Description
Rich New York cheesecake meets autumn’s favorite drink in this Apple Cider Cheesecake that brings fall comfort straight to your table. Spiced graham cracker crust and smooth cream cheese filling blend with reduced apple cider for a seasonal dessert that celebrates cool weather’s best flavors.
Ingredients
Scale
Main Ingredients:
- 2 pounds cream cheese
- 4 cups apple cider
- 1 ½ cups graham cracker crumbs
- 3 large eggs
Supporting Ingredients:
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter
- ½ cup sour cream
Flavor Enhancers:
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Pour 4 cups (946 ml) apple cider into a medium saucepan. Add 2 tablespoons light brown sugar, ½ teaspoon ground cinnamon, and a pinch of salt. Simmer over medium heat for 30-40 minutes until the liquid reduces to approximately ¾ cup (177 ml) and transforms into a syrupy consistency.
- Combine 1 ½ cups (190 g) graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons (85 g) melted unsalted butter. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan using the flat bottom of a glass.
- Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes until lightly golden. Remove and allow to cool completely on a wire rack.
- Reduce oven temperature to 325°F (160°C). Beat 2 pounds (907 g) softened cream cheese in a large mixing bowl until completely smooth with no lumps.
- Gradually add 1 cup (200 g) granulated sugar to the cream cheese. Mix until the mixture becomes silky and uniform.
- Incorporate 3 large eggs into the mixture one at a time, ensuring each egg is fully blended before adding the next.
- Gently fold in ½ cup (120 ml) sour cream, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Mix until ingredients are just combined.
- Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger roasting pan and fill the outer pan with hot water halfway up the cheesecake pan’s sides.
- Bake for 60-70 minutes until the center is set but still slightly wobbly when gently shaken.
- Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake for a minimum of 6 hours or overnight to ensure proper setting.
- Before serving, drizzle the cooled apple cider reduction generously over the top of the chilled cheesecake.
Notes
- Use room temperature cream cheese and eggs for smoother, lump-free batter that blends perfectly.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping into the crust during the water bath baking method.
- For intense apple cider flavor, reduce the cider on the stovetop before adding to the cheesecake mixture, concentrating its natural sweetness.
- When making the graham cracker crust, press it firmly and evenly into the pan’s bottom and sides to create a solid base that won’t crumble when serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes - 2 hours 0 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 650 kcal
- Sugar: 38 g
- Sodium: 350 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 125 mg