Name: Apple Cider Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h
Total time: PT-489133H25M39S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 2 tbsp granulated sugar; 1/2 tsp ground cinnamon; 6 tbsp unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 3 large eggs; 3/4 cup apple cider (reduced to 1/3 cup); 1/2 cup sour cream; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tbsp all-purpose flour; 1/2 cup apple cider; 2 tbsp brown sugar; 1 tsp cornstarch; 1/4 tsp ground cinnamon

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Apple Cider Cheesecake is a creamy, spiced dessert that captures the essence of fall in every bite. With a buttery graham cracker crust, smooth apple cider-infused cheesecake filling, and a rich apple cider reduction on top, it’s a cozy, comforting treat that feels both festive and elegant.

Apple Cider Cheesecake Recipe

Why I Love This Recipe

I love this cheesecake because it combines the creamy indulgence of a classic cheesecake with the warm, spiced flavor of apple cider. It’s the perfect dessert for fall gatherings, holiday dinners, or when I want to impress without making something overly complicated. The apple cider reduction on top adds a sweet-tart finish that makes each slice unforgettable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Unsalted butter (melted)
Ground cinnamon

For the filling:

Cream cheese (softened)
Granulated sugar
Brown sugar
Eggs
Apple cider (reduced for stronger flavor)
Sour cream
Vanilla extract
Ground cinnamon
Ground nutmeg
All-purpose flour (for structure)

For the apple cider glaze (optional but recommended):

Apple cider
Brown sugar
Cornstarch (for thickening)
Ground cinnamon

Directions

I start by preheating the oven to 325°F (160°C) and greasing a 9-inch springform pan.
I mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined, then press the mixture into the bottom of the pan. I bake it for 8–10 minutes and let it cool.
While the crust bakes, I simmer the apple cider in a saucepan until reduced by half to concentrate the flavor. I set it aside to cool.
In a large bowl, I beat the cream cheese until smooth, then add the sugars and beat until creamy.
I add eggs one at a time, mixing well after each. Then I stir in the reduced cider, sour cream, vanilla, cinnamon, nutmeg, and flour until fully combined.
I pour the filling over the crust and smooth the top.
I place the cheesecake pan in a water bath (or on a baking sheet with hot water underneath) and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
I refrigerate it for at least 6 hours or overnight to fully set.
For the glaze, I simmer cider and brown sugar, thicken it with a cornstarch slurry, and add cinnamon. I let it cool before spooning it over the chilled cheesecake.

Servings and timing

This recipe serves 10 to 12 people.
Prep time: 25 minutes
Cook time: 1 hour
Cooling and chilling time: 6–8 hours
Total time: Approximately 7–9 hours (mostly hands-off)

Variations

I sometimes swirl a bit of caramel sauce into the filling before baking for an extra layer of flavor.
For a gluten-free version, I use gluten-free graham crackers for the crust.
I top the cheesecake with sautéed cinnamon apples instead of glaze when I want a more rustic look.
I mix a handful of finely chopped apples into the filling for added texture and flavor.
To make mini versions, I bake the cheesecake in muffin tins lined with cupcake liners for individual servings.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. To freeze, I wrap individual slices or the entire cake tightly in plastic wrap and foil, then freeze for up to 2 months. I thaw it in the fridge overnight before serving. No reheating is needed—this cheesecake is best served chilled.

FAQs

Can I make this cheesecake ahead of time?

Yes, I always make it the day before I plan to serve it. It needs time to chill and set, and the flavor improves overnight.

What kind of apple cider should I use?

I use fresh, unfiltered apple cider for the best flavor. I avoid apple juice, as it’s too sweet and lacks the depth of real cider.

How do I prevent the cheesecake from cracking?

I bake it in a water bath, avoid overmixing, and let it cool slowly in the oven before chilling. These steps help keep the surface smooth.

Can I skip the glaze?

Yes, but I highly recommend it. The glaze adds a beautiful finish and really enhances the cider flavor. I sometimes serve it on the side for guests to add as they like.

Do I need to reduce the cider?

Yes, reducing the cider intensifies the flavor without adding too much liquid to the cheesecake. It’s key to getting that strong apple taste.

Conclusion

Apple Cider Cheesecake is a rich, creamy dessert that brings together the best flavors of fall in one beautiful slice. I love serving it for special occasions or simply enjoying a piece with a hot drink on a chilly evening. With its spiced apple notes, buttery crust, and smooth texture, it’s a dessert that always feels like a warm hug in cake form.

Apple Cider Cheesecake Recipe

Apple Cider Cheesecake Recipe

Why I Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs