Introduction

Apple Cider Cheesecake is a creamy, spiced dessert that perfectly captures the essence of fall. Infused with a rich apple cider reduction and warm spices, this cheesecake offers a comforting twist on a classic favorite. It’s simple enough for home bakers and impressive enough for any occasion.

A slice of three-layered cheesecake on a white plate with caramel drizzle lines and a light dusting of cocoa powder. The bottom layer is a thick, crumbly brown crust. The middle layer is a creamy, light yellow cheesecake filling with small chunks of apple visible inside. The top layer is baked to a golden brown and topped with caramelized apple pieces and a small cluster of nuts. The plate sits on a white marbled surface, and in the background there is a white bowl filled with whole apples and cinnamon sticks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (about 150g) graham cracker crumbs
5 tablespoons (70g) unsalted butter, melted
¼ cup (50g) granulated sugar (for crust)
4 cups apple cider (for reduction)
3 (8-ounce) packages cream cheese, softened
1 ¼ cups (250g) granulated sugar (for filling)
¾ cup (170g) sour cream
¼ cup (30g) all-purpose flour
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup apple cider reduction
Optional toppings: caramel sauce, whipped cream, apple slices, cinnamon

Instructions

Step 1: Make the Apple Cider Reduction. In a medium saucepan, bring 4 cups of apple cider to a boil over medium-high heat. Reduce to low and simmer until reduced to ½ cup, about 30-45 minutes. Stir occasionally. Let cool completely.
Step 2: Prepare the Crust. Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press evenly into the bottom of a 9-inch springform pan.
Step 3: Bake the crust for 8-10 minutes until lightly golden. Remove and cool slightly.
Step 4: Prepare the Filling. Beat softened cream cheese with an electric mixer until smooth. Gradually add 1 ¼ cups sugar and continue beating until combined.
Step 5: Beat in sour cream and flour until just combined.
Step 6: Add eggs and egg yolks one at a time, beating gently after each. Avoid overmixing.
Step 7: Mix in vanilla extract, cinnamon, and nutmeg.
Step 8: Gently fold in cooled apple cider reduction until evenly distributed.
Step 9: Pour batter over crust in springform pan.
Step 10: Prepare a water bath. Wrap the bottom of the pan with foil and place it in a larger pan. Pour hot water halfway up the sides of the springform pan.
Step 11: Bake for 60-75 minutes until edges are set and center is slightly wobbly. Tent with foil if browning too fast.
Step 12: Turn off oven and cool cheesecake inside with door ajar for 1 hour.
Step 13: Remove from water bath, cool to room temperature, then refrigerate covered for at least 4 hours or overnight.
Step 14: Before serving, remove springform pan sides. Garnish with caramel, whipped cream, apple slices, and sprinkle cinnamon if desired.

Tips & Variations

Ensure cream cheese is fully softened to avoid lumps.
Do not overmix the batter to prevent cracking.
A water bath is highly recommended for a smooth, crack-free cheesecake.
Use digestive biscuits or shortbread cookies as alternatives for the crust.
For a gluten-free version, substitute with gluten-free graham crackers or a nut-based crust.
If sour cream is unavailable, Greek yogurt can be used instead.
Reduce baking time by 5 minutes at high altitudes.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen whole or in slices; wrap tightly in plastic wrap and foil, and freeze for 2-3 months. Thaw overnight in the refrigerator before serving. Cheesecake is best enjoyed chilled but can be microwaved for a few seconds if you prefer it slightly warm—avoid overheating.

How to Serve

A slice of pie with three clear layers sits on a white plate over a white marbled surface. The bottom layer is a thick brown crust, crumbly in texture. The middle layer is a creamy off-white filling, dense and smooth, with bits of apple pieces embedded inside near the top. The top layer has a caramelized light brown color with visible soft apple slices arranged on the surface, and some crunchy nuts scattered on top. Around the pie slice, there are thin streaks of caramel sauce and a light dusting of cocoa powder or cinnamon on the plate. In the background, a white bowl filled with red apples and bread rolls is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While you can bake it without a water bath, it is recommended as it prevents cracking and produces a smooth texture. Without it, your cheesecake may be more prone to cracks.

Can I use apple juice instead of apple cider?

Apple cider provides a richer, more complex flavor with sediment that adds depth to the cheesecake. Using apple juice will result in a less flavorful dessert, but it can be used in a pinch.