Description
A decadent and creamy cheesecake infused with the warm, comforting flavors of apple cider and spice. Perfect for fall gatherings or any time you crave a taste of autumn.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup apple cider
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- For the Topping (Optional): Caramel sauce, chopped nuts, or thinly sliced apples
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and stir until combined. Press mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
- In a large bowl, beat cream cheese and 1 ¼ cups sugar with an electric mixer until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a small bowl, whisk together apple cider, cinnamon, nutmeg, and cloves.
- Gradually add the apple cider mixture to the cream cheese mixture, beating on low speed until just combined. Do not overmix.
- Pour the filling over the prepared crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- If desired, top with caramel sauce, chopped nuts, or thinly sliced apples before serving.
Notes
- For an even smoother cheesecake, ensure your cream cheese is at room temperature.
- To prevent cracking, avoid overmixing the batter and cool the cheesecake gradually.
- If you don’t have a springform pan, you can use a regular 9-inch pie plate, but baking time may vary.
- Leftover cheesecake can be stored, covered, in the refrigerator for up to 5 days.
- Prep Time: PT25M
- Cook Time: PT1H
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg