Name: Apple Cider Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 6 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 2 tablespoons brown sugar; ¼ teaspoon cinnamon; 3 (8 oz) blocks cream cheese, room temperature; 1 cup granulated sugar; ½ cup reduced apple cider (start with 2 cups, simmer until thick and syrupy); 1 teaspoon vanilla extract; 1 teaspoon cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 3 large eggs, room temperature; ½ cup apple cider (for glaze - optional); 1 tablespoon brown sugar (for glaze - optional); ½ teaspoon cinnamon (for glaze - optional); 1 teaspoon cornstarch mixed with 1 tablespoon water (for glaze - optional)

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A creamy and cozy apple cider cheesecake that captures the very essence of fall. With a buttery graham cracker crust, a smooth apple cider-infused cream cheese filling, and the warmth of cinnamon and nutmeg, this dessert delivers both elegance and comfort in every bite. I especially love how the reduced apple cider adds a concentrated depth of flavor, making each slice taste like autumn in dessert form.

Apple Cider Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

2 tablespoons brown sugar

¼ teaspoon cinnamon

For the cheesecake filling:

3 (8 oz) blocks cream cheese, room temperature

1 cup granulated sugar

½ cup reduced apple cider (start with 2 cups, simmer until thick and syrupy)

1 teaspoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

3 large eggs, room temperature

For the apple cider glaze (optional):

½ cup apple cider

1 tablespoon brown sugar

½ teaspoon cinnamon

1 teaspoon cornstarch mixed with 1 tablespoon water

Directions

I start by preheating my oven to 350°F (175°C), lining the bottom of a 9-inch springform pan with parchment paper, and lightly greasing the sides.

In a medium bowl, I mix the graham cracker crumbs, melted butter, brown sugar, and cinnamon. I press this mixture firmly into the bottom of the prepared pan and bake it for 10 minutes. Then, I let it cool while lowering the oven temperature to 300°F (150°C).

For the filling, I beat the cream cheese until it’s smooth, then add the sugar and continue mixing until creamy.

I pour in the reduced apple cider, vanilla, cinnamon, nutmeg, and salt, then beat until combined.

I add the eggs one at a time, mixing gently just until each one is incorporated to avoid overmixing.

I pour the batter over the crust and gently tap the pan to release any air bubbles.

I bake the cheesecake in a water bath for 55–65 minutes, or until the edges are set and the center slightly jiggles.

After baking, I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Once out of the oven, I allow it to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

For the glaze, I simmer the apple cider, brown sugar, and cinnamon in a small saucepan. I stir in the cornstarch slurry and cook until thickened. Once cooled, I drizzle it over the cheesecake before serving.

Servings and timing

Servings: 12

Prep Time: 25 minutes

Cooking Time: 1 hour 5 minutes

Total Time: About 6 hours (including chilling)

Calories per serving: Approximately 410 kcal

Variations

I sometimes add finely chopped apples sautéed in butter and cinnamon to the top before baking for a more rustic look and added texture.

For a gluten-free version, I use gluten-free graham crackers in the crust.

If I want a richer glaze, I add a splash of heavy cream to the apple cider reduction.

I occasionally swap the graham cracker crust with gingersnap crumbs for a spicier kick.

When making it for the holidays, I top it with whipped cream and a dusting of cinnamon before serving.

Storage/Reheating

I keep the cheesecake in the refrigerator, tightly wrapped or in an airtight container, for up to 5 days. If I need to store it longer, I freeze individual slices wrapped in plastic wrap and foil for up to 2 months. I always thaw frozen slices in the fridge overnight before serving. I don’t reheat cheesecake, but I like to let it sit at room temperature for about 15–20 minutes before eating to soften slightly.

FAQs

How do I reduce apple cider properly?

I simmer 2 cups of apple cider over medium heat until it reduces down to about ½ cup and has a syrupy consistency. It usually takes 15–20 minutes.

Can I make this cheesecake ahead of time?

Yes, I often make it a day in advance. It actually tastes better after chilling overnight, which allows the flavors to deepen and the texture to set perfectly.

What can I use instead of a water bath?

If I don’t want to use a traditional water bath, I place a pan of hot water on the rack beneath the cheesecake. It still adds moisture to the oven and helps prevent cracks.

How do I prevent my cheesecake from cracking?

I avoid overmixing the batter and always bake it in a moist environment, like a water bath. Letting it cool gradually in the oven also helps reduce the chance of cracking.

Can I skip the apple cider glaze?

Yes, the glaze is optional. I sometimes leave it off if I want a cleaner look or serve it on the side so guests can drizzle as much as they want.

Conclusion

This apple cider cheesecake is a fall dessert I always come back to. It’s rich, spiced, and has just the right balance of tangy and sweet. Whether I’m hosting a holiday dinner or simply indulging in cozy seasonal baking, this cheesecake never disappoints. I love how versatile it is, and with a little planning ahead, it becomes a reliable showstopper every time.

Recipe:

Apple Cider Cheesecake

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Author: Cheryl
Total Time: 6 hours
Yield: 12 servings
Diet: Vegetarian

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Description

A creamy and cozy apple cider cheesecake with a buttery graham cracker crust and a smooth, spiced filling infused with reduced apple cider. Perfect for fall and holiday gatherings.

Instructions

Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let cool and reduce oven temperature to 300°F (150°C).
Beat the cream cheese until smooth. Add sugar and continue mixing until creamy.
Pour in reduced apple cider, vanilla, cinnamon, nutmeg, and salt. Beat until combined.
Add eggs one at a time, mixing gently after each addition to avoid overmixing.
Pour batter over the cooled crust and tap the pan gently to release air bubbles.
Bake the cheesecake in a water bath for 55–65 minutes, until edges are set and center slightly jiggles.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
For the optional glaze, simmer apple cider, brown sugar, and cinnamon in a small saucepan. Stir in the cornstarch slurry and cook until thickened. Cool before drizzling over the cheesecake.