Move over pumpkin spice—there’s a new fall hero in town, and it’s creamy, tangy, and infused with the warm, cozy flavor of apple cider. This Apple Cider Cheesecake Recipe is basically autumn on a plate, perfect for when you want something a little indulgent but totally worth the effort.
Last fall, I got obsessed with an apple cider caramel ice cream. I made it over and over—thanksgiving, christmas gifts, or just for fun. So when cider popped up at the market again this year, I figured, why not take those flavors and turn them into a cheesecake? And oh boy, am I glad I did.
This cheesecake is tall, dreamy, and SO creamy—the tang from cream cheese perfectly balanced by the sweet-tart richness of a slow-reduced Apple Cider Reduction. Cinnamon is a must, and you can totally experiment with other warming spices like cloves or allspice if you’re feeling adventurous. The method is based on my favorite no-water-bath cheesecake trick: I use a pan of water in the oven to create steam, then cool slowly for that perfect, uncracked texture.
Why This Cheesecake Is Irresistible
- Tall, creamy perfection – The cheesecake has that luxurious, rich texture without being too dense.
- Flavor-packed – Sweet, tart, and slightly spiced, it screams fall in every bite.
- No-fail technique – Skip the tedious water bath drama; this method is beginner-friendly.
- Versatile toppings – Caramel drizzle, whipped cream, or fresh apples—it’s hard to pick just one!
Key Ingredients in Your Apple Cider Cheesecake
Here’s the lowdown on what makes this cheesecake sing:
- Apple cider – Fresh, unfiltered cider is ideal, and I love using Honeycrisp for its tart brightness.
- Mulling spices – Optional, but a pinch of cloves or allspice in the cider reduction takes it next-level.
- Brown sugar – Light or dark, it adds warmth and depth.
- Cream cheese – Three bricks, room temperature, tangy and firm (Philadelphia is my go-to).
- Cookie crumbs – Graham crackers or digestive cookies for the buttery base.
- Sour cream – Full-fat for creaminess without heaviness.
- Flavorings – Cinnamon, pure vanilla extract, and fine sea salt.
- Eggs – Room temp is best for smooth incorporation.
- Flour – Helps the cheesecake set firm, so no sinking middle!
Step 1: Reduce the Apple Cider
Start with three cups of fresh apple cider. Pour it into a pot and simmer over medium-high heat for 30–45 minutes until it reduces to a thick syrup. You’ll only need about a third of a cup for the cheesecake, but hey, extra cider is perfect for drizzling on pancakes or waffles.
Step 2: Prep Your Pan
I prefer a lined cake pan instead of a springform. Grease the pan, press in parchment, and secure with clips. This helps when using the water-bath steam method.
Step 3: Make the Crust
Crush your cookies into fine crumbs and stir in melted butter until the mixture resembles wet sand. Press evenly into the bottom (and sides if possible) of your pan. Bake briefly to set, then let it cool.
Step 4: Make the Filling
- Beat cream cheese with sugar, cinnamon, salt, and vanilla until smooth.
- Mix in sour cream, then add the cooled Apple Cider Reduction and flour. Scrape down the bowl for a lump-free batter.
- Add eggs one at a time, don’t overbeat, or you’ll risk cracks.
Pour the filling over the crust. Place your cake pan in a larger pan and fill halfway with water for a steam bath. Bake for about 1 hour 20–30 minutes until the sides are set and the center jiggles slightly.
Step 5: Cool Slowly
Turn off the oven, leave the door ajar, and let the cheesecake cool gradually. Then move it to the counter until it’s safe to remove from the water bath. Slow cooling is key to prevent sinking and maintain that creamy texture.
Toppings
- Apple Cider Caramel Sauce – Drizzle over the cheesecake for a rich, fall-perfect finish.
- Stabilized Cinnamon Whipped Cream – Beat heavy cream with powdered sugar, vanilla, salt, and a teaspoon cinnamon until fluffy.
- Fresh Apples – Slice and macerate in lemon juice, sugar, and a pinch of salt for a sweet-tart crunch. Add just before serving to avoid soggy cream.
Tips for the Best Apple Cider Cheesecake
- Avoid tiny springforms – Too small and the cheesecake will overflow or sink.
- Prep cider ahead – Reduce it a day in advance to save time.
