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Apple Cider Cheesecake
Michonne Zendaya

Apple Cider Cheesecake

Creamy spiced cheesecake infused with reduced apple cider and baked on a buttery graham cracker crust, topped with apple cider caramel for the ultimate fall dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 4 cups (32 oz) cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 cup reduced apple cider (start with 4 cups and simmer until 1 cup remains)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup sour cream
  • 1/2 cup apple cider caramel sauce (for topping)

Equipment

  • springform pan (9-inch)
  • saucepan
  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • oven
  • roasting pan (for water bath)
  • parchment paper

Method
 

  1. Preheat oven to 325°F. Grease and line a 9-inch springform pan with parchment paper.
  2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into bottom of the pan. Bake for 8 minutes, then cool slightly.
  3. Reduce apple cider by simmering 4 cups in a saucepan until 1 cup remains. Let cool before using.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add cooled apple cider reduction, eggs one at a time, vanilla, cinnamon, nutmeg, salt, and sour cream. Mix until fully incorporated.
  5. Pour batter over cooled crust. Place springform pan in a water bath (bain-marie) and bake for 60–65 minutes, until center is set but slightly jiggly.
  6. Cool to room temperature, then refrigerate at least 4 hours or overnight.
  7. Top chilled cheesecake with apple cider caramel sauce before serving.

Notes

Make the apple cider reduction ahead of time to intensify the flavor. Chill the cheesecake for at least 4 hours (preferably overnight) before serving. Store covered in the refrigerator for up to 5 days.