Apple Cider Cheesecake Recipes

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.

Steps:

• Spread apple pie filling on bottom of pie crust.
• In a large bowl, beat cream cheese, sour cream and cider until fluffy.
• Beat in thawed whipped topping.
• Pour over apple pie filling and refrigerate.
• Crush granola bar and sprinkle on top just before serving.

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.

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.

Steps:

• 1. In a bowl, mix softened cream cheese and sour cream. Add all but the apples. Mix well.
• 2. In the pie shell, spread 1/2 a can of apple pie filling in each. This recipe makes two smaller pies easy.
• 3. Pour onto the apples and chill for 1-1.5 hours. I sprinkle cinnamon/nutmeg on the top. You can also sprinkle a crushed granola bar on top.

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.