Apple Cider Cheesecake
This Apple Cider Cheesecake combines the flavor of sweet apples with a rich and creamy cheesecake. A buttery graham cracker crust supports a luscious filling that is perfectly spiced with cinnamon and nutmeg. Topped with a caramel apple compote, this dessert is a delightful way to celebrate autumn.
Equipment
- 1 9-inch springform pan
- 1 mixing bowls
- 1 electric mixer
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 medium saucepan
- 1 whisk
- 1 baking sheet
- 1 parchment paper
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup apple cider
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch salt
- 2 medium apples, peeled and diced
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (163°C). Grease the bottom of the springform pan and line it with parchment paper.
- In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar and continue to beat until well incorporated.
- Add the apple cider, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed until smooth and creamy, making sure not to overmix.
- Pour the cheesecake filling over the cooled crust. Spread evenly with a rubber spatula. Place the springform pan on a baking sheet and bake for 60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven for an additional hour with the door slightly ajar. This helps to prevent cracking.
- Meanwhile, prepare the caramel apple topping. In a medium saucepan over medium heat, melt the butter, then add the diced apples and cook for about 5 minutes until tender. Stir in the sugar and cinnamon, cooking for another 2-3 minutes until the sugar is melted and bubbly. Remove from heat and allow to cool slightly.
- Once the cheesecake has cooled, refrigerate for at least 4 hours or overnight. Before serving, top with the warm caramel apple topping.
Notes
For a richer flavor, consider using spiced apple cider or adding a splash of bourbon to the apple topping. This Apple Cider Cheesecake also freezes well, so you can enjoy it later. Just let it thaw in the refrigerator before serving.