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Apple Cider Cheesecake

A smooth and creamy dessert that combines the comforting sweetness of apple cider with the classic texture of cheesecake, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 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
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 0.5 cups apple cider
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until fully coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, apple cider, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until combined.
  5. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Baking
  1. Place the springform pan in the preheated oven and bake for 50-60 minutes until firm around the edges and slightly jiggly in the center.
Cooling and Chilling
  1. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
  2. Refrigerate the cheesecake for at least 4-6 hours or overnight for the best flavor.

Notes

To store, cover tightly with plastic wrap or aluminum foil for up to one week in the refrigerator. Can be frozen for up to 3 months. Defrost in the refrigerator overnight, then serve chilled or at room temperature.