Spiced 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:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet., Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely., Remove rim from pan. Drizzle sauce over cheesecake.

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:

• 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.