Description
A rich and creamy cheesecake infused with reduced fresh apple cider and warm spices, perfect for celebrating the flavors of autumn.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup sugar
- 4 packages (8 oz each) 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 the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the reduced apple cider, eggs one at a time, vanilla extract, cinnamon, and nutmeg. Mix until well combined and smooth.
- Pour the cheesecake filling over the crust.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggles.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Notes
Allow cheesecake to cool gradually in the oven after baking to prevent cracks. Chilling for at least 4 hours enhances flavor.
