Apple Cider Cheesecake Recipe – Fall Dessert

Craving the ultimate fall dessert? This Apple Cider Cheesecake combines the creamy richness of cheesecake with the comforting flavors of apple cider. It’s the perfect treat to warm you up on a crisp autumn evening!

What is Apple Cider Cheesecake?

Have you ever wondered how magic happens in the kitchen? Well, sometimes it involves apples, cider, and a whole lot of creamy cheesecake goodness! The name “Apple Cider Cheesecake” sounds fancy, doesn’t it? But really, it’s an ode to fall in dessert form, a harmonious blend of the season’s favorite flavors. Why did the apple cross the road? To get to the cheesecake, of course! Or maybe, just maybe, it was destined to become part of this delectable creation.

Perhaps the name stuck because, let’s face it, the way to a man’s (or woman’s!) heart is through their stomach. So, whether you’re aiming for romance, friendship, or just a moment of blissful solitude, this cheesecake is your secret weapon. Ready to impress your taste buds and maybe even a few others? Give this Apple Cider Cheesecake recipe a try, you won’t regret it!

Key Ingredients for Apple Cider Cheesecake:

Here’s a visual guide to help you gather everything you need. Below is a detailed list ensuring you have the right quantities and preparation.

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12 graham crackers, finely crushed)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 24 ounces cream cheese, softened to room temperature
• 1 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup heavy cream
• ½ cup apple cider, reduced to ¼ cup (see instructions below)
• 1 tablespoon all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

For the Apple Cider Caramel Sauce (Optional):

• ½ cup apple cider
• ½ cup granulated sugar
• 4 tablespoons unsalted butter
• ¼ cup heavy cream
• Pinch of salt

Special Preparations:

• Reduce the Apple Cider: To intensify the apple cider flavor, you need to reduce it. In a small saucepan, simmer ½ cup of apple cider over medium heat until it’s reduced to ¼ cup. This will take about 10-15 minutes. Remove from heat and let cool completely before using.
• Soften Cream Cheese: It’s crucial for your cream cheese to be at room temperature to avoid lumps in your cheesecake batter. Allow it to sit out for at least an hour before starting.
• Prepare Baking Pan: Wrap the bottom of a 9-inch springform pan with foil to prevent leaks.

How to Make Apple Cider Cheesecake:

This Apple Cider Cheesecake is surprisingly easy to make, delivering a show-stopping dessert with minimal fuss. The creamy cheesecake filling, infused with reduced apple cider and warm spices, rests on a classic graham cracker crust. Optional Apple Cider Caramel Sauce adds a touch of extra indulgence. It only takes about 30 minutes prepare , plus baking and cooling time.

● Step-by-Step Instructions:

1. Prepare the Crust:

   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
   • Press the mixture firmly and evenly onto the bottom of the prepared 9-inch springform pan.
   • Bake the crust for 8-10 minutes. Remove from the oven and let cool slightly while you prepare the filling.

2. Make the Cheesecake Filling:

   • In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. This is best done with an electric mixer to ensure no lumps remain.
   • Add the vanilla extract and mix well.
   • Beat in the eggs one at a time, mixing well after each addition. Avoid over-mixing at this stage, as it can cause the cheesecake to crack.
   • Stir in the heavy cream and the cooled, reduced apple cider. Mix until just combined.
   • In a separate small bowl, whisk together the flour, cinnamon, and nutmeg. This will help to evenly distribute the spices in the cheesecake batter.
   • Add the flour mixture to the cheesecake batter and mix until just combined. Be careful not to overmix.

3. Bake the Cheesecake:

   • Pour the cheesecake filling over the prepared graham cracker crust in the springform pan.
   • Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps to ensure the cheesecake bakes evenly and reduces the risk of cracking.
   • Bake in the preheated oven for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
   • Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This allows the cheesecake to cool slowly and further reduces the risk of cracking.
   • Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature.

4. Chill the Cheesecake:

   • Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavor.

5. Make the Apple Cider Caramel Sauce (Optional):

   • In a medium saucepan, combine the apple cider and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
   • Continue to cook, without stirring, until the mixture turns a golden amber color. This will take about 5-7 minutes. Watch carefully, as the caramel can burn easily at this stage.
   • Remove the saucepan from the heat and carefully whisk in the butter until melted and smooth.
   • Slowly whisk in the heavy cream. The mixture will bubble up, so be careful.
   • Stir in a pinch of salt.
   • Let the caramel sauce cool slightly before drizzling it over the cheesecake.

6. Serve:

   • Remove the cheesecake from the springform pan.
   • Drizzle with the apple cider caramel sauce (if using).
   • Slice and serve. Garnish with apple slices or a sprinkle of cinnamon, if desired.

