Mini Spiced Apple Cider Cheesecakes Recipes

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SPICED CIDER CHEESECAKE



Spiced Cider Cheesecake image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 13

1 cup finely crushed gingerbread cookies or gingersnaps
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
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
1 1/2 cups sour cream
2 tablespoons sugar

Steps:

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

Nutrition Facts : Calories 395, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 30 g

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