Apple Cider Cheesecake Recipe

If you adore the cozy flavors of fall and creamy desserts that just melt in your mouth, then this Apple Cider Cheesecake is about to become your new obsession. Combining the spicy warmth of reduced apple cider infused with mulling spices and the rich, velvety texture of classic cheesecake, this dessert is the perfect celebration of autumn’s bounty. The buttery graham cracker crust provides a delightful contrast to the luscious filling, making each bite a harmonious blend of tangy, sweet, and spice that feels like a big, comforting hug on a plate.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the key to creating this Apple Cider Cheesecake. Each component plays a special role, from giving the crust its buttery crunch to infusing the filling with that unmistakable cider aroma and flavor.

• Digestive cookies or graham crackers (2 cups / 270g): The foundation for the crust, providing a crunchy, slightly sweet base.
• Butter, melted (½ cup / 113g): Binds the cookie crumbs together in the crust and adds richness.
• Salt (¼ teaspoon + ½ teaspoon): Enhances flavors and balances sweetness, used in both crust and filling.
• Powdered sugar (2 tablespoons): Adds just a touch of sweetness to the crust.
• Fresh apple cider (3 cups): The heart of the recipe; reducing it intensifies its tart, fruity qualities perfect for cheesecake.
• Mulling spices: Infuse the cider with festive aromas like cinnamon, cloves, and nutmeg.
• Cream cheese, softened (3 bricks / 227g each): The creamy base of the cheesecake filling.
• Brown sugar (1 cup / 220g): Brings warmth and depth to the filling’s sweetness.
• Pure vanilla extract (2 teaspoons): Adds fragrant complexity.
• Sour cream (1 cup / 240g): Brings tanginess and smooth texture.
• Reduced apple cider (1/3 cup): Made by boiling down the fresh cider with spices into a syrup to enrich the filling’s flavor.
• Cinnamon (1 teaspoon): Offers that essential cozy spice note.
• Large eggs (3): Provide structure and richness.
• All-purpose flour (2 tablespoons): Helps stabilize the filling for a perfect cheesecake texture.

How to Make Apple Cider Cheesecake

Step 1: Reduce the Apple Cider

Start by pouring fresh apple cider into a large pot along with your mulling spices. Bring it to a boil and let it simmer vigorously for about an hour until it thickens into a syrupy consistency—this is where the magic begins. The reduction concentrates the tart and spicy notes, making the cheesecake filling incredibly flavorful and unique.

Step 2: Prepare the Crust

Lower the oven temperature to 350 degrees Fahrenheit. Crush your digestive cookies or graham crackers finely in a food processor, then add melted butter, salt, and powdered sugar to form moist crumbs. Press these crumbs firmly into an 8-inch springform pan or lined cake pan, creating an even crust. Bake it for 10 minutes to set, then allow it to cool and chill in the fridge so it holds up perfectly to the filling.

Step 3: Make the Cream Cheese Filling

Reduce the oven temperature to 325 degrees Fahrenheit. Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar until perfectly smooth, taking care to scrape down the sides often to avoid lumps. Next, add sour cream, vanilla, salt, cinnamon, and your glorious reduced apple cider syrup, continuing to beat until everything is incredibly creamy.

Step 4: Combine Eggs and Flour

Gently add the eggs and all-purpose flour to your creamy mixture. Beat just until combined—overmixing can trap too much air or toughen your cheesecake, so be gentle here.

Step 5: Bake the Cheesecake

Place your cheesecake pan inside a larger 13×9-inch pan filled with hot water for a water bath. This stabilizes the temperature and prevents cracking. Pour the filling into your chilled crust. Bake for about 90 minutes until the edges are set but the center still jiggles slightly. Then turn off the oven but leave the cheesecake inside, propping the door open with a wooden spoon to let it cool gradually over 30 minutes. Close the door and cool for an additional 15 minutes to finish settling the texture.

Step 6: Chill Before Serving

Remove the cheesecake from the oven and let it cool to room temperature on your counter. Once cooled, refrigerate it for at least 8 hours or overnight—it’s worth the wait! Chilling allows the flavors to deepen and the texture to firm up to the perfect creamy consistency.

How to Serve Apple Cider Cheesecake

Garnishes

For an extra pop of fall flair, dust the top with a little ground cinnamon or nutmeg. Fresh apple slices, caramel drizzle, or a sprinkle of toasted pecans make wonderful garnishes that add texture and a visual wow factor.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream pairs beautifully, balancing the vibrant flavors of the Apple Cider Cheesecake. You might also enjoy serving it alongside spiced poached pears or a warm caramel sauce for a decadent fall dessert spread.

Creative Ways to Present

Try slicing the cheesecake into mini portions and serving them in individual clear glasses layered with spiced crumble or apple compote for an elegant presentation. Another fun idea is to accompany each slice with a cinnamon stick or fresh herb sprig for a seasonal touch.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Apple Cider Cheesecake tightly covered in the refrigerator to maintain its moisture and prevent it from absorbing other odors. It will stay delicious for up to five days, so you can enjoy this indulgence multiple times without losing any flavor or texture.

Freezing

This cheesecake freezes beautifully. Wrap it securely with plastic wrap followed by foil to protect it from freezer burn. When stored this way, it should last up to two months. Thaw in the refrigerator overnight before serving to preserve its creamy texture.

Reheating

Since cheesecake is best served chilled, reheating is generally not recommended. However, if you’d like a slightly softened texture, let it sit at room temperature for about 15 to 20 minutes before slicing and serving.

FAQs

Can I use store-bought apple cider from the shelf?

Yes, store-bought fresh apple cider works beautifully in this recipe. For best flavor, choose a high-quality, fresh cider with no added preservatives or sweeteners, as these can affect the taste when reduced.

What are mulling spices, and can I substitute them?

Mulling spices typically include cinnamon sticks, cloves, allspice, and nutmeg. If you don’t have a premixed blend, you can create your own by combining these spices, or simply use cinnamon and a pinch of cloves for a basic flavor profile.

Why do I need to use a water bath when baking the cheesecake?

The water bath ensures even, gentle baking by regulating temperature and adding moisture, which helps prevent cracks and creates the smooth, creamy texture that’s essential for a perfect cheesecake.

How long should I chill the cheesecake before serving?

Chilling the cheesecake for at least 8 hours, preferably overnight, allows the filling to set properly and helps develop the rich, layered flavors of the apple cider and spices.

Can I make this cheesecake dairy-free or vegan?

This recipe relies heavily on cream cheese and sour cream for its signature texture and flavor, so substituting for dairy-free or vegan options would require careful ingredient swaps and testing. Vegan cream cheese and sour cream alternatives exist but may affect the final texture and taste.

Final Thoughts

This Apple Cider Cheesecake is truly a showstopper for any occasion, especially when you want to impress friends or share a slice of cozy comfort with family. It captures the essence of fall in every bite, balancing spice, sweetness, and creamy indulgence. I promise once you try making this, it will become one of your go-to desserts for the season. So grab your cider and cream cheese, and dive into baking this unforgettable cheesecake—your taste buds will thank you!

Print