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Apple Cider Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/apple-cider-cheesecake-recipe/