Description
A rich, spiced cheesecake that melds smooth cream cheese with the tartness of apple cider, perfect for autumn gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 2 teaspoons ground cinnamon
- 24 ounces cream cheese, softened
- 1 cup sour cream
- 1 ½ cups apple cider, preferably fresh
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 large eggs
- Apple slices, for garnish (optional)
Instructions
- Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides.
- Combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
- Press the crumb mixture firmly into the base of the springform pan. Bake for 10 minutes; allow to cool slightly.
- Beat the cream cheese until smooth. Gradually add the remaining sugar and beat until well incorporated.
- Mix in the sour cream, apple cider, cornstarch, and vanilla extract until smooth.
- Add the eggs, one at a time, mixing on low speed until just combined; do not overbeat.
- Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
- Bake for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let it cool in the oven for about an hour.
- Remove from the oven and refrigerate for at least 3 hours, preferably overnight, before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg
Keywords: cheesecake, apple cider, autumn dessert, holiday dessert, creamy dessert