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Apple Cider Cheesecake Bars with Cinnamon Crust

Apple cider cheesecake bars layer a cinnamon graham cracker crust with creamy cheesecake flavored with cider reduction. Bake them in a 9x13-inch pan, then chill until firm for clean-cut squares.
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Prep Time 25 minutes
Cook Time 1 hour 8 minutes
cooling and chilling 5 hours
Total Time 6 hours 33 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Cider reduction
  • 1 cup apple cider
Crust
  • 1 nonstick cooking spray
  • 2 cups graham cracker crumbs
  • 0.33 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 0.5 cup unsalted butter melted
Filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 3 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cider reduction
  1. Simmer the apple cider in a small saucepan over medium heat for 15 to 20 minutes, until reduced to 1/4 cup.
  2. Pour the reduction into a heatproof measuring cup and cool completely.
Make the crust
  1. Heat the oven to 325°F.
  2. Grease a 9x13-inch baking pan with nonstick cooking spray.
  3. Line the pan with parchment paper, leaving an overhang on two sides.
  4. Stir the graham cracker crumbs, brown sugar, cinnamon, and salt together in a medium bowl.
  5. Mix in the melted butter until evenly moistened.
  6. Press the crumb mixture firmly into the bottom of the pan.
  7. Bake for 10 minutes, then set the pan on a rack while you make the filling.
Make the filling and bake
  1. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
  2. Beat in the granulated sugar and flour.
  3. Add the eggs one at a time, beating on low speed just until incorporated after each addition.
  4. Mix in the sour cream, vanilla, and cooled cider reduction.
  5. Pour the filling over the crust.
  6. Bake at 325°F for 35 to 45 minutes, until the edges are set and the center still has a slight wobble.
Chill and cut
  1. Cool the bars in the pan on a rack for 1 hour.
  2. Cover and refrigerate for at least 4 hours, until fully chilled and firm.
  3. Lift the bars out using the parchment overhang.
  4. Cut into 16 squares with a sharp knife.

Notes

For clean squares, chill the bars until fully firm before cutting and wipe the knife between cuts. Store covered in the refrigerator for up to 5 days; freeze the bars for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs and a 1:1 gluten-free flour blend.