Description
This Apple Cider Cheesecake is a luscious dessert combining a creamy cinnamon and nutmeg-infused cheesecake with a crisp graham cracker crust and a warm, spiced apple topping. Perfect for fall gatherings, the reduction of apple cider in the filling enhances the apple flavor, while the caramelized apple slices add a comforting sweetness and texture contrast.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup apple cider (reduced to ¼ cup for stronger flavor)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Topping
- 2 apples, peeled and thinly sliced
- 2 tablespoons butter
- ¼ cup brown sugar
- ¼ cup apple cider
- ½ teaspoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the perfect baking temperature by the time your crust and filling are ready.
- Make Crust: In a bowl, mix together the graham cracker crumbs, melted unsalted butter, and brown sugar until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 8 minutes, then remove and set aside to cool slightly.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and beat well to combine. Add the eggs one at a time, beating after each addition for a smooth texture. Next, stir in the reduced apple cider, vanilla extract, ground cinnamon, and ground nutmeg until fully incorporated.
- Bake Cheesecake: Pour the prepared cheesecake filling over the prebaked crust in the springform pan. Bake for 55 to 65 minutes at 325°F, or until the center is mostly set but still slightly jiggly when gently shaken. Once done, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking. Then refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Make Topping: In a skillet over medium heat, melt the 2 tablespoons of butter. Add the peeled and thinly sliced apples along with the brown sugar, apple cider, and cinnamon. Cook, stirring occasionally, until the apples are tender and the mixture becomes syrupy, about 5 to 6 minutes.
- Assemble and Serve: Once the cheesecake is fully chilled and set, spoon the warm apple topping evenly over the top of the cheesecake. Serve immediately for the best texture and flavor contrast between the cold creamy cheesecake and warm spiced apples.
Notes
- Reducing the apple cider before adding it to the filling intensifies the apple flavor in the cheesecake.
- Using a springform pan is essential for easy removal of the delicate cheesecake.
- Cooling the cheesecake gradually by leaving the oven door cracked helps prevent cracking on the surface.
- For a stronger apple topping, you can sauté the apples a bit longer to caramelize them more deeply.
- The cheesecake can be stored in the refrigerator for up to 3 days; add the apple topping just before serving.
