Apple Cider Cheesecake Recipe – Easy Fall Dessert to Impress

Imagine sinking your fork into a creamy, spiced apple cider cheesecake, the air filled with cinnamon and apples, and the first bite reminding you of cozy sweaters and golden leaves. This is not just any cheesecake—this is the apple cider cheesecake recipe you’ll crave every fall. I still remember the first time I baked this for a family gathering; the aroma alone had everyone peeking into the kitchen. The tang of cream cheese with the sweet, tart apple cider swirl—honestly, it’s my go-to dessert when the temperatures drop.

This recipe is worth making because it celebrates everything we love about autumn. Apple cider, with its nostalgic, orchard-fresh taste, infuses the cheesecake with a unique flavor that’s both familiar and surprising. If you’re looking for a fall dessert that stands out at Thanksgiving or a cozy weekend dinner, this one checks all the boxes. Did you know that cheesecakes have been around since ancient Greece, but apple cider didn’t join the party until centuries later? Now, this fusion is a modern classic in my kitchen.

Let’s face it: fall desserts can easily become all about pies. But trust me, this apple cider cheesecake recipe will steal the show. Whether you’re a cheesecake lover or just looking for a new autumn treat, you’ll find this recipe as delightful to make as it is to eat. So, grab a mug of hot cider and get ready to create a dessert you’ll remember.

Why You Will Love This Recipe

This apple cider cheesecake recipe draws its roots from classic American apple desserts and creamy European cheesecakes—a match made in autumn heaven. Growing up in a region famous for its apple orchards, apple cider was almost a currency during fall. We’d sip it warm after raking leaves, and sometimes, my mom would use it in baking, adding a hint of tartness to her sweet treats. That’s how I first tasted the magic of apple cider in a dessert.

The cheesecake itself is a bit of a modern twist. Cheesecakes have evolved so much over time—from dense, rustic versions to the silky, velvety types we love today. Incorporating apple cider into the mix is a newer idea, but it instantly feels like it’s always belonged. Over the years, I’ve experimented, sometimes swirling in apple butter or sprinkling extra cinnamon on top. This recipe became a family favorite after a chilly October afternoon when I brought it to a potluck, and everyone asked for seconds (and the recipe, of course).

What makes this recipe seasonally perfect is the apple cider. I always use fresh, local cider when apples are at their peak. The spices—cinnamon, nutmeg, and a pinch of clove—warm up the cheesecake and make it feel like a true autumn celebration. If you’re hosting Thanksgiving or just want to enjoy a slice of something cozy, this cheesecake fits right in. Even if it’s not fall, you can whip this up with store-bought cider and bring a taste of the season to any table.

With its cultural roots, personal nostalgia, and the way it brings people together, this apple cider cheesecake recipe is more than dessert—it’s a slice of autumn memories and comfort.

Ingredient Discussion

Main Ingredients for Apple Cider Cheesecake

• Cream Cheese: This is the base of any good cheesecake. For the creamiest texture, use full-fat blocks of cream cheese (not the whipped kind). I prefer Philadelphia brand for consistency, but any high-quality brand will work. Let it come to room temperature for easy mixing.
• Apple Cider: The star of the show! Fresh-pressed, unfiltered apple cider gives the best flavor, but pasteurized cider works if that’s what you have. If you’re using apple juice as a substitute, look for one without added sugar. I always buy my cider from the local farmers’ market in the fall. Store any leftover cider in the fridge (it’s great for sipping, too).
• Sugar: Regular granulated sugar is standard, but you can swap in coconut sugar or a blend of white and brown sugar for a deeper flavor. Brown sugar adds a bit of caramel, which pairs beautifully with apples.
• Eggs: Large eggs help bind the cheesecake and give it structure. Use room-temperature eggs for a smoother batter. Free-range eggs, if you can find them, tend to taste a bit richer.
• Graham Crackers: For the crust, classic honey graham crackers are my go-to. If you want a gluten-free option, use gluten-free graham crackers or digestive biscuits. For a twist, ginger snaps add a spicy note that’s perfect for fall.
• Butter: Unsalted butter keeps the crust together. Melt it gently and let it cool a bit before mixing with crumbs. Store butter in the fridge, but let it soften when baking.
• Sour Cream: This gives a tangy note and extra creaminess. Greek yogurt is a fine substitute if you’re out of sour cream.
• Spices: Cinnamon, nutmeg, and a pinch of ground clove create that warm, spiced flavor. Adjust to your taste—sometimes I add a dash of allspice when I want extra warmth.
• Vanilla Extract: Pure vanilla extract rounds out all the flavors. I always keep a bottle of Madagascar vanilla on hand—it’s worth the splurge.
• Salt: Just a pinch brings out the sweetness and balances all the flavors. Don’t skip it!

Tips and Substitutions

• Lactose-Free: Use lactose-free cream cheese and sour cream. The flavors remain nearly identical.
• Vegan: Swap dairy items for plant-based versions—vegan cream cheese, coconut yogurt, and plant-based butter. Use flax eggs as a binder.
• Crust Variations: Oatmeal cookies or vanilla wafers make fun alternatives to graham crackers. Just pulse them in a food processor first.
• Spices: Adjust the spice blend to suit your preferences. Cardamom or ginger can add a lovely twist.

When shopping for ingredients, freshness matters—especially for apple cider and eggs. For the best spices, I buy whole and grind them myself, but pre-ground works if you’re in a pinch. And if you’re baking this out of season, don’t worry—store-bought cider works just fine. Honestly, the only wrong way is not making this cheesecake at all!

Equipment Needed

• 9-inch (23 cm) Springform Pan: This is essential for a classic cheesecake. If you don’t have one, you can use a deep cake pan lined with parchment, but removing the cake will be trickier.
• Electric Mixer (Hand or Stand): Makes blending the cream cheese and sugar smooth and lump-free. I’ve made this with just a sturdy whisk when my mixer broke—it works, but your arm will get a workout!
• Mixing Bowls: At least two. Glass or stainless steel are easiest to clean.
• Measuring Cups and Spoons: Accurate measurements are key for cheesecake.
• Rubber Spatula: For scraping the sides of the bowl and smoothing the batter.
• Food Processor or Rolling Pin: To crush graham crackers for the crust. You can also put crackers in a zip-top bag and crush with a rolling pin (old-school, but satisfying).
• Heavy-Duty Aluminum Foil: For wrapping the pan to prevent leaks during the water bath.
• Roasting Pan or Large Baking Dish: Needed for the water bath, which helps prevent cracks.
• Wire Cooling Rack: Lets the cheesecake cool evenly.

If you’re just starting out, don’t stress about having the fanciest tools. I started with thrifted pans and a hand-me-down mixer, and my cheesecakes turned out just fine. Just keep your springform pan in good shape—hand-wash and dry it well to avoid rust.

Apple Cider Cheesecake Recipe – Step-by-Step Method

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C).
   • Crush 1 1/2 cups (150g) graham crackers into fine crumbs.
   • Mix crumbs with 1/4 cup (60g) melted unsalted butter and 2 tablespoons (25g) sugar.
   • Press mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a glass to press evenly.
   • Bake for 10 minutes. Let cool while you make the filling.
2. Reduce the Apple Cider:
   • Pour 1 cup (240ml) apple cider into a small saucepan.
   • Bring to a gentle boil over medium heat and cook until reduced to about 1/4 cup (60ml), 10-15 minutes. Watch carefully—over-reduced cider can turn syrupy fast!
   • Let cool to room temperature. This concentrated flavor is the secret to a bold apple taste.
3. Make the Filling:
   • In a large bowl, beat 24 oz (680g) cream cheese (room temp) until silky and smooth—about 2-3 minutes.
   • Add 1 cup (200g) granulated sugar, 1/2 cup (120g) sour cream, and 1/4 cup (60ml) reduced apple cider. Beat again until combined.
   • Mix in 3 large eggs, one at a time, beating just until blended after each—don’t overmix!
   • Stir in 1 teaspoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and a pinch of salt.
   • Batter should look creamy and slightly thick. If you see lumps, beat a little longer, but gently.
4. Assemble and Bake:
   • Wrap the outside of the springform pan tightly with two layers of heavy-duty foil—this keeps water out.
   • Pour the cheesecake filling over the crust and smooth the top with a spatula.
   • Place pan in a large roasting pan, then pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (water bath time!).
   • Bake on the middle rack at 325°F (165°C) for 60-70 minutes, or until the edges are set but the center jiggles slightly when gently shaken.

