Why Make This Recipe
Apple Cider Cheesecake is a delicious treat that perfectly combines the flavors of fall with the creamy texture of cheesecake. It’s a wonderful dessert for gatherings, holiday celebrations, or just a cozy evening at home. The hint of apple cider and spices like cinnamon and nutmeg brings warmth to this dessert, making it a favorite during the cooler months. Plus, who can resist a creamy cheesecake with a crunchy graham cracker crust?
How to Make Apple Cider Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar (divided)
- 16 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 cup apple cider
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease a springform pan or line it with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup of sugar until combined. Press this mixture into the bottom of the pan and bake for 10 minutes until golden.
- In another bowl, beat the cream cheese until smooth. Add in the sour cream, apple cider, remaining sugar, cinnamon, nutmeg, and vanilla, mixing until creamy.
- Pour the filling over the cooled crust and smooth the top. Bake for about 60 minutes until it is set around the edges but slightly jiggly in the center.
- Once baked, let it cool in the oven with the door ajar for an hour, then chill it in the fridge for at least four hours or overnight.
- Serve chilled, optionally drizzled with caramel sauce or topped with whipped cream.
How to Serve Apple Cider Cheesecake
Apple Cider Cheesecake is best served cold. You can slice it into wedges and serve it on a plate. For an extra touch, drizzle some caramel sauce on top or add a dollop of whipped cream. This adds even more flavor and looks beautiful!
How to Store Apple Cider Cheesecake
To store your Apple Cider Cheesecake, wrap it tightly in plastic wrap or cover it with aluminum foil. Keep it in the refrigerator, where it will stay fresh for up to five days. You can also freeze it if you want to keep it longer; just ensure it is well-wrapped.
Tips to Make Apple Cider Cheesecake
- Make sure the cream cheese is at room temperature for a smooth mixture.
- Press the crust firmly so it holds together well after baking.
- Don’t skip the chilling step; it’s important for setting the cheesecake properly.
- Experiment with spices by adding a bit of ginger or cloves for extra flavor.
Variation
If you want to mix things up, try adding some chopped apples or caramel swirls into the cheesecake filling before baking. This will give you a delightful surprise in every bite!
FAQs
Can I use store-bought apple cider?
Yes, you can use store-bought apple cider for this recipe. Make sure it is good quality for the best flavor.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just store it properly in the fridge.
What can I use instead of sour cream?
If you don’t have sour cream, you can substitute it with Greek yogurt for a similar texture and tang.
Apple Cider Cheesecake
A delicious Apple Cider Cheesecake combining the flavors of fall with a creamy texture, perfect for gatherings or cozy evenings.
- Total Time: 90 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar (divided)
- 16 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 cup apple cider
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a springform pan or line it with parchment paper.
- Mix graham cracker crumbs, melted butter, and 1/4 cup of sugar until combined. Press into the bottom of the pan and bake for 10 minutes until golden.
- Beat the cream cheese until smooth, then add sour cream, apple cider, remaining sugar, cinnamon, nutmeg, and vanilla, mixing until creamy.
- Pour the filling over the cooled crust and smooth the top. Bake for about 60 minutes until set around the edges but slightly jiggly in the center.
- Let cool in the oven with the door ajar for an hour, then chill in the fridge for at least four hours or overnight.
Notes
Serve chilled, optionally with caramel sauce or whipped cream. Store wrapped in plastic wrap or foil in the refrigerator for up to five days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg