Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Cider Cheesecake with Caramel Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 87 reviews
  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble Cheesecake: Pour the cheesecake filling evenly over the crust in the springform pan.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://yumrecipesfood.com/apple-cider-cheesecake-with-caramel-drizzle-recipe/