Description
A delightful dessert capturing the essence of fall with sweet apples and creamy cheesecake.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups fresh apple cider
- 1 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Simmer apple cider in a saucepan over medium heat until reduced to about 1/2 cup; let cool.
- Beat cream cheese and sugar in a large mixing bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, reduced apple cider, flour, cinnamon, and nutmeg until well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use room temperature cream cheese and eggs. Consider baking in a water bath for a creamier texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American