Apple Cider Cheesecake

Apple Cider Cheesecake is the ultimate fall dessert that brings together the creamy decadence of cheesecake and the bold, tangy punch of reduced apple cider. When autumn rolls around and fresh cider hits the markets, this recipe becomes a must-bake. The deep apple flavor, enhanced with warm cinnamon and mulling spices, transforms a traditional cheesecake into something unforgettable. No water baths, no fuss—just a tall, silky-smooth cake with a rich apple finish that makes pumpkin spice seem passé. Whether you’re hosting a fall gathering or just treating yourself, this cheesecake is the slice of the season.

Why You’ll Love This Recipe

• Bold Apple Flavor – The star of the show is reduced apple cider, boiled into a rich syrup that infuses every bite with concentrated apple goodness.
• Creamy Yet Light Texture – Thanks to full-fat sour cream and a gentle baking method, the texture is indulgent without being overly dense.
• No Water Bath Stress – Skip the complicated foil-wrapping—this recipe uses a safer steam method or a lined cake pan with no leaks to worry about.
• Fall-Inspired Spices – A dash of cinnamon and optional mulling spices make this perfect for chilly nights and cozy gatherings.
• Make-Ahead Friendly – You can prep both the cider and cheesecake in advance, making it ideal for parties or holiday dinners.

Ingredients

For the Crust

• 2 cups graham crackers or digestive biscuits, finely crushed (about 270g)
• ½ cup unsalted butter, melted (113g)
• 2 tablespoons powdered sugar
• ¼ teaspoon fine sea salt

For the Filling

• 3 cups fresh apple cider (preferably Honeycrisp)
• 3 bricks cream cheese (227g each), room temperature
• 1 cup packed brown sugar (light or dark)
• 1 cup full-fat sour cream
• 2 tablespoons all-purpose flour
• ½ teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 3 large eggs, room temperature
• Optional: 1–2 tablespoons mulling spices (for cider reduction)

Optional Toppings

• Apple cider caramel
• Cinnamon whipped cream
• Mascerated fresh apples with lemon, sugar & salt

Instructions

1. Reduce the Apple Cider

• Pour 3 cups of fresh apple cider into a large saucepan.
• Add optional mulling spices if desired.
• Bring to a boil over medium-high heat.
• Simmer for 30–45 minutes, stirring occasionally, until reduced to about ⅓ cup and syrupy.
• Strain out spices (if used) and allow to cool.

2. Prepare the Crust

• Preheat your oven to 350°F (175°C).
• Combine crushed graham crackers, melted butter, powdered sugar, and salt in a bowl.
• Mix until the texture resembles wet sand.
• Press into the bottom and slightly up the sides of a greased or parchment-lined 9-inch cake or springform pan.
• Bake for 10 minutes. Let cool, then chill while making the filling.
• Lower oven temperature to 325°F (163°C).

3. Make the Cheesecake Filling

• In a stand mixer (or food processor), beat cream cheese until smooth and lump-free.
• Add brown sugar, vanilla, cinnamon, salt, and sour cream. Mix until creamy.
• Pour in cooled, reduced cider and flour. Mix well, scraping sides.
• Add eggs one at a time, beating on low just until incorporated. Do not overmix.

4. Assemble & Bake

• Pour the filling into the chilled crust.
• Place the pan inside a larger baking dish.
• Fill the outer dish with hot water halfway up the sides to create a gentle water bath.
• Bake for 90–100 minutes, until the edges are set but the center still jiggles slightly.

5. Cool Gradually

• Turn off the oven and prop open the door slightly using a wooden spoon.
• Let cheesecake sit inside for 30 minutes.
• Remove the pan from the oven and let cool to room temperature.
• Refrigerate for at least 8 hours, preferably overnight.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 90–100 minutes
• Chill Time: At least 8 hours
• Total Time: About 10 hours (including chilling)
• Servings: 12–14 slices
• Yield: One tall 9-inch cheesecake
• Skill Level: Intermediate

Nutrition Facts (Estimated per slice)

Note: Nutrition may vary slightly based on crust type and toppings.

this recipe

• Calories: ~420
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Carbohydrates: 32g
• Sugar: 24g
• Protein: 6g
• Fiber: 0.5g
• Sodium: 280mg

Tips & Variations

🔪 Baking Tips

• Use Room Temperature Ingredients: This ensures a smooth, lump-free batter. Cold cream cheese is the enemy of a silky cheesecake.
• Don’t Skip the Cider Reduction: The concentrated syrup is what gives the cheesecake its signature apple punch.
• Avoid Overbaking: Pull it from the oven when the edges are set but the center still has a slight jiggle.
• Water Bath Tips: Wrap your springform pan tightly in foil or use a tall cake pan with parchment to prevent soggy crusts.

