Apple Cider Cheesecake – Creamy and Cozy Fall Dessert
This Apple Cider Cheesecake is a creamy, rich fall dessert made with apple cider, cinnamon, vanilla, and a buttery graham cracker crust. It is perfect for Thanksgiving, Friendsgiving, fall gatherings, and cozy weekend baking.
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
For the Apple Cider Cheesecake Filling
- 2 cups apple cider
- 32 ounces full-fat cream cheese softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs room temperature
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup apple cider reduction
- 1 apple thinly sliced
Instructions
- Reduce the Apple Cider: Pour the apple cider into a small saucepan and bring it to a gentle simmer. Cook until it has reduced by about half and the apple flavor becomes concentrated. Remove from the heat and let it cool completely.
- Prepare the Crust: Preheat the oven to 325°F. Combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake until lightly golden, then remove and let cool.
- Beat the Cream Cheese: Add the softened cream cheese to a large mixing bowl. Beat until smooth and creamy. Add the granulated sugar and brown sugar, then mix until well combined.
- Add the Apple Cider and Flavorings: Add the cooled apple cider reduction, sour cream, vanilla extract, cinnamon, nutmeg, and salt. Mix gently until the filling is smooth and evenly combined.
- Add the Eggs: Add the eggs one at a time, mixing gently after each addition. Stop mixing as soon as each egg is incorporated to avoid adding too much air to the batter.
- Pour the Filling Over the Crust: Pour the cheesecake filling over the cooled crust. Gently tap the springform pan against the counter to release large air bubbles. Smooth the top with a spatula.
- Bake the Cheesecake: Place the cheesecake in the preheated oven and bake until the edges are set while the center still has a slight jiggle. Avoid overbaking, as the cheesecake will continue to firm as it cools.
- Cool Slowly: Turn off the oven and allow the cheesecake to cool gradually. Remove it from the oven and let it cool completely on a wire rack before refrigerating.
- Chill Thoroughly: Cover the cooled cheesecake and refrigerate for at least 6 hours, preferably overnight. Chilling allows the cheesecake to fully set and develop its creamy texture.
- Decorate and Serve; Remove the chilled cheesecake from the springform pan. Top with whipped cream, a sprinkle of cinnamon, apple cider reduction, and thinly sliced apples. Slice with a sharp, clean knife and serve chilled.
Notes
- Use room-temperature ingredients: Let the cream cheese and eggs come to room temperature before mixing. This helps create a smoother, lump-free cheesecake filling.
- Don't overmix the batter: Mix gently once the eggs are added. Overmixing can incorporate too much air and may cause cracks while baking.
- Chill overnight for the best texture: Although the cheesecake can be chilled for several hours, refrigerating it overnight gives it a firmer, creamier texture and makes slicing easier.
- Add toppings just before serving: For the freshest presentation, add whipped cream, cinnamon, apple slices, and apple cider reduction shortly before serving.
Nutrition Facts
- Calories: 520 kcal
- Total Fat: 35 g
- Saturated Fat: 20 g
- Cholesterol: 135 mg
- Sodium: 390 mg
- Total Carbohydrates: 43 g
- Dietary Fiber: 1 g
- Total Sugars: 31 g
- Protein: 8 g
Nutrition information is an estimate and may vary depending on the brands and exact ingredients used.