1. Introduction to the Recipe
If fall had a signature dessert beyond pie, this Apple Cider Cheesecake would be it. Rich, creamy cheesecake meets tart apple cider reduction and cozy spices for a showstopper that’s perfect for holiday tables, dinner parties, or simply celebrating apple season.
This version starts with a buttery graham cracker (or digestive cookie) crust, layered under a filling made with fresh apple cider simmered down to a syrupy concentrate and infused with mulling spices. Add in tangy cream cheese, brown sugar, vanilla, cinnamon, and sour cream, and you get a luscious cheesecake that tastes like a spiced caramel apple with every bite.
The apple cider reduction is what makes this recipe pop—it brings concentrated flavor and a hint of tartness that cuts through the rich base. Pair it with a drizzle of caramel or serve as-is for a dessert that balances elegance and comfort.
Want to up your cheesecake game? Learn to prevent cracks or how to make the perfect apple cider reduction.
Let’s get into this sweet, seasonal masterpiece.
2. Basic Recipe: Ingredients and Instructions
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Apple Cider Cheesecake
Description
This Apple Cider Cheesecake features a spiced cider reduction, creamy filling, and buttery crust—your new favorite fall dessert.
Ingredients
Crust
- 270g (2 packed cups) digestive cookies or graham crackers, crushed
- 85g (6 tablespoons) butter, melted
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
Filling
- 720g (3 cups) fresh apple cider (honeycrisp recommended)
- Mulling spices (optional: cinnamon stick, clove, star anise)
- 3 (227g each) bricks of full-fat cream cheese, softened
- 200g (1 cup) brown sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 240g (1 cup) sour cream
- 1/3 cup reduced apple cider (from the 3 cups above)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce the cider: In a saucepan, simmer 3 cups of apple cider with mulling spices over medium heat until reduced to 1/3 cup. Strain and cool completely.
- Preheat oven: Set oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
- Make the crust: Mix crushed cookies, melted butter, salt, and powdered sugar. Press into the pan and bake for 10 minutes. Cool completely.
- Make the filling: Beat softened cream cheese until smooth. Add brown sugar, salt, vanilla, sour cream, and cinnamon. Mix until creamy. Add the cooled cider reduction. Beat in eggs one at a time. Add flour last and mix until combined.
- Bake: Pour the filling over the crust. Place pan in a water bath or wrap bottom with foil and bake for 55–65 minutes, until center is just set.
- Cool and chill: Turn off oven, crack the door, and let cake cool inside for 1 hour. Refrigerate at least 4 hours or overnight before serving.
Notes
Use room temperature ingredients for a smoother batter.
Don’t skip reducing the cider—it’s essential for bold flavor.
Garnish with spiced whipped cream, caramel sauce, or apple slices.
3. Advanced Techniques
Use a Water Bath to Avoid Cracks
Baking your cheesecake in a water bath helps regulate heat and prevents cracking. Place the springform pan inside a larger baking dish filled with hot water. Just be sure to tightly wrap the base in foil to prevent leaks.
Spice-Infused Apple Cider Reduction
Add a cinnamon stick, star anise, and a few whole cloves to your cider as it simmers. This adds depth and seasonal warmth that infuses the whole cake.
Make a Gingersnap Crust
Swap graham crackers for gingersnaps for a spicy-sweet crust that complements the cider and cinnamon in the filling. It adds a lovely crunch and festive flavor.
Add a Sour Cream Topping
Spread a thin layer of sweetened sour cream (1 cup sour cream + 2 tbsp sugar) on top of the baked cheesecake, then return to oven for 10 more minutes. This creates a smooth, tangy finish.
Whip Apple Cider Caramel for Drizzle
Simmer apple cider with brown sugar and butter to make a homemade cider caramel sauce. Drizzle over the chilled cheesecake before serving for added flavor and presentation.
4. Storage, Shelf Life, and Maintenance Tips
Refrigeration
Store cheesecake in the refrigerator, tightly covered, for up to 5 days. Keep it in the springform pan or in an airtight container to prevent drying out.
Freezing Cheesecake
Cheesecake freezes well. Wrap tightly in plastic wrap and foil. Freeze whole or sliced for up to 2 months. Thaw overnight in the fridge before serving.
Transporting Tips
If taking this cheesecake to a gathering, keep it in the springform base and cover it tightly. Transport in a cooler bag to maintain chill.
Refreshing the Texture
If your cheesecake has been frozen, allow it to sit at room temp for 15–20 minutes before serving to regain a creamy texture.
Storing Toppings Separately
If adding a drizzle or whipped topping, keep those separate and apply just before serving to prevent sogginess or smudging.
5. Dietary Adaptations and Substitutions
Gluten-Free Crust Option
Use gluten-free graham crackers or digestive cookies to keep the crust gluten-free. Check your cider and other ingredients for gluten as well.
Dairy-Free Cheesecake
Use plant-based cream cheese, sour cream, and butter. Opt for a non-dairy milk-based caramel drizzle and ensure all substitutions are full-fat for best texture.
Low-Sugar Adaptation
Use a brown sugar substitute like monk fruit or Swerve. Check that your apple cider is unsweetened and skip the caramel topping.
Nut-Free & Allergy-Friendly
This recipe is naturally nut-free. Always double-check labels, especially on store-bought cider or cookies used for the crust.
Egg-Free Version
Use a commercial egg replacer or a blend of cornstarch and water. Note that texture may differ slightly, so chill thoroughly before slicing.
6. FAQs About the Recipe
Why reduce the apple cider?
Reducing the cider intensifies the flavor and ensures you don’t water down the filling. It becomes syrupy and adds sweet-tart notes that define the cheesecake.
Can I use store-bought apple cider?
Yes—just make sure it’s fresh, not from concentrate. Look for unfiltered varieties in the refrigerated section for best flavor.
What can I use instead of sour cream?
Full-fat Greek yogurt is a good substitute for sour cream. It provides similar tang and creaminess.
Do I need to use mulling spices?
They’re optional but recommended for a cozy, spiced flavor. You can also add a pinch of ground cinnamon, nutmeg, or clove instead.
Why did my cheesecake crack?
Cracks can happen from overbaking, sudden temp changes, or skipping a water bath. They don’t affect taste and can be hidden with toppings!
7. Conclusion & Final Thoughts
This Apple Cider Cheesecake captures everything we love about fall in one stunning dessert. Tart, spiced apple cider reduction meets a creamy cheesecake base and buttery crust—perfect for serving after Thanksgiving dinner or bringing to any autumn gathering.
The blend of textures and flavors, from smooth and rich to bright and fruity, makes this cheesecake stand out. Even those who usually skip cheesecake may go in for seconds.
If you’re looking for a cozy, festive treat that delivers serious flavor without being too sweet or heavy, this one’s for you. So grab that cider, light a candle, and get baking. This Apple Cider Cheesecake is fall dessert goals.