🍏 Flavor Variations

• Spice It Up: Add ground cloves, nutmeg, or allspice to the filling for a more complex fall spice profile.
• Boozy Boost: Stir a tablespoon of bourbon into the cider reduction for a grown-up twist.
• Toppings Galore:
  • Drizzle with apple cider caramel for double the flavor.
  • Dollop with cinnamon whipped cream and mascerated apples just before serving.

🧊 Make-Ahead Tips

• Cider Reduction: Can be made and chilled up to 3 days in advance.
• Cheesecake: Bake and refrigerate up to 2 days before serving.
• Freezing: Wrap slices well and freeze up to 1 month—just thaw overnight in the fridge.

Apple Cider Cheesecake

A rich and creamy cheesecake made with reduced apple cider for bold fall flavor. Perfect for holidays, cozy weekends, or impressing a crowd.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs

Servings: 14 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• #### For the Crust
• – 2 cups graham crackers or digestive biscuits finely crushed (270g)
• – ½ cup unsalted butter melted (113g)
• – 2 tablespoons powdered sugar
• – ¼ teaspoon fine sea salt
• #### For the Filling
• – 3 cups fresh apple cider preferably Honeycrisp
• – Optional: 1–2 tablespoons mulling spices
• – 3 bricks full-fat cream cheese 227g each, room temperature
• – 1 cup packed brown sugar
• – 1 cup full-fat sour cream
• – 2 tablespoons all-purpose flour
• – ½ teaspoon fine sea salt
• – 2 teaspoons pure vanilla extract
• – 1 teaspoon ground cinnamon
• – 3 large eggs room temperature
• #### Optional Toppings
• – Apple cider caramel
• – Cinnamon whipped cream
• – Mascerated apples with lemon juice, sugar & salt

Equipment

• – 9″ cake or springform pan
• – Stand mixer or food processor
• – Large saucepan
• Large roasting pan (for water bath)
• Parchment paper

Method

 

1. **Reduce the Cider**
2. Pour 3 cups of cider into a saucepan with mulling spices (optional). Boil on medium-high heat until it reduces to ⅓ cup. Strain and let cool.
3. **Prepare the Crust**
4. Preheat oven to 350°F (175°C). Mix crushed crackers, melted butter, sugar, and salt. Press into a lined 9″ cake or springform pan. Bake for 10 minutes. Cool, then chill.
5. **Make the Filling**
6. Beat cream cheese until smooth. Add brown sugar, vanilla, cinnamon, salt, and sour cream. Mix well. Add cider reduction and flour; mix. Add eggs one at a time, beating just until combined.
7. **Assemble and Bake**
8. Lower oven to 325°F (163°C). Pour filling into crust. Place pan in a larger dish with hot water halfway up the sides. Bake for 90–100 minutes until edges are set and center jiggles slightly.
9. **Cool Gradually**
10. Turn off oven, crack door, and cool cheesecake inside for 30 minutes. Remove and cool at room temperature, then chill in fridge for 8 hours or overnight.
11. **Top and Serve**
12. Before serving, top with caramel, whipped cream, and/or apples if desired.

Notes

– Make the cider reduction and crust in advance to save time.
– Cheesecake is best after chilling overnight.

FAQs

Can I use apple juice instead of apple cider?

Not recommended. Apple juice is usually filtered and sweetened, which won’t deliver the same deep, tangy flavor as fresh apple cider. For best results, use unfiltered cider.

What’s the best cream cheese for cheesecake?

Use full-fat brick-style cream cheese (like Philadelphia). Avoid whipped or spreadable versions—they won’t set properly.

Do I need a springform pan?

Not necessarily. A tall 9-inch cake pan lined with parchment works just as well and is more secure for a water bath.

How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when gently shaken. It will continue to firm up as it cools.

Can I skip the water bath?

It’s possible, but not ideal. A water bath helps the cheesecake bake evenly and prevents cracks. If skipping, place a pan of water on the lower oven rack to create steam.

Can this cheesecake be frozen?

Yes! Slice and wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Conclusion

Apple Cider Cheesecake is the perfect way to celebrate fall’s boldest flavors in a creamy, elegant dessert. With its deep apple notes, rich texture, and warm spices, it easily steals the show at any autumn gathering. Whether topped with caramel, whipped cream, or fresh apples, this cheesecake delivers cozy, orchard-inspired magic in every bite. Once you try it, you might just make it your new seasonal tradition.