at room temperature for 30 minutes. In a large bowl, beat softened cream cheese and sugar with a mixer on medium high speed just until fluffy and smooth.
• Add flour, beat on low until smooth. In separate bowl, lightly beat eggs with fork. Add eggs and vanilla to cream mixture and beat until just combined. Gently stir in sour cream and apple cider powder.
• Pour batter into pan with baked walnut crust. Place into a shallow baking pan in oven and bake at 350º for 40-45 minutes, or until a 2 ½ inch area around the outside edge of cheesecake appears set when gently shaken.
• Cool on a wire rack for 15 minutes, then run a sharp knife around the outside of the cheesecake (this helps prevent cracking as it cools and shrinks). Cool 45-60 minutes more, then cover and place in fridge for at least 4 hours to completely cool and set. Top with Apple Compote below.

Brown Butter Apple-Cinnamon Compote

• Melt butter in a large frying pan over medium heat. Continue to cook butter for 3-4 minutes, or until golden brown in color. Add apple wedges, sugar and cinnamon. Carefully stir to evenly coat.
• Cook 5-8 minutes, stiring occasionally, until apples are softened but not mushy. Remove from heat, cool slightly and evenly top cheesecake.

Nutrition Facts

Apple Cider Cheesecake with Brown Butter Apple Compote

Amount Per Serving

Calories 312 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 61mg20%

Sodium 75mg3%

Potassium 125mg4%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 28g31%

Protein 4g8%

Vitamin A 315IU6%

Vitamin C 1.7mg2%

Calcium 40mg4%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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Notes:

– Recipe time does not include chilling
– Vanilla cheesecake base adapted from Baking Secrets. Print. 2014.
– Walnut crust recipe from http://allrecipes.com/recipe/walnut-pie-crust/