Okay, here we go! Let’s dive into this apple-icious, sanity-saving recipe that’s become a staple in my kitchen: Apple Cider Cheesecake! This isn’t just any dessert, friends. It’s a creamy, dreamy, fall-flavored treat that sneaks in some extra nutrition.
“Mom, this is the best cheesecake ever!” That’s what my youngest exclaimed after his first bite of my Apple Cider Cheesecake. I was so happy because it not only made him happy but supported his health and energy.
You see, I’m always on the lookout for ways to sneak in extra goodness without sacrificing flavor. My family has been needing more fiber, and I wanted to create something comforting and nutritious.
What surprised me most about this Apple Cider Cheesecake was how easily it became a family favorite! Even my pickiest eater asks for seconds (and that’s saying something!). This recipe has been a total game-changer for dinnertime nutrition wins.
This Apple Cider Cheesecake supports our family’s nutrition because of the apple cider reduction, which is packed with antioxidants, and the cream cheese, which provides calcium. It’s all about finding those little opportunities to add extra goodness!
My wellness journey with this Apple Cider Cheesecake has been all about balance. I don’t want to deprive my family of delicious treats, but I also want to make sure they’re getting the nutrients they need. This recipe is the perfect compromise!
So, if you’re a fellow busy mom looking for simple nutrition solutions that will please even the pickiest eaters, stick around! Let’s make some magic (and some Apple Cider Cheesecake!).
INGREDIENTS You’ll Need:
Trust me, this Apple Cider Cheesecake ingredient list is simple because busy moms need nutrition without complexity! Here’s what you’ll need to whip up this delicious treat:
- 1 ½ cups graham cracker crumbs: You can find these at your regular grocery store.
- 5 tablespoons unsalted butter, melted: I sometimes use coconut oil for a dairy-free option!
- ¼ cup granulated sugar: Or try coconut sugar for a lower glycemic index.
- 32 ounces cream cheese, softened: This is the base of our creamy, dreamy Apple Cider Cheesecake.
- 1 ½ cups granulated sugar: I told you we like cheesecake!
- 1 teaspoon vanilla extract: Adds a touch of warmth.
- 4 large eggs: Provides richness and structure.
- 1 cup sour cream: Adds tang and moisture.
- 1 cup apple cider: The star of our Apple Cider Cheesecake!
- 2 tablespoons cornstarch: Helps thicken the apple cider reduction.
- ½ teaspoon ground cinnamon: Because what’s fall without cinnamon?
- ¼ teaspoon ground nutmeg: Adds a cozy warmth.
Here’s a Apple Cider Cheesecake nutrition hack that changed our family’s health: I sometimes add a scoop of protein powder to the batter for an extra boost of protein! The kids don’t even notice, and I feel good knowing they’re getting some extra nutrients.
My family gets extra nutrition when I add a handful of chopped walnuts to the graham cracker crust. It adds a nice crunch and a dose of healthy fats! This Apple Cider Cheesecake proves nutritious doesn’t mean expensive. I find most of these ingredients at my regular grocery store.
Let’s Make it Happen!
Here’s where I used to struggle with my Apple Cider Cheesecake – learn from my experience! Follow these simple steps, and you’ll be enjoying a slice of fall-flavored goodness in no time:
- Preheat your oven to 350°F (175°C). Get that oven nice and toasty!
- In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix well until evenly moistened. This forms the base of our delicious crust.
- Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press it down firmly.
While that’s baking, let’s get started on the filling! Perfect time to prep tomorrow’s lunch!
- Bake the crust for 10 minutes. This helps it set up nicely.
- While the crust is baking, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and 1 ½ cups sugar until smooth and creamy.
- Beat in the vanilla extract. Just a splash of goodness!
- Add the eggs one at a time, beating well after each addition. Be careful not to overbeat.
- Stir in the sour cream. This adds a lovely tang to our Apple Cider Cheesecake.
- In a small saucepan, combine the apple cider, cornstarch, cinnamon, and nutmeg. This is where the magic happens!
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This usually takes about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Remove from heat and let cool slightly.
- Pour half of the cheesecake filling over the baked crust.
- Drizzle half of the apple cider reduction over the filling.
- Repeat with the remaining cheesecake filling and apple cider reduction.
- Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Don’t worry if your Apple Cider Cheesecake looks a little wobbly – it will firm up as it cools.
While your Apple Cider Cheesecake is cooking, take a moment to appreciate nourishing your family!
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set completely.
In my busy kitchen, this nutritious Apple Cider Cheesecake usually takes about 20 minutes of prep time and a little over an hour of baking time. So plan accordingly!
How We Love to Eat This!
The kids devour this nutritious Apple Cider Cheesecake when I serve it with a dollop of Greek yogurt and a sprinkle of chopped apples. The Greek yogurt adds a boost of protein, and the apples provide extra fiber and vitamins! It’s a total win!
We also love this Apple Cider Cheesecake with a side of roasted sweet potatoes. The sweetness of the sweet potatoes complements the tartness of the apple cider perfectly, and it’s a great way to sneak in some extra veggies!
This Apple Cider Cheesecake is perfect for those busy weeknights when we need good nutrition fast! It’s also a great dessert to bring to potlucks or holiday gatherings.