Why You’ll Love This Apple Cider Cheesecake

This Apple Cider Cheesecake is a sensory delight—imagine the creamy, melt-in-your-mouth texture combined with the warm, comforting flavors of apple cider and fragrant spices. It’s a delightful escape from the ordinary. Making this cheesecake at home is significantly cheaper than buying a gourmet cheesecake from a bakery.

You’re not paying for fancy packaging or overhead costs, which means more delectable dessert for your dollar! The optional apple cider caramel sauce adds a luxurious touch, transforming this cheesecake into an unforgettable masterpiece.

If you enjoy this fall-inspired dessert, you might also like to try a classic Pumpkin Pie recipe. But trust us, this Apple Cider Cheesecake is in a league of its own. Give it a try and discover your new favorite fall treat!

What to Serve Apple Cider Cheesecake With:

To complement the rich flavors of this Apple Cider Cheesecake, consider serving it with:

• Vanilla Bean Ice Cream: The cool, creamy ice cream provides a delightful contrast to the warmth of the cheesecake.
• Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture.
• Hot Apple Cider: A warm mug of apple cider enhances the fall vibes.
• Spiced Nuts: Candied pecans or walnuts offer a crunchy contrast to the smooth cheesecake.

Top Tips for Perfecting Apple Cider Cheesecake:

• Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free batter.
• Don’t Overmix: Overmixing can incorporate too much air, causing the cheesecake to crack during baking. Mix until just combined.
• Water Bath is Key: Baking in a water bath ensures even baking and prevents cracking.
• Cool Slowly: Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes that can lead to cracks.
• Reduced Apple Cider is Essential: Don’t skip the step of reducing the apple cider. This intensifies the flavor and prevents the cheesecake from becoming too watery.
• Ingredient Substitutions: If you don’t have graham crackers, try using other types of cookies like digestive biscuits or shortbread. For a dairy-free option, use plant-based cream cheese alternatives and coconut cream instead of heavy cream.

Storing and Reheating Tips:

• Storing: Store leftover Apple Cider Cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
• Freezing: To freeze the cheesecake, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
• Reheating: While reheating isn’t necessary, you can warm individual slices in the microwave for a few seconds if you prefer your cheesecake slightly warm. Be careful not to overheat it.

Final Thoughts:

This Apple Cider Cheesecake is more than just a dessert; it’s a celebration of fall flavors. With its creamy texture, warm spices, and delicious apple cider notes, it’s sure to become a favorite in your home. Whether you’re baking for a holiday gathering, a cozy night in, or simply to treat yourself, this recipe is a guaranteed crowd-pleaser. So go ahead, get baking, and enjoy every delicious bite!

For pudding lovers, our creamy Pudding with Egg and Cornstarch is a must-try. And if you can’t get enough whoopie pies, don’t miss our indulgent Peanut Butter Whoopie Pies.

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Apple Cider Cheesecake

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• Author: Ruthie Miller
• Total Time: 1 hour 40 minutes + chilling
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A creamy, fall-inspired cheesecake infused with reduced apple cider, warm spices, and topped with optional apple cider caramel sauce.

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Ingredients

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• 1 ½ cups graham cracker crumbs (about 12 graham crackers, finely crushed)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 24 ounces cream cheese, softened to room temperature
• 1 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup heavy cream
• ½ cup apple cider, reduced to ¼ cup
• 1 tablespoon all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• For the Apple Cider Caramel Sauce (Optional):
• ½ cup apple cider
• ½ cup granulated sugar
• 4 tablespoons unsalted butter
• ¼ cup heavy cream
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Wrap bottom of a 9-inch springform pan with foil.
2. Mix graham cracker crumbs, melted butter, and sugar. Press into prepared pan and bake 8-10 minutes. Let cool slightly.
3. In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and mix well.
4. Beat in eggs one at a time. Stir in heavy cream and cooled reduced apple cider.
5. In a small bowl, whisk flour, cinnamon, and nutmeg. Add to batter and mix until just combined.
6. Pour filling over crust. Place springform pan in a larger pan, add hot water halfway up sides (water bath).
7. Bake 55-70 minutes, until edges are set but center slightly jiggles.
8. Turn off oven, leave cheesecake inside with door slightly ajar for 1 hour.
9. Cool completely, then refrigerate at least 4 hours or overnight.
10. For caramel sauce (optional), simmer apple cider and sugar until golden amber. Stir in butter, then heavy cream, then salt. Cool slightly.
11. Remove cheesecake from pan, drizzle with caramel sauce if desired, and serve.

Notes

Reduce apple cider before using to intensify flavor. Ensure cream cheese is softened for a smooth batter. Water bath helps prevent cracks.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 35g
• Sodium: 320mg
• Fat: 29g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 115mg