Description
Scrumptious apple cider cheesecake blends autumnal spices with creamy richness. Warm cinnamon and tart apples create a delightful dessert you cannot resist.
Ingredients
Scale
- 24 oz (680 g) cream cheese (room temperature)
- 4 large eggs (room temperature)
- 2 cups apple cider (reduced to ½ cup)
- ¾ cup granulated sugar
- ½ cup sour cream (room temperature)
- 2 ½ cups graham cracker crumbs (about 2 sleeves)
- 10 tbsps unsalted butter (melted)
- 1/8 cup brown sugar (packed light or dark)
- ¼ cup brown sugar (packed light or dark)
- ⅓ cup all-purpose flour
- ¼ tsp ground cinnamon
- 1 tbsp melted butter
- 1 tbsp apple cider
- ½ cup granulated sugar
- 2 tsps ground cinnamon
- 1 tbsp unsalted butter (melted)
- 1 tbsp apple cider
- 1 tsp pure vanilla extract
Instructions
- Reduction Preparation: Simmer apple cider in a medium saucepan over medium-high heat until liquid concentrates, approximately 10-15 minutes. Cool to room temperature.
- Oven Setup: Preheat to 325°F (160°C). Prepare a 9-inch springform pan with nonstick spray and parchment paper lining.
- Crust Formation: Combine graham cracker crumbs, brown sugar, and melted butter until mixture resembles wet sand. Press firmly into pan bottom and sides using a measuring cup for even compaction.
- Crust Baking: Bake crust for 12 minutes, then cool completely at room temperature.
- Filling Development: Whisk brown sugar, flour, ground cinnamon, apple cider, and melted butter until smooth. Refrigerate to set.
- Cream Cheese Mixture: Beat cream cheese and granulated sugar on high speed until silky. Integrate reduced apple cider, sour cream, and vanilla extract on medium speed.
- Egg Incorporation: Add eggs individually on low speed, ensuring complete blending and scraping bowl sides between additions.
- Water Bath Preparation: Wrap springform pan in aluminum foil or place inside a larger pan. Position in a roasting pan filled with hot water reaching halfway up sides.
- Assembly and Swirling: Pour cheesecake batter over crust, distribute chilled cinnamon filling, and create elegant swirls with a butter knife.
- Baking Process: Bake 70-80 minutes until edges set and center gently wobbles. Turn off oven, open door slightly, and let cheesecake cool inside for 30 minutes.
- Cooling and Chilling: Transfer to wire rack, cool completely, then cover and refrigerate for minimum 6 hours.
- Finishing Touch: Mix melted butter with apple cider. Combine granulated sugar and ground cinnamon. Remove cheesecake from pan, brush top with butter-cider mixture, and dust generously with cinnamon-sugar blend.
Notes
- Prevent Cracking Technique: Slow cooling in the oven prevents sudden temperature changes that cause surface cracks, ensuring a smooth, professional-looking cheesecake.
- Water Bath Essential: Using a water bath creates gentle, even heat distribution, preventing the cheesecake from baking too quickly and developing unsightly cracks or dry edges.
- Chill for Perfect Texture: Allowing the cheesecake to rest in the refrigerator for at least 6 hours helps set the filling completely and enhances the depth of apple cider flavors.
- Mixing Pro Tip: Beat cream cheese at room temperature and incorporate eggs one at a time to create a silky, lump-free batter that ensures a creamy, luxurious cheesecake texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 410
- Sugar: 30 g
- Sodium: 290 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg