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Apple Cider Cheesecake

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A delightful cheesecake capturing the essence of fall with creamy filling and reduced apple cider.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup reduced fresh apple cider
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until it resembles wet sand.
  3. Firmly pack the crust mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of sugar, followed by the vanilla extract.
  5. Briskly add the eggs, one at a time, mixing just until combined after each addition.
  6. Slowly mix in the reduced apple cider, cinnamon, nutmeg, and salt.
  7. Pour the cheesecake filling over the cooled crust in the springform pan.
  8. Bake in your preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven and crack the door to let the cheesecake cool gradually for about an hour. Once cool, refrigerate for at least 4 hours, preferably overnight.

Notes

Serve with a dollop of whipped cream, cinnamon, or thinly sliced apples drizzled with caramel sauce.

Nutrition

Keywords: cheesecake, apple cider, fall dessert, Thanksgiving, baking

Find it online: https://ivoryapron.com/no-bake-apple-cider-cheesecake-autumn-dessert/