This apple cider cheesecake tastes like a slice of your favorite apple cider donut, only creamier and a lot more indulgent.
Every forkful carries that warm, spiced apple flavor everyone waits all autumn for.
I reduce fresh apple cider down to a syrup and fold it right into the batter, so the flavor stays concentrated instead of getting watered down.
A buttery graham cracker crust and a dusting of cinnamon sugar on top round out the whole dessert.
It looks like something from a bakery case, but the steps are honestly pretty forgiving once you know the tricks.
I’ll walk you through every stage, from reducing the cider to getting a smooth, crack free top.
If you love a cheesecake with a cozy, spiced personality, you’ll probably also enjoy my eggnog cheesecake recipe once the holidays roll around.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes |
| Cook Time | 1 hour 20 minutes |
| Total Time | 7 hours 55 minutes (includes chilling) |
| Servings | 12 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Apple Cider Cheesecake
This cheesecake gives you all the cozy flavor of apple cider season without any guesswork.
It’s rich, a little tangy from the cream cheese, and deeply spiced from the reduced cider and cinnamon.
- Real apple cider flavor, not just cinnamon and nutmeg pretending to be apple
- Ultra creamy, dense texture thanks to sour cream and a slow, gentle bake
- A buttery graham cracker crust that holds its shape when you slice it
- A cinnamon sugar topping that mimics an actual apple cider donut
- Make ahead friendly, since it needs to chill for several hours anyway
Another cozy option worth bookmarking for the same week: spiced apple cider recipe, perfect for sipping while the cheesecake bakes.
Ingredients
Most of these ingredients are already sitting in your kitchen once apple season hits.
The only special one is the apple cider itself, which needs to be reduced before it goes into the batter.
- For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- For the cheesecake filling:
- 3 cups fresh apple cider (reduced down to about 1/2 cup)
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 tablespoons all purpose flour
- 1/2 cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- For the topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Read Also: Apple Cider Cinnamon Rolls Recipe
Kitchen Equipment Needed
A few specific tools make this cheesecake much easier to pull off, especially the water bath setup that keeps the top smooth and crack free.
- 9 inch springform pan
- large roasting pan for the water bath
- heavy duty aluminum foil
- hand mixer or stand mixer
- food processor for the crust
- offset spatula
- mixing bowls
- rubber spatula for scraping down the bowl
I use this same graham crust and food processor method in my pumpkin cheesecake bars recipe, so it’s worth keeping both tools handy all fall.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this cheesecake.
None of them are required, but each one solves a specific pain point in the recipe.
1. USA Pan 9 Inch Springform Pan
A pan with a tight seal matters more than people expect, especially once you add a water bath into the mix.
This one releases the cheesecake cleanly and doesn’t warp after repeated use.
2. KitchenAid Stand Mixer
Beating cream cheese completely smooth is the single biggest factor in avoiding lumpy cheesecake batter.
A stand mixer frees up your hands to scrape down the bowl and add ingredients gradually.
3. Cheesecake Water Bath Slow Cooker Wrap
If foil wrapping stresses you out, a reusable silicone water bath sling saves a lot of frustration and keeps water from sneaking into the crust.
It also makes lifting the pan out of the roasting pan much safer.
4. Fresh Pressed Apple Cider
Fresh, unfiltered cider reduces down to a much deeper, fruitier syrup than the shelf stable kind.
If you can find it from a local orchard or farmers market, it genuinely changes the final flavor of this cheesecake.
Another favorite that leans on this same water bath trick is my cranberry cheesecake recipe, if you want to keep the cheesecake streak going.
Step-by-Step Instructions: How to Make Apple Cider Cheesecake
1. Make the Graham Cracker Crust
- Preheat your oven to 325°F and set a rack in the center position.
- Pulse the graham crackers in a food processor until they form fine, even crumbs.
- Add the brown sugar and salt, then pulse a few more times to combine.
- Pour in the melted butter and pulse until the mixture looks like wet sand and holds together when pressed.
- Press the crumbs firmly into the bottom of a 9 inch springform pan, using the bottom of a measuring cup to pack it evenly.
- Bake the crust for 10 minutes, then set it aside to cool while you work on the filling.
2. Reduce the Apple Cider
- Pour the apple cider into a medium saucepan and bring it to a gentle boil over medium heat.
- Lower the heat slightly and let it simmer, stirring every few minutes so it doesn’t scorch on the bottom.
- Continue cooking for 20 to 25 minutes, until the cider has reduced down to about 1/2 cup and looks slightly syrupy.
- Remove the pan from the heat and let the reduced cider cool completely before adding it to the batter. Warm cider will melt the cream cheese and cause lumps.
3. Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese on medium speed until it’s completely smooth, with no lumps remaining.
- Add the granulated sugar and flour, then beat again until fully incorporated.
- Mix in the sour cream, vanilla extract, cinnamon, and salt until the batter is smooth and creamy.
- Pour in the cooled, reduced apple cider and beat on low speed until it’s evenly blended throughout.
