Apple Cider Cheesecake

🛒 Ingredients (Check Off As You Measure)

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup apple cider, reduced to 1/2 cup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup sour cream

🍳 Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil. Mix graham crumbs, 1/4 cup sugar, and melted butter; press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
2. In a small saucepan, simmer 1 cup apple cider over medium heat until reduced to 1/2 cup, about 10 minutes. Let cool completely.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each. Stir in the reduced cider, cinnamon, nutmeg, vanilla, flour, and sour cream until just combined.
4. Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to come halfway up the sides. Bake for 60-70 minutes, until the edges are set but the center jiggles slightly.
5. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. Then cool completely on a rack, cover, and refrigerate for at least 4 hours or overnight before serving.