Description
A creamy and indulgent cheesecake infused with the flavors of autumn, featuring reduced apple cider and warm spices atop a graham cracker crust.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup sugar
- 32 oz cream cheese, softened
- 1 cup reduced fresh apple cider
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter until sandy, then press into a 9-inch springform pan.
- In a large bowl, mix softened cream cheese and sugar until smooth.
- Add reduced apple cider and mix well.
- Incorporate eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract, cinnamon, and nutmeg until combined.
- Pour filling over the crust in the springform pan.
- Bake for 50-60 minutes, ensuring the center jiggles slightly.
- Turn off the oven and leave cheesecake inside for 1 hour to cool.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Avoid overmixing after adding eggs to prevent cracks. For added creaminess, consider topping with sour cream before chilling.