Description
This Apple Cider Cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced flavors of apple cider. A perfect fall dessert with a buttery crust and a hint of cinnamon and nutmeg, topped with a caramelized apple topping. Ideal for Thanksgiving, family gatherings, or any cozy occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup apple cider (preferably fresh)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Apple Topping:
- 2 medium apples, peeled, cored, and diced
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 tablespoon apple cider
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until well combined and the mixture resembles wet sand.
- Press the mixture into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, apple cider, flour, cinnamon, nutmeg, and salt. Mix until fully combined.
- Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake:
- Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Afterward, remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
- Make the Apple Topping:
- In a medium skillet, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, and apple cider.
- Cook, stirring occasionally, for 6-8 minutes, or until the apples are tender and the sauce has thickened slightly.
- Remove from heat and let the topping cool to room temperature.
- Serve the Cheesecake:
- Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving platter. Spoon the apple topping over the cheesecake just before serving.
- Slice and enjoy!
Notes
- You can use store-bought apple cider or homemade apple cider for the filling and topping for the best flavor.
- For extra richness, you can swirl some caramel sauce into the cheesecake batter before baking or drizzle over the top before serving.
- The cheesecake can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350
- Sugar: 32g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg