Description
This Apple Cider Cheesecake is pure autumn in every bite, blending tangy cider, warm spices, and creamy cheesecake into a rich seasonal dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup apple cider, reduced to 2 tablespoons syrup
- 1/2 cup caramel sauce
- Optional: thin apple slices or caramel candies for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap with foil.
- Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter and press into pan. Bake 10 minutes, then cool.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until combined. Stir in vanilla, cinnamon, nutmeg, and reduced apple cider syrup.
- Pour filling over crust. Place springform pan in roasting pan, add hot water halfway up sides.
- Bake 55–65 minutes, until edges are set and center has slight jiggle.
- Turn off oven, crack door, and cool cheesecake inside for 1 hour. Remove, cool completely, then refrigerate at least 4 hours or overnight.
- Drizzle with caramel sauce before serving. Garnish with apple slices or candies if desired.
Notes
For best results, use room temperature cream cheese and eggs, avoid over-mixing, and cool cheesecake slowly to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Keywords: apple cider cheesecake, fall dessert, creamy cheesecake, caramel topping