- Room temperature ingredients – Eggs, cream cheese, and sour cream help avoid lumps.
- Slow cooling is non-negotiable – For that flawless, crack-free surface.
Variations to Try
- Add a pinch of nutmeg or allspice for more autumn warmth.
- Use a gingersnap crust instead of cookies for extra spice.
- Swap the caramel for a drizzle of apple butter.
Serving & Storage
- Serve chilled with your favorite topping.
- Store in the fridge for up to 2 days; flavors meld beautifully overnight.
- Make ahead – Perfect for holiday entertaining or a cozy weekend treat.
FAQs
Can I use other types of apples or cider?
Yes! Honeycrisp is ideal for tartness, but Gala or Fuji works too. Any unfiltered cider will do.
Do I need a water bath?
You can skip a traditional water bath, but a pan of water in the oven creates steam and makes the cheesecake extra creamy.
Can I add extra spices?
Absolutely. Cinnamon, allspice, nutmeg, or cloves all work well with apple cider.
Can I freeze this cheesecake?
Yes, cool completely, wrap tightly, and freeze up to 2 months. Thaw in the fridge before serving.
This Cheesecake Fall Desserts winner is creamy, tangy, and bursting with autumn flavor. From the rich Apple Cider Reduction to the buttery crust, every bite screams fall. Whether you top it with caramel, whipped cream, or fresh apples, this Apple Cider Cheesecake Recipe is a must-add to your seasonal baking rotation.
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Apple Cider Cheesecake | Cheesecake Fall Desserts You Can’t Miss
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 tall 9″ cheesecake 1x
- Category: Dessert
Description
This creamy cheesecake is infused with concentrated fresh apple cider, giving it a tangy, slightly sweet flavor that screams autumn in every bite.
Ingredients
Crust
- 2 cups graham crackers or digestive cookies (about 270g)
- ½ cup (113g) melted butter
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Filling
- 3 cups fresh apple cider (Honeycrisp cider recommended for extra tartness)
- Optional mulling spices (cloves, allspice, cinnamon)
- 3 bricks of cream cheese (227g each), softened to room temperature
- 1 cup (220g) brown sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup (240g) full-fat sour cream
- 1/3 cup reduced apple cider (see instructions below)
- 1 teaspoon ground cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce the Apple Cider
- Pour the apple cider into a large saucepan and add your choice of mulling spices if desired. Boil over medium-high heat for about an hour until it thickens into a syrupy consistency. You should end up with roughly 1/3 cup of reduced cider. Let it cool completely before adding it to the cheesecake.
- Prep the Oven and Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the cookies until they become a fine crumb. Add melted butter, salt, and powdered sugar, then pulse until the mixture resembles moist sand.
- Press the crumbs firmly into the bottom (and slightly up the sides, if using a springform) of an 8-inch pan. You can use a springform pan wrapped with foil or a greased 8-inch cake pan lined with parchment paper. Bake for 10 minutes, then remove and allow it to cool completely. Chill in the fridge while preparing the filling.
- Prepare the Cheesecake Filling
- Lower the oven temperature to 325°F (160°C).
- In a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar until smooth and free of lumps, scraping down the sides as needed.
- Add sour cream, vanilla, salt, cinnamon, and the cooled reduced apple cider. Mix on medium until the batter is silky and fully combined.
- Incorporate the eggs one at a time, then mix in the flour. Stop mixing as soon as everything is combined to avoid overworking the batter.
- Bake the Cheesecake
- Place the prepared cheesecake pan inside a larger 13×9-inch pan and fill the outer pan with hot water halfway up the sides of the cheesecake pan. This water bath will keep the cheesecake creamy and prevent cracking.
- Pour the filling over the chilled crust and bake for 90 minutes or until the edges are set and the center slightly jiggles when gently shaken.
- Cool Gradually
- Turn off the oven and crack the door open using a wooden spoon. Let the cheesecake sit inside for about 30 minutes to cool gradually.
- Close the oven door and let it rest another 15 minutes. Remove from the oven and allow it to cool on the counter.
- Chill Before Serving
- Once cooled, transfer the cheesecake to the refrigerator for at least 8 hours (preferably overnight) before slicing and serving. This ensures it sets perfectly and achieves that creamy, dreamy texture.
