Oh apple season. I adore thee. My Caramel Apple Cider Cheesecake is made with real apple cider…but if you don’t happen to have that, you could of course, substitute with apple juice. But that being said…how could you not have cider in the fall?! 🙂
For this recipe, you will need a 9″ springform pan. You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between.
2 cups of crushed graham crackers
1 stick of butter, melted
4 (8 oz) packages of cream cheese, softened
1 cup sugar
4 eggs, at room temp
1/2 cup apple cider
1/2 cup of caramel topping (the kind you use for ice cream), plus a little more for garnish
1 teaspoon vanilla
Whipped topping to garnish
Preheat oven to 350 degrees.
Lightly spray your springform pan with cooking spray and set aside.
In your food processor, pulse 2 cups of your crushed graham crackers with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
In your mixing bowl, beat with an electric mixer your cream cheese and sugar. Beat in your eggs followed by your cider, 1/2 cup of caramel and then vanilla.
Pour your batter into your pan on top of your crust.
Bake one hour.
After you remove the cake from the oven allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48).
When you’re ready to serve, remove from fridge, pop the sides off of your springform pan and garnish with whipped topping (like Cool Whip or whipped cream) and a drizzle of caramel and then slice and serve.