Dreamy Apple Cider Cheesecake Recipe: Fall’s Coziest Dessert

Apple cider revolutionizes ordinary cheesecake into an extraordinary autumn-inspired dessert that captures seasonal warmth and comfort.

Sweet, tangy liquid weaves complex flavors through rich, creamy layers of traditional cheesecake.

Crisp orchard notes dance across the palate, creating a sophisticated twist on a classic favorite.

Fragrant spices intermingle with smooth cream cheese, promising a delightful sensory experience.

Each carefully crafted slice represents a celebration of rustic charm and culinary creativity.

Bakers seeking something beyond predictable desserts will find this recipe both innovative and soul-satisfying.

The resulting confection delivers pure indulgence that bridges homestyle baking with gourmet sophistication.

Why Apple Cider Cheesecake Is the Ultimate Autumn Dessert

• Capture Autumn's Essence: This cheesecake bottles the warm, comforting flavors of fall with its rich apple cider reduction and cinnamon-infused filling, creating a dessert that feels like a cozy sweater for your taste buds.
• Master Elegant Complexity: Despite looking impressive, the recipe breaks down into manageable steps that even intermediate bakers can tackle, offering a sophisticated dessert without requiring professional pastry skills.
• Sensational Textural Symphony: The creamy cheesecake base meets the crunchy graham cracker crust and gets elevated by the silky cinnamon swirl, delivering a multi-dimensional eating experience that keeps every bite interesting.
• Crowd-Pleasing Showstopper: Perfect for holiday gatherings, autumn celebrations, or any moment when you want to wow friends and family with a dessert that looks professionally crafted but tastes like pure homemade love.

The Essentials for a Rich Apple Cider Cheesecake

• Graham Cracker Crumbs: Classic base for cheesecake with rich, sweet flavor and perfect sandy texture.
• Brown Sugar: Adds deep caramel notes and helps bind the crust together.
• Melted Butter: Provides moisture and helps the crust hold its shape.

• Cream Cheese: Smooth, rich base that creates the classic cheesecake texture.
• Granulated Sugar: Sweetens the cheesecake and balances the tanginess of cream cheese.
• Reduced Apple Cider: Concentrated apple flavor that adds depth and complexity.
• Sour Cream: Adds tanginess and helps create a creamy, smooth texture.
• Vanilla Extract: Enhances overall flavor with warm, sweet undertones.
• Eggs: Provide structure and help bind the cheesecake filling.
• Brown Sugar, Flour, Cinnamon: Create a swirled filling with warm, spiced flavor.

• Melted Butter, Apple Cider: Creates a glossy, flavorful brush for the cheesecake surface.
• Granulated Sugar, Cinnamon: Adds sweet, spicy coating with beautiful finish.

How to Make Apple Cider Cheesecake with a Creamy Finish

Step 1: Prepare Apple Cider Reduction

In a medium saucepan, pour the apple cider and heat over medium-high.

Let it simmer and reduce until thickened, then cool completely—this takes about 10 to 15 minutes.

Step 2: Create Graham Cracker Crust

Preheat the oven to 325°F and spray a 9-inch springform pan with nonstick spray.

Line the bottom with parchment paper and set aside.

Mix graham cracker crumbs, brown sugar, and melted butter in a bowl using a fork.

Press the mixture evenly into the bottom and slightly up the sides of the pan.

Use a measuring cup to compact the crust, then bake for 12 minutes and cool completely.

Step 3: Mix Apple Cider Cinnamon Filling

In a bowl, combine brown sugar, flour, and cinnamon.

Stir in apple cider and melted butter with a fork, then refrigerate the mixture until ready to use.

Step 4: Whip Cheesecake Batter

Use a mixer to beat the cream cheese and granulated sugar on high for 2 minutes until smooth.

Add the reduced apple cider, sour cream, and vanilla extract and mix on medium speed.

Add the eggs one at a time, mixing on low just until combined—do not overmix.

Step 5: Prepare Water Bath

Option 1: Place the springform pan inside a 10-inch cake pan and set in a roasting pan.

Fill with hot water halfway up the sides.

Option 2: Wrap the springform pan with two layers of aluminum foil.

Place it in a roasting pan and fill with hot water halfway up the sides.

Step 6: Assemble and Bake Cheesecake

Pour the cheesecake batter over the cooled crust.

Spoon the chilled cinnamon filling on top and swirl gently with a butter knife.

Bake for 70 to 80 minutes, until edges are set and the center jiggles slightly.

Step 7: Cool Cheesecake

Turn off the oven and crack the door.

Let the cheesecake cool inside for 30 minutes, then transfer to a wire rack.

Cool completely at room temperature, then refrigerate covered for at least 6 hours.

Step 8: Create Topping

Mix melted butter and apple cider in a small bowl.

In another bowl, mix granulated sugar and cinnamon.

Remove the cheesecake from the springform pan and discard the parchment paper.

Brush the top with the butter mixture, then sprinkle the cinnamon sugar generously over the surface.

Expert Advice for Apple Cider Cheesecake Success

• Chill Ingredients Thoroughly: Bring cream cheese, eggs, and sour cream to room temperature for smoother, lump-free mixing that ensures a creamy texture.
• Master the Water Bath: Wrap springform pan carefully in aluminum foil to prevent water seepage, which can make the crust soggy during baking.
• Swirl with Precision: Use a butter knife to create gentle, random swirls of cinnamon filling for a beautiful marbled cheesecake appearance without overmixing.
• Prevent Cracking Techniques: Avoid overbaking by removing the cheesecake when the edges are set but the center still has a slight wobble, indicating perfect doneness.
• Cooling is Crucial: Allow the cheesecake to cool gradually in the oven with the door cracked, then completely at room temperature before refrigerating to prevent surface cracks.

Storage Tips for Apple Cider Cheesecake You’ll Appreciate

• Refrigeration: Carefully wrap the cheesecake in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days. Keep the cake away from strong-smelling foods to prevent flavor absorption.
• Freezing: Slice the cheesecake into individual portions before freezing. Wrap each slice tightly in plastic wrap, then place in a freezer-safe container. Frozen cheesecake can last up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Enjoy cheesecake chilled for the best texture and flavor. If you prefer a slightly warmer slice, let it sit at room temperature for 15-20 minutes before serving.

Best Things to Pair with Apple Cider Cheesecake

• Savor Sparkling Cider Pairing: Complement the rich, creamy cheesecake with a crisp, sparkling apple cider that echoes the dessert's apple notes and cuts through its decadent texture.
• Match with Warming Whiskey: Pair the spiced cheesecake with a smooth bourbon or whiskey that highlights the cinnamon undertones and provides a warm, complementary alcohol depth.
• Embrace Caramel Accompaniment: Serve alongside a scoop of vanilla bean ice cream drizzled with caramel sauce, creating a harmonious blend of creamy, sweet, and tangy flavors that enhance the cheesecake's complexity.
• Enhance with Spiced Chai: Offer a steaming mug of spiced chai tea, whose warm cinnamon and cardamom notes beautifully mirror the cheesecake's aromatic profile and provide a comforting drinking experience.

Creative Twists for Apple Cider Cheesecake Lovers

• Caramel Apple Crunch: Replace cinnamon filling with homemade caramel sauce and sprinkle chopped pecans on top for extra texture and rich nutty flavor.
• Maple Bourbon Infusion: Swap apple cider with maple bourbon reduction and add a splash of bourbon to the cheesecake batter for a sophisticated adult version.
• Rustic Spiced Harvest: Incorporate diced fresh apples into the cheesecake batter and garnish with a streusel topping made from oats, brown sugar, and cinnamon for a more rustic feel.
• Cream Cheese Frosting Finale: Top the cooled cheesecake with a thin layer of cream cheese frosting and garnish with thin apple chip decorations for extra visual appeal and flavor complexity.

Apple Cider Cheesecake Recipe

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4.7 from 33 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Creamy Apple Cider Cheesecake brings classic New York style to autumn’s favorite flavor profile. Warm cinnamon and rich apple notes dance through a silky smooth filling, promising seasonal comfort in each luxurious bite you’ll savor.

