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.
Servings: 12 slices
Calories: 415kcal
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
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)
Instructions
- Preheat oven to 325°F. Grease and line a 9-inch springform pan with parchment paper.
- 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.
- Reduce apple cider by simmering 4 cups in a saucepan until 1 cup remains. Let cool before using.
- 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.
- 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.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- 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.