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Apple Cider Cheesecake

Decadent Apple Cider Cheesecake for Cozy Autumn Nights

Indulge in this Apple Cider Cheesecake, a creamy and spiced dessert perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Can use Oreo cookie crumbs or crushed vanilla wafers for a different flavor.
  • 2 tablespoons Sugar No substitution recommended.
  • 5 tablespoons Unsalted Butter Substitution: Can replace with margarine for a dairy-free option.
For the Filling
  • 16 ounces Cream Cheese Must be softened for smooth mixing; no substitution unless using a cream cheese alternative.
  • 3 large Eggs Important for binding; can try flax eggs as a vegan alternative, but texture will differ.
  • 1 teaspoon Vanilla Extract Can use vanilla bean paste for a more intense flavor.
  • 1 cup Apple Cider Substitution: Apple juice can replace cider, but flavor will differ.
  • 1 teaspoon Ground Cinnamon Adjust quantities to taste.
  • 1 teaspoon Nutmeg Adjust quantities to taste.
  • 1 teaspoon Allspice Adjust quantities to taste.
  • 1/4 teaspoon Salt No substitution needed.
  • 1 cup Sour Cream Substitution: Greek yogurt can be used if necessary.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • hand mixer
  • spatula
  • wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and prepare your springform pan lined with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.
  3. Beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition until the batter is fluffy and creamy.
  5. Stir in vanilla extract, reduced apple cider, ground spices, and salt until well combined.
  6. Gently fold in the sour cream until fully incorporated without deflating the mixture.
  7. Pour the filling over the cooled crust and smooth the top with a spatula.
  8. Bake the cheesecake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
  9. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for one hour.
  10. After cooling, let it reach room temperature, then refrigerate for at least 4 hours or overnight before serving.
  11. Carefully remove the cheesecake from the springform pan, peel off parchment, and garnish with caramel or apple slices as desired before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is well-beaten for a smooth filling. Use low heat to reduce cider carefully to concentrate flavors.

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