Apple Cider Cheesecake Recipe
Imagine the flavors of crisp autumn distilled into one creamy, decadent dessert: that’s exactly what you’ll get with Apple Cider Cheesecake. This showstopper combines a buttery, cinnamon-spiced crust with silky, tangy cheesecake brimming with the complexity of apple cider reduced into syrup. Perfect for festive gatherings or whenever you crave a comforting treat, each bite is a harmony of warmth, sweetness, and a gentle tang that’ll make this recipe an instant favorite.
Ingredients You’ll Need
Luckily, crafting this Apple Cider Cheesecake only requires a handful of ingredients, each one playing a vital role in building the dessert’s unforgettable flavor and luscious texture. From the cookies in the crust to the tangy cream cheese and the irresistible cider syrup, every item brings something essential to the table.
- Digestive cookies or graham crackers (2 cups, 270g): Classic cookie base provides a subtly sweet, crumbly crust.
- Butter (½ cup, 113g, melted): Binds the crust and adds a rich, toasty flavor.
- Salt (¼ teaspoon): Balances sweetness and enhances flavors in the base.
- Powdered sugar (2 tablespoons): Lightly sweetens the crust and helps with texture.
- Fresh apple cider (3 cups): Brings bold apple essence to both the filling and syrup swirl.
- Mulling spices: Infuses the cider with notes of cinnamon, clove, and allspice—classic cozy spice!
- Cream cheese bricks (3 x 227g, at room temperature): The star ingredient, delivering the creamy, tangy base.
- Brown sugar (1 cup, 220g): Adds depth and a caramel note to the filling.
- Salt (½ teaspoon): Balances and sharpens the cheesecake’s flavor.
- Pure vanilla extract (2 teaspoons): Elevates everything with floral, comforting aroma.
- Sour cream (1 cup, 240g): Makes the filling silky and slightly tart.
- Reduced apple cider (1/3 cup, from above): Intensifies the apple flavor in every bite.
- Cinnamon (1 teaspoon): Weaves warm, spicy undertones through the cheesecake.
- Large eggs (3): Gives the filling structure and ultra-creaminess.
- All purpose flour (2 tablespoons): Stabilizes the cheesecake without making it dense.
How to Make Apple Cider Cheesecake
Step 1: Reduce the Apple Cider with Mulling Spices
Pour your fresh apple cider into a large pot along with a generous handful of mulling spices. Crank the heat to high and let it bubble away, filling your kitchen with dreamy fall aromas. Keep an eye on it over the hour—it should reduce and thicken in consistency, leaving you with about 1/3 cup of intense syrup. Set aside to cool while you gather your other ingredients.
Step 2: Prepare and Bake the Crust
Preheat your oven to 350 F. In a food processor, blitz the digestive cookies (or graham crackers) until fine, then pulse in the melted butter, salt, and powdered sugar. Once the mixture resembles wet, sand-like crumbs, press it firmly into a parchment-lined 8-inch springform pan. Bake for 10 minutes until just set, then allow it to cool before popping it in the fridge for a chill. This step gives your Apple Cider Cheesecake that irresistible, crisp foundation.
Step 3: Mix the Creamy Filling
Drop your cream cheese and brown sugar into a stand mixer with the paddle attachment. Beat until the mixture is blissfully smooth—don’t rush this part! Scrape down the bowl as needed to ensure no lumps remain. Next, blend in the sour cream, vanilla, salt, cinnamon, and that thick apple cider reduction. Beat until the mixture turns lovely and creamy, and try not to sneak too many tastes!
Step 4: Incorporate Eggs and Flour
On low speed, gently mix in the eggs one at a time, followed by the flour. The key here is to mix just until combined; overbeating will make your cheesecake dense instead of plush and dreamy. Your filling should look rich, smooth, and utterly tempting.
Step 5: Water Bath Setup
To ensure a silky, crack-free top, nestle your cheesecake pan inside a larger 13×9-inch pan. Pour hot water into the outer pan—just enough to come halfway up the sides of the cheesecake pan. This gentle bain-marie baking keeps your Apple Cider Cheesecake perfectly creamy.
Step 6: Fill and Bake
Pour the cheesecake filling over your chilled crust, smoothing the top with a spatula. Bake at 325 F for approximately 90 minutes. You’ll know it’s done when the edges are set but the center has a soft, appealing wobble—you want that signature creamy texture!
Step 7: Gradual Cooling
Once baked, turn off the oven and prop the door open with a wooden spoon. Let your cheesecake rest in the gentle oven warmth for 30 minutes, then close the door and give it another 15-minute rest. This crucial step prevents rapid temperature changes and minimizes cracks.
Step 8: Chill Before Serving
Let the cheesecake cool completely on the counter. Once it hits room temperature, cover and refrigerate for a minimum of 8 hours. This patience is rewarded with slices that hold beautifully and taste divine.
How to Serve Apple Cider Cheesecake
Garnishes
Top your Apple Cider Cheesecake with thin apple slices, a sprinkle of ground cinnamon, and a drizzle of the leftover cider reduction for a stunning, restaurant-worthy finish. Even a dollop of fresh whipped cream or a scatter of candied pecans can make each piece extra special.
Side Dishes
Serve each cheesecake slice with spiced poached pears or roasted apples for a fruit-forward touch. Lightly spiced chai tea or mulled wine by the side makes for a cozy afternoon treat, or offer tart cranberry compote if you want even more autumnal flavors in your dessert spread.
Creative Ways to Present
Get playful with individual servings: use mason jars for portable cheesecake parfaits, or cut the Apple Cider Cheesecake into elegant squares for a dessert platter. For the ultimate fall celebration, try topping with edible flowers and mini apple crisps for that “wow” moment at your next brunch or dinner party.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Apple Cider Cheesecake tightly in plastic wrap or transfer slices to an airtight container. It will stay fresh in your refrigerator for up to five days, maintaining that creamy, dreamy texture you love.
Freezing
If you need to prep your cheesecake well in advance, Apple Cider Cheesecake freezes beautifully. Once completely cooled, wrap whole or sliced pieces in a double layer of plastic wrap, then foil. Freeze for up to three months; just thaw overnight in the fridge when you’re ready to serve.
Reheating
Cheesecake is best enjoyed chilled, but if you like a touch of warmth, leave slices at room temperature for 20 minutes before serving. Avoid microwaving, as it can alter the silky texture—if needed, warm very gently and briefly to soften.
FAQs
Can I use store-bought apple cider instead of fresh?
Absolutely! While fresh cider offers the brightest apple flavor, high-quality store-bought cider will still create a delicious Apple Cider Cheesecake. Just be sure it’s not from concentrate for the best results.
Do I need to use a water bath?
A water bath is highly recommended for a smooth, crack-free cheesecake top and that ultra-creamy texture. If you skip it, the cheesecake may bake unevenly or crack, but it’ll still taste wonderful.
What if I don’t have a springform pan?
No problem! A deep cake pan lined with parchment will work. Just remember to grease well and leave some parchment overhang for easy lifting. You might need to be a bit more careful when unmolding.
Can I make Apple Cider Cheesecake gluten-free?
Definitely—swap in your favorite gluten-free graham crackers or cookies for the crust, and use a gluten-free all-purpose flour blend in the filling. The rest of the recipe stays the same and tastes just as fabulous.
How do I know when my cheesecake is perfectly baked?
Look for set edges and a slightly wobbly center when you gently shake the pan. The cheesecake will continue to firm up as it cools and after chilling in the fridge, guaranteeing that luscious, creamy bite.
Final Thoughts
This Apple Cider Cheesecake is more than just dessert—it’s a celebration of autumn’s best flavors in every forkful. Whether you’re a cheesecake fanatic or just looking to wow your friends and family, give this recipe a try and let your kitchen fill with the coziness of cider, spice, and everything nice!
Print
Apple Cider Cheesecake Recipe
- Total Time: 10 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, creamy goodness of this Apple Cider Cheesecake. A perfect blend of tangy apple cider, warm spices, and velvety cream cheese that will have your taste buds dancing with delight.
Ingredients
Crust:
- 2 cups digestive cookies or graham crackers (270g)
- ½ cup butter, melted (113g)
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
Cheesecake Filling:
- 3 cups fresh apple cider
- 2 tablespoons mulling spices
- 3 cream cheese bricks, softened (227g each)
- 1 cup brown sugar (220g)
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup sour cream (240g)
- 1/3 cup reduced apple cider (from above)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Boil and Reduce Cider: Boil the cider with mulling spices until reduced to 1/3 cup. Set aside to cool.
- Preheat and Prepare: Preheat oven to 350 F. Make the crust by processing cookies, butter, salt, and sugar. Press into pan and bake.
- Mix Cheesecake Filling: Beat cream cheese, sugar until smooth. Add sour cream, vanilla, salt, cinnamon, reduced cider. Mix in eggs and flour.
- Bake: Place pan in water bath, fill with filling. Bake at 325 F for 90+ minutes. Cool gradually in oven.
- Chill and Serve: Cool on counter, then refrigerate for 8 hours before serving.
Notes
- Honeycrisp cider adds a delightful tartness to the cheesecake.
- Ensure cream cheese is at room temperature for a smooth filling.
- Use a water bath to prevent cracking while baking.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Keywords: Apple Cider Cheesecake, Cheesecake Recipe, Fall Dessert, Apple Cider Dessert
