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Apple Cider Cheesecake Recipe

Apple Cider Cheesecake Recipe
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★★★★★

4.8 from 18 reviews

This Apple Cider Cheesecake is a delightful dessert that combines the warm, spiced flavors of apple cider with the creamy richness of classic cheesecake. Featuring a graham cracker crust, a smooth apple cider-infused cheesecake batter, and a cinnamon-sugar topping, this recipe is perfect for autumn celebrations or any time you crave a cozy, flavorful treat.

Ingredients

Scale

Crust

  • 2 1/2 cups Graham cracker crumbs (fine crumbs, about 2 sleeves)
  • 1/8 cup Brown sugar (packed, light or dark)
  • 10 tablespoons Unsalted butter (melted)

Apple Cider Reduction

  • 2 cups Apple cider (reduced down to 1/2 cup)

Cheesecake Filling

  • 24 ounces Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature)
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs (room temperature)

Apple Cider Cinnamon Filling

  • 1/4 cup Brown sugar (packed, light or dark)
  • 1/3 cup All-purpose flour
  • 1/4 teaspoon Ground cinnamon
  • 1 tablespoon Melted butter
  • 1 tablespoon Apple cider

Topping

  • 1 tablespoon Unsalted butter (melted)
  • 1 tablespoon Apple cider
  • 1/2 cup White granulated sugar
  • 2 teaspoons Ground cinnamon

Instructions

  1. Reduce Apple Cider: In a medium saucepan over medium-high heat, heat 2 cups of apple cider. Cook until it reduces down to 1/2 cup, about 10-15 minutes. Allow it to cool completely before using.
  2. Prepare Graham Cracker Crust: Preheat oven to 325℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment paper circle, spraying again. Using a food processor, blend graham crackers into fine crumbs. In a small bowl, combine crumbs, brown sugar, and melted butter; mix well with a fork.
  3. Assemble Crust: Pour the crumb mixture into the pan and press it firmly halfway up the sides using your hands and the bottom of a measuring cup to compact the crust evenly. Bake in preheated oven for 12 minutes. Remove and cool.
  4. Make Apple Cider Cinnamon Filling: In a small bowl, mix brown sugar, flour, cinnamon, apple cider, and melted butter until combined. Place in the fridge to set while preparing the cheesecake batter.
  5. Prepare Cheesecake Batter: Using a mixer, beat cream cheese and white sugar on high speed for 2 minutes until smooth and creamy. Scrape down the bowl with a rubber spatula.
  6. Add Wet Ingredients: Mix in the reduced apple cider, sour cream, and vanilla extract on medium speed until smooth and fully incorporated.
  7. Add Eggs: Add eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix. Scrape the bowl with a spatula to ensure even mixing.
  8. Prepare Water Bath: Use one of two methods: 1) Place the springform pan inside a 10-inch cake pan, then place that inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cake pan. 2) Wrap the springform pan twice tightly with aluminum foil, place it in the roasting pan, and fill with hot water halfway up the pan. Both methods prevent water from seeping into the crust.
  9. Assemble Cheesecake: Pour cheesecake batter on top of the cooled crust. Remove the cinnamon filling from the fridge, sprinkle it evenly over the batter, and use a butter knife to swirl it in gently to create a marbled effect.
  10. Bake: Bake at 325℉ for 70-80 minutes until the edges are set and the center has a slight jiggle when gently shaken.
  11. Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake sit inside for 30 minutes to cool slowly. Then, remove the springform pan and place it on a cooling rack to cool completely.
  12. Chill: Wrap the pan with foil and refrigerate the cheesecake for at least 6 hours or overnight to fully set.
  13. Prepare Topping: In a small bowl, mix melted butter and apple cider. In another bowl, combine sugar and cinnamon.
  14. Finish Cheesecake: Remove cheesecake from the pan, take off the parchment paper. Using a pastry brush, evenly coat the cheesecake surface with the butter and apple cider mixture. Generously sprinkle the cinnamon sugar over the top so it is well coated.

Notes

  • Use room temperature cream cheese, eggs, and sour cream for a smoother batter without lumps.
  • Be careful not to overmix the batter once eggs are added to avoid cracking during baking.
  • The water bath provides gentle, even heat, which helps prevent cracks on the cheesecake surface.
  • Allow the cheesecake to cool slowly in the oven before removing to prevent sudden temperature changes that can cause cracks.
  • Chilling the cheesecake overnight improves texture and flavor.
  • The cinnamon sugar topping adds a delightful crunch and complementary spice to balance the creamy cheesecake.

Nutrition

Keywords: apple cider cheesecake, graham cracker crust, fall dessert, cinnamon cheesecake, creamy cheesecake, homemade cheesecake

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