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 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 12
Calories 312kcal
Author Plating Pixels
Ingredients
Walnut Crust
1 ½cupsground walnut crumbsfrom about 2 ½ cups of whole walnuts
3tablespoonsbuttermelted
2tablespoonsgranulated sugar
Apple Cider Cheesecake Filling
48-ounce packages cream cheese, softened
1 ¼cupsgranulated sugar
¼cupgluten-free all-purpose flouruse regular all-purpose flour if no dietary restriction
3eggs
3teaspoonsvanilla
½cupsour cream
30.74 ounces packages of instant spiced apple cider mix (use gluten-free)
Brown Butter Apple-Cinnamon Compote
3tablespoonsbutter
2FujiGala or Red Delicious apples, cut into ¼ inch wedges
2tablespoonssugar
1teaspoonground 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.