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Apple Cider Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/apple-cider-cheesecake-recipe/