Name: Apple Cider Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 10 h
Cuisine: American
Ingredients: 270g (2 packed cups) digestive cookies or graham crackers; 85g (6 tablespoons) unsalted butter, melted; ¼ teaspoon salt; 2 tablespoons powdered sugar; 720g (3 cups) fresh apple cider (honeycrisp cider recommended for tartness); Mulling spices (such as cinnamon sticks, cloves, allspice, and star anise), to taste; 3 bricks full-fat cream cheese (227g each), softened to room temperature; 200g (1 cup) brown sugar; ½ teaspoon salt; 2 teaspoons pure vanilla extract; 240g (1 cup) sour cream; ⅓ cup reduced apple cider syrup (prepared above); 1 teaspoon ground cinnamon; 3 large eggs; 2 tablespoons all-purpose flour

Jump to Recipe

There is something utterly magical about an Apple Cider Cheesecake that captures the essence of cozy autumn gatherings in every bite. This decadent dessert blends the creamy richness of classic cheesecake with the tart, spiced warmth of reduced apple cider, delivering a flavor experience that’s both comforting and surprisingly elegant. If you love seasonal treats with a twist, this Apple Cider Cheesecake will quickly become your go-to recipe for holidays, dinner parties, or whenever you want a delicious slice of fall.

Apple Cider Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Apple Cider Cheesecake is both impressive and approachable thanks to its simple, essential ingredients. Each one plays a crucial role: from the buttery cookie crust providing a crunchy base, to the spiced apple cider reduction that infuses every bite with warm autumnal notes.

Digestive cookies or graham crackers (270g / 2 packed cups): Creates the perfect crunchy and buttery crust texture.
Butter (85g / 6 tablespoons, melted): Binds the cookie crumbs together while adding richness.
Salt (¼ teaspoon for crust, ½ teaspoon for filling): Enhances and balances flavors throughout.
Powdered sugar (2 tablespoons): Adds a touch of sweetness to the crust.
Fresh apple cider (720g / 3 cups): The star ingredient that’s reduced into a syrup to provide concentrated, tangy apple flavor.
Mulling spices: Bring lovely fragrant spices like cinnamon, clove, and nutmeg to the cider reduction.
Cream cheese (3 full-fat bricks, 227g each, softened): The creamy base that makes the cheesecake luscious and smooth.
Brown sugar (200g / 1 cup): Adds caramel notes and depth to the filling.
Vanilla extract (2 teaspoons): Elevates the flavors and adds a sweet aroma.
Sour cream (240g / 1 cup): Keeps the cheesecake moist and adds a subtle tang.
Reduced apple cider (⅓ cup): Folded into the batter for that signature Apple Cider Cheesecake flavor.
Cinnamon (1 teaspoon): A warm spice that enhances the autumn vibe.
Eggs (3 large): Provide structure and richness to the filling.
All-purpose flour (2 tablespoons): Helps with stability without weighing down the cheesecake.

How to Make Apple Cider Cheesecake

Step 1: Reduce the Apple Cider

Start by boiling the fresh apple cider with your mulling spices on high heat. Let it simmer for about an hour until it thickens into a concentrated syrup, reducing down to roughly one-third of a cup. This step intensifies the apple flavors and infuses them with warm spice notes, setting the stage for the cheesecake’s signature taste. Set this syrup aside to cool while you prepare the rest of the ingredients.

Step 2: Prepare the Crust

Preheat your oven to 350 degrees Fahrenheit. Using a food processor, pulse the digestive cookies or graham crackers until they become fine crumbs. Add the melted butter, salt, and powdered sugar, pulsing until the mixture clumps together into wet crumbs. Press this crumbly mixture firmly into an 8-inch springform pan (wrapped with foil to prevent leaks) or a similarly sized cake pan lined with parchment paper. Bake the crust for 10 minutes, then cool and chill it while you make the filling. This buttery base will provide just the right balance of crunch and flavor to complement the creamy cheesecake.

