Description
This Apple Cider Cheesecake features a spiced apple cider reduction-infused filling atop a buttery graham cracker crust, baked in a water bath to creamy perfection. Topped with a luscious apple cider caramel and optional fresh apple slices, it’s an elegant dessert perfect for fall gatherings or cozy celebrations.
Ingredients
Scale
Apple Cider Reduction
- 3 cups apple cider (717 g)
- 1 teaspoon cinnamon
Crust
- 1 cup graham cracker crumbs (84 g), about 7 crushed sheets of graham crackers
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Filling
- 2 packages cream cheese (8 ounces each), softened
- 3/4 cup superfine granulated sugar (167 g)
- 1/4 cup sour cream (57.5 g), room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons apple cider reduction, from above
Apple Cider Caramel
- 1 cup granulated sugar (200 g)
- 6 tablespoons unsalted butter
- 1/3 cup heavy cream (79 g), warmed slightly
- 1/4 cup reduced apple cider, from above
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Garnish
- Apples, sliced for topping (optional)
Instructions
- Make the apple cider reduction: In a small saucepan over medium heat, combine apple cider and cinnamon. Cook for 22 minutes until reduced to about 1/3 cup. Remove from heat and let cool completely.
- Prepare the crust and pan: Preheat the oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Mix graham cracker crumbs, sugar, and melted butter until coarse sand consistency. Press evenly into the bottom of the pan. Wrap two pieces of aluminum foil around the base to prevent water leakage during baking.
- Prepare the filling: In a stand mixer bowl with paddle attachment, beat cream cheese and sugar until combined and smooth, scraping sides as needed. Add 2 tablespoons of the apple cider reduction and blend. Add sour cream and vanilla extract and mix until creamy. With mixer on low, add eggs one at a time until fully incorporated.
- Assemble and bake: Pour filling over crust in springform pan. Place pan into a deep roasting pan and pour hot water into roasting pan halfway up sides of springform pan to create a water bath. Bake for 70 minutes until cheesecake top is golden.
- Cool and chill: Remove cheesecake from oven and transfer to wire rack to cool. Once cooled, cover and refrigerate for at least 4 hours or overnight for best texture.
- Prepare apple cider caramel: While cheesecake cools, heat granulated sugar evenly in a medium heavy-bottomed saucepan over medium-low heat without stirring. Once sugar starts melting around edges, gently tilt pan to help melt evenly. When sugar is partially melted, gently stir with wooden spoon or silicone spatula until completely melted and golden amber in color, about 10 minutes. Lower heat and stir in butter until melted. Gradually add warmed heavy cream, stirring constantly, being careful of bubbling. Stir in reduced apple cider, vanilla extract, and a pinch of kosher salt. Continue cooking on low for 5-10 minutes until smooth. Remove from heat and let cool to room temperature.
- Serve: Drizzle cooled apple cider caramel over chilled cheesecake. Optionally garnish with sliced apples before serving.
Notes
- Use room temperature cream cheese and eggs for a smoother filling and to avoid lumps.
- Wrapping the springform pan in foil and using a water bath prevents cracks on the cheesecake surface.
- Be patient when melting sugar for caramel; uneven heating can cause burning or clumping.
- The apple cider reduction adds a natural sweetness and spiced depth that complements the caramel topping.
- For easier slicing, run a knife around the cheesecake edges before removing the springform ring.
- Store leftover cheesecake covered in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
