Apple Cider Cheesecake Recipe
This apple cider cheesecake combines creamy New York-style filling with bold fall flavor. A spiced cookie crust and apple cider caramel glaze make it the ultimate autumn dessert.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- 1 ½ cups crushed Biscoff or gingersnap cookies
- 4 tbsp melted butter
- 1 tbsp brown sugar
Filling:
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- 1 tsp vanilla extract
- ⅓ cup boiled apple cider (reduced from 1 ½ cups)
Apple Cider Caramel:
- 1 cup apple cider
- ½ cup brown sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- Pinch of sea salt (optional)
Instructions
1. Preheat oven to 325°F. Wrap springform pan in foil.
2. Mix crust ingredients and press into pan. Bake for 10 minutes, then cool.
3. In a large bowl, beat cream cheese until smooth.
4. Add sugar, then mix in eggs one at a time.
5. Stir in sour cream, vanilla, and reduced apple cider.
6. Pour into crust and place pan in a water bath.
7. Bake 60–70 minutes until edges are set but center jiggles.
8. Turn off oven, crack door, let cool for 1 hour.
9. Chill at least 6 hours or overnight.
10. Simmer caramel ingredients until thick and glossy (8–10 mins).
11. Cool caramel, then drizzle over chilled cheesecake.
12. Serve with whipped cream or crushed cookies if desired.
Notes
- Boil cider ahead of time for best flavor.
- Store cheesecake in fridge up to 5 days or freeze unglazed for 2 months.
- Add a pinch of cinnamon to the crust for extra warmth.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 27g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Find it online: https://alanarecipes.com/apple-cider-cheesecake/