Apple Cider Cheesecake Recipe

Introduction

Apple Cider Cheesecake combines the warm, spiced flavors of autumn with the creamy richness of classic cheesecake. This dessert features a graham cracker crust, a smooth cheesecake filling infused with reduced apple cider, and a cinnamon-sugar topping that adds a delightful crunch.

Ingredients

• 2 1/2 cups Graham cracker crumbs (fine crumbs, about 2 sleeves of graham crackers)
• 1/8 cup Brown sugar (packed, light or dark)
• 10 tablespoons Unsalted butter (melted)
• 2 cups Apple cider (to reduce down to 1/2 cup)
• 24 oz Cream cheese (room temperature)
• 3/4 cup White granulated sugar
• 1/2 cup Sour cream (room temperature)
• 1 teaspoon Pure vanilla extract
• 4 Large eggs (room temperature)
• 1/4 cup Brown sugar (packed, light or dark)
• 1/3 cup All-purpose flour
• 1/4 teaspoon Ground cinnamon
• 1 tablespoon Melted butter
• 1 tablespoon Apple cider
• 1 tablespoon Unsalted butter (melted, for topping)
• 1 tablespoon Apple cider (for topping)
• 1/2 cup White granulated sugar (for topping)
• 2 teaspoons Ground cinnamon (for topping)

Instructions

1. Step 1: In a medium saucepan over medium-high heat, heat 2 cups of apple cider. Cook until it reduces down to 1/2 cup, about 10-15 minutes. Let it cool completely.
2. Step 2: Preheat your oven to 325℉. Prepare a 9-inch springform pan by spraying it with nonstick spray, lining the bottom with a parchment paper circle, and spraying again.
3. Step 3: Use a food processor to blend graham crackers into fine crumbs. In a small bowl, mix the crumbs with 1/8 cup brown sugar and 10 tablespoons melted butter using a fork.
4. Step 4: Press the crumb mixture into the prepared pan, pressing halfway up the sides. Compact the crust with the bottom of a measuring cup and bake for 12 minutes. Remove from oven and set aside.
5. Step 5: In a small bowl, combine 1/4 cup brown sugar, flour, 1/4 teaspoon cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider. Mix well and refrigerate to set.
6. Step 6: Beat cream cheese and 3/4 cup granulated sugar on high speed for 2 minutes. Scrape the bowl with a rubber spatula.
7. Step 7: Add the reduced apple cider, sour cream, and vanilla extract. Mix on medium speed until smooth.
8. Step 8: Add eggs one at a time on low speed until just combined. Scrape the bowl again to ensure even mixing.
9. Step 9: Prepare a water bath by either placing the springform pan inside a 10-inch cake pan, then putting that in a roasting pan filled halfway with hot water, or by wrapping the springform pan twice with aluminum foil and placing it directly in the roasting pan with hot water halfway up the sides.
10. Step 10: Pour the cheesecake batter over the crust. Remove the chilled filling from the fridge, sprinkle it on top, and gently swirl with a butter knife.
11. Step 11: Bake for 70-80 minutes until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and cool for 30 minutes.
12. Step 12: Remove from the oven and let the cheesecake cool completely on a rack. Wrap with foil and chill for at least 6 hours or overnight.
13. Step 13: For the topping, mix melted butter and apple cider in one bowl. In another bowl, mix sugar and cinnamon.
14. Step 14: Remove the cheesecake from the pan and discard the parchment paper. Using a pastry brush, spread the butter mixture over the top, then generously sprinkle the cinnamon sugar to coat.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better texture.
• To enhance the apple flavor, try adding a teaspoon of apple extract to the cheesecake batter.
• For a nutty twist, sprinkle chopped toasted pecans along with the cinnamon sugar topping.
• If you don’t have a food processor, place graham crackers in a sealed plastic bag and crush with a rolling pin for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, bring slices to room temperature before serving. Leftover cheesecake can be frozen for up to 2 months; thaw overnight in the fridge and add the cinnamon sugar topping fresh after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled apple cider for this recipe?

Yes, bottled apple cider works well. Just ensure it is unsweetened or adjust the sugar in the recipe accordingly.

Why do I need to use a water bath when baking cheesecake?

The water bath provides gentle, even heat that prevents cracking and helps the cheesecake cook evenly and stay creamy.

Apple Cider Cheesecake Recipe

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★★★★★

4.6 from 188 reviews

• Author: Simon
• Total Time: 8 hours 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Apple Cider Cheesecake features a crisp graham cracker crust with a creamy cheesecake filling swirled with a spiced apple cider cinnamon mixture. The cheesecake is baked in a water bath for a smooth, silky texture and topped with a buttery apple cider glaze and cinnamon sugar for a perfect balance of tart apple flavors and warming spices.

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Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 2 1/2 cups Graham cracker crumbs (fine crumbs, about 2 sleeves)
• 1/8 cup Brown sugar (packed, light or dark)
• 10 TBSP Unsalted butter (melted)

Apple Cider Reduction

• 2 cups Apple cider (reduced down to 1/2 cup)

Apple Cider Cinnamon Filling

• 1/4 cup Brown sugar (packed, light or dark)
• 1/3 cup All-purpose flour
• 1/4 tsp Ground cinnamon
• 1 TBSP Melted butter
• 1 TBSP Apple cider

Cheesecake Batter

• 24 oz Cream cheese (room temperature)
• 3/4 cup White granulated sugar
• 1/2 cup Sour cream (room temperature)
• 1 tsp Pure vanilla extract
• 4 Large eggs (room temperature)
• 1/2 cup White granulated sugar
• 2 tsp Ground cinnamon
• 1 TBSP Unsalted butter (melted)
• 1 TBSP Apple cider

Topping

• 1 TBSP Unsalted butter (melted)
• 1 TBSP Apple cider
• 1/2 cup White granulated sugar
• 2 tsp Ground cinnamon

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Instructions

1. Reduce Apple Cider: In a medium saucepan over medium-high heat, heat 2 cups of apple cider and cook until it reduces down to 1/2 cup, about 10-15 minutes. Allow to cool completely.
2. Prepare Graham Cracker Crust: Preheat oven to 325°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Blend graham crackers into fine crumbs using a food processor. In a small bowl, mix crumbs, 1/8 cup brown sugar, and 10 TBSP melted unsalted butter. Press the mixture into the pan, extending halfway up the sides, compacting firmly. Bake crust for 12 minutes.
3. Make Apple Cider Cinnamon Filling: In a small bowl, mix 1/4 cup brown sugar, 1/3 cup flour, 1/4 tsp cinnamon, 1 TBSP melted butter, and 1 TBSP apple cider. Use a fork to combine and refrigerate to set.
4. Make Cheesecake Batter: Beat 24 oz cream cheese and 3/4 cup white sugar on high speed for 2 minutes. Scrape the bowl. Add the reduced apple cider (1/2 cup), 1/2 cup sour cream, and 1 tsp vanilla extract; mix on medium until smooth. Add 4 eggs one at a time, mixing on low just until combined. Scrape mixture again.
5. Prepare Water Bath: Place the springform pan inside a larger 10-inch cake pan or wrap it twice in aluminum foil. Put the cake pan or foil-wrapped springform pan inside a large roasting pan and fill the roasting pan with hot water halfway up to the cake pan to create a water bath, preventing cracking.
6. Assemble and Bake: Pour cheesecake batter over the baked crust. Remove cinnamon filling from fridge and sprinkle over batter. Use a butter knife to swirl the filling into the cheesecake. Bake for 70-80 minutes until edges are set but center has a slight jiggle.
7. Cool Cheesecake: Turn off oven, crack oven door and let cheesecake sit for 30 minutes to cool gradually. Remove from oven, take the springform pan out and place on a cooling rack. Cool completely to room temperature.
8. Chill: Wrap the pan tightly with foil and chill cheesecake for at least 6 hours, preferably overnight.
9. Prepare Topping: Mix 1 TBSP melted unsalted butter with 1 TBSP apple cider in a small bowl. In another bowl, combine 1/2 cup white sugar and 2 tsp ground cinnamon.
10. Apply Topping: Remove cheesecake from springform pan and peel off parchment paper. Use a pastry brush to evenly brush the butter and apple cider mixture over the cheesecake surface. Generously sprinkle the cinnamon sugar mixture on top to coat the cheesecake.

Notes

• Reducing apple cider concentrates the flavor, be sure to cool it completely before adding to batter.
• Using a water bath helps prevent cracks and ensures a creamy texture.
• Room temperature ingredients help to achieve a smooth, lump-free batter.
• The cinnamon apple filling is swirled on top to add a flavorful contrast and texture.
• Ensure the springform pan is well wrapped during baking to avoid water leaks into the crust.
• Chilling the cheesecake overnight improves the texture and flavor development.
• The cinnamon sugar topping adds a sweet and spicy finishing touch that complements the apple cider flavor.

• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Apple cider cheesecake, graham cracker crust, apple cinnamon cheesecake, water bath cheesecake, fall dessert