Description
Creamy Apple Cider Cheesecake brings classic New York style to autumn’s favorite flavor profile. Warm cinnamon and rich apple notes dance through a silky smooth filling, promising seasonal comfort in each luxurious bite you’ll savor.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 24 ounces (680 grams) cream cheese (room temperature)
- 4 large eggs (room temperature)
- 2 cups apple cider (reduced to ½ cup)
- ¾ cup granulated sugar
- ½ cup sour cream (room temperature)
Crust:
- 2 ½ cups graham cracker crumbs (about 2 sleeves)
- 10 tablespoons unsalted butter (melted)
- 1/8 cup brown sugar (packed light or dark)
Additional Flavoring and Topping Ingredients:
Apple Cider Cinnamon Filling:
- ¼ cup brown sugar (packed light or dark)
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon melted butter
- 1 tablespoon apple cider
Topping:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon apple cider
- 1 teaspoon pure vanilla extract
Instructions
- Craft the apple cider reduction by simmering the liquid in a medium saucepan over medium-high heat until it concentrates to , approximately 10-15 minutes. Allow the reduction to cool completely to room temperature.
- Preheat the oven to 325°F (160°C) and prepare a 9-inch (23-centimeter) springform pan by lightly spraying with nonstick cooking spray and lining the bottom with parchment paper.
- Create the graham cracker crust by thoroughly mixing graham cracker crumbs, brown sugar, and melted butter in a small mixing bowl until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan, using a measuring cup to compact the crumbs evenly.
- Bake the crust for 12 minutes, then set aside to cool completely at room temperature.
- Prepare the apple cider cinnamon filling by whisking brown sugar, flour, ground cinnamon, apple cider, and melted butter in a small bowl until smooth. Refrigerate the mixture to allow it to set.
- Using an electric mixer, beat cream cheese and granulated sugar on high speed for 2 minutes until the mixture becomes silky and light.
- Incorporate the reduced apple cider, sour cream, and vanilla extract into the cream cheese mixture, blending on medium speed until fully integrated.
- Add eggs one at a time, mixing on low speed and ensuring each egg is completely incorporated before adding the next. Scrape down the bowl’s sides to guarantee uniform mixing.
- Prepare a water bath by either wrapping the springform pan in two layers of aluminum foil or placing it inside a larger cake pan, then positioning it in a roasting pan filled with hot water reaching halfway up the pan’s sides.
- Pour the cheesecake batter over the cooled graham cracker crust, then distribute the chilled cinnamon filling across the surface. Create elegant swirls using a butter knife.
- Bake for 70-80 minutes, monitoring until the edges appear set and the center maintains a gentle wobble.
- After baking, turn off the oven, slightly open the door, and allow the cheesecake to cool gradually inside for 30 minutes.
- Remove the cheesecake and cool completely on a wire rack, then cover with foil and refrigerate for a minimum of 6 hours or overnight.
- For the topping, mix melted butter with apple cider in one bowl and combine granulated sugar with ground cinnamon in another.
- Carefully remove the cheesecake from the springform pan, discarding the parchment paper.
- Brush the top of the cheesecake with the butter-cider mixture, then generously dust with the cinnamon-sugar blend to create a delectable finishing layer.
Notes
- Make sure to reduce apple cider slowly and patiently to intensify its rich, concentrated flavor, which is crucial for the cheesecake’s unique taste profile.
- Create a firm, compact graham cracker crust by using a measuring cup to press the mixture evenly, ensuring a stable base for the creamy filling.
- Beat cream cheese thoroughly until smooth to prevent lumps, guaranteeing a silky, luxurious cheesecake texture that melts in your mouth.
- Use a water bath method to prevent cracking and ensure even, gentle baking, which helps maintain the cheesecake’s delicate, creamy consistency.
- Allow the cheesecake to cool gradually in the oven and then refrigerate for at least 6 hours, letting the flavors meld and the texture set perfectly.
- Finish with a delectable cinnamon-sugar topping that adds a sweet, aromatic crunch, elevating the entire dessert experience.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg