Introduction

This Apple Cider Cheesecake combines the cozy flavors of fall into a creamy, smooth dessert that’s perfect for any occasion. With a graham cracker crust and a swirled apple cider cinnamon filling, it’s a delightful twist on traditional cheesecake.

The image shows a thick cheesecake with a golden brown crust and a creamy, light beige filling that has some specks inside, sitting on a dark round plate. Several small cinnamon sugar donuts with a deep golden brown color and a rough sugary texture are stacked on top of the cheesecake, with a couple more donuts scattered nearby on a wooden surface. The background is a simple warm brown color, and there is part of a yellow fruit visible on the left side. The overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Graham cracker crumbs (fine crumbs, about 2 sleeves of graham crackers)
1/8 cup Brown sugar (packed, light or dark)
10 tablespoons Unsalted butter (melted)
2 cups Apple cider (reduced down to 1/2 cup)
24 oz Cream cheese (room temperature)
3/4 cup White granulated sugar
1/2 cup Sour cream (room temperature)
1 teaspoon Pure vanilla extract
4 large eggs (room temperature)
1/4 cup Brown sugar (packed, light or dark)
1/3 cup All-purpose flour
1/4 teaspoon Ground cinnamon
1 tablespoon Melted butter
1 tablespoon Apple cider
1 tablespoon Unsalted butter (melted, for topping)
1 tablespoon Apple cider (for topping)
1/2 cup White granulated sugar (for topping)
2 teaspoons Ground cinnamon (for topping)

Instructions

Step 1: In a medium saucepan over medium-high heat, heat the 2 cups of apple cider. Cook until it reduces down to 1/2 cup, about 10–15 minutes. Allow to cool completely.
Step 2: Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch parchment paper circle and spray again.
Step 3: Using a food processor, blend graham crackers into fine crumbs. In a small bowl, mix the crumbs, 1/8 cup brown sugar, and 10 tablespoons melted butter with a fork.
Step 4: Pour the crumb mixture into the springform pan. Press the crumbs firmly halfway up the sides using your hands and compact with the bottom of a measuring cup. Bake for 12 minutes, then remove from the oven.
Step 5: In a small bowl, combine 1/4 cup brown sugar, 1/3 cup flour, 1/4 teaspoon cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider for the cinnamon filling. Mix with a fork and refrigerate to set.
Step 6: In a large mixing bowl, beat the cream cheese and 3/4 cup sugar on high speed for 2 minutes. Scrape down the sides with a rubber spatula.
Step 7: Add the cooled reduced apple cider, sour cream, and vanilla extract. Mix on medium speed until smooth.
Step 8: Add eggs one at a time, mixing on low speed until just combined. Scrape the bowl again to ensure even mixing.
Step 9: Prepare a water bath using one of two methods: (1) place the springform pan inside a 10-inch cake pan, then place that in a larger roasting pan and fill with hot water halfway up the cake pan, or (2) wrap the springform pan tightly twice in aluminum foil, place it inside the roasting pan, and fill with hot water halfway up the springform pan.
Step 10: Pour the cheesecake batter over the crust in the springform pan. Remove the cinnamon filling from the fridge and sprinkle it on top. Use a butter knife to swirl the filling into the batter.
Step 11: Bake for 70–80 minutes, until the edges are set and the center has a slight jiggle.
Step 12: Turn off the oven, crack the oven door, and let the cheesecake sit inside for 30 minutes to cool slowly. Then remove the pan and place it on a cooling rack until completely cool.
Step 13: Wrap the cooled cheesecake pan with foil and chill in the refrigerator for at least 6 hours or overnight for the best texture.
Step 14: For the topping, mix 1 tablespoon melted butter with 1 tablespoon apple cider in a small bowl. In another bowl, combine 1/2 cup sugar with 2 teaspoons cinnamon.
Step 15: Remove the cheesecake from the pan and peel off the parchment paper. Brush the butter and cider mixture evenly over the top, then generously sprinkle the cinnamon sugar mixture to coat the surface.

Tips & Variations

Use room temperature ingredients to ensure a smooth, lumpy-free cheesecake batter.
Reducing the apple cider intensifies its flavor—don’t skip this step for the best taste.
For a more festive touch, add chopped nuts or drizzle caramel over the finished cheesecake.
If you don’t have a springform pan, use a regular cake pan lined with parchment but expect a less defined crust edge.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat topping lightly in the microwave for a warm finish, if desired.

How to Serve

A slice of cheesecake sits on a white speckled plate, showing three clear layers: a crumbly brown crust at the bottom, a thick creamy pale yellow middle layer with a slightly textured top, and a thin, darker top layer. On top of the cheesecake slice rests a small round donut coated in cinnamon sugar, with a rough grainy texture and warm brown color. Another similar donut is partially visible in the foreground on a white speckled plate, and the background shows a soft focus with a warm brown tone. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned apple cider or fresh apple juice for this recipe?

Yes, canned apple cider or fresh apple juice can be used, but reduce the cider to concentrate the flavor as the recipe directs to avoid a watery cheesecake.

Why use a water bath when baking cheesecake?

A water bath helps regulate the baking temperature and adds moisture to the oven, preventing cracks and ensuring the cheesecake bakes evenly with a creamy texture.