SPICED APPLE CIDER CHEESECAKE
Surprise your loved ones with our delicious Spiced Apple Cider Cheesecake recipe. Creamy, sweet and fruity, there's a whole lot to love about Spiced Apple Cider Cheesecake. Plus, since it's made with juice concentrate, you can enjoy it any time of the year!
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, vanilla, 2 tsp. apple pie spice and 1 cup of the remaining sugar in large bowl with mixer until blended. Add 3/4 cup apple juice concentrate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, bring remaining sugar and apple juice concentrate to boil in saucepan; simmer on medium-low heat 10 to 12 min. or until thickened, stirring frequently. Add whipping cream and remaining apple pie spice; cook and stir 2 to 3 min. or until thickened. Cool completely, then refrigerate until ready to use.
- Pour chilled sauce over cheesecake just before serving; top with apple chips.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 36 g, Fiber 0.6699 g, Sugar 29 g, Protein 6 g
SPICED CIDER CHEESECAKE
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
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
ORANGE-SPICED CHEESECAKE
Steps:
- Cut the cheesecake into quarters and thaw according to package instructions. In a large saucepan over medium-high heat combine the marmalade, orange liqueur, orange juice concentrate, and orange slices. Simmer until thick and syrupy, about 10 minutes.
- To serve, spoon warm orange spice mixture over the top of cheesecake slices.
MINI SPICED APPLE CIDER CHEESECAKES
Celebrate fall (or any season, really!) when you make these Mini Spiced Apple Cider Cheesecakes. Just when you thought mini cheesecakes couldn't get any better, these delicious Mini Spiced Apple Cider Cheesecakes arrived to shake things up.
Provided by My Food and Family
Categories Recipes
Time 3h42m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
- Beat cream cheese, vanilla, 2 tsp. apple pie spice and 1 cup of the remaining sugar in large bowl with mixer until blended. Add 3/4 cup apple juice concentrate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Spoon over crusts.
- Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Meanwhile, bring remaining sugar and apple juice concentrate to boil in saucepan; simmer on medium-low heat 10 to 12 min. or until thickened, stirring frequently. Add whipping cream and remaining apple pie spice; cook and stir 2 to 3 min. or until thickened. Cool completely, then refrigerate until ready to use.
- Spoon chilled sauce over cheesecakes just before serving; top with apple chips.
Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
HOLIDAY SPICE CHEESECAKE
Here is THE perfect dessert to top off Christmas dinner. It's simply stunning with a filling that's creamy and rich with brown sugar, cinnamon and allspice. It freezes well, so busy holiday cooks can make it a month in advance, then defrost in the fridge and trim with whipped cream before serving.-Colleen Arnold, Sublette, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon.
Nutrition Facts : Calories 358 calories, Fat 24g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 239mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
HOT SPICED CIDER
This recipe uses an automatic coffee maker to brew the cider. If you don't own one, heat it in a slow cooker or a saucepan over medium heat on the stovetop. Grab your mugs and dive into this hot drink! Clean your coffee maker according to the manufacturer's instructions before using for coffee again.
Provided by Sara
Categories Drinks Recipes Cider Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.
Nutrition Facts : Calories 86 calories, Carbohydrate 21.6 g, Fiber 0.5 g, Protein 0.1 g, Sodium 51.5 mg, Sugar 18.8 g
HOT SPICED CIDER
There's nothing like warm, spicy apple cider to break the ice when you're entertaining on a chilly day.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes.
- Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.
Nutrition Facts : Calories 115, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
NO-BAKE SPICED CHEESECAKE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 12h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.
APPLE CIDER CHEESECAKE
Make and share this Apple Cider Cheesecake recipe from Food.com.
Provided by Vino Girl
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread pie filling on bottom of pie crust.
- In a large bowl, beat cream cheese, sour cream, and spiced cider mix until fluffy.
- Beat in thawed whipped topping.
- Pour over apple pie filling and refrigerate.
- Crush granola bar and sprinkle on top just.
- before serving.
Nutrition Facts : Calories 352.9, Fat 18.4, SaturatedFat 8.9, Cholesterol 29.7, Sodium 358.7, Carbohydrate 43.1, Fiber 1.2, Sugar 24.7, Protein 5.5
SPICED CHEESECAKE
I have a friend who loves spice cake. Now, she loves this spiced cheesecake, too. Very nice and light and the nut crust is perfect with the spicy flavors of the filling.
Provided by P48422
Categories Cheesecake
Time 1h25m
Yield 1 9inch cheesecake
Number Of Ingredients 12
Steps:
- Oven to 325 degrees F.
- Wrap the bottom of the springform pan tightly in foil.
- CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
- Just until the nuts are in very, very small pieces, not a paste!
- Turn out into a bowl, add the melted butter and mix until it comes together.
- Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
- Cool to room temperature.
- FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
- Using the paddle attachment on med-low speed, beat just until smooth.
- Add the remaining ingredients and mix on low speed until well combined.
- Pour the filling over the crust.
- Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
- Pour water into the baking pan until it comes half-way up the sides of your springform pan.
- Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
- This should take about 45-55 minutes.
- Do not overbake!
- Don't worry about the jiggle- the cake will firm up while chilling.
- Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
- Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
- NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
- It is best if if made the day before you serve it.
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