Scrumptious Apple Cider Cheesecake
Apple Cider Cheesecake: A Perfect Fall Delight
Apple Cider Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the warm, spiced flavors of apple cider. This recipe brings together the comforting tastes of fall, making it an ideal choice for holiday gatherings, family celebrations, or simply to enjoy a cozy night in. With its buttery graham cracker crust and a luscious filling that captures the essence of apple cider, this cheesecake is sure to impress everyone who tries it.
Why Make This Recipe
This Apple Cider Cheesecake stands out for its unique flavor profile. The reduction of apple cider enhances its taste, bringing an aromatic blend that clings to each bite. The addition of cinnamon gives a warm, spiced note that complements the creaminess of the cheesecake beautifully. This dessert not only tastes incredible but also looks stunning, making it a perfect centerpiece for any dinner table.
How to Make Apple Cider Cheesecake
Creating this delicious cheesecake is a straightforward process. Just follow these steps to bake a stunning Apple Cider Cheesecake that will have everyone raving.
Ingredients
- 2 1/2 cups Graham cracker crumbs (fine crumbs, about 2 sleeves of graham crackers)
- 1/8 cup Brown sugar (packed, light or dark)
- 10 TBSP Unsalted butter (melted)
- 2 cups Apple cider (reduced down to 1/2 cup)
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
- 1/4 cup Brown sugar (packed, light or dark)
- 1/3 cup All-purpose flour
- 1/4 tsp Ground cinnamon
- 1 TBSP Melted butter
- 1 TBSP Apple cider
- 1/2 cup White granulated sugar (for topping)
- 2 tsp Ground cinnamon (for topping)
Directions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/8 cup brown sugar, and 10 tablespoons of melted butter. Press this mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes and let it cool.
- In a small saucepan, reduce 2 cups of apple cider over medium heat until it becomes a thick syrup (about 1/2 cup). Allow it to cool.
- In a large mixing bowl, beat the cream cheese and 3/4 cup of white sugar until smooth and creamy.
- Mix in the sour cream, vanilla extract, and cooled reduced apple cider until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the remaining 1/4 cup brown sugar, flour, and 1/4 teaspoon ground cinnamon. Gradually fold this mixture into the batter until just combined.
- Pour the cheesecake batter over the cooled graham cracker crust.
- Bake the cheesecake for 55 to 60 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- For the topping, mix the melted butter, apple cider, white sugar, and cinnamon; sprinkle it over the cooled cheesecake before serving.
How to Serve Apple Cider Cheesecake
Serve your Apple Cider Cheesecake chilled, topped with the apple cider cinnamon mixture for a lovely presentation. It pairs wonderfully with freshly whipped cream or a scoop of vanilla ice cream. Garnish with thin apple slices or cinnamon sticks for added flair.
How to Store Apple Cider Cheesecake
Store any leftover cheesecake in the refrigerator. Make sure it’s covered tightly to prevent it from absorbing other odors. It will keep well for about 3 to 5 days, though the flavor is best when fresh.
Tips to Make Apple Cider Cheesecake
- Ensure all ingredients like cream cheese and sour cream are at room temperature to avoid lumps in the batter.
- For a deeper flavor, add a pinch of nutmeg or extra cinnamon to the filling.
- If you don’t have a springform pan, a regular cake pan will work; just be sure to line the bottom with parchment paper for easy removal.
Variations
Feel free to experiment with this recipe! You can replace the apple cider with pear cider for a different flavor or add caramel sauce into the filling for a richer taste. Consider using alternative sweeteners if you’re looking to lighten it up.
FAQs
1. Can I make Apple Cider Cheesecake ahead of time?
Yes, you can make this cheesecake a day or two in advance. It tastes even better when allowed to chill overnight.
2. What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a healthier alternative while maintaining creaminess.
3. Is it possible to freeze Apple Cider Cheesecake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and aluminum foil, and it should keep well for up to 3 months. Allow it to thaw in the refrigerator before serving.
Indulging in this Apple Cider Cheesecake will surely become a cherished tradition during the fall season! Enjoy every creamy, cinnamon-spiced bite.
Apple Cider Cheesecake
Ingredients
For the crust
- 2 1/2 cups Graham cracker crumbs (fine crumbs, about 2 sleeves of graham crackers)
- 1/8 cup Brown sugar (packed, light or dark)
- 10 TBSP Unsalted butter (melted)
For the filling
- 2 cups Apple cider (reduced down to 1/2 cup)
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
- 1/4 cup Brown sugar (packed, light or dark)
- 1/3 cup All-purpose flour
- 1/4 tsp Ground cinnamon
For topping
- 1 TBSP Melted butter
- 1 TBSP Apple cider
- 1/2 cup White granulated sugar (for topping)
- 2 tsp Ground cinnamon (for topping)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/8 cup brown sugar, and 10 tablespoons of melted butter. Press this mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes and let it cool.
- In a small saucepan, reduce 2 cups of apple cider over medium heat until it becomes a thick syrup (about 1/2 cup). Allow it to cool.
Mixing the Filling
- In a large mixing bowl, beat the cream cheese and 3/4 cup of white sugar until smooth and creamy.
- Mix in the sour cream, vanilla extract, and cooled reduced apple cider until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the remaining 1/4 cup brown sugar, flour, and 1/4 teaspoon ground cinnamon. Gradually fold this mixture into the batter until just combined.
Baking the Cheesecake
- Pour the cheesecake batter over the cooled graham cracker crust.
- Bake the cheesecake for 55 to 60 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
Topping and Serving
- For the topping, mix the melted butter, apple cider, white sugar, and cinnamon; sprinkle it over the cooled cheesecake before serving.
- Serve your Apple Cider Cheesecake chilled, topped with the apple cider cinnamon mixture for a lovely presentation.
- Garnish with thin apple slices or cinnamon sticks for added flair.
