If you’re searching for a dessert that perfectly marries the warmth of autumn flavors with creamy decadence, you’ve got to try this Apple Cider Cheesecake with Caramel Drizzle Recipe. It’s a stunning blend of tangy apple cider infused throughout a luxuriously smooth cheesecake, nestled on a buttery graham cracker crust, and finished with a rich, homemade caramel drizzle that sings with hints of apple and cinnamon. Each slice offers a cozy, comforting hug of flavors that will absolutely charm your taste buds and impress everyone at your gathering.
Ingredients You’ll Need
Ingredients You’ll Need
This Apple Cider Cheesecake with Caramel Drizzle Recipe is surprisingly simple to make, thanks to straightforward ingredients that each play a crucial role. From the aromatic apple cider reduction adding depth, to the silky cream cheese filling, every component works harmoniously to create that perfect balance of texture and flavor.
- 3 cups (717 g) apple cider: The star ingredient that brings natural sweetness and apple flavor into the cheesecake and caramel.
- 1 teaspoon cinnamon: Adds warm, spicy notes complementing the apple cider beautifully.
- 1 cup (84 g) graham cracker crumbs: Forms the crunchy and buttery base to support the luscious filling.
- 1 tablespoon granulated sugar: Sweetens the crust to balance the tanginess of the cream cheese.
- 3 tablespoons unsalted butter (melted): Binds the crust, adding richness and texture.
- 2 packages (8 ounces each) cream cheese (softened): This creates the creamy and smooth body of the cheesecake.
- ¾ cup (167 g) superfine granulated sugar: Sweetens the filling delicately without graininess.
- ¼ cup (57.5 g) sour cream (room temperature): Adds tang and moisture for a creamy texture.
- 1 teaspoon vanilla extract: Enhances all the other flavors for a well-rounded profile.
- 3 large eggs (room temperature): Give structure and richness to the cheesecake.
- 2 tablespoons apple cider reduction: Concentrated apple flavor that’s folded into the filling.
- 1 cup (200 g) granulated sugar: The base for the caramel drizzle.
- 6 tablespoons unsalted butter: Forms the luscious and velvety texture of the caramel sauce.
- ⅓ cup (79 g) heavy cream (warmed slightly): Balances the caramel’s sweetness and keeps it smooth.
- ¼ cup reduced apple cider: Adds that signature apple note to the drizzle.
- ½ teaspoon vanilla extract: Brings out the warmth in the caramel.
- 1 pinch kosher salt: Cuts through the sweetness to give the caramel depth.
- Apples (sliced for topping, optional): For a fresh, crisp finish and added flair.
How to Make Apple Cider Cheesecake with Caramel Drizzle Recipe
Step 1: Create the Apple Cider Reduction
Start with simmering the apple cider and cinnamon in a small saucepan over medium heat. Let it cook down for about 20 to 22 minutes until it thickens and becomes a potent, syrupy reduction—this concentrates all those lovely apple and spice flavors essential to this cheesecake.
Step 2: Prepare the Crust
Combine graham cracker crumbs, granulated sugar, and melted butter, mixing until you achieve a coarse sand-like texture where all crumbs are well coated. Press this mixture firmly into the bottom of a lined 7-inch springform pan. Wrapping the base in aluminum foil will protect it during the water bath, preventing any leaks.
Step 3: Whip Up the Filling
In your mixer, blend softened cream cheese and superfine sugar until smooth and creamy. Add in two tablespoons of the cooled apple cider reduction for that subtle apple essence. Then mix in the sour cream and vanilla extract until the batter is luxuriously velvety. Finally, add eggs one at a time on low speed, just until they are incorporated to keep the texture silky and dense without cracks.
Step 4: Assemble and Bake the Cheesecake
Pour the cheesecake mixture onto your prepared crust, smoothing the top. Place the springform pan into a larger roasting pan and carefully pour hot water halfway up the sides for a gentle water bath, which helps prevent cracking by providing steady, even heat. Bake at 350°F for about 60 to 70 minutes until the edges are set with a slight wobble in the center and the top is a pretty golden color. Cool on a wire rack before refrigerating for at least 4 hours or overnight to let it fully set.
Step 5: Make the Apple Cider Caramel Drizzle
While the cheesecake cools, make that irresistible caramel topping. Melt granulated sugar slowly in a heavy-bottomed pan without stirring at first, just letting it melt evenly. Once it turns a deep amber tone, lower the heat and whisk in butter until smooth. Gradually stir in warmed heavy cream, then the remaining apple cider reduction, vanilla extract, and a pinch of kosher salt. Cook gently until glossy and thickened. Cool this luscious caramel to room temperature before drizzling over your chilled cheesecake.
How to Serve Apple Cider Cheesecake with Caramel Drizzle Recipe
Garnishes
Brighten your slices with crisp, thin apple slices or a light dusting of cinnamon for a little extra pop of autumn charm. Toasted pecans or walnuts sprinkled on top add delightful crunch and nutty contrast that complements the creamy cheesecake beautifully.
Side Dishes
Pair this cheesecake with fresh whipped cream or a scoop of vanilla bean ice cream for a classic combo. A spiced apple compote or even a dollop of crème fraîche offers a lovely tang to cut through the richness and make every bite feel special.
Creative Ways to Present
Serve individual mini cheesecakes in jars or ramekins with the caramel drizzle layered in between for a stunning layered effect. Or set out a dessert bar featuring the Apple Cider Cheesecake with Caramel Drizzle Recipe alongside sliced apples, nuts, and caramel sauce for guests to customize their own slice.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover cheesecake tightly wrapped with plastic wrap or kept in an airtight container. It will stay fresh for up to four days, maintaining that creamy texture and deep apple flavor.
