Par-bake the crust. Heat the oven to 375°F (190°C). If using a traditional pastry crust, prick the bottom with a fork, line with parchment, and fill with pie weights. Bake 15–18 minutes until lightly set. Remove weights and bake 5 more minutes until the bottom looks dry. Let cool slightly.

Reduce the cider. Pour the apple cider into a medium saucepan. Simmer over medium heat, stirring occasionally, until reduced to about 3/4 cup. This usually takes 12–18 minutes. You want it syrupy and fragrant, not burnt. Set aside to cool for 5 minutes.

Mix dry ingredients. In a small bowl, whisk granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt. This helps prevent lumps later.

Blend the base. In a large bowl, beat the softened cream cheese until smooth. Add the dry mixture and beat again until no lumps remain. Whisk in egg yolks until glossy and fully combined.

Finish the custard. Slowly whisk in the warm reduced cider, then add heavy cream and vanilla. The mixture should be silky. Stir in the butter until melted and smooth.

Strain for smoothness. For a custard with a professional finish, pour the filling through a fine-mesh strainer into a clean bowl or directly into the pie shell. This removes any stubborn bits.

Bake gently. Reduce oven temperature to 350°F (175°C). Pour the filling into the par-baked crust. Bake 30–38 minutes, until the edges are set and the center has a slight wobble. Avoid overbaking; it will firm up as it cools.

Cool and chill. Let the pie cool at room temperature for 1 hour, then chill at least 3 hours (ideally overnight) to fully set.

Serve. Slice with a warm, clean knife. Top with lightly sweetened whipped cream and a dusting of cinnamon, if you like.