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Apple Cider Cheesecake

Apple Cider Cheesecake

This delightful Apple Cider Cheesecake combines the rich creaminess of cheesecake with the sweet and tangy flavors of apple cider, making it a perfect dessert for autumn gatherings or festive occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 baking sheet
  • 1 parchment paper

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 3 packages (8-ounce) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup apple cider (preferably spiced) For best flavor, use fresh apple cider rather than apple juice.
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • 2 medium apples, peeled and thinly sliced Granny Smith or Honeycrisp apples work well.
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the sides of the springform pan and line the bottom with parchment paper.
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbly. Press the mixture firmly into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes, then allow to cool.
  • In a separate bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add in granulated sugar and vanilla extract, mixing until well combined.
  • Add the eggs one at a time, mixing just until incorporated. Be careful not to overmix.
  • Stir in the apple cider, ground cinnamon, nutmeg, and all-purpose flour until smooth.
  • Pour the filling over the cooled crust, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
  • While the cheesecake cools, prepare the topping. In a bowl, toss the sliced apples with brown sugar and cinnamon.
  • Once the cheesecake has cooled to room temperature, top it with the apple slices.
  • Refrigerate for at least 4 hours or overnight before serving to allow it to set.

Notes

For the best flavor, use fresh apple cider rather than apple juice.
You can add a drizzle of caramel sauce on top for an extra special treat.
Make sure the cream cheese is fully softened to avoid lumps in the batter.
This cheesecake can be made a day in advance for convenience.