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Best Apple Cider Cheesecake: Easy Fall Dessert Recipe

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This creamy apple cider cheesecake features a reduced apple cider filling for intense flavor, a buttery graham cracker crust, and a spiced apple topping. It’s the perfect make-ahead dessert for fall gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup apple cider, reduced to 1/4 cup
  • 1/3 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg, freshly grated if possible
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 3 medium apples, peeled, cored, and diced (Honeycrisp or Granny Smith)
  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup apple cider
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Reduce the apple cider: Pour 1/2 cup of apple cider into a small saucepan and bring to a gentle simmer over medium heat. Let it bubble away, stirring occasionally, until it reduces to about 1/4 cup (8-10 minutes). Set aside to cool completely.
  2. Make the crust: Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Pour in melted butter and stir until moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Do not turn off the oven.
  3. Prepare the water bath: Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. Place a roasting pan or large baking dish in the oven and fill halfway with hot water. Set the wrapped springform pan inside.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Add 1 cup sugar and beat for another minute. Add eggs one at a time, beating on low speed after each addition. Add reduced apple cider, sour cream, vanilla extract, cinnamon, nutmeg, cloves, salt, and flour. Mix on low speed until combined. Fold gently with a spatula.
  5. Bake the cheesecake: Pour filling over cooled crust and spread evenly. Tap the pan on the counter to release air bubbles. Place in the water bath and bake at 325°F (163°C) for 55-65 minutes. Edges should be set, center should jiggle. Turn off oven, crack door, and let cheesecake sit inside for 1 hour. Remove from water bath, take off foil, and cool completely on a wire rack. Refrigerate for at least 6 hours or overnight.
  6. Make the spiced apple topping: About 30 minutes before serving, melt 2 tablespoons butter in a medium skillet over medium heat. Add diced apples and cook for 3-4 minutes until softened. Sprinkle brown sugar and cinnamon over apples, stir to coat. Pour in 1/4 cup apple cider and let bubble for 2 minutes. Stir in cornstarch slurry and cook for 1 minute until thickened. Remove from heat and cool slightly before spooning over chilled cheesecake.

Notes

Room temperature ingredients are essential for a smooth batter. Do not skip the water bath to prevent cracks. Let the cheesecake cool slowly in the turned-off oven for an hour. For clean slices, run a knife under hot water and wipe dry between cuts. The cheesecake can be made up to 3 days ahead and freezes well for up to 3 months (without topping).

Nutrition

Keywords: apple cider cheesecake, fall dessert, cheesecake recipe, apple dessert, Thanksgiving dessert, spiced apple topping, easy cheesecake

Find it online: https://emacrave.com/best-apple-cider-cheesecake-easy-fall-dessert-recipe/