This apple cider cheesecake is a cozy treat that brings autumn right to your table. With a creamy filling and a hint of sweet apple, it’s simply delightful!
And let’s be honest, what’s better than a dessert that captures the essence of fall? I love serving it with a dollop of whipped cream—seriously, it makes everything better! 🍏🍰
Key Ingredients & Substitutions
Graham cracker crumbs: The base of the cheesecake is a classic graham cracker crust. If you’re looking for a gluten-free option, you can use crushed gluten-free cookies or almond flour mixed with a bit of sugar.
Cream cheese: It’s essential for that rich, creamy filling. If you’re dairy-free, consider using a plant-based cream cheese. Just make sure it’s well softened for smooth blending.
Apple cider: This ingredient gives the cheesecake a distinct fall flavor. If you don’t have apple cider, apple juice works in a pinch, though it’s not as rich. For a spiced flavor, use some apple pie spice.
Brown sugar: This adds a deep caramel flavor to the sauce. You can substitute with coconut sugar for a healthier option. Just keep in mind it may affect the color slightly.
How Do You Create a Creamy Cheesecake without Cracks?
One of the challenges of making a cheesecake is achieving a perfectly smooth texture without cracks. Here are a few tips to ensure success:
- Make sure your cream cheese is fully softened. Cold cream cheese can cause lumps.
- Mix on low speed to avoid incorporating too much air, which can lead to cracks as the cheesecake bakes.
- Using a water bath (bain-marie) helps regulate the temperature and moisture during baking, preventing cracks.
- Once baked, let the cheesecake cool gradually in the oven with the door ajar. This helps prevent sudden temperature changes that cause cracks.
- Lastly, refrigerate for a few hours or overnight before serving. This allows it to set properly!
Apple Cider Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup apple cider
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Apple Cider Caramel Sauce:
- 1 cup apple cider
- ½ cup brown sugar, packed
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ¼ teaspoon salt
For Decoration:
- Whipped cream
- Thinly sliced apples, lightly sautéed in cinnamon sugar (optional)
- Ground cinnamon for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus around 1 hour of bake time, and 4 hours (or preferably overnight) for chilling. So, plan ahead for a delicious treat that needs some time to set!
Step-by-Step Instructions:
1. Preparing the Crust:
Begin by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon until everything is well combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust in the oven for about 10 minutes, then take it out and let it cool.
2. Making the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s super smooth and creamy. Gradually add the granulated sugar while mixing well. Next, add the eggs one at a time, making sure to mix fully after each addition. Finally, pour in the apple cider, vanilla extract, ground cinnamon, and nutmeg, blending until everything is smooth and well combined.
3. Baking the Cheesecake:
Pour the delicious filling over the cooled crust. Set the springform pan into a larger roasting pan, then fill the roasting pan with hot water halfway up the sides of the springform pan (this is your water bath!). Bake the cheesecake for about 55–65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for an hour.
4. Chilling:
After cooling in the oven, carefully remove the cheesecake from the water bath. Allow it to cool completely at room temperature, then pop it in the refrigerator for at least 4 hours (overnight is best) to let it set and firm up.
5. Making the Apple Cider Caramel Sauce:
To whip up the apple cider caramel sauce, take a medium saucepan and heat the apple cider over medium heat, allowing it to simmer until it reduces to about ¼ cup (this should take about 15-20 minutes). Next, stir in the brown sugar and butter, cooking until everything is melted and smooth. Once done, remove it from the heat and stir in the heavy cream and salt. Let this cool slightly—it’s going to be delicious!
6. Decorating and Serving:
After the cheesecake has chilled, gently remove it from the springform pan. Drizzle the luscious apple cider caramel sauce generously over the cheesecake, letting it drip down the sides for that gorgeous look. You can top it with whipped cream and add a few slices of sautéed apples if you’d like for extra flair. Don’t forget to dust it lightly with ground cinnamon too!
7. Enjoy!
Your apple cider cheesecake is ready to be served! Slice it up, and get ready to enjoy this creamy, spiced delight that perfectly captures the essence of apple cider. Perfect for gatherings, or just a cozy night in!
This cheesecake is a real showstopper and is sure to impress your family and friends with its delicious flavors and stunning presentation. Enjoy every bite! 🍏🍰
Can I Use Store-Bought Apple Cider Instead of Fresh?
Absolutely! Store-bought apple cider works perfectly in this recipe. Just make sure to choose a good-quality cider for the best flavor.
How Can I Make a Gluten-Free Version of This Cheesecake?
To make this cheesecake gluten-free, simply substitute the graham cracker crumbs with gluten-free cookie crumbs or almond flour mixed with a bit of sugar for the crust!
Can I Prepare This Cheesecake in Advance?
Yes, this cheesecake can be made up to 2 days ahead of time. Just keep it covered in the refrigerator until you’re ready to serve. The flavors will even deepen as it sits!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 4 days. You can also individually wrap slices and freeze them for up to 3 months—just thaw in the fridge before serving!
