Description
This Apple Cider Cheesecake is the epitome of fall indulgence. The creamy apple cider-infused cheesecake filling is complemented by a graham cracker crust and a delightful swirl of cinnamon sugar, creating a dessert that’s rich, tangy, and perfectly sweet. The topping of melted butter brushed over the cheesecake, followed by a generous dusting of cinnamon sugar, adds an irresistible crunch and sweetness with every bite.
Ingredients
Graham Cracker Crust:
2 ½ cups graham cracker crumbs (about 2 sleeves)
⅛ cup brown sugar (packed light or dark)
10 tbsp unsalted butter (melted)
Apple Cider Cheesecake:
2 cups apple cider (reduced to ½ cup)
24 oz cream cheese (room temperature)
¾ cup granulated sugar
½ cup sour cream (room temperature)
1 tsp pure vanilla extract
4 large eggs (room temperature)
Apple Cider Cinnamon Filling:
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
Topping:
1 tbsp unsalted butter (melted)
1 tbsp apple cider
½ cup granulated sugar
2 tsp ground cinnamon
Instructions
Apple Cider Reduction:
In a medium saucepan over medium-high heat, reduce the apple cider to ½ cup. This should take about 10-15 minutes. Allow it to cool completely.
Graham Cracker Crust:
Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork until well combined.
Press the mixture into the bottom and halfway up the sides of the prepared pan. Use a measuring cup to compact the crust.
Bake for 12 minutes, then let cool.
Apple Cider Cinnamon Filling:
In a small bowl, combine the brown sugar, flour, cinnamon, apple cider, and melted butter. Mix with a fork and refrigerate to set.
Apple Cider Cheesecake:
In a mixer, beat the cream cheese and granulated sugar on high for 2 minutes until smooth. Scrape the bowl as needed.
Add the reduced apple cider, sour cream, and vanilla extract. Mix on medium until well combined.
Add the eggs one at a time, mixing on low until just combined. Scrape the bowl to ensure everything is fully incorporated.
Prepare the water bath:
Method 1: Place the springform pan inside a 10-inch cake pan, then place it in a large roasting pan filled with hot water halfway up the sides of the cake pan.
Method 2: Wrap the springform pan tightly in aluminum foil (two layers) and place it in a roasting pan filled with hot water halfway up the sides of the springform pan.
Pour the cheesecake batter over the graham cracker crust. Sprinkle the cinnamon filling over the batter and swirl it in with a butter knife.
Bake for 70-80 minutes, until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Then remove from the oven and cool completely on a wire rack.
Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight.
Topping:
In a small bowl, mix the melted butter and apple cider. In a separate bowl, combine the granulated sugar and cinnamon.
Remove the cheesecake from the springform pan and discard the parchment paper.
Brush the melted butter mixture over the top of the cheesecake, then generously sprinkle the cinnamon sugar mixture over it to coat.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 70-80 minutes
Nutrition
- Calories: 400