Description
A creamy, autumn‑inspired cheesecake that blends classic cheesecake richness with spiced apple cider, topped with caramelized apples for a warm, flavorful finish.
Ingredients
- For the Crust:
200 g biscuits (e.g. graham crackers or oatmeal cookies)
80 g melted butter
1 tablespoon granulated sugar
½ teaspoon ground cinnamon - For the Cheesecake Filling:
600 g cream cheese, softened to room temperature
150 g granulated sugar
3 eggs
150 ml apple cider (or apple juice + a squeeze of lemon)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg (optional)
2 tablespoons flour or cornstarch (for stability) - For the Topping:
2 apples, thinly sliced
1 tablespoon butter
1 tablespoon brown sugar
½ teaspoon cinnamon
Instructions
- Preheat oven to 180 °C (350 °F). Grease a 20 cm springform pan.
- Make the crust: Crush the biscuits into fine crumbs. Mix with melted butter, sugar, and cinnamon. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let cool slightly.
- Make filling: In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each. Stir in the apple cider, vanilla, cinnamon, nutmeg, and flour (or cornstarch) until just combined.
- Pour the filling over the crust and smooth the top.
- Lower oven to 160 °C (320 °F). Bake the cheesecake for 50–60 minutes, or until the edges are set and the center still has a slight wobble.
- After baking, turn off the oven and crack the oven door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
- Meanwhile, make the topping: In a skillet, melt the butter, add apple slices, brown sugar, and cinnamon. Cook 5–7 minutes until apples are softened and caramelized.
- Once cheesecake has cooled and is chilled for several hours (or overnight), arrange the caramelized apples on top before serving.
Notes
- You can use gingersnaps or spiced cookies instead of plain biscuits in the crust for extra autumn flavor.
- If using apple juice instead of cider, add a touch of lemon juice to simulate the acidity.
- Make sure all cheesecake ingredients (especially cream cheese and eggs) are at room temperature to avoid lumps.
- Don’t overmix the batter or overbake — the center should still jiggle slightly when done.
- The gradual cooling in the oven (with door cracked) helps prevent cracks on the surface.
- Store leftovers in the fridge for up to 5 days; you can also freeze slices individually (without topping) and thaw overnight in the fridge.
- Prep Time: 30 minutes
- Cook Time: 50–60 minutes
- Category: Dessert / Cheesecake
- Method: Baking (water bath optional) with topping
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: ≈ 380 kcal
- Sugar: ≈ 26 g
- Sodium: ≈ 200 mg
- Fat: ≈ 25 g
- Saturated Fat: ≈ 15 g
- Unsaturated Fat: ≈ 7 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 30 g
- Fiber: ≈ 1 g
- Protein: ≈ 6 g
- Cholesterol: ≈ 90 mg
