24 ounces cream cheese, softened to room temperature
1 cup granulated sugar (for the filling)
3 large eggs, room temperature
1/2 cup sour cream, room temperature
2 cups fresh apple cider (to be reduced)
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons alcohol-free vanilla
2 medium Granny Smith apples, peeled and sliced
2 tablespoons brown sugar (for topping)
Instructions
In a small saucepan over medium heat, simmer the 2 cups of apple cider until it has reduced to about 1/2 cup. This process should take about 15 to 20 minutes. Set it aside to cool completely before using it in the filling.
Preheat your oven to 325 degrees Fahrenheit. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
In a large bowl, beat the softened cream cheese and 1 cup of sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating on low speed after each addition just until combined. Stir in the sour cream, 1/4 cup of the reduced apple cider, cornstarch, cinnamon, ginger, cloves, and alcohol-free vanilla. Be careful not to overmix the batter, as this can incorporate too much air and cause cracks.
Pour the filling over the prepared crust. Wrap the outside of the springform pan in several layers of aluminum foil and place it in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for one hour.
