If you’re looking for a dessert that feels like autumn wrapped up in creamy delight, the Apple Cider Cheesecake is absolutely the one to try. This cheesecake combines the tangy, cozy flavors of reduced apple cider with a luscious cream cheese filling and a perfectly spiced crust to make every bite sing with warmth and sweetness. Whether you serve it for a festive holiday gathering or a cozy night in, it’s a guaranteed crowd-pleaser that brings a fresh twist to classic cheesecake, capturing the essence of fall in one decadent slice.

Apple Cider Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Apple Cider Cheesecake plays a crucial role, balancing texture, flavor, and richness beautifully. From the buttery graham cracker crust that provides a sturdy base to the aromatic ground cinnamon that adds warmth, every component is essential for creating this irresistible dessert.

Graham cracker crumbs: Finely processed for a firm yet tender crust.
Brown sugar: Adds depth and a subtle molasses flavor to the crust and filling.
Unsalted butter: Melted to bind the crust and enrich the cheesecake’s smoothness.
Apple cider: Reduced down, intensifying its sweet and tangy profile for a unique cheesecake twist.
Cream cheese: Room temperature for the creamiest, smooth filling.
White granulated sugar: Sweetens the cheesecake filling evenly without overpowering.
Sour cream: Adds a subtle tang and moistens the texture perfectly.
Pure vanilla extract: Enhances the overall warmth and complexity.
Large eggs: Provide structure, helping the cheesecake set perfectly.
All-purpose flour: Stabilizes the filling for a creamy yet firm bite.
Ground cinnamon: Sprinkled throughout for that signature apple spice harmony.

How to Make Apple Cider Cheesecake

Step 1: Reduce the Apple Cider

Start by pouring 2 cups of apple cider into a medium saucepan over medium-high heat and let it simmer until it reduces to a concentrated 1/2 cup. This step intensifies that apple flavor, giving your cheesecake a rich, natural sweetness that shines through every bite. Don’t rush—allow it to cool completely before using it in the filling.

Step 2: Prepare the Graham Cracker Crust

Preheat your oven to 325℉ and get your 9-inch springform pan ready by spraying it and lining the bottom with parchment paper. Blend those graham crackers until fine crumbs, then mix with brown sugar and melted butter until evenly combined. Press this crumb mixture firmly onto the bottom and halfway up the sides of the pan using your hands and the base of a measuring cup. Pop it into the oven for 12 minutes to set the crust—this gives a wonderful buttery crunch that contrasts beautifully with the smooth filling.

Step 3: Make the Apple Cider Cinnamon Filling

While the crust bakes, whisk together brown sugar, flour, cinnamon, apple cider, and melted butter in a small bowl. Chill this mixture in the fridge so it can set up; it’ll add those soft pockets of spiced sweetness to the cheesecake that are impossibly addictive.

Step 4: Prepare the Cheesecake Filling

Using a mixer, beat the cream cheese and white sugar on high speed for 2 minutes until silky smooth. Add in the cooled reduced apple cider, sour cream, and vanilla—mix these on medium to combine flavors without overworking. Gently fold in the eggs one at a time on low speed, scraping the sides well to maintain that velvety texture. Finally, sprinkle in the flour and cinnamon to give your cheesecake that tender yet structured finish.

Step 5: Assemble and Bake with the Water Bath

Set up a water bath to bake your cheesecake evenly and prevent cracks. Carefully pour your cheesecake batter over the baked crust, then dollop the prepared apple cider cinnamon filling on top. Swirl with a butter knife for a marbled effect. Place your springform pan inside a larger roasting pan with hot water halfway up the sides, and bake for 70-80 minutes. You’ll want the edges to be set and the center to have a slight jiggle—a sign of a perfectly baked cheesecake.

Step 6: Cool and Chill Thoroughly

After baking, turn off the oven and crack the door open, letting the cheesecake cool gradually for 30 minutes. This slow cooling helps prevent cracking. Remove the pan and let it cool completely on a rack. Wrap the pan in foil and chill in the refrigerator for at least 6 hours or overnight so the flavors meld and the texture firms up beautifully.

Step 7: Add the Final Touches

Brush melted butter mixed with apple cider over the top and generously sprinkle cinnamon sugar to create a sweet, flavorful crust that complements the soft cheesecake underneath. This finishing step adds irresistible texture and a gorgeous sparkle just before serving.

How to Serve Apple Cider Cheesecake

Garnishes

The best garnishes for this Apple Cider Cheesecake highlight its warm spices and fruity notes. Fresh apple slices, a dusting of powdered cinnamon, or even a drizzle of caramel sauce elevate each slice beautifully. A dollop of lightly whipped cream or a sprinkle of toasted nuts can add contrast in texture and richness, making your presentation stand out.

Side Dishes

This cheesecake pairs wonderfully with simple sides like a crisp green salad with tart vinaigrette to cut through the richness or a cup of spiced chai tea or fresh apple cider for a complementary warm drink. If you’re going all out, a scoop of vanilla bean ice cream alongside turns this into an indulgent experience that guests will remember.

Creative Ways to Present

Elevate your Apple Cider Cheesecake by serving it in mini springform pans or individual mason jars for parties. You could also cut it into thin bars and drizzle each piece with caramel and crushed graham cracker crumbs. For holiday tables, top with sugared cranberries or festive edible flowers to make your dessert truly irresistible and Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Apple Cider Cheesecake tightly in plastic wrap and store it in the refrigerator. It stays fresh for up to 4 days, allowing you to enjoy its moist texture and cozy flavors well beyond the first serving.

Freezing

You can freeze this cheesecake for up to 2 months. To do so, wrap it carefully with plastic wrap followed by foil to protect against freezer burn. Thaw it overnight in the fridge for the best texture, avoiding any sogginess or weeping.

Reheating

This cheesecake is best enjoyed chilled, but if you want to warm a slice slightly, let it sit at room temperature for 15-20 minutes before serving. Avoid microwaving, as it can alter the creamy texture and cause separation.

FAQs

Can I use regular apple juice instead of apple cider?

While regular apple juice can work in a pinch, apple cider has a richer, spiced flavor that’s central to this cheesecake’s signature taste. To mimic it, you might add warm spices like cinnamon or nutmeg to the juice before reducing it.

Why do I need to use a water bath for baking?

The water bath ensures gentle, even heat around the cheesecake, preventing cracks and creating that perfectly smooth and creamy texture we all crave in cheesecakes.

Can I make this cheesecake gluten-free?

Absolutely! Substitute the graham cracker crumbs with a gluten-free version and use a gluten-free flour blend for the filling to keep all the delicious flavors intact without the gluten.

How long should I cool the cheesecake before serving?

For the best texture and flavor, chill the cheesecake for at least 6 hours, preferably overnight. This resting time allows the filling to set firmly and the flavors to deepen.

What makes this Apple Cider Cheesecake different from regular cheesecake?

The reduced apple cider infused in both the filling and topping gives it a vibrant, fruity quality with a subtle spiced note that elevates this cheesecake from a classic dessert to a seasonal sensation.

Final Thoughts

There’s nothing quite like the comfort of an Apple Cider Cheesecake to brighten up your dessert table. With its beautiful balance of creamy richness and cozy apple spice, it’s a recipe you’ll want to keep coming back to year after year. Trust me, once you try this cheesecake, it might just become your go-to for festive gatherings or whenever you want a slice of autumn’s best flavors. So, grab your ingredients and treat yourself and your loved ones to this truly special dessert!

Apple Cider Cheesecake Recipe

★★★★★

5.3 from 28 reviews

Author: Isabella
Total Time: 8 hours 20 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Apple Cider Cheesecake combines a buttery graham cracker crust with a smooth, creamy cream cheese filling infused with the warm, spicy flavors of apple cider and cinnamon. Swirled with a tangy apple cider cinnamon filling and topped with a crunchy cinnamon sugar layer, this dessert is perfect for fall gatherings and holiday celebrations.

