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As the leaves begin to change and the air grows crisp, the flavors of autumn come alive in our kitchens. One dessert that beautifully encapsulates the essence of the season is the Apple Cider Caramel Cheesecake. This decadent treat combines the rich, creamy texture of cheesecake with the warm, spiced notes of apple cider and the indulgent sweetness of caramel, making it an irresistible option for fall gatherings, holiday celebrations, or any special occasion.

Apple Cider Caramel Cheesecake

Fall in love with the flavors of autumn with this delicious Apple Cider Caramel Cheesecake. Combining creamy cheesecake with the warm essence of apple cider and a rich, homemade caramel sauce, this dessert is perfect for any seasonal gathering or cozy evening. Learn how to make a buttery graham cracker crust and a luscious filling that will impress everyone. Celebrate the season with each indulgent slice, and enjoy a touch of sweetness in your life.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

1/4 cup sour cream

1/4 cup apple cider

1 tsp vanilla extract

3 large eggs

For the apple cider caramel sauce:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

1/4 cup apple cider

1/4 tsp salt

2 tbsp unsalted butter

For topping:

Sliced apples (for garnish)

Whipped cream (optional)

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Instructions
 

Preheat the Oven:

    Preheat your oven to 325°F (163°C).

      Prepare the Crust:

        In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and let cool.

          Make the Cheesecake Filling:

            In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until combined.

              Next, add the sour cream, apple cider, and vanilla extract, mixing until completely incorporated. Finally, add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.

                Bake the Cheesecake:

                  Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will firm up as it cools. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour.

                    Prepare the Caramel Sauce:

                      In a medium saucepan over medium-high heat, combine the sugar and water. Allow the mixture to boil undisturbed until it turns a deep amber color (about 6-8 minutes).

                        Carefully remove from heat and slowly whisk in the heavy cream, apple cider, and salt until smooth. Mix in the butter until melted and well incorporated. Let the sauce cool slightly.

                          Assemble the Cheesecake:

                            Once the cheesecake is completely cooled and set, drizzle the apple cider caramel sauce over the top. Let it cascade down the sides for a delightful look.

                              Chill:

                                Cover the cheesecake and refrigerate for at least 4 hours or overnight for the best flavor.

                                  Serve:

                                    When ready to serve, garnish with sliced apples and whipped cream if desired. Slice with a hot knife for clean cuts.

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                                        Prep Time: 30 min | Total Time: 6 hrs (including chilling) | Servings: 12