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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill: Wrap the pan tightly with foil and chill cheesecake for at least 6 hours, preferably overnight.
- 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.
- 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