   Tip: Overbaking is a common pitfall—cheesecake should look a bit wobbly in the center. It firms up as it cools.

5. Cool and Chill:
   • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour (prevents cracks!).
   • Remove from water bath, run a thin knife around the edge, and let cool completely on a wire rack.
   • Chill, uncovered, in the fridge for at least 6 hours or overnight. Don’t rush this step—the texture improves dramatically.
6. Serve:
   • Release the springform pan and transfer cheesecake to a serving plate.
   • Optional: Top with whipped cream, thin apple slices, or a drizzle of caramel sauce. I love adding a sprinkle of cinnamon for that cozy look.
   • Slice with a warm, clean knife for best results—wipe the blade between cuts.

If cracks appear, don’t worry—they’re easily hidden with toppings. And remember, the most important part is enjoying it!

Cooking Tips & Techniques

• Room Temperature Ingredients: Always let your cream cheese, eggs, and sour cream come to room temp. Cold ingredients can make the batter lumpy and uneven.
• Don’t Overmix: Overbeating introduces too much air, which can cause your cheesecake to puff up and crack. Mix just until smooth and combined.
• Water Bath Wisdom: The water bath is your friend—it keeps the temperature steady and prevents the cheesecake from drying out. Just double-wrap the pan to avoid leaks.
• Chill Time: I learned the hard way that slicing warm cheesecake is a mess! Chill for at least 6 hours, overnight is even better for clean slices and flavor development.
• Checking for Doneness: The center should jiggle slightly (like Jell-O) when you gently shake the pan. If it’s too firm, it might be overbaked.
• Crust Tips: For an extra-crisp crust, bake a few minutes longer or brush with a bit of beaten egg white before adding the filling.

Once, I forgot the water bath—my cheesecake cracked but still tasted amazing. A little whipped cream covers a multitude of sins! Don’t stress about perfection; cheesecake is forgiving if you follow the basics.

For multitasking, prep your crust and

Apple Cider Cheesecake

---

• Author: Sarah
• Total Time: 8 hours
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

This creamy apple cider cheesecake is infused with spiced apple cider reduction and warm autumn spices, making it the perfect fall dessert to impress at gatherings or cozy nights in. With a classic graham cracker crust and a silky, tangy filling, it’s a seasonal twist on a beloved classic.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
• 1/4 cup (4 tablespoons) unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 1 cup apple cider
• 24 oz (3 packages) cream cheese, room temperature
• 1 cup granulated sugar (for filling)
• 1/2 cup sour cream
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Pinch of salt

---

Instructions

1. Preheat oven to 350°F (175°C).
2. Crush graham crackers into fine crumbs. Mix with melted butter and 2 tablespoons sugar.
3. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
4. Pour apple cider into a small saucepan. Bring to a gentle boil and reduce to about 1/4 cup (takes 10-15 minutes). Let cool.
5. In a large bowl, beat cream cheese until smooth (2-3 minutes).
6. Add 1 cup sugar, sour cream, and reduced apple cider. Beat until combined.
7. Add eggs one at a time, beating just until blended after each.
8. Stir in vanilla, cinnamon, nutmeg, cloves, and salt.
9. Wrap the outside of the springform pan with two layers of heavy-duty foil.
10. Pour cheesecake filling over the crust and smooth the top.
11. Place pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
12. Bake at 325°F (165°C) for 60-70 minutes, until edges are set but center jiggles slightly.
13. Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour.
14. Remove from water bath, run a thin knife around the edge, and cool completely on a wire rack.
15. Chill in the fridge for at least 6 hours or overnight.
16. Release springform pan and transfer cheesecake to a serving plate. Top with whipped cream, apple slices, or caramel if desired. Slice with a warm, clean knife.

Notes

For best results, use room temperature ingredients and don’t overmix the batter. The water bath helps prevent cracks. Chill the cheesecake thoroughly before slicing. If cracks appear, cover with whipped cream or toppings. For a gluten-free version, use gluten-free graham crackers.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 410
• Sugar: 27
• Sodium: 320
• Fat: 27
• Saturated Fat: 15
• Carbohydrates: 38
• Fiber: 1
• Protein: 6

Keywords: apple cider cheesecake, fall dessert, Thanksgiving cheesecake, spiced cheesecake, apple dessert, autumn baking, holiday dessert