Description
This Apple Cider Cheesecake is a luscious twist on the classic dessert, combining a creamy cream cheese filling infused with warm spices and apple cider, all resting on a buttery graham cracker crust. Perfectly baked and gently cooled to achieve the ideal texture, this cheesecake brings the cozy flavors of fall to your table.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup apple cider
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent the cheesecake from sticking.
- Make the Crust: In a medium bowl, mix graham cracker crumbs with melted butter until combined. Press this mixture firmly into the bottom of the springform pan, forming an even crust layer. Set aside while preparing the filling.
- Beat Cream Cheese and Sugar: Using an electric mixer, beat the softened cream cheese with granulated sugar in a large bowl until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition to maintain a smooth texture. Stir in the vanilla extract until fully blended.
- Whisk Spiced Apple Mixture: In a separate bowl, whisk together heavy cream, apple cider, cornstarch, ground cinnamon, nutmeg, cloves, and salt until the mixture is smooth and well combined.
- Combine Mixtures: Gradually add the spiced apple cider mixture to the cream cheese mixture, blending thoroughly to create a uniform filling without streaks.
- Assemble the Cheesecake: Pour the combined filling over the prepared graham cracker crust in the springform pan, spreading evenly.
- Bake: Place the pan in the preheated oven and bake for 55-60 minutes, or until the center is mostly set but still slightly jiggly, with the edges lightly golden brown.
- Cool Slowly: Turn off the oven, leave the cheesecake inside with the door slightly ajar, and let it cool gradually for about one hour to prevent cracking and ensure smooth texture.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and develop flavors.
- Serve: Before serving, optionally garnish with a drizzle of caramel sauce or thin apple slices for extra flavor and visual appeal.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Press the crust firmly to ensure it holds together during baking.
- Slow cooling in the oven reduces the risk of cracks in the cheesecake.
- Chilling overnight enhances texture and flavor development.
- Toppings like caramel sauce and apple slices are optional but add a nice seasonal touch.
