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Apple cider cheesecake is the best fall dessert, showcasing its creamy texture and spiced apple flavor.
Lady Maria

Ultimate Apple Cider Cheesecake

This apple cider cheesecake combines the tangy flavor of apple cider with the creamy richness of cheesecake, creating an autumnal dessert that's both delicious and visually stunning. The key is reducing the apple cider to concentrate its flavor and using a water bath to ensure a creamy, crack-free texture.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 cups apple cider unfiltered is best
  • 32 ounces cream cheese, softened
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup apple cider reduction, cooled
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 medium apples, peeled, cored, and thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Equipment

  • 9-inch springform pan
  • Large Roasting Pan
  • Electric Mixer (Stand or Handheld)
  • Saucepan
  • Aluminum foil
  • Instant-Read Thermometer
  • measuring cups and spoons
  • Mixing bowls
  • Rubber spatula
  • whisk
  • baking sheet

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon.
  3. Press the mixture firmly into the bottom of the springform pan.
  4. Bake the crust for 8-10 minutes, or until lightly golden.
  5. Let it cool completely.
  6. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
  7. In a medium saucepan, bring the apple cider to a boil over medium-high heat.
  8. Reduce heat to medium-low and simmer until the cider is reduced to 1 cup, about 45-60 minutes.
  9. Stir occasionally to prevent sticking.
  10. Let the reduction cool completely.
  11. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  12. Gradually add the granulated sugar and brown sugar, beating until well combined.
  13. Add the flour, cinnamon, nutmeg, cloves, and salt. Beat until just combined. Do not overmix.
  14. Gradually add the cooled apple cider reduction, mixing until smooth.
  15. Add the eggs and egg yolks one at a time, beating gently after each addition.
  16. Stir in the sour cream and vanilla extract. Be careful not to overmix the batter; overmixing incorporates air, which can cause the cheesecake to puff up and crack.
  17. Sauté the apple slices with butter, brown sugar and cinnamon in a pan over medium heat until softened and caramelized.
  18. Arrange the apples on top of the cheesecake filling.
  19. Pour the cheesecake filling over the cooled crust.
  20. Place the springform pan inside a large roasting pan.
  21. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  22. Bake in the preheated oven for 65-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
  23. Turn off the oven and crack the oven door slightly.
  24. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
  25. Remove the cheesecake from the water bath and let it cool completely at room temperature.
  26. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  27. Before serving, run a thin knife around the edge of the springform pan to loosen the cheesecake.
  28. Carefully remove the sides of the pan. Serve chilled. Enjoy!

Notes

For best results, ensure all ingredients are at room temperature before beginning. To prevent the water bath from leaking, use heavy-duty foil and wrap the springform pan tightly. The cheesecake can be stored in the refrigerator for up to 5 days. For a deeper apple flavor, consider adding a tablespoon of apple brandy or apple cider vinegar to the batter. You can also make a caramel sauce to drizzle over the cheesecake for added decadence.