Apple Cider Cheesecake with Brown Butter Apple Compote




With Christmas coming soon, apple cider and eggnog drinks will most likely be enjoyed. This Apple Cider Cheesecake with Brown Butter Apple Compote is a perfect complement. Original recipe and baking tips can be found on Plating Pixels.
Walnut Crust
  • 1 ½ cups ground walnut crumbs (from about 2 ½ cups of whole walnuts)
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar
Apple Cider Cheesecake Filling
  • 4 (8-ounce) packages cream cheese, softened
  • 1 ¼ cups granulated sugar
  • ¼ cup gluten-free all-purpose flour
  • 3 eggs
  • 3 teaspoons vanilla
  • ½ cup sour cream
  • 3 (0.74 ounces) packages of instant spiced apple cider mix (make sure it's gluten-free)
Brown Butter Apple-Cinnamon Compote
  • 3 tablespoons butter
  • 2 Fuji, Gala or Red Delicious apples, cut into ¼ inch wedges
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon


Walnut Crust
  1. 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.
  2. Bake for 8-10 minutes, or until just golden brown. Take out to cool.
Apple Cider Cheesecake Filling
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. Cook 5-8 minutes, stiring occasionally, until apples are softened but not mushy. Remove from heat, cool slightly and evenly top cheesecake.


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