Freezing
You can freeze this cheesecake by wrapping it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the fridge before serving. Note that the texture may be slightly denser but still delicious.
Reheating
This cheesecake is best served chilled but if you prefer, you can let slices sit at room temperature for 30 minutes before indulging to soften it just enough for a melt-in-your-mouth experience without losing its structure.
FAQs
Can I use apple juice instead of apple cider for this recipe?
Apple cider provides a richer, spiced apple flavor that’s key to this cheesecake’s character, so while apple juice could work in a pinch, it won’t deliver quite the same depth or warmth.
Do I need to soak the springform pan in water for the water bath?
Soaking the pan isn’t necessary if you wrap the base tightly with aluminum foil to prevent water from seeping in. This waterproof barrier keeps your cheesecake safe and intact during baking.
Why is the apple cider reduction important in this cheesecake?
Reducing the apple cider intensifies its flavor and slightly thickens it, which prevents excess liquid in the filling and creates a more concentrated apple taste throughout the cheesecake and caramel.
Can I make the caramel drizzle ahead of time?
Absolutely! The caramel drizzle can be prepared a day or two in advance. Just keep it covered at room temperature or refrigerated and warm slightly before drizzling to restore its pourable consistency.
Is it okay to skip the caramel drizzle?
While the cheesecake is delicious on its own, the apple cider caramel drizzle is what elevates this dessert and ties all the flavors together beautifully. It’s worth the extra few minutes to make it!
Final Thoughts
This Apple Cider Cheesecake with Caramel Drizzle Recipe is one of those rare desserts that combines seasonal charm with creamy indulgence in every forkful. Whether you’re hosting a holiday feast or simply craving a homemade treat that feels special, this cheesecake is bound to win hearts and requests for seconds. Give it a try—you might just be holding onto your new favorite dessert experience!
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Apple Cider Cheesecake with Caramel Drizzle Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Apple Cider Cheesecake features a smooth, creamy filling infused with tangy apple cider and cinnamon, atop a buttery graham cracker crust. Paired with a rich apple cider caramel sauce, this fall-inspired dessert offers a perfect balance of sweet and spiced flavors. It’s baked in a water bath for a silky texture and chilled to set, making it an elegant treat ideal for special occasions or seasonal celebrations.
Ingredients
Apple Cider Reduction
- 3 cups (717 g) apple cider
- 1 teaspoon cinnamon
Crust
- 1 cup (84 g) graham cracker crumbs (about 7 crushed sheets)
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter (melted)
Cheesecake Filling
- 2 packages (8 ounces each) cream cheese (softened)
- ¾ cup (167 g) superfine granulated sugar
- ¼ cup (57.5 g) sour cream (room temperature)
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 2 tablespoons apple cider reduction (from above)
Apple Cider Caramel Sauce
- 1 cup (200 g) granulated sugar
- 6 tablespoons unsalted butter
- ⅓ cup (79 g) heavy cream (warmed slightly)
- ¼ cup apple cider reduction (from above)
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Optional Topping
- Apples (sliced)
Instructions
- Make Apple Cider Reduction: In a small saucepan over medium heat, combine the apple cider and cinnamon. Cook for 20-22 minutes until reduced to about ⅓ cup. Remove from heat and let cool completely.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper.
- Prepare Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until all crumbs are evenly coated and the mixture resembles coarse sand. Press this mixture firmly into the bottom of the prepared springform pan. Wrap two layers of aluminum foil around the base of the pan to prevent water intrusion during the water bath.
- Make Filling: Using a stand mixer with a paddle attachment, beat the softened cream cheese and superfine sugar until smooth, scraping down the bowl as needed. Add 2 tablespoons of the cooled apple cider reduction. Mix in sour cream and vanilla extract until creamy. With the mixer on low, add eggs one at a time, fully incorporating each before adding the next.
- Assemble Cheesecake: Pour the cheesecake filling evenly over the crust in the springform pan.
- Set up Water Bath and Bake: Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake in the preheated oven for 60-70 minutes, or until the top is golden and the center is almost set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and transfer to a wire rack to cool. Once cooled, cover and refrigerate for at least 4 hours or overnight to fully set.
- Make Apple Cider Caramel Sauce: In a medium heavy-bottomed saucepan over medium-low heat, spread the granulated sugar evenly and let it melt without stirring until edges start to liquefy. Tilt the pan gently to promote even melting. When mostly melted, gently stir until the sugar is fully melted and turns a deep amber color, about 5-10 minutes. Reduce heat to low and carefully add butter, stirring until melted. Gradually add warm heavy cream while stirring; the mixture will bubble. Stir in the remaining apple cider reduction, vanilla extract, and a pinch of kosher salt. Cook on low, stirring occasionally, until smooth, about 5-10 minutes. Remove from heat and let cool to room temperature.
- Serve: Drizzle the cooled apple cider caramel sauce evenly over the chilled cheesecake. Optionally, garnish with sliced apples for an extra touch of flavor and decoration.
Notes
- Using a water bath helps prevent cracks and ensures a smooth, creamy cheesecake texture.
- Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Allow the caramel sauce to cool fully before drizzling to prevent it from soaking into the cheesecake too much.
- The apple cider reduction can be made a day ahead for convenience.
- Wrap the springform pan base well with foil to prevent water leaks during baking.
- Any leftover caramel sauce can be stored in the fridge and gently reheated before use.
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