Step 3: Mix the Filling

Reduce your oven temperature to 325 degrees Fahrenheit. In a stand mixer fitted with a paddle attachment, blend the softened cream cheese and brown sugar until smooth and lump-free—this usually takes a few minutes and a few scrapes down the bowl. Add the sour cream, vanilla, salt, cinnamon, and cooled reduced apple cider syrup, mixing thoroughly to combine luscious creaminess with bright apple spice. Finally, add the eggs and flour, stirring gently and stopping as soon as the mixture is just combined to keep your cheesecake tender and airy.

Step 4: Bake the Cheesecake

Place your cheesecake pan inside a larger 13 by 9-inch baking dish filled halfway with hot water to create a water bath. This technique helps maintain a gentle, even heat, preventing cracks and promoting a silky texture. Pour the filling into the crust and bake for about 90 minutes or more, until the edges are set and the center wiggles slightly when you gently shake the pan. Turn off the oven but leave the cheesecake inside. Prop the oven door open slightly with a wooden spoon and let it cool inside for 30 minutes to avoid sudden temperature changes.

Step 5: Cool and Chill

After 30 minutes, close the oven door and allow the cheesecake to cool for an additional 15 minutes. Remove it from the oven and let it reach room temperature on the counter before refrigerating. Chill the cheesecake for at least 8 hours—overnight is best—to let it fully set and deepen in flavor, making every slice creamy and rich with that unmistakable Apple Cider Cheesecake character.

How to Serve Apple Cider Cheesecake

Garnishes

A perfectly baked Apple Cider Cheesecake deserves equally beautiful garnishes. Dust the top lightly with cinnamon or freshly grated nutmeg for a cozy aroma. Thinly sliced apples or a drizzle of caramel sauce add an elegant finishing touch that also balances sweetness and acidity. Toasted nuts like pecans can bring a lovely crunch and earthy note, making each bite even more delightful.

Side Dishes

Serve this cheesecake alongside warm beverages such as chai tea, apple cider, or a spiced coffee to complement its rich flavors. A scoop of vanilla ice cream or a dollop of freshly whipped cream adds a cooling contrast that everyone will love. If you want a lighter option, fresh fruit or a small serving of fruit compote highlights the apple notes without overwhelming the palate.

Creative Ways to Present

For a festive touch, present individual cheesecake slices on pretty plates with a sprinkle of mulling spice or cinnamon sugar around the edges. You can also layer the cheesecake filling with spiced apple chunks in clear glass cups to create a stunning parfait version—perfect for holiday parties or intimate gatherings. Making mini cheesecakes in ramekins is another fun twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Apple Cider Cheesecake keeps beautifully refrigerated for up to 5 days. Wrap the cheesecake tightly with plastic wrap or store in an airtight container to preserve its moisture and prevent it from absorbing any fridge odors. Slices can also be stored individually for easy grab-and-go treats.

Freezing

If you want to save some cheesecake for later, it freezes nicely. Wrap the whole cake or individual slices firmly in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen cheesecake keeps well for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight to maintain its creamy texture.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer it closer to room temperature, let slices sit out for 15-20 minutes before serving. Avoid microwaving as it can alter texture. If you want to warm apple accompaniments, do so separately and serve alongside the cold cheesecake for a lovely warm-and-cool contrast.

FAQs

Can I use regular apple juice instead of fresh apple cider?

While regular apple juice lacks some of the tart complexity of fresh apple cider, you can use it in a pinch. Just be sure to choose a variety with no added sugars and adjust the reduction time, as juice can be sweeter and thinner than cider.

What are mulling spices and can I make my own?

Mulling spices typically include cinnamon, cloves, nutmeg, allspice, and sometimes star anise. You can easily create your own blend by combining these ground or whole spices. They add a fragrant, warming depth to the apple cider syrup that’s key for this cheesecake.

Why do I need a water bath for baking this cheesecake?

The water bath creates steam and helps regulate the oven’s temperature, which prevents cracks and ensures the cheesecake bakes evenly with a smooth, creamy texture. It’s a small extra step that makes a big difference.

Can I make this cheesecake gluten-free?

