Description
This Apple Cider Cheesecake is a delightful dessert featuring a spiced apple cider reduction folded into a creamy cheesecake filling atop a buttery graham cracker crust, topped with a rich apple cider caramel sauce. Perfect for fall celebrations or anytime you crave a comforting, flavorful treat.
Ingredients
Scale
Apple Cider Reduction
- 3 cups apple cider
- 1 teaspoon cinnamon
Crust
- 1 cup graham cracker crumbs (about 7 crushed sheets)
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup superfine granulated sugar or granulated sugar
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons apple cider reduction, from above
Apple Cider Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/3 cup heavy cream, warmed slightly
- 1/4 cup reduced apple cider, from above
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Garnish
- Apples, sliced for topping (optional)
Instructions
- Prepare Apple Cider Reduction: In a small saucepan over medium heat, combine the apple cider and cinnamon. Cook for 22 minutes, stirring occasionally, until reduced to about 1/3 cup. Remove from heat and let cool completely.
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.
- Make Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until crumbs are coated and mixture resembles coarse sand. Press firmly onto the bottom of the springform pan. Wrap two pieces of aluminum foil around the pan base to prevent water seepage during the water bath. Set aside.
- Prepare Filling: In a stand mixer fitted with a paddle attachment, beat cream cheese and sugar until combined and smooth, scraping the bowl as needed. Add 2 tablespoons of the cooled apple cider reduction, sour cream, and vanilla extract. Mix until smooth and creamy. On low speed, add eggs one at a time, fully incorporating each before adding the next. Pour filling over the crust in the springform pan.
- Water Bath and Baking: Place the springform pan inside a deep roasting pan. Pour hot water into the roasting pan up to halfway up the side of the cheesecake pan. Bake for 70 minutes or until the top is golden and the center is set but slightly jiggly. Remove from oven and cool on a wire rack.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight to set fully.
- Prepare Apple Cider Caramel: While the cheesecake cools, place sugar evenly in a medium heavy-bottomed saucepan over medium-low heat. Do not stir until edges begin melting. Once melting starts, gently tilt pan to spread sugar evenly. Stir gently with a wooden spoon or heatproof spatula as sugar melts completely into a deep amber color (about 10 minutes). Reduce heat to low, add butter, and stir until melted. Gradually add warm heavy cream while stirring carefully as mixture bubbles. Stir in the reduced apple cider, vanilla extract, and a pinch of kosher salt. Cook on low, stirring, for 5 to 10 minutes until smooth. Remove from heat and let cool to room temperature.
- Assemble and Serve: Once caramel is cooled and cheesecake is chilled, drizzle caramel evenly over the top. Garnish with sliced apples if desired. Slice and serve chilled.
Notes
- Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.
- Wrapping the springform pan with foil is important to prevent water from the bath seeping into the cheesecake during baking.
- If you do not have superfine sugar, regular granulated sugar can be used in the filling.
- Allow the caramel to cool before pouring over the cheesecake to avoid melting the dessert surface.
- Apple slices used for garnish are optional and add a fresh, crisp texture.
- The water bath method helps prevent cracks by providing gentle, even heat around the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
