Apple Cider Cheesecake Bars
Creamy apple cider cheesecake bars with a cinnamon-graham cracker crust, made with a concentrated cider filling for a bright fall flavor and clean slices.
Prep: 25 min · Cook: 55 min · Yield: 16 · Method: Oven
Ingredients
- 12 full sheets graham crackers
- 3 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon
- 5 tablespoons unsalted butter
- 1.5 cups apple cider
- 24 ounces cream cheese
- 0.75 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
Cooking instructions
- Heat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving overhang on two sides. (about 5 min) — 350°F
- Crush the graham crackers into fine crumbs. Stir with the sugar, cinnamon, and melted butter until evenly moistened. Press firmly into the prepared pan. (about 8 min) — 350°F
- Bake the crust until set and lightly fragrant, about 8 minutes. Cool for 10 minutes while preparing the filling. (about 8 min) — 350°F
- Simmer the apple cider in a small saucepan over medium heat until reduced to about 1/2 cup, 10 to 12 minutes. Cool to room temperature. (about 12 min) — Medium heat
- Beat the softened cream cheese and sugar on medium speed until smooth. Beat in the flour, cooled cider reduction, vanilla, and cinnamon. Add the eggs one at a time, mixing on low just until combined; do not overmix. (about 8 min) — Room temperature
- Pour the filling over the crust and smooth the top. Bake until the edges are set and the center has a slight wobble and reaches 160°F (71°C), about 35 to 45 minutes. Cool as directed before slicing. (about 40 min) — 350°F
- Cool the bars completely in the pan, then cover and refrigerate until firm, at least 4 hours or overnight. Lift out using the parchment, cut into 16 bars, and serve chilled. (about 240 min) — Refrigerated