A Decadent Twist on Tradition: Apple Cider Cheesecake
Imagine taking a bite of a dessert that’s as cozy as a warm autumn afternoon and as decadent as a special celebration. That’s exactly what this Apple Cider Cheesecake delivers. It’s the perfect harmony of creamy cheesecake, rich apple cider flavor, and a delightful cinnamon sugar topping. Combining the best of seasonal and classic ingredients, this dessert feels like an indulgent apple cider donut reimagined in the luxurious form of a cheesecake.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 8 hours 5 minutes (including chilling time)
- Yield: 16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Graham Cracker Crust
- 2 ½ cups graham cracker crumbs: These fine crumbs form the base of the crust, providing structure and a slightly sweet flavor.
- ⅛ cup brown sugar (light or dark): Adds a touch of caramelized sweetness that complements the apple cider.
- 10 tablespoons unsalted butter (melted): Acts as a binder while enriching the flavor.
For the Apple Cider Cheesecake Filling
- 2 cups apple cider (reduced to ½ cup): Reducing the cider concentrates its flavors, infusing the cheesecake with tangy sweetness.
- 24 oz cream cheese (room temperature): The star ingredient that creates the creamy texture of the cheesecake.
- ¾ cup granulated sugar: Balances the tanginess of the cream cheese and the cider.
- ½ cup sour cream (room temperature): Enhances the creamy consistency while adding a slight tang.
- 1 teaspoon pure vanilla extract: Elevates the flavors with its subtle warmth.
- 4 large eggs (room temperature): Binds the filling and contributes to the silky texture.
For the Apple Cider Cinnamon Swirl
- ¼ cup brown sugar: Adds a molasses-like sweetness to the filling.
- ⅓ cup all-purpose flour: Thickens the mixture for a defined swirl.
- ¼ teaspoon ground cinnamon: Infuses warmth and spice into the dessert.
- 1 tablespoon melted butter: Adds richness and smoothness.
- 1 tablespoon apple cider: Brings in a hint of tangy apple flavor.
For the Cinnamon Sugar Topping
- 1 tablespoon unsalted butter (melted): Helps the cinnamon sugar stick to the cheesecake.
- 1 tablespoon apple cider: Ties the topping to the overall theme of the dessert.
- ½ cup granulated sugar: Creates the sweet and crunchy exterior.
- 2 teaspoons ground cinnamon: Completes the classic apple cider donut flavor.
Instructions
1. Reducing the Apple Cider
Begin by pouring two cups of apple cider into a medium saucepan and simmering over medium-high heat until it reduces to half a cup. This step is crucial for intensifying the apple flavor. As the cider reduces, the kitchen will fill with a comforting aroma reminiscent of fall festivals. Allow the reduction to cool completely before using it in the filling.
2. Preparing the Graham Cracker Crust
Preheat your oven to 325°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Using a food processor, blend the graham crackers into fine crumbs. In a bowl, combine the crumbs with brown sugar and melted butter. Mix well with a fork until the texture resembles wet sand. Press the mixture firmly into the springform pan, extending it halfway up the sides. Bake the crust for 12 minutes and set it aside to cool.
3. Crafting the Apple Cider Cinnamon Filling
In a small bowl, combine brown sugar, flour, ground cinnamon, melted butter, and apple cider. Mix until well combined and refrigerate to set. This filling will later be swirled into the cheesecake, adding visual appeal and bursts of flavor.
4. Making the Cheesecake Batter
Using a mixer, beat the cream cheese and granulated sugar together on high speed until smooth and creamy. Add the cooled apple cider reduction, sour cream, and vanilla extract. Blend on medium speed until fully incorporated. Slowly add the eggs, one at a time, mixing on low speed to avoid over-aerating the batter. Scrape down the sides of the bowl to ensure everything is well combined.
5. Assembling and Baking the Cheesecake
Pour the cheesecake batter over the cooled crust. Sprinkle the cinnamon filling on top and use a knife to swirl it into the batter. For the water bath, either place the springform pan in a larger cake pan or wrap it tightly in aluminum foil before setting it in a roasting pan filled with hot water. This step prevents cracks and ensures even baking.
Bake the cheesecake for 70-80 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door ajar for 30 minutes. Transfer it to a cooling rack and refrigerate for at least 6 hours or overnight.
6. Adding the Cinnamon Sugar Topping
Once the cheesecake is chilled and firm, prepare the topping by brushing melted butter and apple cider over the surface. In a separate bowl, mix granulated sugar and cinnamon, then generously sprinkle it over the cheesecake. This topping adds a delightful crunch and ties the dessert to its apple cider donut inspiration.
Notes
- Room Temperature Ingredients: Allow all dairy and eggs to come to room temperature before starting. This ensures a smooth batter and prevents lumps.
- Proper Mixing: Avoid overmixing the batter, as this can introduce too much air and cause cracks during baking.
- Water Bath Tips: If wrapping the springform pan in foil, use heavy-duty foil and wrap it twice for added security against leaks.