Absolutely! Swap the digestive cookies or graham crackers for a gluten-free cookie or graham cracker alternative in the crust. Just make sure all other ingredients like spices are certified gluten-free for safety.

How long can I make the Apple Cider Cheesecake ahead of time?

This cheesecake tastes even better when made a day ahead thanks to the flavors melding overnight. You can prepare it up to 2 days before serving, just keep it well covered and refrigerated until ready to enjoy.

Final Thoughts

This Apple Cider Cheesecake truly embodies the spirit of the season with its cozy spices, rich creaminess, and bright apple flavor. Whether you’re baking for a holiday feast or a simple weekend indulgence, this dessert promises a crowd-pleasing experience that’s both sophisticated and heartwarming. I can’t wait for you to share it with your loved ones and create sweet memories with every slice!

Apple Cider Cheesecake Recipe

★★★★★

4.7 from 24 reviews

Author: Harry
Total Time: 10 hours
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Apple Cider Cheesecake is a luscious dessert that combines the tart freshness of reduced apple cider with a creamy, smooth cream cheese filling and a buttery graham cracker crust. Infused with warm mulling spices and cinnamon, this seasonal cheesecake is perfect for autumn gatherings, offering a unique twist on a classic favorite.

Instructions

Reduce the apple cider: In a large pot, bring 3 cups of fresh apple cider and mulling spices to a boil over high heat. Boil for about 1 hour, stirring occasionally, until the liquid reduces to about ⅓ cup, becoming a thick, flavorful syrup. Remove from heat and let cool.
Preheat the oven: Preheat your oven to 350°F (175°C).
Prepare the crust: In a food processor, pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar, and pulse again until the mixture resembles wet crumbs that hold together when pressed.
Form the crust: Press the crumb mixture firmly into the bottom of an 8-inch round springform pan wrapped with foil or an 8-inch cake pan lined with parchment paper and greased. Bake the crust for 10 minutes, then remove and let cool completely. Chill in the refrigerator while preparing the filling.
Lower oven temperature: Reduce the oven temperature to 325°F (163°C).
Beat the cream cheese and sugar: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar on medium speed until smooth and free of lumps. Scrape down the sides several times for an even consistency.
Add wet ingredients and spices: Add sour cream, vanilla extract, salt, ground cinnamon, and the reduced apple cider syrup to the cream cheese mixture. Beat again until combined and creamy.
Incorporate eggs and flour: Add the eggs one at a time, beating just until incorporated after each addition. Then add the flour and mix gently until just combined—avoid overmixing to maintain a smooth texture.
Prepare water bath: Place the cheesecake pan inside a larger 13×9-inch baking pan. Pour hot water into the larger pan until it comes halfway up the sides of the cheesecake pan to create a bain-marie, which helps prevent cracking during baking.
Bake the cheesecake: Pour the filling over the cooled crust. Bake for at least 90 minutes until the edges are set, but the center still has a slight wobble when gently shaken.
Cool in the oven: Turn off the oven, crack open the oven door using a wooden spoon to hold it ajar, and let the cheesecake cool inside for 30 minutes to prevent sudden temperature changes.
Further cooling: Close the oven door and allow the cheesecake to cool inside for an additional 15 minutes.
Finish cooling and chill: Remove the cheesecake from the oven and let it cool completely on the counter. Once cooled, refrigerate for at least 8 hours, preferably overnight, before serving to ensure proper set and enhanced flavor.

Notes

Using honeycrisp apple cider adds a nice tart flavor that balances the sweetness of the cheesecake.
Mulling spices can be adjusted according to personal taste; common blends include cinnamon sticks, cloves, allspice, and star anise.
Ensure cream cheese is fully softened and at room temperature for a lump-free batter.
Do not overmix once eggs and flour are added to avoid a dense cheesecake.
The water bath is essential to prevent cracks and ensure a smooth texture.
Chilling the cheesecake overnight enhances flavor and helps it set perfectly.
Use foil to wrap the springform pan to prevent water from leaking into the crust during the water bath baking.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Category: Dessert
Method: Baking
Cuisine: American