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Easy Apple Cider Cheesecake Recipe

Easy Apple Cider Cheesecake Recipe
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★★★★★

4.8 from 12 reviews

This Easy Apple Cider Cheesecake combines a creamy, smooth cheesecake with the warm, comforting flavors of apple cider and cinnamon. Featuring a buttery graham cracker crust and a luscious apple cider reduction in the batter, this dessert is perfect for fall gatherings or any time you crave a cozy sweet treat. The cider syrup topping and optional whipped cream add an extra layer of elegance and flavor.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

Filling

  • 24 oz cream cheese, softened (full-fat recommended)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ½ cup apple cider reduction* (see below)

Apple Cider Reduction

  • 1 cup apple cider

Topping

  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 1 pinch cinnamon
  • Whipped cream, optional

Apple Cider Reduction Preparation

  • Simmer 1 cup apple cider until it reduces to ½ cup syrupy liquid

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Wrap a springform pan with foil to prevent leaks and set it aside.
  2. Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8–10 minutes until set, then allow it to cool completely.
  3. Reduce the Cider: Pour 1 cup of apple cider into a saucepan and simmer it over medium heat until it reduces by half to about ½ cup and becomes syrupy. Remove from heat and let cool.
  4. Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue beating. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in vanilla extract, sour cream, and the cooled apple cider reduction until just combined to form a smooth batter.
  5. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Place the pan in a water bath by setting it inside a larger pan with hot water, which helps prevent cracking. Bake for 50–60 minutes until the edges are set and the center is slightly wobbly.
  6. Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce cracking. Then transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
  7. Make the Topping: In a small saucepan, combine 1 cup apple cider, 2 tbsp brown sugar, and a pinch of cinnamon. Simmer until thick and syrupy. Let it cool. Before serving, drizzle the syrup over the cheesecake and add whipped cream if desired.

Notes

  • Ensure all your ingredients, especially cream cheese and eggs, are at room temperature for the smoothest batter.
  • Wrapping the springform pan with foil prevents water from the water bath from seeping into the crust.
  • A water bath helps the cheesecake bake evenly and prevents cracking.
  • Allowing the cheesecake to cool gradually reduces the chance of cracks on the surface.
  • The apple cider reduction intensifies the flavor, so don’t skip this step for the best taste.
  • For a firmer cider reduction, simmer longer but watch carefully to avoid burning.
  • Optional whipped cream adds a light texture and complements the apple-cinnamon flavors nicely.

Nutrition

Keywords: apple cider cheesecake, easy cheesecake recipe, fall dessert, graham cracker crust cheesecake, apple cinnamon dessert

Find it online: https://thedishspot.com/easy-apple-cider-cheesecake-recipe/