ULTIMATE APPLE CIDER CHEESECAKE

Imagine biting into a creamy, dreamy cheesecake infused with the warm, comforting flavors of apple cider. The aroma alone screams “fall,” and the taste? Absolutely divine! Forget ordinary desserts; we’re diving headfirst into creating the ultimate Apple Cider Cheesecake- Fall’s Best Dessert that will wow your friends and family. Get ready, because this recipe is easier than you think, and the result is pure autumnal bliss!

Gathering Your Heavenly Ingredients

Here’s what you’ll need to create this magical cheesecake. Don’t worry, I’ll break it down for you!

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

For the Apple Cider Reduction:

• 4 cups apple cider

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• ½ cup apple cider reduction (see above)
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Apple Cider Caramel Topping:

• ½ cup apple cider reduction (see above)
• ¼ cup heavy cream
• 2 tablespoons unsalted butter
• ¼ teaspoon sea salt

For the Apple Garnish (optional):

• 1 apple, thinly sliced
• 1 tablespoon lemon juice

Step-by-Step to a Slice of Apple Cider Paradise

Let’s get down to the fun part! I’ll guide you through each step to ensure cheesecake perfection.

Making the Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until lightly golden. Let cool completely.

Making the Apple Cider Reduction:

1. In a medium saucepan, bring 4 cups of apple cider to a boil over medium-high heat.
2. Reduce the heat to medium and simmer for approximately 30-45 minutes, or until the cider has reduced to about ½ cup. It should be thick and syrupy. Keep a close eye on it to prevent burning!
3. Let cool completely.

Making the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the sugar and continue beating until well combined.
3. Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
4. Stir in the ½ cup of apple cider reduction, flour, vanilla extract, cinnamon, and nutmeg. Mix until just combined.
5. Pour the cheesecake filling over the cooled graham cracker crust.

Baking the Apple Cider Cheesecake:

1. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
2. Place the wrapped springform pan in a larger roasting pan.
3. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps to ensure even baking and prevents the cheesecake from cracking.
4. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
5. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process further prevents cracking.
6. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
7. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

Making the Apple Cider Caramel Topping:

1. In a small saucepan, combine the remaining ½ cup of apple cider reduction, heavy cream, and butter.
2. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth and slightly thickened, about 2-3 minutes.
3. Remove from heat and stir in the sea salt. Let cool slightly.

Adding the Apple Garnish (Optional):

1. In a small bowl, toss the thinly sliced apples with lemon juice to prevent browning.

Assembling the Masterpiece:

1. Remove the cheesecake from the springform pan.
2. Drizzle the apple cider caramel topping over the cheesecake.
3. Arrange the apple slices on top of the caramel, if desired.
4. Slice and serve! Prepare for rave reviews!

The Secret to a Crack-Free Cheesecake: The Water Bath!

Okay, I know the water bath can seem a little intimidating, but trust me, it’s the KEY to a perfectly smooth and creamy cheesecake. The steam from the water creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents it from drying out and cracking. Don’t skip this step! I promise it’s worth the extra effort.

Why Apple Cider Makes All the Difference

We’re not just talking about a hint of apple flavor here. The concentrated apple cider reduction is what elevates this cheesecake to another level. It infuses the entire dessert with a deep, rich apple flavor that’s simply irresistible. That reduction process is worth it and it makes a difference!

Customize Your Creation

Want to get creative? Here are a few ideas to customize your Apple Cider Cheesecake:

• Spice it up: Add a pinch of ground cloves or allspice to the filling for an even warmer, more festive flavor.
• Add a crumb topping: Before baking, sprinkle a mixture of flour, oats, brown sugar, and butter over the filling for a crunchy topping.
• Caramel drizzle: Instead of apple slices, drizzle the top with store-bought or homemade caramel sauce.
• Different crust: Try using gingersnap cookies for the crust for an extra layer of fall flavor.

Serving Suggestions and Storage Tips

This Apple Cider Cheesecake is delicious on its own, but it’s also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream. Leftovers can be stored in the refrigerator for up to 3-4 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.

Beyond Cheesecake: Embracing Fall Flavors

Once you’ve mastered this Apple Cider Cheesecake, why not explore other delicious fall-inspired recipes? For a delightful start to your day, try the PUMPKIN CINNAMON ROLL. If you’re looking for a festive appetizer, the PUMPKIN CHEESE BALL is always a crowd-pleaser. Or, if you love apples, don’t miss the AUTUMN APPLE SALAD or the APPLE COBBLER. Each of those recipes will be a winner!

More Cheesecake Fun

Love cheesecake as much as I do? Then you should also try my CHURRO CHEESECAKE or the PUMPKIN CHEESECAKE BALLS. They are so worth the effort!

Enjoy Your Fall Masterpiece!

There you have it – the ultimate Apple Cider Cheesecake recipe! I hope you enjoy making and, more importantly, eating this delicious fall dessert. Don’t be afraid to experiment and make it your own. Happy baking!

Ultimate Apple Cider Cheesecake

Amelia Chen-Morrison

This Apple Cider Cheesecake is infused with the warm and comforting flavors of fall. A creamy, dreamy cheesecake with a graham cracker crust, apple cider reduction, and a decadent apple cider caramel topping makes it the best fall dessert.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Equipment

• 9-inch springform pan
• Medium bowl
• Large bowl
• Electric mixer
• Medium saucepan
• Small saucepan
• Measuring cups and spoons
• Aluminum foil
• roasting pan
• Wire rack
• Rubber spatula
• Knife
• Cutting board

Ingredients

  

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• 4 cups apple cider
• 1 ½ cups granulated sugar
• 3 large eggs
• ½ cup apple cider reduction
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup heavy cream
• 2 tablespoons unsalted butter
• ¼ teaspoon sea salt
• 1 apple, thinly sliced
• 1 tablespoon lemon juice

Instructions

 

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 8-10 minutes, or until lightly golden. Let cool completely.
• In a medium saucepan, bring 4 cups of apple cider to a boil over medium-high heat.
• Reduce the heat to medium and simmer for approximately 30-45 minutes, or until the cider has reduced to about ½ cup. It should be thick and syrupy. Let cool completely.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add the sugar and continue beating until well combined.
• Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix.
• Stir in the ½ cup of apple cider reduction, flour, vanilla extract, cinnamon, and nutmeg. Mix until just combined.
• Pour the cheesecake filling over the cooled graham cracker crust.
• Wrap the bottom of the springform pan tightly with aluminum foil.
• Place the wrapped springform pan in a larger roasting pan.
• Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
• Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
• Remove the cheesecake from the water bath and let it cool completely on a wire rack.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
• In a small saucepan, combine the remaining ½ cup of apple cider reduction, heavy cream, and butter.
• Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth and slightly thickened, about 2-3 minutes.
• Remove from heat and stir in the sea salt. Let cool slightly.
• In a small bowl, toss the thinly sliced apples with lemon juice.
• Remove the cheesecake from the springform pan.
• Drizzle the apple cider caramel topping over the cheesecake.
• Arrange the apple slices on top of the caramel, if desired.
• Slice and serve!

Notes

For best results, use high-quality cream cheese and fresh apple cider. To prevent cracks in the cheesecake, don’t overmix the batter and ensure the water bath is properly set up. Store leftover cheesecake tightly wrapped in the refrigerator for up to 3-4 days. For a richer flavor, consider using brown butter in the graham cracker crust. You can also use gingersnap cookies for an extra layer of fall flavor.