Description
A simple yet flavorful cheesecake that captures the cozy essence of fall with apple cider, a buttery graham cracker crust, and a creamy filling.
Ingredients
For the Graham Cracker Crust
- 1.5 cups Graham cracker crumbs (Use finely crushed crumbs for better texture.)
- 1/4 cups Brown sugar (Packed.)
- 1/4 teaspoons Salt
- 1/2 cups Melted butter (Unsalted.)
For the Cheesecake Filling
- 16 ounces Full fat cream cheese, softened
- 3/4 cups Granulated sugar
- 1/2 cups Sour cream (Or plain Greek yogurt.)
- 3 large Eggs, room temperature
- 1 teaspoons Vanilla extract
- 1/2 cups Apple cider (Fresh apple cider preferred.)
- 1 teaspoons Cinnamon (Plus a pinch of nutmeg.)
- 1 tablespoons Flour or cornstarch (To help the texture.)
Instructions
Preparation
- Pour the apple cider into a small pot and simmer until it reduces and smells appley. Let it cool before adding to the batter.
- Preheat the oven to 350°F (175°C).
- Mix graham crumbs, brown sugar, salt, and melted butter until it looks like wet sand. Press firmly into the bottom of a springform pan.
- Bake the crust for 8 to 10 minutes, then let cool.
Mixing and Baking
- Beat the softened cream cheese until smooth. Gradually add sugar, then mix in sour cream, vanilla, spices, and cooled reduced cider.
- Add eggs one at a time, mixing gently until just combined to avoid adding air.
- Pour the filling over the cooled crust. Bake until the edges are set but the center jiggles slightly (about 60 minutes).
- Turn off the oven, crack the door, and let it sit for about an hour before cooling it on the counter.
- Chill in the fridge overnight before serving.
Notes
Allowing the cheesecake to chill overnight enhances its flavor and texture. Toppings such as whipped cream, caramel sauce, and chopped toasted pecans add a special touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert, Fall Dessert
- Cuisine: American, Seasonal