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Apple Cider Cheesecake

Apple Cider Cheesecake - featured image
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A creamy, velvety cheesecake paired with a tangy, spiced apple cider glaze—perfect for fall holidays like Thanksgiving or cozy dinner parties.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup apple cider
  • ¼ cup brown sugar
  • 1 teaspoon cornstarch (optional, for thickening)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of your springform pan. Bake for 10 minutes, then set aside to cool.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix until fully incorporated. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream, heavy cream, vanilla extract, and cinnamon until the batter is smooth.
  3. Pour the cheesecake batter over the cooled crust. Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a baking sheet and fill the sheet with about 1 inch of hot water to create a water bath. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
  4. In a small saucepan, combine apple cider, brown sugar, nutmeg, and cinnamon. Bring to a gentle boil, then reduce the heat and simmer for 10-15 minutes. If you’d like a thicker glaze, whisk in the cornstarch and simmer for another 2-3 minutes.
  5. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, pour the apple cider glaze over the top of the cheesecake. Refrigerate for at least 4 hours, or overnight, before serving.

Notes

Use room temperature ingredients for a smooth batter. Don’t skip the water bath to prevent cracks. Let the cheesecake cool gradually to achieve the perfect texture.

Nutrition

Keywords: Apple Cider Cheesecake, Fall Dessert, Thanksgiving Cheesecake, Autumn Recipe

Find it online: https://magnetmeal.com/apple-cider-cheesecake-recipe-perfect-for-fall-holidays/