For presentation, I like to dust the top of the Apple Cider Cheesecake with a little cinnamon and nutmeg. It makes it look extra festive! I usually make this Apple Cider Cheesecake during the fall months when apples are in season, but it’s delicious any time of year. If your kids love this wholesome recipe, they’ll go crazy for my Pumpkin Cheesecake Truffles.
Sometimes, I’ll add a layer of caramel sauce to the top of the Apple Cider Cheesecake for an extra decadent treat. But I try to keep it healthy most of the time! This nutritious Apple Cider Cheesecake reminds me of another family-healthy favorite. It is Salted Caramel Apple Pie Cheesecake, which is also a big hit in our home.
My guest/friend reactions to my healthy Apple Cider Cheesecake have been overwhelmingly positive. Everyone always raves about how delicious and creamy it is! I’ve even had people ask me for the recipe!
FAQs: Your Questions Answered
Is this Apple Cider Cheesecake really nutritious enough for growing kids? Absolutely! It contains calcium from the cream cheese, antioxidants from the apple cider, and you can even add extra protein and fiber like I do!
What if my picky eater won’t try this healthy Apple Cider Cheesecake? Start by offering a small bite alongside something they already love. You can also try making it into mini cheesecakes or adding a fun topping like sprinkles! Check out these Apple Cider Cheesecake Muffins – by Janaya for a fun twist!
Can I meal prep this Apple Cider Cheesecake for busy weeks ahead? Definitely! It actually tastes better after it’s been refrigerated for a day or two. Just make sure to store it properly in an airtight container.
Is there a gluten-free option for this Apple Cider Cheesecake? Yes! Simply use gluten-free graham crackers or almond flour for the crust. You can also find gluten-free graham cracker crumbs at most grocery stores.
Can I freeze this Apple Cider Cheesecake? Yes, you can freeze it for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil. When you’re ready to eat it, thaw it in the refrigerator overnight.
What are some other variations I can try with this Apple Cider Cheesecake recipe? You can try adding different spices like cardamom or ginger. You can also add chopped apples or pecans to the filling.
I found a recipe for Apple Cider Cheesecake Recipe for Foodies on Facebook and I want to make sure I have the right recipe. Is your recipe the same as the Apple Cider Cheesecake Recipe for Foodies]Yes this recipe is similar to the Apple Cider Cheesecake Recipe for Foodies and easy to customize. See this Apple Cider Cheesecake Recipe for Foodies recipe.
Is there a dairy-free version of this Apple Cider Cheesecake? You can substitute the cream cheese with a dairy-free cream cheese alternative. You can also use coconut milk instead of sour cream.
Can I make an apple cider reduction using store-bought apple juice if I don’t have apple cider? Yes. You can make a reduction using store-bought apple juice.
Final Thoughts:
This Apple Cider Cheesecake supports my family’s nutrition goals because it’s a delicious way to sneak in extra nutrients without sacrificing flavor. It’s also a great way to celebrate the fall season!
My Apple Cider Cheesecake Nutrition Hacks:
- Add protein powder to the batter: Boosts protein intake without changing the taste.
- Use coconut sugar instead of granulated sugar: Lowers the glycemic index.
- Add chopped walnuts to the crust: Adds healthy fats and fiber.
Family-Tested Healthy Apple Cider Cheesecake Variations:
- Caramel Apple Cheesecake: Add a layer of caramel sauce to the top.
- Apple Crisp Cheesecake: Top with a layer of oat crumble.
- Spiced Apple Cheesecake: Add extra spices like cardamom and ginger.
My kids prefer the caramel apple cheesecake, while my husband loves the spiced apple cheesecake. I personally love the classic Apple Cider Cheesecake with a dollop of Greek yogurt!
This baked apple cheesecake can be modified in any way you see fit. Feel free to add your personal twist.
I hope you and your family enjoy this nourishing Apple Cider Cheesecake as much as we do! I also suggest you make this recipe for Apple Cider Cheesecake | Buttermilk by Sam and see how it turns out. For more simple nutrition ideas for busy families, check out my No-Bake Halloween Cheesecake. Remember, good nutrition doesn’t have to be complicated. It’s all about finding simple, sustainable solutions that work for your family! Let’s start making Apple Cider Cheesecake and see how it goes! You will do amazing.
Apple Cider Cheesecake
This Apple Cider Cheesecake combines the comforting flavors of fall with the creamy richness of cheesecake. A perfect dessert for Thanksgiving or any autumn gathering!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup apple cider, reduced to ¼ cup
- ¼ cup sour cream
- For the Apple Cider Glaze (optional):
- ½ cup apple cider, reduced to ¼ cup
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 8-10 minutes, then let cool.
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract. Add eggs one at a time, mixing well after each addition.
- Stir in reduced apple cider and sour cream until just combined.
- Pour filling over the cooled crust.
- Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.
- Make the Glaze (optional): In a small saucepan, combine reduced apple cider, butter, and brown sugar. Cook over medium heat, stirring constantly, until smooth. Let cool slightly.
- Pour glaze over the cheesecake before serving.
Notes
Serve chilled with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of fall flavor.