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Apple Cider Cheesecake Recipe

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★★★★★

4.9 from 90 reviews

This Apple Cider Cheesecake is a creamy, rich dessert infused with a warm spiced apple cider reduction, perfect for celebrating autumn flavors. It features a graham cracker crust, a smooth cream cheese filling with hints of cinnamon and nutmeg, and optional toppings like caramel sauce and fresh apple slices. Baked in a water bath for a crack-free finish, it’s an elegant yet approachable dessert that brings the essence of fall to your table.

Ingredients

Scale

For the Crust:

  • 1 ½ cups (about 150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar

For the Apple Cider Reduction:

  • 4 cups apple cider

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 ¼ cups (250g) granulated sugar
  • ¾ cup (170g) sour cream
  • ¼ cup (30g) all-purpose flour
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup apple cider reduction (prepared from above)

Optional Toppings:

  • Caramel sauce
  • Whipped cream
  • Apple slices
  • Cinnamon (for sprinkling)

Instructions

  1. Make the Apple Cider Reduction: In a medium saucepan, bring 4 cups of apple cider to a boil over medium-high heat. Reduce heat to low and simmer until reduced to about ½ cup, approximately 30-45 minutes, stirring occasionally. Let cool completely.
  2. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the Crust: Bake crust for 8-10 minutes until lightly golden. Remove and cool slightly.
  4. Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with electric mixer until smooth and creamy. Gradually add sugar, beating well.
  5. Add Sour Cream and Flour: Beat in sour cream and flour until just combined.
  6. Add Eggs and Egg Yolks: Add eggs and yolks one at a time, beating gently after each. Avoid overmixing.
  7. Add Flavor Extracts: Beat in vanilla extract, cinnamon, and nutmeg.
  8. Incorporate Apple Cider Reduction: Gently fold in cooled apple cider reduction evenly.
  9. Pour and Prepare for Baking: Pour batter over crust. Wrap springform pan bottom with foil.
  10. Water Bath: Place springform pan in larger roasting pan. Pour hot water into roasting pan until halfway up sides of springform pan to prevent cracking.
  11. Bake: Bake for 60-75 minutes until edges are set and center is slightly wobbly. Tent with foil if top browns too quickly.
  12. Cool Gradually: Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour.
  13. Refrigerate: Remove from water bath, cool to room temperature, then refrigerate covered for at least 4 hours or overnight.
  14. Serve: Remove springform pan sides. Garnish with optional caramel, whipped cream, apple slices, and a sprinkle of cinnamon if desired.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in batter.
  • Do not overmix filling to prevent cracks from excess air.
  • Using a water bath is highly recommended for smooth, crack-free cheesecake.
  • Allow gradual cooling in oven and refrigerator to prevent cracking.
  • Substitute graham crackers with digestive biscuits or gluten-free crackers as needed.
  • For a sour cream substitute, use Greek yogurt.
  • Baking time may be reduced by 5 minutes at high altitudes.
  • Store leftover cheesecake in airtight container refrigerated for up to 5 days.
  • Freeze wrapped cheesecake for 2-3 months; thaw overnight in refrigerator before serving.

Keywords: apple cider, cheesecake, fall dessert, autumn recipe, spiced cheesecake, creamy dessert, graham cracker crust, cinnamon, nutmeg, holiday dessert

Find it online: https://liamjayne.com/apple-cider-cheesecake-recipe/