Description
Whip up this delightful apple cider cheesecake when autumn whispers through your kitchen, creating creamy comfort that celebrates seasonal flavors. Warm spices and tangy cider dance together, promising a dessert that feels like a comforting hug from your favorite sweater.
Ingredients
Scale
Cheesecake Base:
- 24 oz cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- ½ cup sour cream
- 3 cups apple cider
- ½ cup apple cider reduction
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Crust:
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Topping:
- 2 medium apples, peeled and diced
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon apple cider reduction
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Reduce the apple cider over medium heat in a saucepan for 20-30 minutes until it measures ½ cup. Allow the liquid to cool completely at room temperature.
- Preheat your oven to 325°F. Combine 1 ¼ cups graham cracker crumbs, 2 tablespoons sugar, ½ teaspoon cinnamon, and 5 tablespoons melted butter in a bowl. Press the mixture firmly into a parchment-lined 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and let it cool completely on a wire rack.
- Beat 24 ounces softened cream cheese in a large mixer until smooth and creamy. Add 1 cup sugar and mix thoroughly.
- Incorporate ½ cup sour cream, ½ cup apple cider reduction, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and 2 tablespoons flour into the cream cheese mixture.
- Add 3 large eggs one at a time, mixing gently after each addition. Do not overmix the batter.
- Wrap the springform pan exterior with aluminum foil. Pour the cheesecake batter into the prepared crust.
- Place the pan inside a larger roasting dish. Fill the roasting pan with hot water halfway up the cheesecake pan’s sides.
- Bake at 325°F for 70-80 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
- Refrigerate the cheesecake overnight to set completely.
- Melt 1 tablespoon butter in a skillet. Saute 2 diced apples with 2 tablespoons brown sugar and ½ teaspoon cinnamon until softened.
- Stir 1 tablespoon apple cider reduction into the apples and cook for 1 additional minute. Let the mixture cool.
- Prepare the crumble by mixing ½ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ cup melted butter.
- Spread the crumble mixture on a baking sheet. Bake at 350°F for 8-10 minutes until golden brown. Allow to cool completely.
- Top the chilled cheesecake with the sauteed apples and sprinkle the crumble over the surface. Drizzle with any remaining cider reduction.
Notes
- The apple cider reduction concentrates flavor, so simmer patiently and watch carefully to prevent burning.
- Wrapping the springform pan in foil prevents water from seeping into the delicate cheesecake during the water bath baking method.
- Let the cheesecake cool gradually in the oven to prevent cracking, which happens when temperature changes are too sudden.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs, and ensure all other ingredients are certified gluten-free.
- Prep Time: 1 hour 5 minutes
- Cook Time: 2 hours 8 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 326 kcal
- Sugar: 23 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 77 mg