Apple Cider Cheesecake Recipe

If autumn had a signature dessert, it might just be this Apple Cider Cheesecake. Rich, creamy cheesecake meets the warm embrace of mulled apple cider, all set atop a perfectly buttery crust. Every bite is a celebration of fall flavors with a whisper of spice and an irresistibly tangy apple note. Whether you’re hosting a cozy gathering or looking for your new favorite bake, this Apple Cider Cheesecake is a showstopper you’ll come back to all season long.

Ingredients You’ll Need

The magic of this Apple Cider Cheesecake really shines with simple, quality ingredients: each one contributes something special to the taste, texture, and appearance. Don’t skip or substitute if you can help it — they’re the secret to that perfect creamy filling and golden crust.

• Digestive cookies or graham crackers (2 cups, 270g): These create that classic, slightly sweet and crumbly cheesecake base; graham crackers add a honey note, while digestives lend a deeper, toasty flavor.
• Butter (½ cup, melted, 113g): Melted butter binds the crust and gives it a rich flavor that contrasts beautifully with the creamy filling.
• Salt (¼ teaspoon for crust, ½ teaspoon for filling): Salt sharpens flavors in both the crust and filling, highlighting the sweet and tangy notes.
• Powdered sugar (2 tablespoons): Adds delicate sweetness to the crust and helps it set with a gentle crunch.
• Fresh apple cider (3 cups): This is the flavor bomb! Use quality apple cider; a crisp, tart variety like Honeycrisp makes the apple profile shine.
• Mulling spices: These infuse the cider with warmth and spice—think cinnamon, cloves, star anise, or a mix you love.
• Cream cheese bricks (3 bricks, 227g each, softened): Bring these to room temp for a luxuriously smooth, lump-free batter.
• Brown sugar (1 cup, 220g): Adds caramel-like sweetness and a hint of molasses, deepening overall flavor.
• Pure vanilla extract (2 teaspoons): For classic, fragrant sweetness that brings everything together.
• Sour cream (1 cup, 240g): This keeps the cheesecake super creamy and adds just enough tang to balance the sweet.
• Reduced apple cider (⅓ cup, from above): This is liquid gold: concentrated apple flavor intensifies the filling and ties the whole dessert together.
• Cinnamon (1 teaspoon): Just the right amount to add warmth and a cozy spice note to the filling.
• Large eggs (3): Eggs are the backbone of cheesecake—they provide structure and rich texture, so make sure they’re fresh and at room temperature!
• All purpose flour (2 tablespoons): A little flour in the batter keeps the filling stable but still silky smooth.

How to Make Apple Cider Cheesecake

Step 1: Reduce the Apple Cider

Start by pouring the apple cider into a large pot and tossing in your favorite mulling spices. Boil on high for about an hour, stirring occasionally, until the cider reduces into a thick, aromatic syrup and you’re left with about 1/3 cup. Let this magical liquid cool — it’s going to flavor both the filling and your kitchen.

Step 2: Prep and Bake the Crust

Preheat your oven to 350 F. In a food processor, pulse the digestive cookies or graham crackers into fine crumbs. Add melted butter, salt, and powdered sugar, and pulse again just until everything looks like wet sand. Press the mixture firmly into the bottom of your prepared pan (springform or cake pan), making sure the crust is even. Bake for 10 minutes, let it cool, then pop it into the fridge for an extra chill — this helps it set nice and firm.

Step 3: Mix the Cheesecake Filling

Drop the oven temperature to 325 F. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until the mixture is completely smooth and lump-free. Take your time — scraping down the bowl is key! Add the sour cream, vanilla, the second pinch of salt, cinnamon, and the cooled reduced apple cider syrup. Mix just until everything is silky and luscious.

Step 4: Add Eggs and Flour

Add the eggs one at a time, along with the flour, and beat until just combined. Careful not to overmix here — you want a creamy batter without too much air, which can cause cracks.

Step 5: Bake in a Water Bath

Set your cheesecake pan into a larger 13×9” pan filled halfway with hot water — this creates gentle, even heat and helps prevent the top from cracking. Pour the filling over your chilled crust and smooth the top with a spatula.

