Hey y'all! If you're craving a dessert that's cozy, creamy, and bursting with autumn vibes, this Apple Cider Cheesecake with Graham Crust is about to become your new favorite treat. Imagine a silky, spiced cheesecake infused with tangy apple cider and nestled in a crunchy graham cracker crust—it's the perfect showstopper for holidays, family gatherings, or just a sweet weekend bake. Let's get cooking!
Why You'll Love This Apple Cider Cheesecake with Graham Crust
- Rich, creamy cheesecake filling with warm apple cider flavor.
- Buttery, golden graham cracker crust for the ultimate texture contrast.
- Perfect make-ahead dessert for gatherings and special occasions.
- Easy to customize with your favorite toppings or spices.
- Impresses guests with its stunning presentation and irresistible taste.
Apple Cider Cheesecake with Graham Crust Ingredients
For the Graham Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Apple Cider Cheesecake Filling:
- 3 (8-ounce) packages (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) reduced apple cider* (see notes)
- ½ cup (120ml) sour cream, room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Optional Apple Topping:
- 2 apples, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Directions: Apple Cider Cheesecake with Graham Crust
Step 1: Prepare the Graham Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan with butter or nonstick spray.
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until the texture is like wet sand.
- Press mixture firmly into the bottom (and slightly up the sides) of the springform pan. Bake for 10 minutes, then set aside to cool slightly.
Step 2: Reduce the Apple Cider
- In a small saucepan, simmer 1 cup (240ml) apple cider over medium heat until reduced to ½ cup (about 10-15 minutes). Cool completely.
Step 3: Make the Apple Cider Cheesecake Filling
- In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and mix until combined.
- Beat in eggs, one at a time, scraping down the sides after each addition.
- Add reduced apple cider, sour cream, flour, cinnamon, nutmeg, vanilla, and salt. Mix until just combined and creamy—avoid overmixing.

Step 4: Assemble & Bake
- Pour the cheesecake batter over the baked crust and smooth the top with a spatula.
- Bake at 325°F (163°C) for 55-65 minutes. The center should be slightly jiggly, but the edges set.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to minimize cracks.
Step 5: Chill & Add Toppings
- Remove from the oven and let cool to room temperature, then refrigerate (uncovered) for at least 4 hours or overnight.
- For the apple topping, cook apples in butter, brown sugar, and cinnamon over medium heat until soft and caramelized (about 8 minutes). Cool, then spoon over cheesecake before serving.
Notes for Apple Cider Cheesecake with Graham Crust
- Reducing apple cider concentrates the flavor—don’t skip this step! For more on reducing liquids, see this guide.
- Make sure all dairy ingredients are at room temperature for a silky-smooth filling.
- Use a water bath for extra insurance against cracks (see cheesecake tips).
Variations on Apple Cider Cheesecake with Graham Crust
- Streusel Topping: Sprinkle a crunchy oat-brown sugar streusel on top before baking for extra texture.
- Gingersnap Crust: Swap graham crackers for gingersnap cookies for a spicier base.
- Mini Cheesecakes: Use a muffin tin and liners to create individual servings—bake for only 18-22 minutes.
Required Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Saucepan
- Baking sheet (optional, for water bath)
Storage Instructions for Apple Cider Cheesecake with Graham Crust
- Store covered in the refrigerator for up to 5 days.
- To freeze, wrap tightly in plastic and foil; freeze slices up to 2 months. Thaw overnight in the fridge before serving.
Pairings & Serving Recommendations
- Serve chilled with extra apple slices, a drizzle of caramel sauce, or a dollop of whipped cream.
- Pair with coffee, chai, or hot apple cider for the ultimate fall treat.
- Try alongside roasted fall veggies for a full seasonal spread.
Pro Tips for Apple Cider Cheesecake with Graham Crust
- Don’t overbake—the center should jiggle slightly; overbaking can lead to dryness and cracks (cheesecake guide).
- Run a thin knife around the edge after baking to prevent sticking and cracks.
- For the smoothest slices, dip your knife in hot water and wipe clean between cuts.
FAQ: Apple Cider Cheesecake with Graham Crust
- Can I use store-bought apple cider?
- Yes, just make sure to reduce it to intensify the flavor before adding to the batter.
- What if I don’t have a springform pan?
- You can use a deep-dish pie pan or a square baking pan, but lining with parchment helps with removal.
- How do I know when the cheesecake is done?
- The edges should be set and the center just slightly jiggly; it will firm up as it chills.
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 5 hours 30 minutes (includes chilling)
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup apple cider, reduced
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
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1Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
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2In a saucepan over medium heat, simmer apple cider until reduced to about ½ cup. Allow to cool.
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3In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
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4Mix in the reduced apple cider, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated.
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5Pour the cheesecake batter over the prepared crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour.
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6Remove from oven, cool to room temperature, then refrigerate for at least 4 hours before serving. Optionally, top with additional apple cider reduction or whipped cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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