Description
A creamy cheesecake with a hint of apple cider. Perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1/2 cup apple cider
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup apple cider (for topping)
- 2 tablespoons sugar (for topping)
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Beat cream cheese in a large bowl until smooth.
- Add 1 cup sugar and mix well.
- Stir in 1/2 cup apple cider, eggs, vanilla extract, and sour cream until combined.
- Pour the filling over the crust.
- Bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate the cheesecake for at least 3 hours.
- For the topping, combine 1 cup apple cider, 2 tablespoons sugar, lemon juice, and cornstarch in a saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Cool the topping completely.
- Spread the topping over the chilled cheesecake before serving.
Notes
- Use fresh apple cider for the best flavor.
- Chill the cheesecake overnight for a firmer texture.
- Add a pinch of apple pie spice to the filling for extra warmth.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg