Autumn Apple Cider Cheesecake
A rich and creamy cheesecake infused with the delightful flavors of reduced apple cider, perfect for fall gatherings.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup granulated sugar
- 0.5 cups 1/2 cup unsalted butter, melted
For the cheesecake filling
- 3 packages 3 (8-ounce) packages cream cheese, softened
- 1 cups 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cup 1 cup reduced fresh apple cider
- 1 tablespoon 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a firm crust.
Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing just until incorporated to avoid over-mixing.
- Mix in the reduced apple cider and lemon juice until the mixture is silky and smooth.
Baking
- Pour the cheesecake filling over the crust in the springform pan, spreading it evenly.
- Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for an hour to prevent cracking.
- Refrigerate for at least 4 hours before serving.
Notes
Store leftover cheesecake covered in the refrigerator for up to 5 days. If freezing, wrap tightly for up to 2 months. For serving, pair with a dollop of whipped cream or caramel sauce.