Apple CiderApple Cider Cheesecake RecipeRecipe

Indulge in the flavors of fall with this Apple Cider Cheesecake Recipe—a decadent dessert that perfectly balances the tanginess of cream cheese with the warm, spiced notes of apple cider and cinnamon. This recipe is ideal for those who love classic cheesecake but want to add a seasonal twist. With a buttery graham cracker crust, a creamy apple cider-infused filling, and a cinnamon-sugar topping, this dessert is a crowd-pleaser for any occasion. Let’s dive into this step-by-step guide to making a mouthwatering Apple Cider Cheesecake!

Ingredients Overview

To make this delicious Apple Cider Cheesecake, you will need a few key ingredients. Here’s a breakdown to help you understand what makes each component special:

• Graham Cracker Crust: A buttery, slightly sweet base made from graham cracker crumbs, brown sugar, and melted butter.
• Apple Cider Cheesecake Filling: A rich and creamy filling featuring reduced apple cider, cream cheese, sour cream, sugar, eggs, and vanilla extract.
• Apple Cider Cinnamon Swirl: A mixture of brown sugar, flour, cinnamon, butter, and apple cider that adds a sweet and spicy swirl throughout the cheesecake.
• Topping: A final touch of melted butter brushed on top of the cheesecake, followed by a generous sprinkle of cinnamon sugar.

this RECIPE

Step-by-Step Preparation

Reducing the Apple Cider for Intense Flavor

1. In a medium saucepan over medium-high heat, pour in 2 cups of apple cider.
2. Bring the cider to a simmer, allowing it to reduce until only ½ cup remains. This should take around 10-15 minutes.
3. Once reduced, set the cider aside and allow it to cool completely. This concentrated apple cider will enhance the flavor of the cheesecake.

Preparing the Graham Cracker Crust

1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by spraying it with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray it again.
2. In a food processor, blend 2 ½ cups of graham crackers into a fine crumb. In a mixing bowl, combine the crumbs with ⅛ cup of packed brown sugar and 10 tablespoons of melted unsalted butter. Mix well using a fork until the mixture resembles wet sand.
3. Pour the mixture into the prepared pan. Use your hands to press the crust halfway up the sides of the pan. Then, use the bottom of a measuring cup to compact the crust firmly.
4. Bake for 12 minutes and then allow it to cool while you prepare the filling.

Making the Apple Cider Cinnamon Filling

1. In a small bowl, mix together ¼ cup of packed brown sugar, ⅓ cup of all-purpose flour, ¼ teaspoon of ground cinnamon, 1 tablespoon of melted butter, and 1 tablespoon of apple cider.
2. Use a fork to mix the ingredients until well combined.
3. Place the filling mixture in the refrigerator to set while you prepare the cheesecake batter.

Mixing the Apple Cider Cheesecake Batter

1. In a large mixing bowl, use a hand mixer or stand mixer to beat 24 ounces of room-temperature cream cheese and ¾ cup of white granulated sugar on high speed for 2 minutes until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula.
2. Add in the reduced apple cider, ½ cup of sour cream, and 1 teaspoon of pure vanilla extract. Mix on medium speed until fully incorporated.
3. Gradually add in 4 large eggs, one at a time, mixing on low speed until just combined. Avoid overmixing to prevent the cheesecake from cracking. Scrape down the sides of the bowl again to ensure a smooth batter.

The Water Bath Method

For a perfectly smooth cheesecake without cracks, a water bath is essential. Here are two methods to choose from:

• Method 1: Place the springform pan inside a larger 10-inch cake pan. Then place the cake pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. This method ensures that no water seeps into the crust.
• Method 2: Wrap the springform pan tightly with aluminum foil twice to prevent any leakage. Place the pan inside the roasting pan and fill it with hot water halfway up the sides of the springform pan. This method is effective but may occasionally result in water seeping into the crust.

Pour the cheesecake batter over the graham cracker crust. Remove the filling mixture from the fridge and sprinkle it over the cheesecake batter. Use a butter knife to swirl the filling into the cheesecake.

Baking Tips and Tricks

1. Bake the cheesecake in the preheated oven for 70-80 minutes, or until the edges are set and the center has a slight jiggle.
2. Turn off the oven and crack open the door. Let the cheesecake sit in the oven for 30 minutes to cool slowly. This helps prevent cracking.
3. Remove the cheesecake from the oven and place it on a cooling rack. Allow it to cool completely at room temperature.

Cooling and Chilling

1. Once the cheesecake has cooled, wrap the pan tightly with foil.
2. Refrigerate for at least 6 hours or overnight to set fully.

Adding the Topping

1. In a small bowl, mix 1 tablespoon of melted butter with 1 tablespoon of apple cider.
2. In a separate bowl, combine ½ cup of white granulated sugar and 2 teaspoons of ground cinnamon.
3. Carefully remove the cheesecake from the springform pan and discard the parchment paper.
4. Use a pastry brush to coat the top of the cheesecake with the butter and apple cider mixture. Generously sprinkle the cinnamon sugar mixture over the cheesecake until it is fully covered.

Serving and Presentation Ideas

• Serve this delicious Apple Cider Cheesecake chilled, garnished with thin apple slices, or with a dollop of whipped cream.
• For an elegant presentation, drizzle some caramel sauce over each slice before serving.
• If you want to add a bit of texture, sprinkle some chopped pecans or walnuts over the top.

Storage and Leftovers

• Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: For longer storage, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator.

Tips for Perfect Apple Cider Cheesecake

• Common Mistakes to Avoid: Do not overmix the batter; this can introduce too much air and cause cracks. Always use room-temperature ingredients for a smooth texture.
• Recipe Variations and Swaps: Substitute the graham cracker crust with a ginger snap crust for added spice. Add a layer of apple pie filling on top of the cheesecake before adding the cinnamon-sugar topping for an extra apple punch.

FAQ

1. Can I use a different type of crust for this cheesecake?
Yes, you can swap the graham cracker crust with a digestive biscuit crust, or even a crust made from ginger snaps for added flavor.

2. How can I prevent my cheesecake from cracking?
Use a water bath to bake the cheesecake slowly and evenly, and avoid overmixing the batter. Cooling the cheesecake gradually in the oven also helps prevent cracks.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made 1-2 days ahead and stored in the refrigerator until ready to serve.

Conclusion

There you have it—a delightful Apple Cider Cheesecake Recipe that’s perfect for fall or any time you crave a comforting, rich dessert. It’s a delicious combination of creamy cheesecake, the tangy flavor of reduced apple cider, and a cinnamon sugar topping that adds the perfect touch. Give this recipe a try and enjoy the flavors of the season in every bite!

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