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apple cider cheesecake recipe

Apple Cider Cheesecake

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

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
  • 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

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Find it online: https://gentlerecipes.com/apple-cider-cheesecake-recipe-easy-fall-dessert-to-impress/