This Apple Cider Cheesecake brings together sweet and tangy flavors, perfect for fall! It’s creamy with a hint of apple and spice, making it a cozy treat everyone will love.
I can’t resist the combination of rich cheesecake and the warm taste of apple cider. It’s like a hug in dessert form! Serve it chilled for a refreshing yummy bite—trust me, you’ll want seconds!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for a classic cheesecake crust. If you don’t have them, you can use crushed digestive biscuits or even vanilla wafer cookies for a twist.
Cream Cheese: This is the base of your cheesecake. I always go for full-fat cream cheese for the best texture. If you’re looking for a lighter option, Neufchâtel works too, but the texture may be a bit less creamy.
Apple Cider: Fresh apple cider gives the cheesecake a delicious flavor. If it’s not available, apple juice can work, but make sure it’s not too sweet. For a spice kick, you could add some cinnamon or allspice.
Sour Cream: It adds richness to the filling. If you want a dairy-free alternative, use coconut milk yogurt. It gives a nice creamy texture and a hint of coconut flavor.
Brown Sugar: This adds a deep caramel flavor to the sauce. Coconut sugar can be a great substitute, offering a similar taste with a hint of nuttiness.
How Do You Ensure Your Cheesecake is Smooth and Creamy?
The secret to a smooth cheesecake lies in how you mix your ingredients. It’s essential to use softened cream cheese, as this helps avoid lumps. Here’s how to get it right:
- Let your cream cheese sit at room temperature for at least 30 minutes before mixing.
- Use an electric mixer on medium speed to beat the cream cheese until creamy and smooth.
- Add sugar gradually and blend well; scrape the bowl down occasionally to mix everything evenly.
- Add eggs one at a time—mixing just until combined to avoid over-mixing, which can lead to cracks.
Following these tips will help you achieve that perfectly creamy cheesecake texture!
Apple Cider Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup apple cider (preferably fresh or good quality)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the apple cider caramel sauce:
- 1 cup apple cider
- 1 cup brown sugar, packed
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
For garnish (optional):
- Small apple cubes or slices
- Ground cinnamon or cinnamon sugar
How Much Time Will You Need?
This scrumptious Apple Cider Cheesecake takes about 15 minutes to prep and then about 1 hour to bake. Plus, you’ll need at least 4 hours for chilling in the fridge—ideally, overnight. So while the baking time is short, be sure to pencil in some waiting time to let those delicious flavors meld together.
Step-by-Step Instructions:
1. Prepare the crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and nutmeg until evenly combined. Then, stir in the melted butter until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form your crust. Bake in the oven for about 10 minutes, and then remove it to cool while you prepare the filling.
2. Make the cheesecake filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy—about 2-3 minutes. Gradually add the sugar, mixing until well combined. Next, add the eggs one at a time, making sure to mix well after each addition. Then, fold in the sour cream, apple cider, vanilla extract, cinnamon, and nutmeg until completely smooth and no lumps remain—just be careful not to overmix!
3. Bake the cheesecake:
Now it’s time to pour that lovely cheesecake filling over the cooled crust in the springform pan. For a gentle bake, place the pan inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for about 55 to 65 minutes. You know it’s ready when the edges are set, and the center just has a slight jiggle. Turn off the oven, but leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly. Afterward, remove it and let it cool to room temperature before covering and refrigerating for at least 4 hours, or overnight if you can wait!
4. Prepare the apple cider caramel sauce:
In a medium saucepan, bring the apple cider to a boil over medium heat. Let it reduce by simmering until it’s about 1/4 cup—this takes about 20-30 minutes. Next, stir in the brown sugar, butter, and a pinch of salt, allowing the mixture to become smooth. Slowly whisk in the heavy cream and continue cooking while stirring frequently for about 5 minutes until it thickens to a wonderful caramel consistency. Remove from heat and mix in the vanilla extract. Let it cool slightly before serving.
5. Serve:
Slice your chilled cheesecake and pour warm apple cider caramel sauce generously over each slice. If you want to get fancy, garnish with small apple cubes or slices and a sprinkle of cinnamon or cinnamon sugar. Dig in and enjoy this slice of fall delight!
This cheesecake combines the creamy smoothness we all love with the sweet-spiced warmth of apple cider caramel—a perfect treat for any occasion!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use crushed Oreo cookies, vanilla wafers, or even almond flour mixed with butter for a gluten-free option. Just make sure to adjust the sugar quantity if the crust is sweetened.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake actually tastes better after sitting in the fridge for at least a few hours, or even overnight. You can make it up to 2 days in advance, just be sure to cover it well with plastic wrap or aluminum foil to keep it fresh!
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 2 months—just wrap them tightly in plastic wrap and then foil. Thaw in the fridge before serving.
Can I Skip the Water Bath?
While a water bath helps prevent cracks and keeps the cheesecake moist, you can skip it if you’re short on time. Just keep an eye on your cheesecake while baking, as it might need slightly less time in the oven to avoid overbaking.
