Apple Cider Cheesecake – Apple Cider Cheesecake—just saying the name makes you think of cool fall nights, doesn’t it? Imagine a creamy, rich cheesecake that’s got all the cozy flavors of apple cider and cinnamon swirling through it. The graham cracker crust is buttery, the filling is smooth and dreamy, and the whole thing is topped off with a cinnamon-sugar sprinkle that adds a little crunch. This is the kind of dessert that makes you want to curl up with a slice and savor every bite. Ready for a taste of autumn?
The first time I made this cheesecake, I wasn’t sure what to expect. Cheesecake with apple cider? But as soon as it started baking, I knew I was onto something special. The kitchen smelled like apples, cinnamon, and cozy fall evenings. My husband came in for a “taste test” and was hooked before it even hit the table. And my little one, who usually skips the crust? Not this time—she went for seconds! Now, this Apple Cider Cheesecake has become our family’s go-to fall dessert, the one everyone gets excited about as soon as the leaves start turning.
What makes this Apple Cider Cheesecake truly special?
This cheesecake is more than just a dessert; it’s an experience. With its creamy filling infused with tangy apple cider and warm cinnamon, every bite feels like a little taste of autumn. The reduced apple cider gives it this rich, fruity depth that balances perfectly with the sweetness. And that cinnamon-sugar topping? It’s the perfect contrast—sweet, a bit crunchy, and totally irresistible. It’s not just a slice of cheesecake; it’s a little slice of fall, cozy and comforting in every bite.
What You Need To Make This Apple Cider Cheesecake Recipe?
Apple Cider: Reducing the apple cider down is key! It intensifies the flavor, giving you that sweet, tangy apple goodness in every bite. It’s a little extra work, but totally worth it to make the cheesecake taste like fall.
Cream Cheese: Room-temperature cream cheese is a must here. If it’s too cold, you’ll end up with lumpy cheesecake, and no one wants that! Let it sit out for a while so it’s soft and easy to blend into a smooth, creamy batter.
Graham Crackers: A classic for cheesecake crust, right? The graham crackers add a perfect, buttery crunch that balances out the creamy filling. Crushing them into fine crumbs and pressing them down firmly will give you a solid crust that holds together beautifully.
Brown Sugar: Whether you use light or dark brown sugar, it brings a warm, slightly caramel-like sweetness to the crust and the apple cider filling. It’s subtle but adds depth to the flavor, which is especially nice with the apple and cinnamon.
Sour Cream: A little sour cream goes a long way here. It adds just a hint of tanginess that balances the sweetness and gives the cheesecake that extra-smooth texture.
Eggs: Room-temperature eggs make all the difference for a smooth, creamy batter. They mix in easily without overworking the batter, which helps avoid cracks.
Cinnamon Sugar Topping: This is the fun part! A blend of cinnamon, sugar, and a little melted butter makes the perfect topping. It’s simple but adds a sweet, slightly crunchy layer that brings out the cozy flavors of the cheesecake.
Steps To Make Apple Cider Cheesecake:
Reduce the Apple Cider: Start by pouring the apple cider into a medium saucepan over medium-high heat. Let it bubble and simmer until it reduces to about 1/2 cup, which should take around 10–15 minutes. This step really packs in that apple flavor, so don’t skip it! Once it’s done, set it aside to cool completely.
Make the Graham Cracker Crust: Preheat your oven to 325°F. Spray a 9-inch springform pan with baking spray, then line the bottom with a round of parchment paper and give it another quick spray for good measure. Blitz the graham crackers into fine crumbs using a food processor. In a bowl, mix those crumbs with brown sugar and melted butter until it looks like wet sand. Pour the mixture into your pan and press it down firmly, going halfway up the sides. I like to use the bottom of a measuring cup to really press it in tight. Bake the crust for 12 minutes, then let it cool.
Prep the Apple Cider Cinnamon Filling: In a small bowl, combine the brown sugar, flour, cinnamon, melted butter, and apple cider. Stir it all up with a fork until combined, then pop it in the fridge while you work on the cheesecake batter.
Make the Cheesecake Batter: Grab a big bowl and beat the cream cheese on medium speed until it’s smooth and fluffy. Add the granulated sugar and mix until everything’s blended nicely. Now, pour in your cooled apple cider reduction, sour cream, and vanilla, and mix until smooth. Add the eggs one at a time, mixing on low speed just until each one is blended in. You don’t want to overmix here—keeping it light and creamy is the goal!
Want To Save This Recipe?
Set Up the Water Bath: A water bath helps your cheesecake bake evenly and prevents cracks. You’ve got two options here:
Option 1: Place your springform pan inside a 10-inch cake pan, then set the cake pan in a roasting pan. Fill the roasting pan halfway with hot water. This way, no water gets near the cheesecake crust.
Option 2: Wrap your springform pan tightly in two layers of aluminum foil, place it directly in the roasting pan, and fill it with hot water halfway up the sides. Just be careful—sometimes a little water can sneak in!
Assemble and Bake: Pour the cheesecake batter over your cooled crust. Take the cinnamon filling out of the fridge, sprinkle it over the top, and use a butter knife to gently swirl it in for a marbled effect. Bake for 70–80 minutes, until the edges are set and the center has just a slight jiggle.
Cool Slowly: Turn off the oven, crack the door open a bit, and let the cheesecake sit in there for 30 minutes to cool gradually. Then, take it out and let it finish cooling on a rack at room temp.
Chill Time: Once it’s cooled completely, cover the pan with foil and pop it in the fridge for at least 6 hours (overnight is even better) to let it set and develop all that flavor.
