This creamy apple cider cheesecake brings autumn right to your table. With a hint of warm spices and a buttery crust, it’s the perfect dessert for cozy gatherings!
Every bite feels like a hug! I love serving it with a dollop of whipped cream on top. It’s a guaranteed giggle when I see my friends savoring each slice! 😂
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a classic cheesecake crust. If you want a little extra zing, gingersnap crumbs make a fantastic substitute. They add a hint of spiciness that pairs beautifully with apple flavors!
Cream Cheese: The key to a creamy cheesecake. Be sure to let it soften at room temperature for easier mixing. If you’re looking for lower fat options, you can try Neufchâtel cheese, which is lower in fat but still creamy.
Apple Cider: This is what gives the cheesecake its delightful flavor. If you don’t have apple cider, a mix of apple juice and a splash of lemon juice works well too. Just be mindful that the flavor will be slightly different.
Sour Cream: It adds creaminess and tang. Greek yogurt can work as a substitute if you want a healthier option. It may give a slightly different taste but will still keep the texture smooth.
How Do I Prevent the Cheesecake from Cracking?
Cracking can happen if you rush the cooling process or mix too vigorously. Here’s how to avoid it:
- Bake the cheesecake at a low temperature (325°F is perfect) and avoid opening the oven door frequently.
- After baking, turn off the oven and let the cheesecake cool inside for an hour. This gradual change in temperature helps prevent cracks.
- Refrigerate it for at least 4 hours, preferably overnight. The cooling time allows it to set perfectly, minimizing any risk of cracks.
Having a water bath can also help create a moist environment, which further reduces the risk of cracking.
Apple Cider Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 3/4 cups graham cracker crumbs (or gingersnap crumbs for extra spice)
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 cup apple cider
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Apple Cider Glaze:
- 3/4 cup apple cider
- 1/4 cup brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Decoration:
- Whipped cream (about 1 cup)
- Ground cinnamon, for dusting
How Much Time Will You Need?
This recipe requires about 20 minutes of hands-on prep time, plus 1 hour for baking and cooling in the oven, followed by at least 4 hours to chill in the fridge. If you make it the night before, it will be perfect by the next day!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (163°C). Greasing a 9-inch springform pan will help prevent sticking, then line the bottom with parchment paper. In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until everything is moistened. Press this mixture firmly into the bottom of the pan to create a nice, even crust. Pop it in the oven for about 10 minutes, then take it out and let it cool.
2. Mixing the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. Gradually add the sugar, mixing until combined. Then, one by one, add the eggs, making sure to mix well after each addition. Next, add in the flour, sour cream, apple cider, vanilla, ground cinnamon, and nutmeg. Mix everything together until smooth and fully combined.
3. Baking the Cheesecake:
Pour the cheesecake filling over your cooled crust, smoothing the top with a spatula. Bake in the preheated oven for about 50-60 minutes. The edges should be set, and the center will still be a bit wobbly—that’s just fine! To prevent cracking, turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour.
4. Chilling and Preparing the Glaze:
Once cool, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to let it set perfectly. For the glaze, combine the apple cider and brown sugar in a small saucepan and bring it to a gentle simmer over medium heat. Stir until the sugar dissolves. Then, add the cornstarch slurry and cook while stirring for about 2-3 minutes or until the glaze thickens. Remove from heat and allow it to cool.
5. Finishing Touches:
Once the cheesecake is fully chilled, pour the apple cider glaze over the top, allowing it to drizzle nicely down the sides. For a beautiful finish, pipe or spoon whipped cream around the edge and dust lightly with ground cinnamon.
6. Serve and Enjoy:
Slice and serve chilled. Enjoy your cozy, delicious apple cider cheesecake! It’s sure to be a hit!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed gingersnaps for a spicier flavor or even an Oreo crust for a chocolate twist. Just be sure to keep the proportions similar!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge. It will keep well for up to 5 days, but it’s best enjoyed fresh. You can freeze it for up to 2 months if needed; just thaw it in the fridge overnight before serving.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! You can prepare it up to 1-2 days in advance. Just store it covered in the refrigerator after it has cooled completely. The flavors will deepen and it will taste even better!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt is a great substitute. It provides the same tang and creamy texture, ensuring your cheesecake remains rich and delicious!