This Apple Cider Cheesecake is a fun twist on a classic dessert! It combines the creamy goodness of cheesecake with the warm flavors of apples and spices—perfect for any gathering!
Your taste buds will thank you for this one! I love how the apple cider brings a fresh and cozy touch. Serve it with whipped cream for an extra treat—it’s like a hug in dessert form!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the delicious crust. If you need a gluten-free option, almond flour or gluten-free cookies ground into crumbs can work well.
Cream Cheese: It’s essential for that creamy texture. For a lighter option, use Neufchâtel cheese. If dairy-free, try vegan cream cheese, which can also be creamy when blended properly.
Apple Cider: This adds wonderful flavor! You can use homemade or store-bought. If apple cider isn’t available, apple juice or a bit of apple concentrate can be a good substitute.
Caramel Sauce: Homemade caramel is lovely, but store-bought works great too for convenience. If you’re short on time, just drizzle some store-bought store-bought caramel sauce over the top.
How Do You Avoid a Cracked Cheesecake?
A common concern with cheesecake is the dreaded cracks! To prevent this, it’s important to gently mix your filling to avoid incorporating too much air. Here are additional tips:
- Use room-temperature ingredients, especially cream cheese, for an even blend.
- Bake in a water bath—this helps regulate temperature and moisture.
- Don’t overbake! The cheesecake should still have a slight jiggle in the center when you remove it from the oven.
- Leave the door slightly ajar when cooling in the oven to avoid sudden temperature changes.
With these tips, you’ll be on your way to creating a smooth, creamy Apple Cider Cheesecake without the cracks! Enjoy your baking!
How to Make Apple Cider Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup apple cider
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 tbsp all-purpose flour
For the Caramel Apple Topping:
- 2 medium apples, peeled, cored, and chopped
- 1 tbsp butter
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/4 tsp salt
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and 55-65 minutes to bake, plus additional cooling time. Make sure to factor in at least 4 hours in the fridge to chill before serving, but overnight is even better for the flavors to set.
Step-by-Step Instructions:
1. Prepare the Oven and Springform Pan:
Start by preheating your oven to 325°F (165°C). To prevent any leaks, wrap the outside of a 9-inch springform pan with aluminum foil.
2. Make the Crust:
In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Then pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan. Bake it in the oven for 10 minutes, and then let it cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Gradually add the sugar while mixing until well combined. Now it’s time to add the eggs—one at a time—mixing well after each addition. Then, stir in the sour cream, apple cider, and vanilla extract.
4. Mix in the Dry Ingredients:
Sift in the flour, ground cinnamon, and nutmeg into the cheesecake mixture. Gently mix until everything is just combined—be careful not to overmix!
5. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust and smooth it out on top. Place this springform pan into a larger baking pan (like a roasting pan) and fill the larger pan with hot water up to halfway up the sides of the springform pan—this is your water bath!
6. Bake the Cheesecake:
Bake in the oven for about 55-65 minutes. Check for doneness by seeing if the edges are set and the center still jiggles slightly. Once done, turn off the oven, crack the door open, and let the cheesecake sit in the warm oven for an hour.
7. Cool and Chill:
Remove the cheesecake from the oven and water bath, then let it cool completely at room temperature. After cooling, cover it and chill in the refrigerator for at least 4 hours or overnight for best results.
8. Prepare the Caramel Apple Topping:
While your cheesecake is chilling, you can make the caramel apple topping. In a skillet, melt the butter over medium heat, then add the chopped apples, brown sugar, cinnamon, and nutmeg. Cook while stirring occasionally for about 8-10 minutes until the apples are soft and caramelized. Remove from heat and let cool.
9. Make the Caramel Sauce:
For the caramel sauce, heat the sugar in a medium saucepan over medium heat until it melts and turns amber. Be careful not to burn it! Once it’s melted, add the butter, stirring until fully melted. Gradually whisk in the heavy cream, being careful as it will bubble up. Cook for another 1-2 minutes until smooth. Remove from heat and add salt. Let it cool slightly.
10. Serve Your Cheesecake:
Once chilled, remove the cheesecake from the springform pan. Generously drizzle caramel sauce over the top, letting it spill down the sides. Finish with the caramelized apples spooned over the top. Slice into servings and enjoy your creamy Apple Cider Cheesecake!
This cheesecake brings together the delightful flavors of autumn with its apple cider-infused filling and warm spices, topped off with sweet caramel and tender apples. Each bite is a delicious celebration—perfect for any occasion. Enjoy!
Can I Use Different Types of Apples for the Topping?
Absolutely! You can use your favorite variety, but sweeter apples like Fuji or Honeycrisp work wonderfully. For a tart contrast, Granny Smith apples are a great choice as well.
Can I Make This Cheesecake Without a Water Bath?
Yes, but a water bath helps prevent cracks and creates a smooth texture. If you choose not to use one, still bake at a lower temperature and watch closely to avoid overbaking.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months. Just wrap them well in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
Can I Make This Cheesecake Ahead of Time?
Definitely! You can prepare it up to 2 days in advance. Just make sure it’s fully cooled and stored in the refrigerator. The flavors will even deepen as it sits, making it taste even better!
