Apple Cider Cheesecake
A delightful dessert combining the rich creaminess of cheesecake with warm, spiced flavors of apple cider, perfect for fall gatherings.
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.
Notes
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.