Description
A rich and creamy Apple Cider Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling infused with apple cider reduction, and topped with a luscious apple cider caramel sauce. Perfect for fall gatherings and dessert lovers seeking a seasonal twist.
Ingredients
Scale
Apple Cider Reduction
- 3 cups apple cider (717 g)
- 1 teaspoon cinnamon
Crust
- 1 cup graham cracker crumbs (84 g), about 7 crushed sheets of graham crackers
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Filling
- 2 packages cream cheese (8 ounces each), softened
- 3/4 cup superfine granulated sugar (167 g)
- 1/4 cup sour cream (57.5 g), room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons apple cider reduction (from above)
Apple Cider Caramel
- 1 cup granulated sugar (200 g)
- 6 tablespoons unsalted butter
- 1/3 cup heavy cream (79 g), warmed slightly
- 1/4 cup reduced apple cider (from above)
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Garnish
- Apples, sliced for topping (optional)
Instructions
- Make Apple Cider Reduction: To a small saucepan over medium heat, add the apple cider and cinnamon. Cook for 22 minutes, or until it is reduced to about 1/3 cup. Set aside to cool completely.
- Prepare Oven and Pan: Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.
- Make Crust: Mix graham cracker crumbs, sugar, and melted butter until all crumbs are coated and mixture resembles coarse sand. Press crust firmly into the bottom of the springform pan. Wrap two pieces of aluminum foil around the base of the pan to prevent water from leaking during water bath. Set aside.
- Make Filling: In a stand mixer bowl with paddle attachment, beat cream cheese and sugar until combined and smooth, scraping the bowl as needed. Add 2 tablespoons apple cider reduction and mix well. Add sour cream and vanilla extract, blending until smooth. With mixer on low, add eggs one at a time until fully incorporated.
- Assemble and Bake: Pour the filling over the prepared crust. Place springform pan into a deep roasting pan. Pour hot water into the roasting pan about halfway up the sides of the springform pan. Bake for 70 minutes, or until the top of the cheesecake is golden and set. Remove from oven and cool on a wire rack.
- Chill Cheesecake: Cover and refrigerate cheesecake for at least 4 hours, up to overnight, to allow it to set fully.
- Prepare Apple Cider Caramel: While cheesecake cools, add granulated sugar evenly to a medium heavy-bottomed saucepan over medium-low heat. Without stirring, let sugar begin melting. As edges melt, gently tilt pan to promote even melting. Once sugar mostly melts, gently stir with wooden spoon or silicone spatula until fully melted and golden amber (about 10 minutes). Reduce heat to low, add butter and stir until melted. Slowly add warm heavy cream while stirring; mixture will bubble. Stir in reduced apple cider, vanilla extract, and kosher salt. Continue cooking on low until smooth, about 10 minutes. Remove from heat and allow to cool to room temperature.
- Serve: Once caramel has cooled and cheesecake is chilled, drizzle caramel evenly over cheesecake. Garnish with sliced apples if desired. Slice and serve.
Notes
- Use room temperature ingredients for a smoother filling and to prevent lumps.
- Wrapping the springform pan with foil prevents water from leaking into the crust during the water bath.
- Be patient while melting the sugar for caramel; stirring too early may cause crystallization.
- Warm the heavy cream slightly before adding to caramel to prevent clumping.
- The apple slices for garnish are optional but add a lovely fresh element and presentation.
- For best texture, allow the cheesecake to chill overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
