Description
A creamy and cozy apple cider cheesecake with a buttery graham cracker crust and a smooth, spiced filling infused with reduced apple cider. Perfect for fall and holiday gatherings.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons brown sugar
¼ teaspoon cinnamon
3 (8 oz) blocks cream cheese, room temperature
1 cup granulated sugar
½ cup reduced apple cider (start with 2 cups, simmer until thick and syrupy)
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 large eggs, room temperature
½ cup apple cider (for glaze - optional)
1 tablespoon brown sugar (for glaze - optional)
½ teaspoon cinnamon (for glaze - optional)
1 teaspoon cornstarch mixed with 1 tablespoon water (for glaze - optional)
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let cool and reduce oven temperature to 300°F (150°C).
- Beat the cream cheese until smooth. Add sugar and continue mixing until creamy.
- Pour in reduced apple cider, vanilla, cinnamon, nutmeg, and salt. Beat until combined.
- Add eggs one at a time, mixing gently after each addition to avoid overmixing.
- Pour batter over the cooled crust and tap the pan gently to release air bubbles.
- Bake the cheesecake in a water bath for 55–65 minutes, until edges are set and center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the optional glaze, simmer apple cider, brown sugar, and cinnamon in a small saucepan. Stir in the cornstarch slurry and cook until thickened. Cool before drizzling over the cheesecake.
Notes
Add sautéed apples on top before baking for added texture.
Use gluten-free graham crackers for a gluten-free version.
Add a splash of heavy cream to the glaze for a richer finish.
Swap graham cracker crust for gingersnap crumbs for more spice.
Top with whipped cream and cinnamon for a festive touch.
Store in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
