Apple Cider Cheesecake
This Apple Cider Cheesecake is a perfect dessert for Fall, but you don't have to wait until then to enjoy it! I could eat this any time of the year! It starts with a buttery graham cracker crust filled with a creamy apple cider-flavored cheesecake, then topped with homemade apple cider caramel.
Servings: 8 pieces
Calories: 620kcal
Ingredients
Apple Cider Reduction
- 3 cups (717 g) apple cider
- 1 teaspoon cinnamon
Crust
- 1 cup (84 g) graham cracker crumbs, about 7 crushed sheets of graham crackers
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup (167 g) superfine granulated sugar, or granulated sugar
- ¼ cup (57.5 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons apple cider reduction, from above
Apple Cider Caramel
- 1 cup (200 g) granulated sugar
- 6 tablespoons unsalted butter
- ⅓ cup (79 g) heavy cream, warmed slightly
- ¼ cup reduced apple cider, from above
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Garnish
- apples, sliced for topping (optional)
Instructions
Apple Cider Reduction
- To a small saucepan over medium heat, add the apple cider and cinnamon. Cook for 20-22 minutes, or until it is reduced to about ⅓ cup. Set aside to cool completely.
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.
Crust
- Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
- Press crust into the bottom of the springform pan. Wrap two pieces of aluminum foil around the base of the springform pan. This is to prevent water from getting into the pan during the water bath step. Set aside.
Filling
- To the bowl of a stand mixer with a paddle attachment, add cream cheese and sugar. Mix until combined, stopping to scrape the sides of the bowl as needed.
- Add in 2 tablespoons of the reduced apple cider. (Reserve the rest for the caramel.)
- Add the sour cream and vanilla. Blend until smooth and creamy, scraping down the sides of the bowl as needed. With the mixer on low, add in eggs, one by one until fully incorporated.
- Pour the filling onto the crust.
- Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
- Bake until the top of the cheesecake turns golden, about 60-70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.
- Cover and refrigerate at least 4 hours, up to overnight.
Apple Cider Caramel
- While the cheesecake is still cooling, prepare your apple cider caramel topping.
- To a medium heavy-bottomed saucepan, add the granulated sugar. Spread it out evenly over the bottom of the pan. Set the saucepan over medium-low heat. Do not stir the sugar at this point. Allow the sugar to begin melting on its own.
- As the sugar starts to melt around the edges, gently tilt the pan to help the sugar melt evenly. Once you see a significant amount of melted sugar, you can start gently stirring with a wooden spoon or heatproof silicone spatula to ensure all the sugar melts evenly. (Be patient. It may seem slow at first, but the sugar will eventually melt completely and begin to turn golden.)
- Continue to cook the sugar, stirring gently, until it reaches a deep amber color (about 5-10 minutes). Be careful not to let it burn.
- Once the sugar is a deep amber color, reduce the heat to low. Carefully add the butter, stirring constantly until melted.
- Gradually add the warm heavy cream while stirring. The mixture will bubble up, so be cautious.
- Stir in the reduced apple cider and vanilla until well combined. Add a pinch of kosher salt and stir to incorporate. Continue cooking on low until smooth, about 5-10 minutes.
- Remove from heat. Let the topping cool to room temperature.
- Once the topping has cooled, drizzle it evenly over your chilled cheesecake.
Nutrition
Serving: 1piece | Calories: 620kcal