This Apple Cider Cheesecake is a cozy treat! It combines creamy cheesecake with the sweet and spicy flavors of apple cider, making it perfect for fall.
I love how each slice feels like a warm hug. Serve it with whipped cream on top, and I promise you’ll be coming back for seconds! 🍏🍰
Key Ingredients & Substitutions
Graham cracker crumbs: These form the crust base. If you’re gluten-free, you can use gluten-free graham crackers or crumbled nuts like almonds or pecans for a different flavor.
Cream cheese: For best texture, use full-fat cream cheese. If you want a lighter option, try Neufchâtel cheese, which works nearly the same.
Apple cider: Fresh apple cider gives a wonderful flavor. If it’s not available, use unsweetened applesauce or a bit of apple juice mixed with a splash of vinegar for a tangy kick!
Ground spices: The combination of cinnamon and nutmeg is perfect for adding warmth. You can swap nutmeg for allspice or even pumpkin pie spice for a different twist.
How Do I Bake the Perfect Cheesecake?
Baking a cheesecake can be tricky, but here are a few steps to get it right! The key is to avoid overmixing and ensure even baking:
- Make a water bath to keep the cheesecake moist and prevent cracking. Wrap the pan in foil to avoid leaks.
- Bake at a low temperature, and don’t rush it. A slightly jiggly center is perfect; it firms up as it cools.
- Let it cool slowly in the oven to avoid sudden temperature changes that can cause cracks.
- Chilling overnight helps the flavors meld beautifully, so don’t skip this step!
With these tips, you’ll have a wonderfully creamy cheesecake every time!
Apple Cider Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup apple cider
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Caramel Apple Cider Sauce:
- 1 cup apple cider
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- Pinch of salt
Optional Garnish:
- A few pieces of cooked spiced apples or apple slices
- Fresh mint leaves
- Ground cinnamon or cinnamon sticks
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and an hour to bake, plus at least 4 hours (preferably overnight) to chill. With a bit of patience, you’ll have a delicious cheesecake waiting for you!
Step-by-Step Instructions:
1. Prep the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and ground cinnamon. Then stir in the melted butter until everything is nicely combined and resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake it in the oven for about 8-10 minutes, then take it out and let it cool while you work on the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese on medium speed until it’s smooth and creamy—this should take about 3-4 minutes. Gradually add the sugar, continuing to beat until it’s fluffy. Next, mix in the apple cider, vanilla extract, ground cinnamon, and nutmeg. Be sure everything is fully blended. Now, add the eggs one at a time, mixing gently after each addition to keep it smooth—don’t overmix!
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust and smooth the top. Now you’ll create a water bath: place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for about 55-65 minutes. The edges should be set but the center will still jiggle slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. After that, remove the cheesecake and the water bath, letting it cool to room temperature before refrigerating it for at least 4 hours or overnight.
4. Prepare the Apple Cider Caramel Sauce:
For the sauce, combine apple cider and sugar in a saucepan over medium heat. Bring this mixture to a boil, then reduce the heat to a simmer, stirring occasionally. Let it cook until it reduces by half and thickens, about 10-15 minutes. Once done, remove it from the heat and whisk in the butter until smooth. Then stir in the heavy cream and a pinch of salt. For an extra thickness, return it to low heat for another 2-3 minutes. Allow to cool slightly.
5. Serve:
Take your chilled cheesecake out of the springform pan, then generously pour the warm apple cider caramel sauce over each slice. If you like, garnish with spiced apple pieces and mint leaves. A little dusting of cinnamon on top can add a lovely aroma. Enjoy your delightful Apple Cider Cheesecake with its luscious caramel sauce!
Can I Use Store-Bought Apple Cider?
Absolutely! Store-bought apple cider works great for this recipe. Just make sure it’s unsweetened to maintain the balance of flavors in your cheesecake.
How Long Will This Cheesecake Last in the Fridge?
Your Apple Cider Cheesecake will last in the refrigerator for about 4-5 days. Just make sure to keep it covered with plastic wrap or in an airtight container to maintain its freshness.
Can I Freeze Leftovers?
Yes, you can freeze leftover cheesecake! Wrap individual slices in plastic wrap and then place them in a freezer-safe container or bag. They should stay good for about 1-2 months. Thaw in the fridge before serving.
How Can I Make This Cheesecake Gluten-Free?
You can easily make this cheesecake gluten-free by using gluten-free graham cracker crumbs for the crust. There are many great options available at most grocery stores!
