Description
This Apple Cider Cheesecake is a delightful twist on the classic dessert, featuring a rich and creamy cheesecake infused with reduced apple cider and swirled with a cinnamon-spiced filling. The graham cracker crust adds a buttery crunch, while a cinnamon sugar topping creates an irresistible finish. Perfect for fall gatherings or any special occasion, this cheesecake combines the warm flavors of apple cider and cinnamon in a smooth, luscious dessert.
Ingredients
Units
Scale
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs (from 2 sleeves of graham crackers), finely ground
- 1/8 cup Brown sugar, packed (light or dark)
- 10 tablespoons Unsalted butter, melted
Apple Cider Cheesecake
- 2 cups Apple cider, reduced down to 1/2 cup
- 24 ounces Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1 teaspoon 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 teaspoon Ground cinnamon
- 1 tablespoon Melted butter
- 1 tablespoon Apple cider
Topping
- 1 tablespoon Unsalted butter, melted
- 1 tablespoon Apple cider
- 1/2 cup White granulated sugar
- 2 teaspoons Ground cinnamon
Instructions
- Reduce Apple Cider: In a medium saucepan over medium-high heat, heat 2 cups of apple cider. Cook it down until the liquid reduces to 1/2 cup, about 10-15 minutes. Allow to cool completely before using.
- Prepare Graham Cracker Crust: Preheat the oven to 325℉. 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 bowl, mix graham cracker crumbs, 1/8 cup brown sugar, and 10 tablespoons melted butter until combined. Press the mixture firmly into the pan, halfway up the sides, using your hands and the bottom of a measuring cup. Bake for 12 minutes and set aside.
- Make 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 with a fork until fully blended and refrigerate to set while preparing the cheesecake batter.
- Prepare Cheesecake Batter: Using an electric mixer, beat 24 ounces cream cheese and 3/4 cup white granulated sugar on high speed for 2 minutes until smooth. Scrape down the bowl with a rubber spatula. Add in the cooled reduced apple cider, 1/2 cup sour cream, and 1 teaspoon vanilla extract. Mix on medium speed until smooth and combined. Slowly add 4 large eggs one at a time, mixing on low speed just until incorporated. Scrape the bowl again.
- Set Up Water Bath: Use one of two methods: 1) Place the springform pan inside a larger 10-inch cake pan and then place this assembly inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. 2) Alternatively, tightly wrap the outside of the springform pan twice with aluminum foil to prevent leaks, place it directly in the roasting pan, and pour hot water halfway up the springform pan.
- Assemble and Bake: Pour the cheesecake batter over the prepared crust. Remove the apple cider cinnamon filling from the fridge and sprinkle it evenly over the top. Use a butter knife to gently swirl the filling into the cheesecake batter. Bake for 70-80 minutes, or until the edges are set and the center has a slight jiggle.
- Cool Cheesecake: Turn off the oven and crack the door open. Let the cheesecake sit inside for 30 minutes to cool gradually. Then remove the springform pan from the water bath, unwrap foil if used, and place it on a cooling rack to cool completely.
- Chill: Once cooled, wrap the pan tightly with foil and refrigerate for at least 6 hours or overnight to fully set.
- 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.
- Finish Cheesecake: Remove the cheesecake from the springform pan and peel off the parchment paper. Using a pastry brush, brush the butter and apple cider mixture evenly over the surface of the cheesecake. Immediately sprinkle the cinnamon sugar mixture generously over the top to coat thoroughly.
Notes
- Pull all dairy ingredients out of the refrigerator about 2 hours before baking to bring them to room temperature for smoother batter.
- Be careful when setting up the water bath to avoid leaks, especially if choosing the foil wrap method.
- Press the crust firmly into the pan and halfway up the sides to prevent crumbling.
- Allow the cheesecake to chill properly for best texture and flavor — overnight chilling is ideal.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
