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Apple Cider Cheesecake with Caramel Topping Recipe

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★★★★★

4.1 from 40 reviews

Indulge in this luscious Apple Cider Cheesecake featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling infused with a tangy apple cider reduction. Topped with a rich apple cider caramel sauce and optional fresh apple slices, this dessert perfectly balances sweet and spiced autumn flavors, ideal for festive occasions or cozy nights.

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 of graham crackers)
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter (melted)

Filling

  • 2 packages (8 ounces each) cream cheese (softened)
  • ¾ cup (167 g) superfine granulated sugar (or 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

  • 1 cup (200 g) granulated sugar
  • 6 tablespoons unsalted butter
  • ⅓ cup (79 g) heavy cream (warmed slightly)
  • ¼ cup reduced apple cider (from above)
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt

Topping (Optional)

  • Apples (sliced for topping)

Instructions

  1. Make Apple Cider Reduction: In a small saucepan over medium heat, combine apple cider and cinnamon. Cook for 20-22 minutes or until the liquid reduces 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 graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles coarse sand and all crumbs are coated. Press the mixture evenly into the bottom of the springform pan. Wrap two pieces of aluminum foil around the base of the pan to prevent water from leaking in during baking in a water bath. Set aside.
  4. Make Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat softened cream cheese and superfine sugar together until smooth, occasionally scraping down the sides. Add 2 tablespoons of the cooled apple cider reduction and mix to combine.
  5. Add Remaining Filling Ingredients: Add sour cream and vanilla extract to the mixture, blend until creamy and smooth. With the mixer on low speed, add the eggs one at a time, fully incorporating each before adding the next. Scrape the bowl as needed.
  6. Assemble Cheesecake: Pour the filling over the prepared crust, smoothing the top evenly.
  7. Prepare Water Bath and Bake: Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for 60-70 minutes or until the cheesecake top is golden and the center is set but slightly jiggles.
  8. Cool Cheesecake: Remove the cheesecake from the oven and water bath. Let it cool on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight to set completely.
  9. Make Apple Cider Caramel: In a medium heavy-bottom saucepan over medium-low heat, evenly spread granulated sugar. Allow it to melt without stirring until the edges begin to liquefy. Gently tilt the pan or, once partially melted, stir slowly and carefully until the sugar is fully melted and turns a deep amber color (about 5-10 minutes). Be cautious not to burn it.
  10. Add Butter: Reduce heat to low and slowly add the butter, stirring constantly until melted and fully combined.
  11. Add Cream and Reduction: Gradually stir in warm heavy cream. The mixture will bubble vigorously, so proceed with caution. Then stir in ¼ cup of the reserved reduced apple cider, ½ teaspoon vanilla extract, and a pinch of kosher salt.
  12. Simmer Caramel Sauce: Continue cooking the sauce on low heat for 5-10 minutes until smooth and well combined. Remove from heat and let it cool to room temperature.
  13. Serve: Drizzle the cooled apple cider caramel evenly over the chilled cheesecake. Optionally, garnish with fresh sliced apples before serving.

Notes

  • Using a water bath ensures the cheesecake bakes evenly and prevents cracking.
  • Make sure all dairy ingredients and eggs are at room temperature to avoid lumps in the filling.
  • The apple cider reduction can be made in advance and refrigerated.
  • Allow the caramel to cool before drizzling to avoid melting the cheesecake topping.
  • Wrap the springform pan base tightly with foil to prevent water leaks during baking in the water bath.
  • For best results, chill the cheesecake overnight before serving to enhance flavor and texture.

Keywords: apple cider cheesecake, autumn dessert, cream cheese cheesecake, apple caramel sauce, fall recipes, graham cracker crust

Find it online: https://epicrecipebox.com/apple-cider-cheesecake-with-caramel-topping-recipe/