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Apple Cider Cinnamon Cheesecake Recipe

★★★★★

4.7 from 53 reviews
  • Author: Harry
  • Total Time: 8 hours 30 minutes
  • Yield: 10-12 servings 1x

Description

This Apple Cider Cheesecake blends the rich creaminess of classic cheesecake with the warm, spiced flavors of apple cider reduction. A crispy graham cracker crust supports a smooth cheesecake swirled with an apple cider cinnamon filling, finished with a buttery apple cider glaze and a cinnamon sugar topping. Perfect for a festive dessert or a cozy autumn treat.

Ingredients

Scale

Graham Cracker Crust

  • 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)

Apple Cider Reduction

  • 2 cups Apple cider (reduced down to 1/2 cup)

Cheesecake Filling

  • 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)

Apple Cider Cinnamon Filling

  • 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

Topping

  • 1 tablespoon Unsalted butter (melted)
  • 1 tablespoon Apple cider
  • 1/2 cup White granulated sugar
  • 2 teaspoons Ground cinnamon

Instructions

  1. Reduce Apple Cider: In a medium saucepan over medium-high heat, heat 2 cups of apple cider until it reduces down to 1/2 cup. This process takes about 10-15 minutes. Set aside to cool completely.
  2. Prepare Graham Cracker Crust: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray, line the bottom with a 9-inch parchment paper circle, and spray the parchment as well. Using a food processor, blend graham crackers into fine crumbs. In a small bowl, combine the graham cracker crumbs, 1/8 cup brown sugar, and 10 tablespoons melted butter. Mix well using a fork.
  3. Form and Bake Crust: Pour the crumb mixture into the prepared pan. Press the crumbs firmly halfway up the sides of the pan using your hands and compact the crust using the bottom of a measuring cup. Bake the crust in the oven for 12 minutes. Remove and cool.
  4. Make Apple Cider Cinnamon Filling: In a small bowl, mix 1/4 cup brown sugar, 1/3 cup flour, 1/4 teaspoon cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider using a fork until well combined. Place in the refrigerator to set while preparing the cheesecake batter.
  5. Prepare Cheesecake Batter: Using a mixer, beat the cream cheese and 3/4 cup granulated sugar on high speed for 2 minutes until smooth. Scrape down the bowl with a rubber spatula. Add the cooled apple cider reduction, sour cream, and vanilla extract, mixing on medium speed until smooth and combined. Add in the eggs one at a time, mixing on low speed just until combined. Scrape the bowl again to ensure even mixture.
  6. Set Up Water Bath: To prevent cracking, prepare a water bath using one of two methods: 1) Place the springform pan inside a 10-inch cake pan, then place the cake pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan, avoiding splashing water inside the crust; or 2) Wrap the springform pan tightly twice with aluminum foil, place inside the roasting pan and fill with hot water halfway up the springform pan. Both will provide gentle and moist baking conditions.
  7. Assemble and Bake Cheesecake: Pour the cheesecake batter over the baked crust in the springform pan. Remove the chilled apple cider cinnamon filling from the fridge and sprinkle it evenly over the batter. Use a butter knife to gently swirl the filling into the cheesecake batter. Place the entire setup into the oven and bake at 325℉ for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cool the Cheesecake: Turn off the oven and crack the oven door open. Allow the cheesecake to cool slowly inside the oven for 30 minutes. Remove the springform pan and place it on a wire cooling rack to cool completely at room temperature.
  9. Chill: Wrap the springform pan tightly with foil and refrigerate the cheesecake for at least 6 hours, preferably overnight, to set fully.
  10. Prepare Topping: In a small bowl, mix 1 tablespoon melted butter with 1 tablespoon apple cider. In a separate bowl, combine 1/2 cup white sugar and 2 teaspoons cinnamon.
  11. Apply Topping: Remove the cheesecake from the springform pan and peel off the parchment paper from the bottom. Using a pastry brush, coat the surface of the cheesecake with the apple cider and butter mixture. Immediately sprinkle the cinnamon sugar mixture generously over the top to create a heavily coated spiced crust.

Notes

  • Use room temperature ingredients for a smooth, lump-free cheesecake batter.
  • Be careful to avoid water seeping into the crust during the water bath baking process; wrapping the pan or using the cake pan method helps prevent this.
  • The slight jiggle in the middle indicates the cheesecake is perfectly baked; it will set as it cools.
  • Allowing the cheesecake to chill overnight improves texture and flavor development.
  • The apple cider reduction intensifies the apple flavor without adding excess liquid to the batter.
  • This recipe requires patience, especially during cooling and chilling phases, but yields a deliciously creamy, spiced cheesecake.
  • Prep Time: 25 minutes
  • Cook Time: 85 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: apple cider cheesecake, graham cracker crust, autumn dessert, spiced cheesecake, holiday cheesecake

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Find it online: https://dishesbyharry.com/apple-cider-cinnamon-cheesecake-recipe/