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Apple Cider Cheesecake

Irresistible Apple Cider Cheesecake for Cozy Fall Nights

This Apple Cider Cheesecake combines creamy richness and spiced apple cider for a delightful fall dessert.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Cooling Time 6 hours
Total Time 8 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with digestive biscuits.
  • 1/4 cup Brown Sugar Light or dark brown sugar works.
  • 1/2 cup Unsalted Butter Melted for easy mixing.
For the Cheesecake Filling
  • 2 cups Apple Cider Reduce to 1/2 cup.
  • 16 oz Cream Cheese Bring to room temperature.
  • 1 cup White Granulated Sugar Can substitute with coconut sugar.
  • 1 cup Sour Cream Full-fat for best texture.
  • 1 tbsp Pure Vanilla Extract Preferably pure over imitation.
  • 3 Large Eggs Use at room temperature.
  • 1/4 cup All-Purpose Flour Optional for no-bake versions.
  • 1 tsp Ground Cinnamon Can substitute with nutmeg.
For the Topping
  • 1 tbsp Cinnamon Sugar Mix of melted butter, apple cider, granulated sugar, and cinnamon.

Equipment

  • 9-inch Springform Pan
  • mixing bowl
  • Food Processor
  • medium saucepan
  • Electric Mixer
  • Roasting pan

Method
 

Preparation
  1. In a medium saucepan, pour in 2 cups of apple cider and heat over medium-high heat. Stir occasionally while the cider simmers, allowing it to reduce to 1/2 cup, about 10-15 minutes.
  2. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by spraying with nonstick cooking spray and lining the bottom with parchment paper.
Crust & Filling
  1. Process graham crackers in a food processor until finely ground. Mix with brown sugar and melted unsalted butter, press into the prepared pan, and bake for 12 minutes.
  2. In a mixing bowl, whisk together brown sugar, flour, cinnamon, melted butter, and 1 tablespoon of the reduced apple cider. Refrigerate for a few minutes.
  3. Beat softened cream cheese and granulated sugar until smooth. Gradually add reduced apple cider, sour cream, vanilla, and blend thoroughly. Incorporate eggs one at a time.
Bake
  1. Prepare a water bath. Wrap the bottom of the springform pan in aluminum foil. Place it inside a roasting pan filled with hot water.
  2. Pour the cheesecake batter into the crust, spoon the cinnamon filling on top, and swirl gently. Bake for 70-80 minutes.
  3. Turn off the oven and crack the door open for 30 minutes to cool.
  4. Refrigerate for at least 6 hours or overnight.
Topping
  1. Combine melted butter with a couple of tablespoons of reduced apple cider and brush over the cooled cheesecake. Sprinkle cinnamon sugar on top.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 18gVitamin A: 600IUVitamin C: 1mgCalcium: 70mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature before mixing and allow baking to cool slowly to prevent cracks. For best flavor, refrigerate overnight.

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