Apple Cider Cheesecake Recipe

Introduction

This Apple Cider Cheesecake combines the warm flavors of autumn with a creamy, smooth texture. Featuring a spiced apple cider swirl and a crunchy graham cracker crust, it’s a delightful dessert perfect for gatherings or cozy nights in.

Ingredients

• 2 1/2 cups Graham cracker crumbs (fine crumbs, about 2 sleeves of graham crackers)
• 1/8 cup Brown sugar (packed, light or dark)
• 10 tablespoons Unsalted butter (melted)
• 2 cups Apple cider (to be reduced down to 1/2 cup)
• 24 ounces Cream cheese (room temperature)
• 3/4 cup White granulated sugar
• 1/2 cup Sour cream (room temperature)
• 1 teaspoon Pure vanilla extract
• 4 Large eggs (room temperature)
• 1/4 cup Brown sugar (packed, light or dark)
• 1/3 cup All-purpose flour
• 1/4 teaspoon Ground cinnamon
• 1 tablespoon Melted butter
• 1 tablespoon Apple cider
• 1 tablespoon Unsalted butter (melted, for topping)
• 1 tablespoon Apple cider (for topping)
• 1/2 cup White granulated sugar (for topping)
• 2 teaspoons Ground cinnamon (for topping)

Instructions

1. Step 1: Reduce the apple cider by heating 2 cups in a medium saucepan over medium-high heat until it reduces to 1/2 cup, about 10-15 minutes. Allow it to cool completely.
2. Step 2: Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment paper circle. Spray the parchment paper again.
3. Step 3: Using a food processor, blend the graham crackers into fine crumbs. In a small bowl, combine the crumbs, 1/8 cup brown sugar, and 10 tablespoons melted butter. Mix well with a fork.
4. Step 4: Press the crumb mixture into the prepared pan, halfway up the sides. Use the bottom of a measuring cup to compact the crust firmly. Bake for 12 minutes, then set aside to cool.
5. Step 5: In a small bowl, mix 1/4 cup brown sugar, all-purpose flour, 1/4 teaspoon cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider to make the apple cider cinnamon filling. Refrigerate while preparing the cheesecake.
6. Step 6: Beat the cream cheese and 3/4 cup sugar on high speed with a mixer for 2 minutes. Scrape the bowl with a rubber spatula to ensure even mixing.
7. Step 7: Add the reduced apple cider, sour cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth.
8. Step 8: Add the eggs one at a time, mixing on low speed just until combined. Scrape down the sides to incorporate all ingredients evenly.
9. Step 9: Prepare a water bath using your preferred method: either place the springform pan inside a 10-inch cake pan and then into a roasting pan filled halfway with hot water, or wrap the springform pan tightly in foil and set it in the roasting pan filled halfway with hot water.
10. Step 10: Pour the cheesecake batter over the crust. Remove the apple cider cinnamon filling from the fridge and sprinkle it evenly over the batter. Use a butter knife to swirl the filling gently into the cheesecake.
11. Step 11: Bake for 70-80 minutes, until the edges are set and the center has a slight jiggle.
12. Step 12: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then remove the springform pan and let cool completely on a rack.
13. Step 13: Wrap the cooled cheesecake in foil and refrigerate for at least 6 hours or overnight to set.
14. Step 14: For the topping, mix 1 tablespoon melted butter with 1 tablespoon apple cider in one bowl. In another bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon.
15. Step 15: Remove the cheesecake from the pan and peel off the parchment paper. Use a pastry brush to apply the butter and cider mixture evenly over the surface. Generously sprinkle the cinnamon sugar over the cheesecake to coat well.

Tips & Variations

• Use full-fat cream cheese and sour cream for a richer cheesecake texture.
• Make sure all dairy ingredients and eggs are at room temperature to avoid lumps and ensure a smooth batter.
• For a stronger apple flavor, swirl in additional reduced apple cider before baking.
• Substitute the graham cracker crust with a spiced pecan crust for added crunch and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To serve, thaw overnight in the refrigerator and sprinkle topping fresh if desired. Reheat is not recommended as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple juice instead of apple cider?

Apple cider has a richer, spiced flavor compared to apple juice, which can be more watery and sweet. Using apple cider is recommended for the authentic taste of this cheesecake, but apple juice can be reduced similarly if cider is unavailable.

How do I prevent cracks in my cheesecake?

Using a water bath helps regulate oven temperature and provides moisture, reducing cracks. Also, avoid overmixing eggs, and let the cheesecake cool slowly in the turned-off oven with the door slightly open before refrigerating.

Apple Cider Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

This Apple Cider Cheesecake combines the comforting flavors of autumn with a rich and creamy texture. Featuring a buttery graham cracker crust and a luscious cheesecake filling infused with reduced apple cider and a cinnamon-spiced swirl, this dessert is finished with a cinnamon sugar topping that delivers a perfect balance of sweet and spice. Ideal for holiday gatherings or cozy evenings, this cheesecake is baked in a water bath to ensure a silky, crack-free finish.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 8 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 2 1/2 cups Graham cracker crumbs (fine crumbs, from 2 sleeves)
• 1/8 cup Brown sugar (packed, light or dark)
• 10 TBSP Unsalted butter (melted)

Apple Cider Reduction

• 2 cups Apple cider (to reduce down to 1/2 cup)

Apple Cider Cinnamon Filling

• 1/4 cup Brown sugar (packed, light or dark)
• 1/3 cup All-purpose flour
• 1/4 tsp Ground cinnamon
• 1 TBSP Melted butter
• 1 TBSP Apple cider

Cheesecake Filling

• 24 oz Cream cheese (room temperature)
• 3/4 cup White granulated sugar
• 1/2 cup Sour cream (room temperature)
• 1 tsp Pure vanilla extract
• 4 Large eggs (room temperature)
• 1/2 cup White granulated sugar (for topping)
• 2 tsp Ground cinnamon (for topping)
• 1 TBSP Unsalted butter (melted, for topping)
• 1 TBSP Apple cider (for topping)

Instructions

1. Reduce Apple Cider: In a medium saucepan over medium-high heat, heat the 2 cups of apple cider. Cook for 10-15 minutes or until the cider is reduced down to 1/2 cup. Remove from heat and cool completely.
2. Prepare Graham Cracker Crust: Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a 9-inch parchment paper circle, spraying again for extra non-stick protection.
3. Make Crust Mixture: Using a food processor, blend the graham crackers into fine crumbs. In a small bowl, mix the graham cracker crumbs, 1/8 cup brown sugar, and 10 tablespoons melted unsalted butter thoroughly with a fork.
4. Press Crust: Pour the crumb mixture into the prepared springform pan. Press the crumbs evenly into the bottom and halfway up the sides of the pan using your hands and the bottom of a measuring cup to compact firmly.
5. Bake Crust: Bake the crust for 12 minutes. Remove from oven and allow to cool while preparing the filling.
6. 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 thoroughly with a fork. Refrigerate the mixture to firm up for later use.
7. Make Cheesecake Filling: Using a mixer, beat the 24 oz cream cheese and 3/4 cup white granulated sugar on high speed for 2 minutes until smooth and fluffy. Scrape down the sides with a rubber spatula.
8. Add Liquids: Add the reduced apple cider, 1/2 cup sour cream, and 1 teaspoon pure vanilla extract. Mix on medium speed until smooth.
9. Add Eggs: Add the 4 large eggs one at a time, mixing on low speed until just combined after each addition. Avoid overmixing. Scrape the bowl with a spatula to incorporate any remaining bits.
10. Prepare Water Bath: Use one of two methods to create a water bath for baking: (1) Place the springform pan inside a 10-inch cake pan, then place the cake pan inside a large roasting pan. Fill the roasting pan halfway up the sides of the cake pan with hot steaming water to prevent water contact with crust. (2) Wrap the springform pan tightly twice in aluminum foil and place it in the roasting pan. Fill the roasting pan halfway up the springform pan with hot water. This method may sometimes allow water seepage.
11. Bake Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Remove the apple cider cinnamon filling from the fridge and drop spoonfuls over the cheesecake batter. Use a butter knife to gently swirl the cinnamon filling into the cheesecake batter.
12. Bake: Bake for 70-80 minutes at 325°F until the edges are set and the center has a slight jiggle.
13. Cool Slowly: Turn off the oven and crack the oven door open. Let the cheesecake sit for 30 minutes to cool slowly. Then remove the springform pan and place it on a wire cooling rack to cool completely to room temperature.
14. Chill: Wrap the springform pan with foil and chill in the refrigerator for at least 6 hours or overnight to set fully.
15. Prepare Topping: In a small bowl, mix 1 tablespoon melted unsalted butter and 1 tablespoon apple cider. In another small bowl, combine 1/2 cup white granulated sugar and 2 teaspoons ground cinnamon.
16. Decorate and Serve: Remove the cheesecake from the pan and peel off the parchment paper. Using a pastry brush, brush the butter and apple cider mixture evenly over the top of the cheesecake. Generously sprinkle the cinnamon sugar mixture over the top for a heavily coated, flavorful finish. Slice and serve chilled.

Notes

• Ensure all dairy ingredients and eggs are at room temperature to prevent lumps and ensure smooth batter.
• The water bath helps avoid cracks in the cheesecake by providing gentle, even heat and moisture.
• Allow the reduced apple cider to cool completely before adding to the cheesecake filling to maintain proper texture.
• For best results, chill the cheesecake overnight to enhance flavor development and firmness.
• If you prefer, you can substitute the graham cracker crust with a gluten-free cookie crust for dietary needs.
• Store leftover cheesecake covered in the refrigerator for up to 5 days.

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