Add the Topping: In a small bowl, mix the melted butter with the apple cider. In another bowl, combine the cinnamon and sugar. Take the cheesecake out of the pan and peel off the parchment paper. Brush the butter mixture over the top, then sprinkle on the cinnamon-sugar mixture to coat the top. Slice it up, serve, and get ready to enjoy all those cozy apple-cinnamon flavors in each bite!
Tip:
If you want your Apple Cider Cheesecake to taste like it’s straight out of a bakery, pay attention to that water bath! I know, it can seem like an extra step, but it makes all the difference. A water bath keeps the heat even around the cheesecake and prevents it from cracking, which means you’ll get that smooth, creamy top you’re after. Here’s the trick: either wrap your springform pan tightly with a couple of layers of foil to keep water out or nestle it in a slightly larger cake pan before placing it in the roasting pan of hot water. The steam from the water bath creates a gentle baking environment, which helps keep your cheesecake perfectly creamy. Take it slow, let it cool gradually, and chill it overnight for the best flavor. You’ll have a beautiful, bakery-style cheesecake that’s worth every step!
Frequently Asked Questions:
Do I really need to use a water bath?
Yes, if you want the creamiest texture and no cracks, the water bath is a game-changer. It keeps the heat even, so the cheesecake bakes slowly and doesn’t dry out or split. It’s a bit of an extra step, but the results are totally worth it.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually gets better the next day. You can make it a day or two in advance, wrap it up, and let it chill in the fridge. The flavors develop even more, and it slices beautifully when it’s cold. Just wait to add the cinnamon-sugar topping until you’re ready to serve for that fresh, crunchy layer.
What if I don’t have apple cider?
No problem! You can use apple juice in a pinch. The flavor will be a bit lighter, but it still works. If you want to bring out more apple flavor, you could add a touch of apple extract or a pinch of cinnamon to the cheesecake batter. It won’t be exactly the same, but it’ll still taste delicious!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Apple Cider Cheesecake
Ingredients
Graham Cracker Crust:
- 2 1/2 c graham cracker crumbs about 2 sleeves of graham crackers
- 1/8 c packed brown sugar light or dark
- 10 tbsp unsalted butter melted
Apple Cider Cheesecake:
- 2 c apple cider reduced to 1/2 c
- 24 ounces cream cheese room temperature
- 3/4 c granulated sugar
- 1/2 c sour cream room temperature
- 1 tsp pure vanilla extract
- 4 large eggs room temperature
Apple Cider Cinnamon Filling:
- 1/4 c packed brown sugar light or dark
- 1/3 c all-purpose flour
- 1/4 tsp ground cinnamon
- 1 tbsp melted butter
- 1 tbsp apple cider
Topping:
- 1 tbsp unsalted butter melted
- 1 tbsp apple cider
- 1/2 c granulated sugar
- 2 tsp ground cinnamon
Instructions
Apple Cider Reduction
- Pour the apple cider into a medium saucepan and bring it to a simmer over medium-high heat. Let it cook until it reduces down to 1/2 cup, which should take around 10–15 minutes. Once it’s reduced, set it aside to cool completely—this concentrated cider is what gives the cheesecake its deep apple flavor.
Graham Cracker Crust
- Preheat your oven to 325°F. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a round of parchment paper, and give it another quick spray. Use a food processor to grind the graham crackers into fine crumbs. Transfer the crumbs to a small bowl, add the brown sugar and melted butter, and stir with a fork until everything is well mixed. Pour the crumb mixture into the pan and use your hands to press it up the sides. Then, use the bottom of a measuring cup to firmly compact the crust. Pop it in the oven for 12 minutes, then take it out and let it cool down.
Apple Cider Cinnamon Filling
- In a small bowl, combine the brown sugar, flour, cinnamon, melted butter, and apple cider. Stir everything together with a fork until well blended, then place it in the fridge to set while you prepare the cheesecake batter.
Cheesecake Batter
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add the sugar, mixing until combined. Add the reduced apple cider, sour cream, and vanilla, mixing until smooth. Add the eggs one at a time, mixing gently on low speed after each one until they're just blended in. Run a spatula around the sides of the bowl to make sure everything is well-blended and the batter is smooth.
Prepare a Water Bath
- Choose one of the following water bath methods to ensure a crack-free, creamy cheesecake:
- Place the springform pan inside a 10-inch cake pan, then put that in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan to keep water from reaching the cheesecake.
- Alternatively, wrap the springform pan tightly in two layers of aluminum foil, place it directly in a roasting pan, and fill the pan with hot water halfway up the springform pan’s sides. Just be careful—sometimes a little water can seep through the foil.
Assemble and Bake
- Pour the cheesecake batter over the cooled crust. Take the apple cider cinnamon filling out of the fridge, sprinkle it on top of the batter, and use a butter knife to gently swirl it in. Bake for 70–80 minutes, or until the edges are firm and the center still has a gentle wobble.
Cool and Chill
- Switch off the oven, leave the door slightly ajar, and allow the cheesecake to cool inside for about 30 minutes. Take it out of the oven and let it cool fully on a wire rack. Once cooled, wrap the pan in foil and refrigerate for at least 6 hours, or overnight, to let it fully set.
Cinnamon Sugar Topping
- In a small bowl, mix the melted butter with the apple cider.
- In another bowl, stir the cinnamon and sugar together until they're nicely blended. Remove the cheesecake from the springform pan and peel off the parchment paper. Brush the top of the cheesecake with the butter-cider mixture, then sprinkle generously with the cinnamon sugar to give it a sweet, spiced finish. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
