Apple Cider Cheesecake Recipe from my fall-obsessed kitchen that I perfected after a dozen weekend bakes. It tastes like ultra-creamy New York cheesecake draped in spiced cider caramel, and it suits cozy dessert lovers who want a showstopper with minimal fuss; total time: about 8 hours including chill.
Homemade Apple Cider Cheesecake Recipe
Apple Cider Cheesecake Recipe delivers big cider flavor by reducing fresh apple cider into a syrupy concentrate. That concentrated cider blends into the batter, so the cheesecake tastes like apples and warm spice without watery texture. A gentle water bath keeps the custard silky with no cracks.
I pair a crisp graham crust with a cinnamon-kissed filling and a quick apple cider caramel. The crust adds buttery crunch that balances the creamy center. The caramel ties every bite to fall flavors without turning the cake too sweet.
Ingredients You’ll Need
- Apple cider reduction:
- 2 cups unfiltered apple cider
- 1 cinnamon stick (optional)
- 1 tablespoon brown sugar (optional, for deeper caramel notes)
- Crust:
- 2 cups graham cracker crumbs (shortcut: use boxed crumbs like Keebler; gluten-free crumbs work too)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- Pinch of fine sea salt
- Cheesecake batter:
- 32 ounces full‑fat cream cheese, room temp (block style; I like Philadelphia for consistent texture)
- 1 cup granulated sugar
- 3/4 cup sour cream, room temp
- 4 large eggs, room temp
- 1/4 cup reduced apple cider (from the reduction above)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon or apple pie spice (pantry shortcut)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 tablespoon cornstarch (helps clean slices and a stable set)
- Topping options:
- Apple cider caramel: 1/2 cup sugar + 2 tablespoons water + 2 tablespoons reduced cider + 2 tablespoons heavy cream + 1 tablespoon butter + pinch of salt
- Or use jarred caramel sauce and whisk in 1 to 2 teaspoons reduced cider for a shortcut
- Lightly sautéed apple slices with a touch of butter and cinnamon (optional)
- Whipped cream for serving (optional)
- Equipment:
- 9‑inch springform pan
- Heavy-duty aluminum foil or a silicone water‑bath sleeve
- Large roasting pan for the water bath
- Stand mixer or hand mixer
- Parchment paper
- Small saucepan for the reduction and caramel
- Cooling rack
- Thin knife or offset spatula
How to Make Apple Cider Cheesecake
- Prep: 30 minutes
- Cook: 1 hour 15 minutes
- Total: about 8 hours (includes cooling and chill)
- Reduce the cider. Pour 2 cups apple cider into a small saucepan with the cinnamon stick and optional brown sugar. Simmer over medium heat until it reduces to about 1/4 cup and looks syrupy, 20 to 25 minutes. Pull the cinnamon stick, pour the reduction into a heatproof bowl, and cool to room temp.
- Prep the pan and oven. Heat the oven to 325°F. Wrap the outside of a 9‑inch springform pan with two layers of heavy foil, covering the base and sides. Line the bottom with a round of parchment.
- Mix the crust. Stir graham crumbs, sugar, salt, and melted butter until the mixture looks like damp sand. Press the mixture firmly into the pan, going 1 to 1.5 inches up the sides. Bake for 8 minutes, then cool while you mix the filling.
- Make the batter. Beat cream cheese on medium speed until smooth and fluffy, about 2 minutes, scraping the bowl as you go. Add sugar and beat until creamy and free of lumps. Mix in sour cream, vanilla, cinnamon, nutmeg, and salt. Add the cooled cider reduction and cornstarch, then mix just to combine.
- Add the eggs. Beat in the eggs one at a time on low speed, mixing just until each disappears. Scrape the bowl and give the batter a final 10‑second mix. You want a silky, air‑light batter, not foamy.
- Assemble the water bath. Set the foil‑wrapped pan inside a large roasting pan. Pour the batter into the crust. Pour hot tap water into the roasting pan until it reaches about halfway up the springform.
