Can I make apple cider cheesecake in advance?

Yes, apple cider cheesecake is perfect for making ahead! After it’s fully cooled, wrap the cheesecake tightly and refrigerate for at least 6 hours or overnight. This allows the flavors to meld together and the cheesecake to set perfectly.

How do I prevent cracks in my apple cider cheesecake?

To prevent cracks, make sure to use a water bath while baking, beat the wet ingredients until smooth, and add eggs at a low speed to avoid incorporating too much air. Also, remember to cool the cheesecake slowly in the oven before transferring it to a cooling rack.

Can I use regular cider instead of reduced apple cider?

For the cheesecake filling, it’s important to use reduced apple cider, as it intensifies the flavor. However, you can use regular cider for the cinnamon filling and topping.

Can I make mini apple cider cheesecakes instead of one large cheesecake?

Yes, you can easily adapt this recipe to make mini cheesecakes. Simply divide the mixture into a muffin tin and bake for 18-20 minutes. They’re perfect for individual servings and make a great treat for parties!

Apple Cider Cheesecake – 5 Simple Steps to Perfection

Name: Apple Cider Cheesecake
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 8 h 5 min
Cuisine: American
Ingredients: 2 1/2 cups Graham cracker crumbs; 1/8 cup Brown sugar; 10 TBSP Unsalted butter, melted; 2 cups Apple cider, reduced to 1/2 cup; 24 oz Cream cheese, room temperature; 3/4 cup White granulated sugar; 1/2 cup Sour cream, room temperature; 1 tsp Pure vanilla extract; 4 Large eggs, room temperature; 1/4 cup Brown sugar; 1/3 cup All-purpose flour; 1/4 tsp Ground cinnamon; 1 TBSP Melted butter; 1 TBSP Apple cider; 1 TBSP Unsalted butter, melted; 1 TBSP Apple cider (for topping); 1/2 cup White granulated sugar (for topping); 2 tsp Ground cinnamon (for topping)

Description

Apple cider cheesecake is a rich and creamy dessert that captures the essence of fall with the flavors of apple cider, cinnamon, and a buttery graham cracker crust. It combines the best of a classic cheesecake and the comforting taste of apple cider donuts, making it a perfect treat for seasonal gatherings and holidays.

Ingredients

Scale

2 1/2 cups Graham cracker crumbs
1/8 cup Brown sugar
10 TBSP Unsalted butter, melted
2 cups Apple cider, reduced to 1/2 cup
24 oz Cream cheese, room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream, room temperature
1 tsp Pure vanilla extract
4 Large eggs, room temperature
1/4 cup Brown sugar
1/3 cup All-purpose flour
1/4 tsp Ground cinnamon
1 TBSP Melted butter
1 TBSP Apple cider
1 TBSP Unsalted butter, melted
1 TBSP Apple cider (for topping)
1/2 cup White granulated sugar (for topping)
2 tsp Ground cinnamon (for topping)

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Instructions

Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by spraying with nonstick baking spray and lining the bottom with a parchment paper circle.
In a food processor, blend the graham crackers into fine crumbs. Mix with brown sugar and melted butter. Press the mixture into the bottom and halfway up the sides of the springform pan. Bake the crust for 12 minutes.
Reduce the apple cider by cooking it in a saucepan until it is reduced to 1/2 cup, about 10-15 minutes. Allow it to cool completely.
Mix brown sugar, flour, cinnamon, melted butter, and apple cider in a small bowl. Place it in the fridge to set.
In a mixer, beat the cream cheese and sugar until smooth. Add the reduced apple cider, sour cream, and vanilla extract. Beat until smooth.
Add the eggs one at a time, mixing at low speed. Scrape the sides of the bowl as necessary.
Pour the cheesecake mixture over the cooled crust. Spoon the apple cider cinnamon filling on top and swirl it in with a knife.
Prepare a water bath by placing the springform pan inside a larger pan filled with hot water. Bake the cheesecake for 70-80 minutes until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes. Transfer the pan to a cooling rack and allow it to cool completely.
Chill the cheesecake in the fridge for at least 6 hours or overnight.
For the topping, mix melted butter and apple cider in a small bowl. In another bowl, combine sugar and cinnamon. Brush the butter mixture over the cheesecake and sprinkle with the cinnamon sugar.

Notes

Ensure all dairy ingredients are at room temperature for a smooth and creamy texture.
If you prefer a gluten-free version, substitute the graham crackers with gluten-free biscuits.
For a smoother texture, use a stand mixer with a paddle attachment.
Allow the cheesecake to cool slowly in the oven to prevent cracks.
Store leftover cheesecake in an airtight container in the fridge for up to 5 days.

Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 393
Sugar: 29g
Sodium: 226mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0.3g
Carbohydrates: 39g
Fiber: 1g
Protein: 4g
Cholesterol: 68mg