Apple Cider Cheesecake

⏱️ Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (plus cooling time)
• Servings: 12 slices

📝 Ingredients List

For the Crust:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling:

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup reduced apple cider (boiled down to intensify flavor)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9-inch springform pan
• Electric hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Small saucepan (for reducing apple cider)

👩‍🍳 Step-by-Step Instructions

1. Reduce the Cider: Pour apple cider into a small saucepan. Bring to a simmer over medium heat and cook until reduced to ½ cup of liquid, about 10 minutes. Let it cool completely.
2. Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes. 🥧
3. Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
4. Combine: Add eggs one at a time, mixing on low speed. Stir in the cooled apple cider reduction, cinnamon, nutmeg, and vanilla until just combined.
5. Bake: Pour the batter over the crust. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle.
6. Cool: Turn off the oven and leave the cheesecake inside for one hour with the door cracked, then refrigerate for at least 4 hours before serving! 😋

💡 Pro Tips

• Softened Ingredients: Ensure your cream cheese and eggs are at room temperature to prevent lumps in your batter.
• Water Bath Alternative: Place a pan with 1 inch of hot water on the bottom rack of your oven while baking to keep the moisture high and prevent cracks.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Variations

For an extra crunch, sprinkle a handful of toasted pecans or a drizzle of homemade caramel sauce over the top before serving!

FAQ

Can I use store-bought apple cider? Yes, just ensure you reduce it correctly to get that concentrated flavor profile.

Does this recipe contain alcohol? No, this recipe is completely non-alcoholic, using only pure apple cider.