Apple Cider Cheesecake

This Apple Cider Cheesecake is a perfect dessert for Fall, but you don’t have to wait until then to enjoy it! I could eat this any time of the year! It starts with a buttery graham cracker crust filled with a creamy apple cider-flavored cheesecake, then topped with homemade apple cider caramel. It is the perfect blend of sweet, tart, and creamy.

• 3 cups (717 g) apple cider
• 1 teaspoon cinnamon

• 1 cup (84 g) graham cracker crumbs, about 7 crushed sheets of graham crackers
• 1 tablespoon granulated sugar
• 3 tablespoons unsalted butter melted

• 2 packages (8 ounces each) cream cheese, softened
• ¾ cup (167 g) superfine granulated sugar, or granulated sugar
• ¼ cup (57.5 g) sour cream, room temperature
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 2 tablespoons apple cider reduction, from above

• 1 cup (200 g) granulated sugar
• 6 tablespoons unsalted butter
• ⅓ cup (79 g) heavy cream, warmed slightly
• ¼ cup reduced apple cider, from above
• ½ teaspoon vanilla extract
• 1 pinch kosher salt

• apples, sliced for topping (optional)