Apple Cider Cheesecake
This Apple Cider Cheesecake combines creamy cheesecake with the warm flavors of apple cider and spices, perfect for fall gatherings.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups sugar
- 0.5 cups unsalted butter, melted
Cheesecake Filling
- 4 packages cream cheese, softened (8 ounces each)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup apple cider
- 1 teaspoon ground cinnamon
Topping
- 0.5 cups apple cider
- 0.25 cups brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until well blended.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing on low speed after each addition until just combined.
- Stir in apple cider and ground cinnamon until smooth.
Baking
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are golden.
Topping
- While the cheesecake is baking, prepare the topping by combining 1/2 cup apple cider, 1/4 cup brown sugar, and 1 teaspoon ground cinnamon in a saucepan over medium heat.
- Cook until the mixture thickens slightly.
Cooling and Serving
- Remove the cheesecake from the oven and let it cool.
- Spread the apple cider topping over the cheesecake before serving.
- Refrigerate for at least 4 hours or ideally overnight before serving.
Notes
Top with whipped cream, coffee, or fresh apple slices for a delightful experience. Ensure to use room temperature ingredients for a smoother batter and avoid overmixing.