Step 6: Bake and Cool

Bake for 90 minutes or more, watching for the edges to look set while the center still jiggles when gently shaken. When it’s ready, turn off the oven. Use a wooden spoon to crack open the door and let the cheesecake cool inside for 30 minutes, then close the door and let it sit another 15 minutes. This slow cooling makes for the dreamiest, creamiest Apple Cider Cheesecake.

Step 7: Chill Completely

Take the cheesecake out of the oven and let it finish cooling to room temperature on the counter. Once cooled, cover and chill it in the fridge for at least 8 hours — overnight is even better! Patience is tough here, but the reward is a perfectly set, sliceable dessert.

How to Serve Apple Cider Cheesecake

Garnishes

Your Apple Cider Cheesecake will look gorgeous on its own, but a bit of flourish never hurts. Try thin apple slices fanned along one edge, a drizzle of extra reduced cider syrup, or a sprinkling of cinnamon sugar. For a bit of crunch, toasted pecans or crushed graham crackers along the rim are irresistible.

Side Dishes

Pair this cheesecake with a mug of hot mulled cider, a strong black coffee, or even a scoop of smooth vanilla ice cream. If you’re serving dessert after a cozy dinner, roasted pears or caramelized apples on the side will bring out even more autumn flavors.

Creative Ways to Present

Serving this at a party? Cut the cheesecake into small bites and spear with cocktail picks for a creamy finger-food treat. For an ultra-elegant look, plate each slice with a swirl of spiced caramel sauce and a sprinkle of flaky sea salt. Or, turn leftovers into trifles layered with whipped cream and stewed apples for an indulgent parfait!

Make Ahead and Storage

Storing Leftovers

To keep your Apple Cider Cheesecake at its best, tightly wrap the pan (or individual slices) in plastic wrap or foil. Refrigerate any leftovers within two hours of serving — it’ll keep beautifully for up to five days. The flavors actually mellow and deepen a bit after a day or two!

Freezing

If you’d like to make the cheesecake ahead or preserve a few slices, freezing is a great option. Let the cheesecake cool completely, cut into slices, and wrap each one tightly in plastic wrap and then foil. Place in a freezer-safe container for up to two months. Thaw overnight in the fridge for best results.

Reheating

While Apple Cider Cheesecake is divine cold, you can gently bring slices to room temperature by letting them sit out for about 30 minutes before serving. Avoid microwaving since it can alter the texture of the creamy filling. If you want a warm accent, try serving with a hot cider sauce or gently warmed stewed apples on top.

FAQs

Can I use store-bought apple cider for this recipe?

Absolutely! Fresh apple cider from an orchard is wonderful, but good quality store-bought cider works just as well. Avoid “apple juice” though — you want that robust, lightly tart cider flavor.

Why do I need to reduce the apple cider?

Reducing concentrates the flavor and gives the cheesecake a potent apple presence without adding excess liquid. It transforms the cider into a syrup that infuses every bite with autumn intensity.

Can I make the crust gluten-free?

Yes! Simply swap in your favorite gluten-free graham crackers or cookies for the base. Everything else in the Apple Cider Cheesecake is naturally gluten-free, so you won’t miss a thing.

My cheesecake cracked on top. What happened?

Don’t worry — even the best bakers get a crack here and there! Common causes are overmixing, baking too long, or cooling too quickly. The water bath and slow oven cooling both help prevent cracks in your Apple Cider Cheesecake.

Can I use a different pan size?

If you use a 9-inch pan instead of an 8-inch, your cheesecake will be a bit thinner and may need less baking time. Watch for that irresistible jiggle in the center and adjust as necessary.

Final Thoughts

This Apple Cider Cheesecake is a true fall delight — cozy, creamy, and bursting with countryside flavors. Whether you’re trying this recipe for a holiday table or a Sunday treat, I hope it brings a big, delicious smile to your day. Give it a try and let yourself fall in love with every spiced, apple-laced bite!

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