Description

This creamy apple cider cheesecake blends tangy cream cheese with a rich apple cider reduction and is topped with buttery caramelized apples. It’s an easy, show-stopping dessert perfect for autumn gatherings or cozy nights in.

Ingredients

Scale

1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
Pinch of salt
3 (8 oz each) packages cream cheese, room temperature
3/4 cup granulated sugar
1/2 cup apple cider
2 teaspoons vanilla extract
3 large eggs, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 medium apples (Honeycrisp, Gala, or Granny Smith), peeled, cored, and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Optional: splash of lemon juice
Optional Garnishes: whipped cream, extra drizzle of apple cider syrup, chopped toasted pecans

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, ground cinnamon, and a pinch of salt. Mix until the texture resembles wet sand. Press evenly into the bottom of the pan and bake for 10 minutes. Cool while preparing the filling.
Pour apple cider into a small saucepan and simmer over medium heat until reduced by half (about 6-8 minutes). Set aside to cool.
In a large bowl, beat cream cheese until smooth and fluffy (2-3 minutes). Add granulated sugar and beat until combined. Pour in cooled cider reduction and vanilla extract.
Mix in eggs one at a time, scraping the bowl after each addition. Add ground cinnamon, nutmeg, and flour. Beat just until smooth.
Pour filling over cooled crust. Tap pan gently to release air bubbles. Place pan on a baking sheet and bake for 50-60 minutes, until edges are set and center is slightly wobbly. Tent with foil if browning too quickly.
Turn off oven, crack door open, and let cheesecake sit inside for 30 minutes. Remove and cool to room temperature, then chill in the fridge for at least 4 hours (overnight is best).
While cheesecake chills, melt butter in a small saucepan over medium heat. Add diced apples, brown sugar, ground cinnamon, and a pinch of salt. Cook 4-5 minutes, stirring, until apples are golden and tender. Add a splash of lemon juice if desired. Set aside to cool.
Remove cheesecake from pan and transfer to a serving plate. Spoon caramelized apples over the top. Optionally, drizzle with extra cider syrup and a dollop of whipped cream.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the filling after adding eggs to avoid cracks. If cracks appear, cover with caramelized apples. For gluten-free, use almond flour or gluten-free cookies for the crust. Cheesecake is best chilled overnight and served cold. Store leftovers wrapped in the fridge for up to 5 days or freeze slices for up to 2 months.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 390
Sugar: 24
Sodium: 260
Fat: 25
Saturated Fat: 15
Carbohydrates: 34
Fiber: 1
Protein: 6

Keywords: apple cider cheesecake, caramelized apples, autumn dessert, easy cheesecake, holiday dessert, apple dessert, fall baking, Thanksgiving dessert