Apple Cider Cheesecake

Apple cider cheesecake is the autumn dessert you didn’t know you needed—until now. This creamy, tangy masterpiece captures the soul of fall in every bite, thanks to a rich reduction of fresh apple cider blended into a smooth, luscious cheesecake filling. Forget pumpkin for a moment—this dessert is here to steal the seasonal spotlight with its bold apple flavor, warm spices, and crowd-pleasing texture.

Crafted with an easy cookie crust and topped optionally with cinnamon whipped cream or caramel, this cheesecake is perfect for holiday gatherings, cozy weekends, or any time you want a sweet taste of fall.

Why You’ll Love This Recipe

• Bold Fall Flavor: The star ingredient—apple cider—is reduced to a thick, syrupy concentrate, infusing the cheesecake with deep, tart-sweet apple flavor.
• Ultra-Creamy Texture: A rich combination of cream cheese, sour cream, and just a touch of flour makes this cheesecake incredibly smooth and light.
• No Fussy Water Bath (Optional): While you can use a traditional water bath, this recipe works well with a steam-in-oven method too—less mess, same creamy results.
• Make-Ahead Friendly: Perfect for busy holidays! Prep it 1–2 days in advance and chill for peak flavor.
• Versatile Toppings: Add apple cider caramel, cinnamon whipped cream, or spiced apple slices for an unforgettable finish.

Ingredients

For the Crust:

• 2 cups digestive cookies or graham crackers, finely ground (about 270g)
• ½ cup unsalted butter, melted (113g)
• 2 tablespoons powdered sugar
• ¼ teaspoon fine sea salt

For the Filling:

• 3 cups fresh apple cider (preferably Honeycrisp), reduced to ⅓ cup
• Optional: 1–2 tablespoons mulling spices (cloves, allspice, cinnamon sticks)
• 3 blocks (227g each) cream cheese, room temperature
• 1 cup brown sugar (light or dark)
• ½ teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• 1 cup full-fat sour cream, room temperature
• 1 teaspoon ground cinnamon
• 3 large eggs, room temperature
• 2 tablespoons all-purpose flour

Instructions

1. Reduce the Apple Cider

• Pour 3 cups of fresh apple cider into a large saucepan.
• Add optional mulling spices (cloves, cinnamon sticks, etc.).
• Boil over medium-high heat for 30–45 minutes, until reduced to about ⅓ cup and syrupy.
• Remove from heat, strain if needed, and let cool to room temperature.

2. Prepare the Crust

• Preheat oven to 350°F (175°C).
• In a food processor, pulse cookies until finely ground.
• Add melted butter, powdered sugar, and salt; pulse until the mixture resembles wet sand.
• Press into the bottom and slightly up the sides of an 8″ or 9″ springform or cake pan (greased and lined).
• Bake for 10 minutes. Cool completely, then chill while you make the filling.
• Lower oven temperature to 325°F (163°C).

3. Make the Filling

• In a stand mixer with paddle attachment, beat cream cheese and brown sugar until smooth and lump-free.
• Add sour cream, vanilla, cinnamon, salt, and the cooled reduced apple cider. Mix until creamy.
• Beat in flour until combined.
• Add eggs one at a time, mixing on low just until incorporated—do not overmix.

4. Bake the Cheesecake

• Pour filling into the cooled crust.
• Place the cheesecake pan inside a larger pan and pour hot water halfway up the sides to create a water bath.
• Bake for 90–100 minutes, or until edges are set and the center jiggles slightly.

5. Cool Slowly

• Turn off oven, crack door open with a wooden spoon, and let cheesecake sit for 30 minutes.
• Remove from oven and water bath. Cool on the counter until room temperature.
• Chill in the fridge for at least 8 hours or overnight before serving.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: ~10 hours (includes cooling and chilling)
• Servings: 12–14 slices
• Skill Level: Intermediate
• Equipment Needed:
  • 8” or 9” springform or cake pan (3” high)
  • Stand mixer or food processor
  • Saucepan
  • Large roasting pan (for water bath)

Nutrition Facts (Estimated per slice)

Note: These are approximate values and will vary based on exact ingredients and portion sizes.

• Calories: ~420
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 36g
• Sugar: 28g
• Protein: 6g
• Fiber: <1g
• Sodium: 220mg

Tips & Variations

💡 Expert Tips:

• Use Room Temp Ingredients: Cream cheese, eggs, and sour cream blend better when not cold, giving you a smoother batter.
• Don’t Rush the Chill: For best texture and flavor, let it rest overnight in the fridge—this also makes it easier to slice.
• Avoid Cracks: Use the water bath method and don’t overbake. The center should still jiggle slightly when done.
• Strain the Cider: If using whole mulling spices, strain them out before adding the reduction to your batter.

