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Apple Cider Cheesecake

A delightful twist on a classic dessert, this Apple Cider Cheesecake blends rich cream cheese with the sweet and spiced notes of apple cider, making it a showstopper at any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Alternatively use crushed digestive biscuits or Oreos (without pork-based ingredients).
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 3 cups cream cheese, softened Make sure it's at room temperature for a smooth filling.
  • 1 cup sugar
  • 1 cup apple cider
  • 4 large eggs Add one at a time, mixing well after each addition.
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon apple cider vinegar Helps balance the flavors.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Combine the graham cracker crumbs and melted butter in a medium bowl until well mixed. Press this mixture into the bottom of a 9-inch springform pan to create a crust.
Making the filling
  1. In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth.
  2. Gradually add the sugar and mix until fluffy.
  3. Pour in the apple cider, vanilla extract, ground cinnamon, and nutmeg. Blend well.
  4. Add the eggs one at a time, mixing well after each addition. Avoid overmixing.
  5. Mix in the apple cider vinegar.
Baking and Cooling
  1. Pour the filling over the prepared crust in the springform pan. Bake for 55-60 minutes or until the center is just set.
  2. Cool the cheesecake in the oven with the door slightly ajar for one hour, then refrigerate for at least 4 hours or overnight.

Notes

Avoid rushing the cooling process; it is vital to achieve the perfect creamy texture. Store the cheesecake securely in the refrigerator for 5-7 days or freeze for up to 3 months.