Apple Cider Cheesecake
A creamy cheesecake infused with sweet apple cider and warming spices, featuring a nutty graham cracker crust and rich caramel topping, perfect for fall gatherings.
Ingredients
For the Apple Cider Reduction
- 3 cups apple cider Preferably fresh cider without preservatives.
- 1 teaspoon cinnamon Stick to true ground cinnamon for best flavor.
For the Crust
- 1 cup graham cracker crumbs Honey-flavored for added sweetness.
- 1 tablespoon granulated sugar For the crust.
- 3 tablespoons unsalted butter, melted Let it cool slightly before using.
For the Cheesecake Filling
- 2 packages cream cheese, softened 8 ounces each; Philadelphia is recommended.
- 3/4 cup superfine granulated sugar To ensure smoothness.
- 1/4 cup sour cream Room temperature for best results.
- 1 teaspoon vanilla extract Pure is always best.
- 3 large eggs Room temperature for even mixing.
- 2 tablespoons apple cider reduction The secret ingredient!
For the Caramel Topping
- 1 cup granulated sugar For caramel.
- 6 tablespoons unsalted butter For caramel.
- 1/3 cup heavy cream, warmed slightly For caramel; do not skip this step.
- 1/4 cup reduced apple cider For caramel.
- 1/2 teaspoon vanilla extract For caramel.
- 1 pinch kosher salt For caramel.
- Apples, sliced Optional, for topping—use your favorites.
Instructions
Preparation
- Prepare the Apple Cider Reduction: To a small saucepan over medium heat, add the apple cider and cinnamon. Cook for about 20-22 minutes, stirring occasionally, until the mixture reduces to about 1/3 cup. Set aside to cool completely.
- Preheat your oven to 350°F (175°C) and line the bottom of a 7-inch springform pan with parchment paper.
- In a medium bowl, mix the graham cracker crumbs with sugar and melted butter until combined. Press firmly into the bottom of the springform pan and wrap aluminum foil around the base to prevent water from getting in.
- In a stand mixer, beat together the softened cream cheese and superfine sugar until smooth. Add the cooled apple cider reduction, sour cream, and vanilla, blending until creamy. Incorporate eggs one at a time until fully mixed.
Baking
- Pour the cheesecake filling over the crust in the springform pan.
- Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60-70 minutes, until the cheesecake is golden and slightly jiggly in the center.
Cooling and Serving
- Once baked, let the cheesecake cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight.
- For the caramel topping, melt granulated sugar in a heavy-bottomed saucepan without stirring until it becomes deep amber, then reduce heat and add butter, stirring until melted.
- Gradually whisk in the warm heavy cream, and mix in reduced apple cider, vanilla extract, and a pinch of salt. Cook for another minute until fully combined.
- Drizzle the apple cider caramel over the cheesecake before serving, optionally topped with sliced apples.
Notes
Timing is key; allow for adequate cooling and chilling to enhance flavors. Avoid overmixing to prevent cracks.