- Add the eggs one at a time, mixing on low speed and stopping as soon as each one is combined. Overbeating at this stage adds too much air and can cause cracks.
4. Bake the Cheesecake in a Water Bath
- Wrap the outside of the springform pan tightly in two layers of heavy duty foil, covering the bottom and sides completely.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Set the wrapped pan inside a large roasting pan, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake at 325°F for 1 hour to 1 hour 20 minutes, until the edges are set and the center still jiggles slightly when you nudge the pan.
5. Cool the Cheesecake Slowly
- Turn off the oven, crack the door open a few inches, and let the cheesecake sit inside for about 1 hour. This slow cooldown helps prevent sudden cracking.
- Carefully lift the cheesecake out of the water bath and remove the foil once it’s cool enough to handle.
- Let it finish cooling to room temperature on the counter, then cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
6. Add the Cinnamon Sugar Topping
- Once the cheesecake is fully chilled, stir together the sugar and cinnamon for the topping in a small bowl.
- Brush the melted butter evenly over the top of the cheesecake.
- Sprinkle the cinnamon sugar mixture over the buttered surface so it sticks.
- Run a thin knife around the edge of the pan before releasing the springform sides, then slice and serve.
If you love that deep baked apple flavor, you’ll notice a similar warmth here to what shows up in my caramel apple crisp recipe, just in cheesecake form instead.
Tips for The Best Apple Cider Cheesecake
A few small habits make the difference between a good cheesecake and a great one.
Most of them come down to temperature and patience.
- Bring the cream cheese, sour cream, and eggs fully to room temperature before mixing to avoid lumps.
- Reduce the cider a day ahead so it has plenty of time to cool completely.
- Do not skip the water bath. It’s the biggest factor in a smooth, crack free top.
- Resist opening the oven door while the cheesecake bakes, since sudden temperature changes cause cracks.
- Check the internal temperature with an instant read thermometer if you’re unsure. It should read about 150°F in the center when it’s done.
- Chill the cheesecake fully before slicing, since it needs that time to set properly.
Read Also: No Bake Pumpkin Cheesecake Recipe
Serving Suggestions
This cheesecake is rich enough to stand on its own, but a few finishing touches make it feel a little more special.
It also fits right into a fall dessert spread alongside other seasonal favorites.
- A drizzle of warm caramel sauce over each slice
- A dollop of lightly sweetened whipped cream
- A sprinkle of chopped toasted pecans for crunch
- A scoop of vanilla ice cream on the side for a warm and cold contrast
- Served alongside a slice of Apple Cobbler for a full apple dessert table
Variations of Apple Cider Cheesecake
Once you’ve made the base recipe, it’s easy to shift it in a few different directions depending on what you’re craving.
None of these changes require any special equipment beyond what you already have.
- Swap the graham crust for a gingersnap crust for extra spice
- Stir a swirl of caramel sauce through the batter before baking
- Add finely diced sauteed apples to the filling for texture
- Top with a streusel crumble instead of cinnamon sugar
- Make it in a mini muffin tin for individual, single serving cheesecakes
- Turn it into a no bake version if you want to skip the oven entirely, similar to my pumpkin cheesecake recipe
Storage and Reheating
This cheesecake actually improves with a day or two in the fridge, since the flavors have more time to settle.
It also freezes well if you want to make it ahead of a holiday gathering.
- Store covered in the refrigerator for up to 5 days
- Wrap individual slices tightly in plastic wrap for freezing, up to 2 months
- Thaw frozen slices overnight in the refrigerator before serving
- Serve chilled or let sit at room temperature for 15 minutes for a softer texture
- Avoid reheating cheesecake in the microwave, since it can turn the texture grainy
My Amish apple cake recipe follows a similar storage timeline if you’re planning a fall dessert lineup ahead of time.
Nutritional Facts
These numbers are an estimate based on 12 slices and will vary depending on the exact brands and toppings you use.
- Calories: approximately 420 per slice
- Total Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 34g
- Sugar: 25g
- Protein: 7g
If you’re comparing options, my key lime cheesecake recipe runs a little lighter per slice thanks to its thinner crust.
Health Benefits of Key Ingredients
This is still a rich dessert, but a few of the ingredients bring some genuine nutritional value along for the ride.
It’s worth knowing what’s actually in your slice.
- Apple cider contains natural antioxidants and a small amount of vitamin C
- Eggs provide protein along with vitamin D and choline
- Cream cheese and sour cream contribute calcium for bone health
- Cinnamon has natural anti-inflammatory compounds and may help support steady blood sugar
- Graham crackers made with whole wheat flour add a small amount of fiber
For another dessert built around a naturally spiced ingredient, take a look at my red velvet cheesecake recipe.
FAQs About Apple Cider Cheesecake
1. Can I use store bought apple cider instead of fresh pressed?
Yes, store bought apple cider works fine for this recipe.
Fresh pressed cider from a local orchard will give you a slightly deeper, more complex flavor once it’s reduced.
2. Why did my cheesecake crack on top?
Cracking usually happens from overbeating the eggs, skipping the water bath, or cooling the cheesecake too quickly.