- Bake. Slide the setup into the oven and bake for 60 to 75 minutes. Pull the cheesecake when the edges look set and the center wobbles like soft gelatin. If the center sloshes, give it another 5 to 10 minutes.
- Cool gradually. Turn off the oven, open the door a crack, and let the cheesecake rest in the bath for 45 minutes. Remove the pan from the water, then run a thin knife around the edge to release it from the sides. Cool on a rack until it reaches room temp.
- Chill. Cover the pan and chill for at least 6 hours, preferably overnight. The texture firms up and slices cleanly after a good rest.
- Make the cider caramel (optional but glorious). Heat sugar and water in a clean saucepan over medium heat without stirring until the color turns deep amber. Pull from heat and whisk in reduced cider, then cream, butter, and a pinch of salt. Cool until pourable but thick enough to coat a spoon.
- Finish and serve. Unlatch the springform and remove the ring. Slide the cheesecake onto a platter, spoon on caramel, add sautéed apples if you like, slice with a hot clean knife, and serve.
Pro Baking Tips & Mistakes to Avoid
- Use block cream cheese only; tub cream cheese stays too loose.
- Bring all dairy and eggs to room temp for a lump‑free batter.
- Mix on low and stop when the batter turns silky; too much air leads to cracks.
- Reduce the cider to a syrup; thin reduction will water down the custard.
- Double‑wrap the pan for the water bath or use a silicone sleeve to prevent leaks.
- Pull the cake when the center jiggles slightly; overbaking makes grainy texture.
- Run a knife around the edge right after baking to prevent edge cracks.
- Cool slowly and chill fully; patience gives you neat slices and a plush texture.
- For extra insurance, add 1 tablespoon cornstarch; it helps stability without chalkiness.
- Use a hot knife for each slice; wipe between cuts for clean edges.
Variations
- Gluten-free: Use gluten‑free graham crumbs or crushed gluten‑free gingersnaps.
- Vegan: Swap in plant‑based cream cheese, vegan butter, and full‑fat coconut cream; use a commercial egg replacer and add 1 extra tablespoon cornstarch for structure.
- Add-ins: Swirl 1/3 cup caramel into the batter, fold in 1/2 cup sautéed diced apples, or trade graham crumbs for spicy gingersnaps. A spoon of bourbon in the caramel tastes fantastic.
How to Serve Apple Cider Cheesecake
Chill the cheesecake, then top it with warm cider caramel right before serving so the sauce drips slowly over the sides. Add a few cinnamon‑butter sautéed apple slices for flair. Pair slices with hot apple cider, black coffee, or chai. If you like bubbles, pour cold sparkling cider and watch the spices sing.
Make-Ahead and Storage
Bake the cheesecake up to two days ahead, keep it covered in the pan, and add caramel right before serving. Store leftovers covered in the fridge for up to 5 days. Freeze whole or sliced: wrap tightly, then freeze for up to 2 months; thaw overnight in the fridge. Serve chilled or let slices stand at room temp for 20 to 30 minutes for a softer bite.
Nutrition Information
Calories: about 560 per serving (1/12 of the cake). Protein: roughly 8g per slice from cream cheese and eggs. Carbs: about 44g, mostly from sugar and crust. Fat: about 38g, with most from cream cheese and butter; the caramel adds a bit more if you go heavy.
Apple Cider Cheesecake Recipe
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in reduced apple cider, cinnamon, nutmeg, and vanilla extract until just combined.
- Pour the filling into the prepared crust.
- Bake for 55-60 minutes, or until center is almost set.
- Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- In a small saucepan, combine apple cider, brown sugar, and cinnamon.
- Bring to a simmer and cook until reduced by half.
- If desired, mix cornstarch with a tablespoon of water and whisk into the glaze to thicken.
- Cool glaze and drizzle over chilled cheesecake before serving.