Description
This Apple Cider Cheesecake combines the rich creaminess of classic cheesecake with the autumnal flavors of spiced apple cider reduction and a luscious apple cider caramel topping. With a buttery graham cracker crust and optional fresh apple slices, this dessert is perfect for fall gatherings and special occasions.
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
- 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
- Make Apple Cider Reduction: In a small saucepan over medium heat, combine the apple cider and cinnamon. Cook for 22 minutes, or until reduced to about 1/3 cup. Set aside to cool completely.
- Prepare Crust: Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Mix graham cracker crumbs, sugar, and melted butter until all crumbs are coated and texture resembles coarse sand. Press mixture firmly into the bottom of the springform pan. Wrap two pieces of aluminum foil around the base of the pan to prevent water leakage during the water bath. Set aside.
- Make Filling: In a stand mixer with a paddle attachment, beat cream cheese and superfine sugar until combined, scraping sides as needed. Add 2 tablespoons of the cooled apple cider reduction, sour cream, and vanilla extract. Mix until smooth and creamy. With mixer on low, add eggs one at a time, mixing until fully incorporated after each addition. Pour filling over crust in springform pan.
- Bake Cheesecake: Place the springform pan inside a deep roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan for a water bath. Bake for 70 minutes, or until the top is golden. Remove from oven and cool on a wire rack.
- Chill Cheesecake: Cover the cooled cheesecake and refrigerate for at least 4 hours or overnight to set properly.
- Make Apple Cider Caramel: While cheesecake cools, heat granulated sugar in a medium heavy-bottomed saucepan over medium-low heat, spreading evenly without stirring initially. As sugar begins to melt around edges, gently tilt pan to help melting. Once mostly melted, stir gently with a wooden spoon or heatproof silicone spatula until all sugar is melted and deep amber in color (5-10 minutes). Reduce heat to low, add butter while stirring constantly until melted. Gradually add warm heavy cream, stirring cautiously as mixture bubbles. Stir in the reserved reduced apple cider, vanilla extract, and kosher salt. Continue cooking on low for 5-10 minutes until smooth. Remove from heat and allow to cool to room temperature.
- Serve: Drizzle the cooled apple cider caramel evenly over the chilled cheesecake. Garnish with sliced apples if desired before serving.
Notes
- Use room temperature ingredients to ensure a smooth filling without lumps.
- Wrapping the springform pan base with foil is essential to prevent water from leaking into the cheesecake during the water bath.
- The water bath helps to prevent cracking on the cheesecake surface by providing gentle, even heat.
- Do not stir the sugar initially while making caramel to allow even melting.
- Be patient when melting sugar; rushing can cause it to burn.
- Let the apple cider caramel cool before drizzling to avoid melting the cheesecake topping.
- For a dairy-free version, substitute cream cheese, sour cream, butter, and heavy cream with suitable plant-based alternatives.
Nutrition
- Serving Size: 1 piece
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
