Name: Apple Cider Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; ¾ cup reduced apple cider; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 teaspoon vanilla extract; ¼ cup sour cream; Apple slices and apple cider glaze, for topping

Hey y'all! If you're searching for a show-stopping dessert that's bursting with cozy autumn flavors, this Apple Cider Cheesecake is the treat for you. With a buttery graham cracker crust, ultra-creamy filling infused with tangy apple cider, and a luscious apple cider reduction on top, every bite is pure bliss. Whether it's a holiday party, a family gathering, or just satisfying your fall cravings, this cheesecake ensures smiles all around. Let's get cooking!

Why You'll Love This Apple Cider Cheesecake

Ultra-creamy texture and warm spices make it a true comfort dessert.
Distinct sweet-tart apple cider flavor sets it apart from ordinary cheesecakes.
Great make-ahead option for parties and gatherings.
Pairs beautifully with coffee, tea, or a dollop of whipped cream.
Customizable with various crusts, toppings, and garnishes.

Apple Cider Cheesecake Ingredients

For the crust:
1 ½ cups graham cracker crumbs
¼ cup packed brown sugar
½ teaspoon cinnamon
6 tablespoons unsalted butter, melted
For the filling:
3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
3 large eggs, at room temperature
½ cup full-strength apple cider (see notes)
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon all-purpose flour
For the apple cider topping:
1 cup apple cider
1 tablespoon cornstarch
1 tablespoon cold water
Optional: whipped cream & apple slices for garnish

How to Make Apple Cider Cheesecake: Step-by-Step Directions

1. Prep and Bake the Graham Cracker Crust

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix together graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined.
Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes, then set aside to cool while you prepare the filling.

2. Prepare the Apple Cider Cheesecake Filling

Using a stand mixer or hand mixer, beat softened cream cheese until smooth and creamy (about 2-3 minutes).
Add sugar and beat until incorporated, then mix in the eggs one at a time, scraping down the sides as needed.
Add in apple cider, vanilla, cinnamon, nutmeg, and flour. Beat on low speed until just combined—don't overmix.

3. Assemble and Bake the Cheesecake

Pour the filling over your baked crust and gently tap the pan to remove bubbles.
Place the springform pan on a baking sheet and bake for 55-65 minutes, until the edges are set but the center is still slightly wobbly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Remove from oven and refrigerate for at least 4 hours or overnight.

4. Make the Apple Cider Reduction Topping

In a small saucepan, bring 1 cup apple cider to a boil, then simmer until reduced by half (about 10-12 minutes).
Dissolve cornstarch in cold water and whisk it into the reduced cider. Stir until thick and glossy, then cool to room temperature.
Just before serving, spread or drizzle over the cheesecake. Add whipped cream and fresh apple slices if desired.

Notes for Apple Cider Cheesecake Success

Use fresh, high-quality apple cider for the best flavor; avoid apple juice or sweetened ciders.
If you don’t have a springform pan, you can use a deep 9-inch cake pan lined with parchment for easier removal.
Letting the cheesecake cool slowly prevents cracks; read more tips at King Arthur Baking.

Apple Cider Cheesecake Variations

Salted Caramel Apple Topping: Add a drizzle of salted caramel and sautéed apples over the finished dessert.
Gingersnap Crust: Substitute gingersnap cookies for graham crackers in the crust for spicy warmth.
Mini Cheesecakes: Bake in muffin tins for single-serve portions with shorter baking time (about 20-25 minutes).

Required Equipment for Apple Cider Cheesecake

9-inch springform pan
Mixing bowls
Stand mixer or hand mixer
Rubber spatula
Baking sheet
Small saucepan
Whisk
Parchment paper

Apple Cider Cheesecake Storage & Shelf Life

Store your cheesecake in the refrigerator (covered loosely with plastic wrap) for up to 5 days. For longer storage, freeze whole or sliced for up to 2 months—thaw overnight in the fridge before serving.

Serving & Pairings for Apple Cider Cheesecake

Top each slice with a swirl of whipped cream and a sprinkle of cinnamon.
Pair with hot coffee, spiced tea, or a warm apple cider beverage.
Add candied pecans or caramel drizzle for extra indulgence!

Apple Cider Cheesecake Pro Tips

Bring all your ingredients to room temperature to ensure the creamiest filling.
Bake your cheesecake in a water bath to prevent cracking—wrap the pan with foil to avoid leaks. See this step-by-step water bath guide.
Chill overnight for best texture and flavor development.

Apple Cider Cheesecake FAQ

Can I use store-bought apple cider for this cheesecake recipe?: Yes, but choose unsweetened, high-quality apple cider for the best apple flavor and minimal additives.
Why did my cheesecake crack?: Cracks can occur from overbaking or cooling too quickly; bake gently and let it cool gradually with the oven door ajar.
Can I make Apple Cider Cheesecake ahead?: Absolutely! This cheesecake actually tastes better after chilling for a full day, making it a perfect make-ahead dessert.

Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: Approx. 6 hours (includes chilling)

Apple Cider Cheesecake