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Apple Cider Donut Cheesecake

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This Apple Cider Donut Cheesecake combines a spiced apple cider donut-inspired crust, creamy cheesecake filling, crunchy cinnamon streusel, and gooey cider caramel for a show-stopping fall dessert that’s easy enough for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or apple cider donut crumbs)
  • 1/4 cup apple cider, reduced
  • 6 tbsp unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 24 oz cream cheese, softened (full-fat)
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup apple cider, reduced and cooled
  • 1/2 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1/4 cup rolled oats
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 1 cup apple cider, reduced
  • 1/2 cup granulated sugar
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • Pinch of salt or flaky sea salt

Instructions

  1. Reduce the apple cider: In a small saucepan over medium heat, simmer 1 1/2 cups apple cider until reduced to about 1/2 cup. Divide: 1/4 cup for the crust, 1/4 cup for the filling, and 1 cup for caramel. Let cool.
  2. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, brown sugar, cinnamon, and a pinch of salt. Add melted butter and reduced cider. Mix until it feels like wet sand. Press evenly into the bottom of a greased 9-inch springform pan. Bake at 350°F for 10 minutes. Let cool.
  3. Make the streusel: In a bowl, whisk flour, brown sugar, oats, cinnamon, and salt. Add cold, cubed butter. Rub with fingers or a pastry cutter until crumbly. Chill in the fridge until ready to use.
  4. Mix the cheesecake filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat again. Scrape down sides. Add eggs, one at a time, mixing after each. Add reduced cider, sour cream, flour, vanilla, cinnamon, and nutmeg. Mix until just combined.
  5. Assemble the cheesecake: Pour filling over cooled crust. Sprinkle streusel evenly on top.
  6. Bake: Place cheesecake on a baking sheet. Bake at 325°F for 60-70 minutes. The center should jiggle slightly when moved. If the top browns too fast, tent with foil.
  7. Cool & chill: Turn off oven, crack the door, and let cheesecake sit inside for 1 hour. Remove, cool at room temp, then chill in the fridge for at least 4 hours (overnight is better).
  8. Make the cider caramel: In a saucepan, combine reduced cider and sugar. Cook over medium heat until thick and syrupy (about 10-12 minutes). Remove from heat, stir in butter and cream. Cool to thicken.
  9. Serve: Run a thin knife around the edge of the cheesecake, release from pan, and slice. Drizzle with cider caramel just before serving.

Notes

For best results, use room temperature ingredients and don’t overmix the filling. Let the cheesecake cool slowly in the oven to prevent cracks. Streusel should be added just before baking so it stays crisp. The cheesecake tastes even better after chilling overnight. For gluten-free, use gluten-free graham crackers and oat flour. Store leftovers tightly covered in the fridge for up to 5 days or freeze (without caramel) for up to 2 months.

Nutrition

Keywords: apple cider donut cheesecake, fall dessert, apple cheesecake, streusel cheesecake, cider caramel, holiday dessert, easy cheesecake, autumn baking

Find it online: https://jodierecipes.com/apple-cider-donut-cheesecake-recipe-easy-streusel-and-cider-caramel/