Apple Cider Cheesecake

When fall arrives, nothing feels more comforting than the warm aroma of apples and cinnamon filling the kitchen. This Apple Cider Cheesecake brings that cozy flavor into a creamy, decadent dessert. With a buttery crust, spiced apple cider reduction, and silky cheesecake filling, it’s a seasonal showstopper that blends tradition with indulgence. If you’ve been searching for a dessert that’s both impressive and approachable, this recipe is exactly what you need.

Why You’ll Love This Apple Cider Cheesecake

• Buttery, crisp crust with just the right sweetness.
• Creamy cheesecake infused with spiced apple cider.
• Cozy autumn flavors perfect for gatherings.
• Make-ahead friendly for stress-free entertaining.
• Balanced texture: crunchy crust, silky filling, and warm spice notes.

Unlike classic cheesecakes, this one uses a cider reduction to capture the true essence of fall. Every bite is tangy, sweet, and smooth, offering a perfect mix of flavors that stand out on any dessert table.

Ingredients Needed

For the Crust

• 2 cups digestive cookies or graham crackers, finely ground (270 g)
• 1/2 cup unsalted butter, melted (113 g)
• 1/4 teaspoon salt
• 2 tablespoons powdered sugar

For the Apple Cider Filling

• 3 cups fresh apple cider (Honeycrisp cider adds tartness)
• Mulling spices (like cinnamon sticks, cloves, and star anise)
• 3 cream cheese bricks (227 g each), softened at room temperature
• 1 cup brown sugar (220 g)
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 cup sour cream (240 g)
• 1/3 cup reduced apple cider (from above)
• 1 teaspoon cinnamon
• 3 large eggs
• 2 tablespoons all-purpose flour

How to Make Apple Cider Cheesecake

1. Reduce the Apple Cider
   Pour the cider into a large pot with mulling spices. Boil over high heat for about 1 hour until reduced to a thick syrup, yielding roughly 1/3 cup. Cool completely. This step intensifies the apple flavor.
2. Prepare the Crust
   Preheat oven to 350°F. Pulse cookies in a food processor until finely ground. Add melted butter, salt, and powdered sugar; pulse until crumbs hold together. Press into the base of an 8-inch springform pan lined with foil or a parchment-lined cake pan. Bake for 10 minutes, then cool and refrigerate.
3. Make the Cheesecake Batter
   Lower oven to 325°F. In a stand mixer, beat cream cheese and brown sugar until lump-free and creamy. Scrape down the bowl as needed. Add sour cream, vanilla, salt, cinnamon, and reduced cider. Mix until smooth and thick.
4. Add Eggs and Flour
   Add eggs one at a time with flour, mixing only until combined. Overbeating can cause cracks later, so stop once the batter looks even.
5. Bake in a Water Bath
   Place cheesecake pan into a larger pan filled with hot water. Pour batter into crust. Bake for 90 minutes or until edges are set but center still jiggles.
6. Cool Gradually
   Turn off the oven. Crack the door open with a spoon and let cheesecake cool inside for 30 minutes. Close door for 15 more minutes. Remove, cool fully at room temperature, then refrigerate at least 8 hours.

Serving and Storage Tips

Serve chilled with a drizzle of caramel sauce or an extra spoonful of reduced apple cider. A dollop of whipped cream also pairs beautifully. Store leftovers covered in the fridge for up to 5 days. To freeze, wrap slices tightly in plastic and store up to 2 months; thaw overnight in the fridge before serving.

Helpful Notes

• Use room temperature cream cheese for a smooth batter.
• Wrap the pan in foil to prevent water from seeping into the crust.
• Don’t skip cooling steps, they prevent cracks.
• Add a sprinkle of cinnamon sugar before baking for extra flavor.

Want more autumnal treats? Try these:

Mini Cinnamon Apple Fritters , crispy-edged, tender-inside bites of apple and cinnamon, lightly sweetened and perfect for dipping or serving warm.

Apple Cider Donut Bread , a loaf that combines the softness of quick bread with the sweet, cinnamon-sugar crust of a donut, all infused with apple cider.

Conclusion

This Apple Cider Cheesecake captures autumn in every bite, creamy, spiced, and perfectly balanced. It’s festive enough for Thanksgiving but simple enough for a cozy weekend treat. The cider reduction adds a rich apple depth that makes it unforgettable. If you try this recipe, let me know in the comments and leave a star rating. Did you add a caramel drizzle, or keep it classic? Share your creation on Pinterest or Facebook so others can join the seasonal celebration!

Frequently Asked Questions

Apple Cider Cheesecake

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• Author: Ava
• Total Time: 10 hours (includes chilling)
• Yield: 12 slices 1x
• Diet: Vegetarian

Print Recipe

Description

This Apple Cider Cheesecake features a spiced cider reduction, buttery crust, and creamy filling. The ultimate cozy fall dessert.

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Ingredients

Scale 1x2x3x

2 cups digestive cookies or graham crackers, finely ground (270 g)

1/2 cup unsalted butter, melted (113 g)

1/4 teaspoon salt

2 tablespoons powdered sugar

3 cups fresh apple cider (Honeycrisp recommended)

Mulling spices (cinnamon sticks, cloves, star anise)

3 cream cheese bricks (227 g each), softened

1 cup brown sugar (220 g)

1/2 teaspoon salt

2 teaspoons vanilla extract

1 cup sour cream (240 g)

1/3 cup reduced apple cider

1 teaspoon cinnamon

3 large eggs

2 tablespoons all-purpose flour

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Instructions

1. In a pot, boil apple cider with mulling spices for 1 hour until reduced to 1/3 cup. Cool completely.

2. Preheat oven to 350°F. Pulse cookies in food processor, add butter, salt, sugar, and mix until wet crumbs form. Press into 8-inch springform pan. Bake 10 minutes. Cool and chill.

3. Reduce oven to 325°F. Beat cream cheese and brown sugar until smooth. Add sour cream, vanilla, salt, cinnamon, and reduced cider. Mix until creamy.

4. Add eggs and flour, mixing just until combined.

5. Place cheesecake pan in larger pan filled with hot water. Pour filling into crust. Bake 90 minutes or until edges set and center jiggles.

6. Turn off oven, crack door with spoon, cool inside for 30 minutes. Close door for 15 minutes more. Remove, cool fully, then refrigerate 8 hours before serving.

Notes

Use room-temperature cream cheese for smooth batter.

Wrap pan in foil to prevent water bath leaks.

Don’t overmix eggs to avoid cracks.

Serve with caramel drizzle or whipped cream for extra indulgence.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 34 g
• Sodium: 290 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 115 mg