Apple Cider Cheesecake Recipe

Introduction

This apple cider cheesecake is like enjoying an apple cider donut in dessert form! Featuring a graham cracker crust, a baked cheesecake infused with apple cider, a cinnamon filling, and a cinnamon sugar topping, it’s the perfect treat to celebrate apple season or impress your holiday guests.

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 (reduced down to 1/2 cup)
• 24 ounces 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) for filling
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon melted butter (for filling)
• 1 tablespoon apple cider (for filling)
• 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 the apple cider. Cook it until it reduces down to 1/2 cup, about 10-15 minutes. Let it cool completely.
2. Step 2: Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch parchment paper circle and spray again.
3. Step 3: Using a food processor, blend the graham crackers into fine crumbs. In a small bowl, mix the crumbs, brown sugar, and melted butter with a fork.
4. Step 4: Pour the crumb mixture into the prepared pan. Use your hands to press the crust halfway up the sides of the pan, then use the bottom of a measuring cup to compact the crust. Bake for 12 minutes.
5. Step 5: In a small bowl, mix together the brown sugar, flour, cinnamon, apple cider, and melted butter for the cinnamon filling. Stir with a fork until combined, then place it in the fridge to set.
6. Step 6: Using a mixer, beat the cream cheese and 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 to the cream cheese mixture. Mix on medium speed until smooth.
8. Step 8: Add the eggs one at a time, mixing on low speed just until combined. Remove the bowl from the mixer and scrape the sides.
9. Step 9: Prepare a water bath for the cheesecake using one of these methods:
   1. Place the springform pan inside a 10-inch cake pan, then place the cake pan into a large roasting pan. Fill the roasting pan with hot water halfway up the cake pan. This prevents water from reaching the crust.
   2. Wrap the springform pan tightly twice in aluminum foil, place it inside the roasting pan, and fill the roasting pan with hot water halfway up the springform pan. This method works but may leak water into the crust.
10. Step 10: Pour the cheesecake batter over the crust. Sprinkle the chilled cinnamon filling over the top and swirl gently with a butter knife.
11. Step 11: Bake for 70-80 minutes, until the edges are set and the center has a slight jiggle.
12. Step 12: Turn off the oven and crack open the door. Let the cheesecake cool in the oven for 30 minutes, then transfer the pan to a cooling rack and cool completely.
13. Step 13: Wrap the cheesecake pan in foil and refrigerate for at least 6 hours or overnight.
14. Step 14: For the topping, mix melted butter and apple cider in a small bowl. In a separate bowl, stir together sugar and cinnamon.
15. Step 15: Remove the cheesecake from the pan and peel off the parchment paper. Use a pastry brush to brush the butter mixture evenly over the cheesecake.
16. Step 16: Generously sprinkle the cinnamon sugar mixture over the top of the cheesecake for a heavy coating.

Tips & Variations

• For a smoother cheesecake, make sure all dairy ingredients and eggs are at room temperature before mixing.
• Use a water bath to prevent cracks by providing a moist baking environment.
• To avoid cracks, add eggs slowly on low speed to minimize air incorporation.
• If you don’t have graham crackers, digestive biscuits make a good substitute for the crust.
• You can make mini cheesecakes by dividing the recipe into thirds and baking in a muffin pan for 18-20 minutes.
• Try halving the recipe and baking in an 8-inch springform pan or an 8×8 inch pan for cheesecake bars, adjusting bake time as needed.

Storage

Store the cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices in airtight containers for up to 30 days. Thaw in the refrigerator for 1-2 hours before serving. You can also freeze the whole cheesecake (after chilling overnight) wrapped well in plastic wrap for up to 30 days; thaw before applying the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this into mini cheesecakes?

Yes, divide the recipe into thirds and bake in a muffin pan for 18-20 minutes. This is a great option for individual servings.

What other pans can I use for this recipe?

You can halve the recipe and bake in an 8×8 or 9×9 inch pan for cheesecake bars, or use an 8-inch springform pan. If using a 6-inch springform pan, halve the recipe and reduce the cream cheese to 16 ounces. Baking times will adjust accordingly.

How do I get the perfect slice?

Make sure the cheesecake is very cold before slicing. Use a sharp knife and clean it after every cut for clean, smooth slices.

Apple Cider Cheesecake Recipe

Print Recipe

★★★★★

5 from 60 reviews

This Apple Cider Cheesecake is a delicious, creamy baked dessert that captures the flavors of apple cider donuts. Featuring a fine graham cracker crust, rich apple cider-infused cheesecake, a spiced apple cider cinnamon filling swirled throughout, and a sweet cinnamon sugar topping brushed with apple cider and butter, this cheesecake is perfect for celebrating autumn and apple season. It combines warm cinnamon and sweet apple cider for a cozy, indulgent treat that’s ideal for holidays and special occasions.

• Author: Lena
• Prep Time: 45 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 8 hours 5 minutes
• Yield: 16 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 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 TBSP Unsalted butter (melted)

Apple Cider Cheesecake

• 2 cups Apple cider (to be reduced down to 1/2 cup)
• 24 oz Cream cheese (room temperature, full fat)
• 3/4 cup White granulated sugar
• 1/2 cup Sour cream (room temperature)
• 1 tsp Pure vanilla extract
• 4 Large eggs (room temperature)

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

Topping

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

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 about 1/2 cup, roughly 10-15 minutes. Remove from heat and cool completely before using.
2. Prepare Graham Cracker Crust: Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a 9-inch parchment paper circle, then spray again. Process the graham crackers in a food processor until fine crumbs form. In a small bowl, mix the crumbs, 1/8 cup brown sugar, and 10 tablespoons melted butter until combined. Pour into the pan and press halfway up the sides using your hands. Compact the bottom with the bottom of a measuring cup. Bake the crust for 12 minutes and set aside to cool.
3. Make Apple Cider Cinnamon Filling: In a small bowl, combine 1/4 cup brown sugar, 1/3 cup all-purpose flour, 1/4 tsp ground cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider. Mix well with a fork and place in the refrigerator to set while preparing the cheesecake batter.
4. Prepare Cheesecake Batter: Using a stand or hand mixer, beat 24 ounces of room temperature cream cheese and 3/4 cup white granulated sugar on high speed for 2 minutes until smooth and creamy. Scrape down the bowl with a rubber spatula. Add the 1/2 cup sour cream, 1 teaspoon vanilla extract, and the 1/2 cup reduced apple cider. Mix on medium speed until completely smooth.
5. Add Eggs: Add 4 large eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent incorporating air. Scrape down the sides of the bowl gently with a spatula.
6. Prepare Water Bath: To bake the cheesecake evenly and prevent cracking, use a water bath. Method 1: Place the springform pan into a 10-inch cake pan, then place the cake pan into a large roasting pan. Fill the roasting pan halfway up the sides of the cake pan with hot steaming water, ensuring it does not reach the crust inside. Method 2 (less preferred): Wrap the springform pan tightly twice with aluminum foil, then place it in the roasting pan. Fill the roasting pan halfway up the springform pan with hot water (note: this may sometimes leak water into the crust).
7. Assemble and Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Remove the apple cider cinnamon filling from the fridge and sprinkle evenly on top of the cheesecake batter. Use a butter knife to swirl the filling gently into the batter for a marbled effect. Bake at 325°F for 70-80 minutes until the edges are set but the center has a slight jiggle.
8. Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 30 minutes. Then carefully remove the pan and place it on a cooling rack to cool completely to room temperature.
9. Chill: Wrap the springform pan tightly with foil to prevent any fridge odors and chill the cheesecake in the refrigerator for at least 6 hours or overnight for best texture and flavor development.
10. Prepare Topping: In one small bowl, mix 1 tablespoon melted unsalted butter with 1 tablespoon apple cider. In a separate small bowl, combine 1/2 cup white granulated sugar and 2 teaspoons ground cinnamon.
11. Top the Cheesecake: Once chilled, remove the cheesecake from the pan and peel off the parchment paper from the bottom. Using a pastry brush, brush the melted butter and apple cider mixture over the top of the cheesecake generously. Immediately sprinkle the cinnamon sugar evenly over the top, coating it heavily to mimic the flavor of an apple cider donut.

Notes

• Remove dairy ingredients and eggs from the refrigerator 2 hours before baking to ensure room temperature for the best texture.
• Use full fat cream cheese and sour cream for optimal creaminess.
• The water bath is essential to create a moist baking environment and prevent cheesecake cracks.
• If you want to make mini cheesecakes, divide the recipe by a third and bake in muffin pans for 18-20 minutes.
• To get clean cheesecake slices, make sure the cheesecake is very cold and use a sharp knife, cleaning it after each slice.
• Store leftovers covered airtight in the refrigerator for up to 5 days.
• You can freeze cheesecake slices for up to 30 days; thaw for 1-2 hours before serving.
• Freeze whole chilled cheesecake (wrapped tightly) without topping for up to 30 days and thaw before decorating.
• Optional substitutions: digestive biscuits can replace graham crackers if unavailable.

Keywords: apple cider cheesecake, baked cheesecake, autumn dessert, apple cider donut cheesecake, fall recipes, cinnamon sugar topping, graham cracker crust