Instructions

Make Apple Cider Reduction: In a medium saucepan over medium-high heat, heat 2 cups of apple cider. Cook, stirring occasionally, until it reduces down to about 1/2 cup, approximately 10-15 minutes. Remove from heat and let cool completely.
Prepare Graham Cracker Crust: Preheat the oven to 325℉ (163℃). Spray a 9-inch springform pan with baking nonstick spray, line the bottom with a 9-inch parchment paper circle, and spray again. Using a food processor, blend graham crackers into fine crumbs. In a small bowl, mix the crumbs, 1/8 cup brown sugar, and 10 tablespoons melted butter with a fork until combined.
Form and Bake Crust: Pour the crust mixture into the prepared pan. Use your hands to press the crust halfway up the sides of the pan. Press the crust firmly with the bottom of a measuring cup to compact it evenly. Bake for 12 minutes, then remove from oven and set aside.
Prepare Apple Cider Cinnamon Filling: In a small bowl, combine 1/4 cup brown sugar, 1/3 cup all-purpose flour, 1/4 teaspoon ground cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider. Mix well with a fork until combined. Place the mixture in the refrigerator to set while you prepare the cheesecake batter.
Make Cheesecake Batter: Using an electric mixer, beat together 24 ounces of room temperature cream cheese and 3/4 cup white granulated sugar on high speed for 2 minutes until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula.
Add Wet Ingredients: Mix in the cooled apple cider reduction, 1/2 cup sour cream, and 1 teaspoon pure vanilla extract on medium speed until smooth.
Add Eggs: Add the 4 large eggs one at a time, mixing on low speed until just combined after each addition. Avoid overmixing. Scrape down the sides of the bowl once more with a rubber spatula.
Prepare the Water Bath: To ensure even baking and prevent cracking, use one of the two water bath methods: 1) Place the springform pan into a 10-inch cake pan, then place that into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. 2) Wrap the springform pan tightly twice with aluminum foil to prevent leaks, then place it in the roasting pan and fill with hot water halfway up the springform pan. Both methods help maintain moisture during baking.
Assemble and Swirl: Pour the cheesecake batter over the graham cracker crust. Remove the apple cider cinnamon filling from the refrigerator and spoon it in dollops on top of the batter. Using a butter knife, carefully swirl the filling into the cheesecake batter to create a marbled effect.
Bake the Cheesecake: Bake the cheesecake in the preheated oven for 70-80 minutes. The edges should be set while the center still has a slight jiggle. Remove from oven.
Cool Gradually: Turn off the oven and crack open the door. Let the cheesecake sit in the oven for 30 minutes to cool gradually and prevent cracking. Then, remove the springform pan and place it on a cooling rack to cool completely to room temperature.
Chill: Wrap the springform pan tightly with foil and refrigerate the cheesecake for at least 6 hours, preferably overnight, to set fully.
Prepare Topping: In a small bowl, mix 1 tablespoon melted butter with 1 tablespoon apple cider. In another bowl, combine 1/2 cup white granulated sugar and 2 teaspoons ground cinnamon. Once the cheesecake is fully chilled, remove it from the pan and discard the parchment paper.
Apply Topping: Use a pastry brush to evenly brush the butter-apple cider mixture over the surface of the cheesecake. Then generously sprinkle the cinnamon sugar mixture over the top, ensuring the cheesecake is heavily coated.
Serve: Slice and serve chilled for a deliciously creamy and spiced dessert rich with apple cider flavor.

Notes

Using room temperature cream cheese, eggs, and sour cream helps achieve a smooth, lump-free batter.
Be careful not to overmix the batter when adding eggs to avoid incorporating too much air, which can cause cracking.
The water bath is essential for even baking and a creamy texture; do not skip this step.
Reduce the apple cider slowly over medium heat to intensify the flavor without burning.
For best results, chill the cheesecake overnight to allow full flavor development and firmness.
Store leftovers covered in the refrigerator for up to 5 days.

Prep Time: 40 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cheesecake)
Calories: 420 kcal
Sugar: 29 g
Sodium: 210 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 110 mg

Keywords: apple cider cheesecake, fall desserts, autumn recipes, creamy cheesecake, spiced cheesecake, graham cracker crust, cinnamon swirl cheesecake