Apple Cider Cheesecake Recipe

Introduction

This Apple Cider Cheesecake brings together the cozy flavors of spiced apple cider and creamy cheesecake for a delightful dessert that’s perfect any time of year. With a crunchy cookie crust and a smooth, cinnamon-infused filling, it’s a unique twist on a classic favorite.

Ingredients

• 270g (2 packed cups) digestive cookies or graham crackers
• 85g (6 tablespoons) butter, melted
• ¼ teaspoon salt
• 2 tablespoons powdered sugar
• 720g (3 cups) fresh apple cider (honeycrisp cider preferred)
• Mulling spices (to taste)
• 3 full fat cream cheese bricks (227g each), softened and at room temperature
• 200g (1 cup) brown sugar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 240g (1 cup) sour cream
• ⅓ cup reduced apple cider (from above)
• 1 teaspoon cinnamon
• 3 large eggs
• 2 tablespoons all purpose flour

Instructions

1. Step 1: Boil the apple cider with mulling spices in a large pot over high heat for about 1 hour, until it reduces to a thick syrup and measures about ⅓ cup. Set aside to cool.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: In a food processor, pulse the cookies until finely ground. Add melted butter, salt, and powdered sugar, then pulse again until the mixture forms wet crumbs.
4. Step 4: Press the crumb mixture firmly into an 8-inch round springform pan wrapped in foil or an 8-inch wide, 3-inch high cake pan lined with parchment paper. Bake for 10 minutes. Let cool, then chill.
5. Step 5: Lower the oven temperature to 325°F (160°C).
6. Step 6: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar until smooth and lump-free, scraping down the bowl as needed.
7. Step 7: Add sour cream, vanilla extract, salt, cinnamon, and the reduced apple cider. Beat again until the mixture is very creamy.
8. Step 8: Add the eggs and flour, beating just until combined—do not overmix.
9. Step 9: Place the cheesecake pan inside a 13×9-inch baking pan filled with hot water (water bath).
10. Step 10: Pour the filling into the crust and bake for about 90 minutes, or until the edges are set but the center still slightly wobbles when shaken.
11. Step 11: Turn off the oven, crack the door open using a wooden spoon, and let the cheesecake cool inside for 30 minutes.
12. Step 12: Close the oven door and let the cheesecake cool for an additional 15 minutes.
13. Step 13: Remove from the oven and let cool on the counter. Once cooled, refrigerate for at least 8 hours before serving to allow flavors to meld and texture to set.

Tips & Variations

• Use honeycrisp apple cider for a tangier flavor; milder ciders work well too for a sweeter cheesecake.
• Adjust the amount of cinnamon and mulling spices based on your preferred spice level.
• For a nutty crust, add finely chopped toasted pecans or walnuts to the cookie crumbs before pressing into the pan.
• If you don’t have a water bath, bake the cheesecake on the lowest oven rack with a pan of hot water on the rack below to help prevent cracking.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. It’s best served chilled but can be taken out about 30 minutes before serving for a softer texture. Leftovers can also be frozen for up to 1 month—thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned apple cider instead of fresh?

Yes, canned apple cider works fine, though fresh cider tends to have a brighter flavor. Just be sure to reduce it properly with the mulling spices to concentrate the taste.

What is the purpose of baking the crust before adding the filling?

Baking the crust helps it firm up and prevents it from becoming soggy when the wet cheesecake filling is added. It also enhances the flavor and texture.

Apple Cider Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

This Apple Cider Cheesecake features a rich and creamy cream cheese filling infused with reduced spiced apple cider, set on a buttery graham cracker crust. The cheesecake is baked in a water bath to ensure a smooth, luscious texture with a hint of warm mulling spice, perfect for fall or festive occasions.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 10 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 270g or 2 packed cups digestive cookies or graham crackers
• 85g or 6 tablespoons butter, melted
• ¼ teaspoon salt
• 2 tablespoons powdered sugar

Apple Cider Reduction

• 720g or 3 cups fresh apple cider (honeycrisp cider recommended for tartness)
• Mulling spices (cinnamon sticks, cloves, allspice, nutmeg – quantity as preferred)

Cheesecake Filling

• 3 full fat cream cheese bricks (227g each), softened and at room temperature
• 200g or 1 cup brown sugar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 240g or 1 cup sour cream
• ⅓ cup reduced apple cider (from above)
• 1 teaspoon cinnamon
• 3 large eggs
• 2 tablespoons all purpose flour

Instructions

1. Reduce the Apple Cider: Boil the fresh apple cider with mulling spices on high heat in a large pot for about 1 hour until it reduces to a thick syrupy consistency, about 1/3 cup. Set aside to cool.
2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for crust baking.
3. Prepare the Crust: Pulse the digestive cookies or graham crackers in a food processor until finely ground. Add melted butter, salt, and powdered sugar, then pulse again until the mixture comes together in wet crumbs.
4. Form and Bake the Crust: Press the crumb mixture firmly into an 8-inch round springform pan wrapped with foil or a greased and parchment-lined 8×3 inch cake pan. Bake in the oven for 10 minutes, then cool and chill the crust.
5. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake filling.
6. Mix Cream Cheese and Sugar: Using a stand mixer with paddle attachment, beat cream cheese and brown sugar until smooth and lump-free, scraping down the bowl several times for an even mix.
7. Add Remaining Wet Ingredients: Blend in sour cream, vanilla extract, salt, cinnamon, and the reduced apple cider syrup. Beat repeatedly, scraping down the sides until creamy and smooth.
8. Incorporate Eggs and Flour: Add eggs one at a time and the flour; beat gently just until combined to avoid overmixing.
9. Set Up Water Bath: Place the cheesecake pan inside a larger 13×9 inch pan filled with hot water to create a water bath, which helps prevent cracking and promotes even baking.
10. Bake the Cheesecake: Pour filling into crust and bake for about 90 minutes or until the edges are set and the center is slightly wobbly when shaken.
11. Cool Gradually in Oven: Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool inside for 30 minutes to prevent cracks from temperature shock.
12. Cool Further: Close the oven door and let the cheesecake cool for an additional 15 minutes.
13. Chill Before Serving: Remove from oven, cool completely at room temperature, then refrigerate the cheesecake for at least 8 hours before serving to set fully and develop flavors.

Notes

• Using full-fat cream cheese and sour cream ensures a creamy texture with rich flavor.
• Make sure cream cheese is at room temperature before mixing to avoid lumps.
• The water bath is essential to prevent cracks and produce a smooth cheesecake surface.
• Chilling overnight is recommended for best texture and flavor integration.
• Feel free to adjust mulling spice quantities based on preference for spice intensity.

Keywords: apple cider cheesecake, spiced cheesecake, fall dessert, creamy cheesecake, baked cheesecake, mulling spices dessert