Creamy Apple Cider Cheesecake Recipe
Introduction
Apple Cider Cheesecake combines the creamy richness of classic cheesecake with the warm, fruity notes of apple cider. This dessert is perfect for fall gatherings or anytime you want a comforting treat with a seasonal twist.
Ingredients
- 24 oz cream cheese, softened
- 1 cup apple cider
- 3/4 cup sugar
- 1 prepared graham cracker crust
Instructions
- Step 1: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and continue mixing until fully combined.
- Step 2: Slowly pour in the apple cider while mixing, ensuring the batter is smooth and evenly blended.
- Step 3: Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Step 4: Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.
- Step 5: Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
Tips & Variations
- For extra flavor, add 1 teaspoon of cinnamon or nutmeg to the filling before baking.
- Use fresh apple cider for the best taste, or reduce it slightly over low heat to concentrate the flavor.
- Top with whipped cream or caramel sauce to enhance sweetness and presentation.
Storage
Store the apple cider cheesecake covered in the refrigerator for up to 5 days. Reheat is not recommended, but allowing it to come to room temperature for 15 minutes before serving helps bring out the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use powdered sugar instead of granulated sugar?
Yes, powdered sugar can be used to achieve a smoother texture, but use the same quantity and blend it well with the cream cheese.
What type of crust works best for this cheesecake?
A graham cracker crust is traditional and complements the apple cider flavor well, but you can also use a digestive biscuit or cookie crust if preferred.
PrintCreamy Apple Cider Cheesecake Recipe
This Apple Cider Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavor of apple cider, creating a seasonal dessert perfect for fall gatherings. The smooth cream cheese filling is lightly sweetened and infused with apple cider, baked atop a crisp crust until set to perfection.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup apple cider
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until well combined. Slowly blend in the apple cider, eggs, vanilla extract, and ground cinnamon until the mixture is smooth and uniform.
- Assemble and Bake: Pour the cream cheese mixture over the chilled crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 55-65 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain creamy texture.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Then, refrigerate the cheesecake for at least 4 hours or overnight to fully set and enhance flavors.
- Serve: Carefully remove the sides of the springform pan, slice, and serve chilled. Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving.
Notes
- For a firmer crust, bake the crust alone at 350°F (177°C) for 8 minutes before adding filling.
- Use fresh apple cider for the best flavor; avoid concentrate or sweetened versions.
- Allow cream cheese to soften at room temperature for easier mixing and smoother filling.
- If the cheesecake cracks, cover with whipped cream or a drizzle of caramel sauce to mask imperfections.
- Store leftovers covered in the refrigerator for up to 5 days.
Keywords: apple cider cheesecake, fall dessert, cream cheese dessert, baked cheesecake, apple inspired dessert