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Ingredients

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Main Ingredients:

Cheesecake Base:

• 24 ounces (680 grams) cream cheese (room temperature)
• 4 large eggs (room temperature)
• 2 cups apple cider (reduced to ½ cup)
• ¾ cup granulated sugar
• ½ cup sour cream (room temperature)

Crust:

• 2 ½ cups graham cracker crumbs (about 2 sleeves)
• 10 tablespoons unsalted butter (melted)
• 1/8 cup brown sugar (packed light or dark)

Additional Flavoring and Topping Ingredients:

Apple Cider Cinnamon Filling:

• ¼ cup brown sugar (packed light or dark)
• ⅓ cup all-purpose flour
• ¼ teaspoon ground cinnamon
• 1 tablespoon melted butter
• 1 tablespoon apple cider

Topping:

• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon unsalted butter (melted)
• 1 tablespoon apple cider
• 1 teaspoon pure vanilla extract

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Instructions

1. Craft the apple cider reduction by simmering the liquid in a medium saucepan over medium-high heat until it concentrates to , approximately 10-15 minutes. Allow the reduction to cool completely to room temperature.
2. Preheat the oven to 325°F (160°C) and prepare a 9-inch (23-centimeter) springform pan by lightly spraying with nonstick cooking spray and lining the bottom with parchment paper.
3. Create the graham cracker crust by thoroughly mixing graham cracker crumbs, brown sugar, and melted butter in a small mixing bowl until the texture resembles wet sand.
4. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan, using a measuring cup to compact the crumbs evenly.
5. Bake the crust for 12 minutes, then set aside to cool completely at room temperature.
6. Prepare the apple cider cinnamon filling by whisking brown sugar, flour, ground cinnamon, apple cider, and melted butter in a small bowl until smooth. Refrigerate the mixture to allow it to set.
7. Using an electric mixer, beat cream cheese and granulated sugar on high speed for 2 minutes until the mixture becomes silky and light.
8. Incorporate the reduced apple cider, sour cream, and vanilla extract into the cream cheese mixture, blending on medium speed until fully integrated.
9. Add eggs one at a time, mixing on low speed and ensuring each egg is completely incorporated before adding the next. Scrape down the bowl’s sides to guarantee uniform mixing.
10. Prepare a water bath by either wrapping the springform pan in two layers of aluminum foil or placing it inside a larger cake pan, then positioning it in a roasting pan filled with hot water reaching halfway up the pan’s sides.
11. Pour the cheesecake batter over the cooled graham cracker crust, then distribute the chilled cinnamon filling across the surface. Create elegant swirls using a butter knife.
12. Bake for 70-80 minutes, monitoring until the edges appear set and the center maintains a gentle wobble.
13. After baking, turn off the oven, slightly open the door, and allow the cheesecake to cool gradually inside for 30 minutes.
14. Remove the cheesecake and cool completely on a wire rack, then cover with foil and refrigerate for a minimum of 6 hours or overnight.
15. For the topping, mix melted butter with apple cider in one bowl and combine granulated sugar with ground cinnamon in another.
16. Carefully remove the cheesecake from the springform pan, discarding the parchment paper.
17. Brush the top of the cheesecake with the butter-cider mixture, then generously dust with the cinnamon-sugar blend to create a delectable finishing layer.

Notes

• Make sure to reduce apple cider slowly and patiently to intensify its rich, concentrated flavor, which is crucial for the cheesecake’s unique taste profile.
• Create a firm, compact graham cracker crust by using a measuring cup to press the mixture evenly, ensuring a stable base for the creamy filling.
• Beat cream cheese thoroughly until smooth to prevent lumps, guaranteeing a silky, luxurious cheesecake texture that melts in your mouth.
• Use a water bath method to prevent cracking and ensure even, gentle baking, which helps maintain the cheesecake’s delicate, creamy consistency.
• Allow the cheesecake to cool gradually in the oven and then refrigerate for at least 6 hours, letting the flavors meld and the texture set perfectly.
• Finish with a delectable cinnamon-sugar topping that adds a sweet, aromatic crunch, elevating the entire dessert experience.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380 kcal
• Sugar: 28 g
• Sodium: 280 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 110 mg