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Apple Cider Cheesecake

A creamy cheesecake infused with the warm flavors of apple cider, perfect for gatherings or treating yourself.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
For the filling
  • 2 packages (8 oz.) cream cheese, softened
  • 0.75 cups sugar
  • 3 large eggs
  • 1 cup apple cider
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated. Press the mixture into the bottom of a 9-inch springform pan to create an even crust.
  3. In a separate bowl, beat the softened cream cheese and sugar together until smooth, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the apple cider, vanilla extract, cinnamon, and nutmeg. Mix just until combined, ensuring not to overmix.
  6. Pour the filling over the crust in the springform pan. Tap gently on the counter to reduce air bubbles.
  7. Bake for 50-60 minutes, or until the edges are set but the center slightly wobbles.
  8. Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
  9. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Notes

For a gluten-free option, use gluten-free graham crackers for the crust. Avoid overmixing to maintain the creamy texture. Store cheesecake in the refrigerator for up to one week or freeze for 1-2 months and thaw before serving.