🍏 Topping Ideas:

• Apple Cider Caramel: Drizzle it on top for even more apple punch.
• Cinnamon Whipped Cream: Adds a light, fluffy contrast to the rich cheesecake.
• Mascerated Apples: Thinly sliced apples tossed in lemon juice and sugar for a fresh topping right before serving.

🔁 Variations:

• Crust Options: Swap graham crackers for Biscoff, gingersnaps, or shortbread for a spiced twist.
• Mini Cheesecakes: Use cupcake tins with liners and reduce baking time to ~25 minutes.
• No Spices? No Problem: The apple cider alone provides incredible flavor, even without mulling spices.

Apple Cider Cheesecake

This apple cider cheesecake blends the tart punch of reduced apple cider with a rich, velvety filling. A crisp cookie crust and optional fall toppings make it the perfect seasonal dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 14 slices

Calories 420 kcal

Equipment

• – Stand mixer or food processor
• – 9” springform or 3” high cake pan
• – Roasting pan for water bath
• Parchment paper

Ingredients

  

• #### For the Crust
• – 2 cups digestive cookies or graham crackers finely ground (270g)
• – ½ cup unsalted butter melted (113g)
• – 2 tablespoons powdered sugar
• – ¼ teaspoon fine sea salt
• #### For the Filling
• – 3 cups fresh apple cider preferably Honeycrisp
• – 1–2 tablespoons mulling spices optional
• – 3 blocks 227g each cream cheese, room temperature
• – 1 cup brown sugar
• – ½ teaspoon sea salt
• – 2 teaspoons vanilla extract
• – 1 cup full-fat sour cream
• – 1 teaspoon ground cinnamon
• – 3 large eggs
• – 2 tablespoons all-purpose flour

Instructions

 

• **Reduce the cider**: In a large pot, boil 3 cups of apple cider with mulling spices until it reduces to about ⅓ cup. Let cool.
• **Make the crust**: Pulse cookies into fine crumbs. Mix with melted butter, sugar, and salt. Press into a greased and lined 9” springform or 3” deep cake pan. Bake at 350°F (175°C) for 10 minutes. Cool, then chill.
• **Make the filling**: Beat cream cheese and sugar until smooth. Add sour cream, cider reduction, cinnamon, vanilla, and salt. Mix in flour, then eggs one at a time. Do not overmix.
• **Assemble and bake**: Pour filling into crust. Place pan in a larger water-filled pan (water bath). Bake at 325°F (163°C) for 90–100 minutes until edges are set and center is jiggly.
• **Cool**: Let cheesecake cool in the turned-off oven with the door cracked for 30 minutes. Then cool on counter and chill in fridge for 8 hours or overnight.

Notes

– Use full-fat sour cream and block cream cheese for best texture.
– If not using a water bath, place a pan of hot water on the bottom rack instead.
– Top with apple cider caramel, cinnamon whipped cream, or macerated apples for extra flair.

Keyword Keywords: Apple Cider

FAQs

Can I use regular apple juice instead of apple cider?

Technically yes, but it’s not ideal. Regular apple juice is sweeter and lacks the tart, bold flavor of fresh apple cider. If you must substitute, reduce the sugar in the filling slightly to balance the sweetness.

What’s the best pan to use?

A 9” springform or a 3” high cake pan works well. If using a springform, wrap it tightly in foil to prevent leaks during the water bath. For a foolproof option, use a parchment-lined cake pan.

Do I need a water bath?

Highly recommended. It prevents cracks and ensures a creamy texture. If you’re nervous about leakage, place a pan of hot water on the oven’s lower rack instead.

Can I make this ahead of time?

Absolutely! In fact, it’s best made the day before. You can refrigerate it for up to 3 days or freeze (un-topped) for up to 1 month.

What if I over-reduce the cider?

If it becomes too thick, add a splash of hot water and stir gently until it reaches a pourable syrup consistency.

Conclusion

This apple cider cheesecake is a celebration of fall in every bite. From the tangy cider reduction to the creamy, dreamy filling and spiced crust, it’s a showstopper that tastes as good as it looks. Whether you’re baking for a cozy autumn dinner, a festive holiday, or simply to treat yourself, this dessert delivers warm seasonal flavors with a gourmet touch.