Caramel Apple Cider Cheesecake
Grab a jug of apple cider and apple butter from your favorite orchard.
Equipment
- 1 9-inch springform pan
Ingredients
Crust
- 1½ cups cinnamon graham cracker crumbs
- ¼ cup unsalted butter, melted
Filling
- 32 oz cream cheese, 4 (8oz each) packages, softened
- 1¼ cups brown sugar
- ½ cup smooth apple butter
- ½ cup boiled cider
- 1½ teaspoons apple pie spice
- 4 eggs, large, room temperature ½
- 1 cup caramel ice cream topping
Instructions
Crust
- Heat oven to 350°F. Grease 9-inch springform pan with baking or cooking spray.
- Combine the crushed graham crackers and melted butter in a small bowl. Stir well. (Or combine in a food processor.) Press the crumb mixture into the bottom and up the sides of pan.
- Bake 8 minutes. Remove from the oven and set aside to cool.
Filling
- In a large bowl using the paddle attachment of an electric mixer, beat cream cheese on medium-high speed until creamy. Scrape down the sides of the bowl a few times while mixing. Approximately 3-4 minutes.
- Add the brown sugar and beat on medium-high speed for a few minutes until well combined creamy.
- Drop in the apple butter and apple pie spice. Stir lightly.
- Pour in the boiled cider and mix on medium just until combined.
- Add the eggs, one at a time, beating on low just until combined. Turn off the mixer and gently scrape down the sides of the bowl after each egg is added. Do not overbeat.
- Gently pour the filling into the prepared crust. With a spoon or fork, drizzle the caramel all over the top, trying not to drop big globs on the cheesecake. With a knife, swirl the caramel into the cheesecake, but only near the top of the batter, don't get it very deep.
- Bake at 350°F for approximately 70 minutes or until the edges are light golden brown and the center is just set. Turn the oven off and crack the oven door open slightly. Let the cheesecake completely cool in the oven for two hours.
- Once cool, run a knife between the pan and the cheesecake to loosen it from the sides, then cover the top of the pan with plastic wrap and set in the refrigerator for at least 8 hours.
Notes
If you want to bake this cheesecake in 4-inch springform pans as I have pictured, lower the oven temperature to 300°F and bake approximately 40-45 minutes or until the edges are light golden brown and centers are just set.
Nutrition
Calories: 522kcalCarbohydrates: 51gProtein: 8gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 141mgSodium: 369mgPotassium: 186mgFiber: 0.2gSugar: 44gVitamin A: 1233IUVitamin C: 0.3mgCalcium: 115mgIron: 1mg
All text and images © Staci Mergenthal • Random Sweets
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