Fall is here, and that means it's time for cozy desserts! One of my favorite memories is making this Apple Cider Cheesecake with my son, Jake. He loves helping me in the kitchen, especially when it involves licking the spoon. This Apple Cider Cheesecake Recipe is a delightful way to celebrate the season with its rich flavors and creamy texture.
Table of Contents
Why You’ll Love It
- It’s a perfect blend of sweet and spicy flavors.
- The spiced apple cider reduction adds a unique twist.
- It’s a showstopper dessert that impresses family and friends.
- Easy to make ahead for gatherings or special occasions.
Pure Comfort
There’s something about this Apple Cider Cheesecake that just warms the heart. The creamy filling paired with the spiced apple cider reduction creates a comforting hug in every bite. It reminds me of family gatherings, laughter, and the sweet smell of autumn wafting through the air. This dessert is more than just a treat; it’s a slice of nostalgia.
What You Need
- 1 ½ cups Graham cracker crumbs – You can substitute with crushed cookies.
- ⅓ cup Granulated sugar – Brown sugar can also work well.
- ½ cup Unsalted butter, melted – Coconut oil is a good alternative.
- 24 oz Cream cheese, softened – Use Neufchâtel cheese for a lighter option.
- 1 cup Sour cream – Greek yogurt can be used instead.
- 1 cup Granulated sugar – Keep the same or use less for a healthier version.
- 1 tsp Vanilla extract – Almond extract adds a nice twist.
- 3 large Eggs – Flax eggs can be used for a vegan option.
- 1 cup Apple cider – Use fresh cider for the best flavor.
- 1 tsp Ground cinnamon – Nutmeg can be a nice addition.
- ½ tsp Ground ginger – Fresh ginger gives a bolder flavor.
Time to Cook
Prep: 20 minutes | Cook: 1 hour | Total: 1 hour 20 minutes | Difficulty: Moderate | Make-Ahead: Yes, refrigerate for up to 2 days.
Steps to Make It
- Preheat your oven to 325°F. The warmth will set the mood for baking this delicious cheesecake.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. It should resemble wet sand. Press this mixture into the bottom of a springform pan to form a crust.
- In another bowl, beat the softened cream cheese until smooth. The texture should be creamy and fluffy, with no lumps in sight.
- Add sour cream, sugar, and vanilla extract to the cream cheese. Mix until well combined, and you’ll notice a lovely aroma filling the kitchen.
- Add in the eggs, one at a time, mixing gently after each addition. The batter should be smooth and creamy, almost like a thick custard.
- Pour the batter over the crust in the springform pan. Smooth the top with a spatula, making it look nice and even.
- Bake for about 1 hour or until the center is set but still slightly jiggly. You’ll know it’s done when the edges look firm.
- While the cheesecake cools, prepare the apple cider reduction. Simmer apple cider in a saucepan over medium heat until it reduces by half, thickening into a syrup.
- Once the cheesecake has cooled, drizzle the spiced apple cider reduction over the top. It should look glossy and inviting.
- Chill the cheesecake in the fridge for at least 4 hours before serving. This allows the flavors to meld beautifully.
Make It Perfect
- Make sure your cream cheese is at room temperature for a smooth batter.
- Don’t overmix the eggs; this keeps the cheesecake from cracking.
- Use a water bath while baking to prevent cracks on the surface.
- Let the cheesecake cool gradually to room temperature before chilling.
- Feel free to adjust the spice levels to your taste!
Mix It Up
- Add caramel sauce for a sweet twist.
- Incorporate chopped apples into the batter for extra texture.
- Top with whipped cream and a sprinkle of cinnamon.
Perfect Partners
- Serve with a dollop of whipped cream.
- Pair with a cup of hot apple cider.
- Enjoy alongside a scoop of vanilla ice cream.
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FAQs
How do I store leftovers?
Keep the cheesecake covered in the fridge for up to 5 days.
Can I freeze this cheesecake?
Yes, wrap it tightly and freeze for up to 2 months.
What can I substitute for cream cheese?
Use ricotta or a vegan cream cheese alternative.
Can I use store-bought apple cider?
Absolutely, just choose a good quality one for the best flavor.
How do I know when the cheesecake is done?
It should be set around the edges and slightly jiggly in the center.
Conclusion
This Apple Cider Cheesecake Recipe is a delightful way to embrace the flavors of fall. With its creamy texture and spiced apple cider reduction, it's sure to become a family favorite. So gather your loved ones, whip up this cheesecake, and enjoy a slice of autumn bliss!
Apple Cider Cheesecake with Spiced Apple Cider Reduction
Equipment
- Oven
- Springform pan
- Mixing Bowl
- Saucepan
- Spatula
Ingredients
Main
- 1 ½ cups Graham cracker crumbs You can substitute with crushed cookies.
- ⅓ cup Granulated sugar Brown sugar can also work well.
- ½ cup Unsalted butter, melted Coconut oil is a good alternative.
- 24 oz Cream cheese, softened Use Neufchâtel cheese for a lighter option.
- 1 cup Sour cream Greek yogurt can be used instead.
- 1 cup Granulated sugar Keep the same or use less for a healthier version.
- 1 tsp Vanilla extract Almond extract adds a nice twist.
- 3 large Eggs Flax eggs can be used for a vegan option.
- 1 cup Apple cider Use fresh cider for the best flavor.
- 1 tsp Ground cinnamon Nutmeg can be a nice addition.
- ½ tsp Ground ginger Fresh ginger gives a bolder flavor.
Instructions
- Preheat your oven to 325°F.
- Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture into the bottom of a springform pan to form a crust.
- Beat the softened cream cheese until smooth and creamy.
- Add sour cream, sugar, and vanilla extract to the cream cheese and mix well.
- Add the eggs one at a time, mixing gently after each addition.
- Pour the batter over the crust and smooth the top with a spatula.
- Bake for about 1 hour until the center is set but still slightly jiggly.
- While cooling, simmer apple cider in a saucepan over medium heat until reduced by half to form a syrup.
- Drizzle the spiced apple cider reduction over the cooled cheesecake.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.