Apple Cider Cheesecake

When the air gets crisp and your cozy socks come out, this Apple Cider Cheesecake is the dessert to match the mood. It’s creamy, tangy, and packed with the flavor of slow-simmered apple cider that tastes like autumn wrapped in a forkful of comfort.

Why You’ll Love This Apple Cider Cheesecake

If fall had a flavor, this cheesecake would be it. The crust is buttery and crisp, hugging a smooth, tangy filling swirled with reduced apple cider and cinnamon. It’s the kind of dessert that makes you sigh happily after every bite. You don’t need a water bath or fancy tricks just a little patience and a whole lot of joy. It’s perfect for Thanksgiving, Sunday baking, or when you’re craving something homemade and heartwarming. Try serving it next to these adorable mini apple pies for the ultimate dessert spread.

Ingredients You’ll Need

Let’s keep it simple and delicious. Here’s what you’ll need to make this fall favorite.

For the Crust

2 cups graham cracker or digestive cookie crumbs
½ cup melted butter
2 tablespoons powdered sugar
¼ teaspoon salt

For the Creamy Apple Cider Filling

3 cups fresh apple cider
Optional: mulling spices (cinnamon sticks, cloves)
3 blocks cream cheese, softened
1 cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons vanilla extract
1 cup full-fat sour cream
2 tablespoons flour
3 large eggs

Optional Toppings

Cinnamon whipped cream
Mascerated apples with lemon and sugar
Apple cider caramel (or a spoonful of healthy apple butter if you’re keeping it simple)

How to Make Apple Cider Cheesecake

Step 1 – Reduce the Apple Cider

Start by pouring 3 cups of fresh apple cider into a small saucepan. If you like extra warmth, toss in some mulling spices. Let it simmer over medium heat until it reduces to about ⅓ cup and turns into a thick, golden syrup. This step fills your kitchen with the dreamiest fall scent. Let it cool completely before using.

Step 2 – Make and Bake the Crust

Preheat your oven to 350°F. Line an 8 or 9-inch springform pan with parchment paper. Combine the crumbs, melted butter, powdered sugar, and salt in a food processor or mixing bowl. Press the mixture firmly into the pan and bake it for 10 minutes. Once it’s lightly golden, take it out and lower the oven temperature to 325°F.

Step 3 – Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese and brown sugar until smooth and creamy. Add the sour cream, cinnamon, salt, vanilla, and cooled apple cider syrup. Mix until everything is dreamy and well-blended. Sprinkle in the flour, then beat in the eggs one at a time, just until combined. Don’t overmix this keeps it fluffy.

Step 4 – Bake Gently

Wrap the outside of your pan with foil to catch any leaks and place it inside a larger roasting pan. Pour in the filling and gently tap the pan on the counter to pop air bubbles. Pour hot water halfway up the sides of the roasting pan to create a gentle steam. Bake for 85 to 90 minutes, or until the edges are set and the center jiggles like pudding. Turn off the oven, crack the door open, and let it sit inside for 30 minutes. Then cool completely before refrigerating for at least 8 hours or overnight.

Topping Ideas and Variations

You can dress this cheesecake up or keep it rustic. A swirl of cinnamon whipped cream and a few sugared apple slices make it feel special without much effort. For something a bit richer, a drizzle of caramel spiced apple cider adds just the right touch. Or try this dreamy Italian apple cake for another cozy dessert option next time.

Tips for Cheesecake Success

Always use room temperature ingredients for the filling it helps everything blend smoothly. Avoid overmixing once you add the eggs. Let the cheesecake cool slowly to prevent cracks. And if you’re feeling ahead of the game, you can even reduce the cider a day in advance and stash it in the fridge.

Storage and Make Ahead Notes

Once chilled, your cheesecake will keep beautifully in the fridge for up to 4 days. For longer storage, freeze it without any toppings, tightly wrapped. Thaw in the fridge overnight before serving. The reduced cider can be made up to 3 days ahead and kept sealed in the fridge.

FAQ

Bake it, chill it, slice it, and savor every bite. This Apple Cider Cheesecake is fall in dessert form. Leave a comment below if you try it and don’t forget to pin it for later.

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