Description
This Apple Cider Cheesecake combines a buttery graham cracker crust with a smooth, creamy cream cheese filling infused with the warm, spicy flavors of apple cider and cinnamon. Swirled with a tangy apple cider cinnamon filling and topped with a crunchy cinnamon sugar layer, this dessert is perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs (fine crumbs, about 2 sleeves of graham crackers)
- 1/8 cup Brown sugar (packed, light or dark)
- 10 TBSP Unsalted butter (melted)
Apple Cider Reduction
- 2 cups Apple cider (reduced down to 1/2 cup)
Cheesecake Filling
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
Apple Cider Cinnamon Filling
- 1/4 cup Brown sugar (packed, light or dark)
- 1/3 cup All-purpose flour
- 1/4 tsp Ground cinnamon
- 1 TBSP Melted butter
- 1 TBSP Apple cider
Topping
- 1 TBSP Unsalted butter (melted)
- 1 TBSP Apple cider
- 1/2 cup White granulated sugar
- 2 tsp Ground cinnamon
Instructions
- Make Apple Cider Reduction: In a medium saucepan over medium-high heat, heat 2 cups of apple cider. Cook, stirring occasionally, until it reduces down to about 1/2 cup, approximately 10-15 minutes. Remove from heat and let cool completely.
- Prepare Graham Cracker Crust: Preheat the oven to 325℉ (163℃). Spray a 9-inch springform pan with baking nonstick spray, line the bottom with a 9-inch parchment paper circle, and spray again. Using a food processor, blend graham crackers into fine crumbs. In a small bowl, mix the crumbs, 1/8 cup brown sugar, and 10 tablespoons melted butter with a fork until combined.
- Form and Bake Crust: Pour the crust mixture into the prepared pan. Use your hands to press the crust halfway up the sides of the pan. Press the crust firmly with the bottom of a measuring cup to compact it evenly. Bake for 12 minutes, then remove from oven and set aside.
- Prepare Apple Cider Cinnamon Filling: In a small bowl, combine 1/4 cup brown sugar, 1/3 cup all-purpose flour, 1/4 teaspoon ground cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider. Mix well with a fork until combined. Place the mixture in the refrigerator to set while you prepare the cheesecake batter.
- Make Cheesecake Batter: Using an electric mixer, beat together 24 ounces of room temperature cream cheese and 3/4 cup white granulated sugar on high speed for 2 minutes until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula.
- Add Wet Ingredients: Mix in the cooled apple cider reduction, 1/2 cup sour cream, and 1 teaspoon pure vanilla extract on medium speed until smooth.
- Add Eggs: Add the 4 large eggs one at a time, mixing on low speed until just combined after each addition. Avoid overmixing. Scrape down the sides of the bowl once more with a rubber spatula.
- Prepare the Water Bath: To ensure even baking and prevent cracking, use one of the two water bath methods: 1) Place the springform pan into a 10-inch cake pan, then place that into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. 2) Wrap the springform pan tightly twice with aluminum foil to prevent leaks, then place it in the roasting pan and fill with hot water halfway up the springform pan. Both methods help maintain moisture during baking.
- Assemble and Swirl: Pour the cheesecake batter over the graham cracker crust. Remove the apple cider cinnamon filling from the refrigerator and spoon it in dollops on top of the batter. Using a butter knife, carefully swirl the filling into the cheesecake batter to create a marbled effect.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 70-80 minutes. The edges should be set while the center still has a slight jiggle. Remove from oven.
- Cool Gradually: Turn off the oven and crack open the door. Let the cheesecake sit in the oven for 30 minutes to cool gradually and prevent cracking. Then, remove the springform pan and place it on a cooling rack to cool completely to room temperature.
- Chill: Wrap the springform pan tightly with foil and refrigerate the cheesecake for at least 6 hours, preferably overnight, to set fully.
- Prepare Topping: In a small bowl, mix 1 tablespoon melted butter with 1 tablespoon apple cider. In another bowl, combine 1/2 cup white granulated sugar and 2 teaspoons ground cinnamon. Once the cheesecake is fully chilled, remove it from the pan and discard the parchment paper.
- Apply Topping: Use a pastry brush to evenly brush the butter-apple cider mixture over the surface of the cheesecake. Then generously sprinkle the cinnamon sugar mixture over the top, ensuring the cheesecake is heavily coated.
- Serve: Slice and serve chilled for a deliciously creamy and spiced dessert rich with apple cider flavor.
Notes
- Using room temperature cream cheese, eggs, and sour cream helps achieve a smooth, lump-free batter.
- Be careful not to overmix the batter when adding eggs to avoid incorporating too much air, which can cause cracking.
- The water bath is essential for even baking and a creamy texture; do not skip this step.
- Reduce the apple cider slowly over medium heat to intensify the flavor without burning.
- For best results, chill the cheesecake overnight to allow full flavor development and firmness.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 420 kcal
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: apple cider cheesecake, fall desserts, autumn recipes, creamy cheesecake, spiced cheesecake, graham cracker crust, cinnamon swirl cheesecake