Follow the slow cooldown step and it should come out smooth.
3. Can I make this cheesecake ahead of time?
This cheesecake is actually best made a day ahead, since it needs several hours to chill anyway.
It also holds up well in the refrigerator for up to 5 days.
4. Do I have to use a water bath?
A water bath isn’t strictly required, but it makes a noticeable difference in texture and appearance.
Skipping it increases your chances of a cracked or overly dense top.
5. Can I freeze apple cider cheesecake?
Yes, this cheesecake freezes well for up to 2 months when wrapped tightly.
Thaw it overnight in the refrigerator before serving for the best texture.
Read Also: Slow Cooker Caramel Apple Pudding Cake
Apple Cider Cheesecake
Ingredients
- 2 cups graham cracker crumbs 240g
- 1/4 cup brown sugar 50g
- 6 tablespoons unsalted butter 85g, melted
- 1/4 teaspoon salt
- 3 cups fresh apple cider 720ml, reduced down to about 1/2 cup or 120ml
- 24 ounces cream cheese 680g, softened
- 3/4 cup granulated sugar 150g
- 2 tablespoons all purpose flour 16g
- 1/2 cup sour cream 120ml, room temperature
- 2 teaspoons pure vanilla extract 10ml
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 1/4 cup granulated sugar 50g
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter 28g, melted
Equipment
- 9-inch springform pan
- Large roasting pan for the water bath
- Heavy-duty aluminum foil for wrapping the pan
- Food processor for the crust
- Offset spatula
- Mixing bowls
- Rubber spatula for scraping down the bowl
- Medium saucepan for reducing the cider
- Instant-read thermometer optional, to check doneness
- Stand mixer optional, makes beating smoother
Method
- Preheat oven to 325°F (165°C) with a rack in the center position.
- Pulse graham crackers in a food processor until they form fine, even crumbs. Add brown sugar and salt, pulse to combine. Pour in melted butter and pulse until mixture looks like wet sand and holds together when pressed.
- Press the crumbs firmly into the bottom of a 9 inch springform pan using the bottom of a measuring cup to pack it evenly. Bake for 10 minutes, then set aside to cool.
- Pour the apple cider into a medium saucepan and bring to a gentle boil over medium heat. Reduce heat and let simmer, stirring occasionally, for 20-25 minutes until reduced to about 1/2 cup and slightly syrupy. Let cool completely before adding to the batter.
- In a large bowl, beat the softened cream cheese on medium speed until completely smooth with no lumps. Add sugar and flour, beat again until incorporated. Mix in sour cream, vanilla, cinnamon, and salt until smooth and creamy.
- Pour in the cooled, reduced apple cider and beat on low speed until evenly blended. Add eggs one at a time, mixing on low speed and stopping as soon as each one is combined to avoid overbeating.
- Wrap the outside of the springform pan tightly in two layers of heavy duty foil, covering bottom and sides completely. Pour the filling over the cooled crust and smooth the top with a spatula.
- Set the wrapped pan inside a large roasting pan, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F for 1 hour to 1 hour 20 minutes, until edges are set and center still jiggles slightly.
- Turn off the oven, crack the door open a few inches, and let the cheesecake sit inside for 1 hour. Remove from water bath and foil once cool enough to handle. Let cool to room temperature on the counter.
- Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
- Stir together sugar and cinnamon for the topping. Brush melted butter evenly over the top of the chilled cheesecake. Sprinkle the cinnamon sugar mixture over the buttered surface. Run a thin knife around the edge of the pan before releasing the springform sides, then slice and serve.
Nutrition
Notes
- Bring cream cheese, sour cream, and eggs fully to room temperature before mixing to avoid lumps.
- Reduce the cider a day ahead so it has plenty of time to cool completely.
- Do not skip the water bath—it’s the biggest factor in a smooth, crack-free top.
- Resist opening the oven door while the cheesecake bakes; sudden temperature changes cause cracks.
- Check the internal temperature with an instant read thermometer—it should read about 150°F in the center when done.
- Chill the cheesecake fully before slicing, since it needs that time to set properly.
- Store covered in the refrigerator for up to 5 days. Wrap individual slices tightly in plastic wrap for freezing, up to 2 months.
- Serve chilled or let sit at room temperature for 15 minutes for a softer texture. Avoid reheating in the microwave, as it can turn the texture grainy.
- Swap the graham crust for a gingersnap crust for extra spice, stir a swirl of caramel sauce through the batter, or add finely diced sauteed apples to the filling for texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This apple cider cheesecake is one of those desserts that makes a kitchen smell like fall the moment the cider starts reducing on the stove.
It’s a little bit of a project, but every slice is worth the wait.
I’d love to see how yours turns out, so snap a photo if you make it or leave a comment below.
Let me know in the comments if you try any of the variations too.
Recommended:
- Pecan Pie Cheesecake Recipe
- Blueberry Swirl Cheesecake
- Strawberry Cheesecake Recipe
- Lemon Cheesecake Recipe
- No Bake Mini Cheesecakes
