There’s something about fall that pulls us back into the kitchen, into the arms of warm ovens, cinnamon-scented air, and recipes that feel like heirlooms. Apple Cider Cheesecake is one of those cherished desserts that brings together the heart of autumn with the comfort of creamy indulgence. I remember the first time I made this cheesecake—leaves outside were burning shades of orange and red, and the air was cool enough to warrant wool socks and a second cup of cider. That warm, tangy apple reduction, the silky filling, the buttery crust—all wrapped together in a dessert that felt like the season itself.
This dessert didn’t just become a favorite—it became a tradition. Every year, as soon as apple cider hit the market shelves, this was the first recipe on my list. Its roots are simple yet thoughtful: a nod to New York cheesecake, folded with the flavor of fresh orchard cider slowly simmered into syrup, and topped with a rich caramel that echoes the tartness of fresh apples. It’s the perfect bridge between rustic charm and holiday table elegance.
Whether you’re baking this for a Thanksgiving feast, a friend’s dinner party, or just a quiet weekend at home, Apple Cider Cheesecake will wrap you in a sense of nostalgia and warmth. It’s more than just a dessert—it’s an edible embrace from autumn.
WHY YOU’LL LOVE THIS RECIPE
- Rich Autumn Flavor: The apple cider reduction packs a punch of fresh apple intensity, layered beautifully into every bite.
- Perfect for Celebrations: This cheesecake looks stunning on a holiday table and slices like a dream.
- Crack-Free Finish: Thanks to the gentle baking method and water bath, you’ll get a flawless top every time.
- Make-Ahead Friendly: Perfect for planning ahead, as the flavor deepens and improves after chilling overnight.
- Balanced Sweetness: With tangy sour cream, smooth cream cheese, and just the right amount of brown sugar, it’s indulgent without being overly sweet.
APPLE CIDER CHEESECAKE
Description
There’s something about fall that pulls us back into the kitchen, into the arms of warm ovens, cinnamon-scented air, and recipes that feel like heirlooms. Apple Cider Cheesecake is one of those cherished desserts that brings together the heart of autumn with the comfort of creamy indulgence. I remember the first time I made this cheesecake—leaves outside were burning shades of orange and red, and the air was cool enough to warrant wool socks and a second cup of cider. That warm, tangy apple reduction, the silky filling, the buttery crust—all wrapped together in a dessert that felt like the season itself.
This dessert didn’t just become a favorite—it became a tradition. Every year, as soon as apple cider hit the market shelves, this was the first recipe on my list. Its roots are simple yet thoughtful: a nod to New York cheesecake, folded with the flavor of fresh orchard cider slowly simmered into syrup, and topped with a rich caramel that echoes the tartness of fresh apples. It’s the perfect bridge between rustic charm and holiday table elegance.
Whether you’re baking this for a Thanksgiving feast, a friend’s dinner party, or just a quiet weekend at home, Apple Cider Cheesecake will wrap you in a sense of nostalgia and warmth. It’s more than just a dessert—it’s an edible embrace from autumn.
Ingredients
- For the Crust:
-
2 cups graham cracker or digestive biscuit crumbs
-
¼ cup (57g) unsalted butter, melted
-
2 tablespoons brown sugar
-
½ teaspoon cinnamon
- For the Filling:
-
24 oz (680g) cream cheese, softened
-
½ cup (100g) brown sugar
-
1 cup sour cream
-
⅓ cup apple cider reduction (see notes)
-
1 tablespoon all-purpose flour
-
2 teaspoons vanilla extract
-
½ teaspoon cinnamon
-
½ teaspoon salt
-
2 large eggs + 1 egg yolk
- For the Apple Cider Caramel:
-
½ cup apple cider reduction
-
¾ cup (150g) brown sugar
-
1 cup (240ml) heavy cream
-
¼ teaspoon ground cinnamon
-
½ teaspoon salt
Instructions
Step 1: Make the Apple Cider Reduction
Start with 3 cups of fresh apple cider in a saucepan. Simmer over medium-low heat until it’s reduced to about ⅓ cup. This can take 30–40 minutes. Let it cool completely. This syrupy reduction is the star of the cheesecake—concentrated apple goodness that weaves through both the filling and the caramel.
Step 2: Prepare the Crust
In a mixing bowl, stir together the graham cracker crumbs, melted butter, cinnamon, and brown sugar until the texture is like wet sand. Press this mixture firmly into the base of a 9-inch springform pan. Bake the crust at 350°F (175°C) for 10 minutes, then set aside to cool.
Step 3: Mix the Cheesecake Filling
Using a stand mixer or hand mixer, beat the cream cheese and brown sugar until smooth and creamy. Add the flour, vanilla, and salt. Mix in the sour cream, cinnamon, and apple cider reduction. Add the eggs one at a time, blending just until incorporated. Avoid over-mixing, which can introduce air bubbles and cause cracks.
Step 4: Assemble and Bake
Pour the filling over the cooled crust. Wrap the outside of the springform pan in two layers of foil to prevent leaks. Place the pan in a larger roasting dish and pour hot water into the outer dish to create a water bath. Bake at 325°F (160°C) for 1 hour, then turn the oven off and crack the door open. Let the cheesecake cool slowly in the oven for another 90 minutes.
Step 5: Chill
Once it’s fully cooled, transfer the cheesecake to the fridge and chill for at least 4 hours—ideally overnight. This not only helps set the texture but also intensifies the flavor.
Step 6: Make the Caramel
In a saucepan, combine the apple cider reduction, brown sugar, cream, cinnamon, and salt. Simmer over medium heat until thickened slightly, about 10 minutes. Let it cool, then drizzle generously over the chilled cheesecake.
Notes
Apple Cider Reduction: This can be made ahead and stored in the fridge. It’s essential for both the filling and caramel. Use fresh, unfiltered cider for the best results.
Avoiding Cracks: Gradual cooling and the water bath are your best defense. Do not open the oven during the baking period.
INGREDIENTS YOU’LL NEED
For the Crust:
- 2 cups graham cracker or digestive biscuit crumbs
- ¼ cup (57g) unsalted butter, melted
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
For the Filling:
- 24 oz (680g) cream cheese, softened
- ½ cup (100g) brown sugar
- 1 cup sour cream
- ⅓ cup apple cider reduction (see notes)
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs + 1 egg yolk
For the Apple Cider Caramel:
- ½ cup apple cider reduction
- ¾ cup (150g) brown sugar
- 1 cup (240ml) heavy cream
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
HOW TO MAKE APPLE CIDER CHEESECAKE
STEP-BY-STEP INSTRUCTIONS
Step 1: Make the Apple Cider Reduction
Start with 3 cups of fresh apple cider in a saucepan. Simmer over medium-low heat until it’s reduced to about ⅓ cup. This can take 30–40 minutes. Let it cool completely. This syrupy reduction is the star of the cheesecake—concentrated apple goodness that weaves through both the filling and the caramel.
Step 2: Prepare the Crust
In a mixing bowl, stir together the graham cracker crumbs, melted butter, cinnamon, and brown sugar until the texture is like wet sand. Press this mixture firmly into the base of a 9-inch springform pan. Bake the crust at 350°F (175°C) for 10 minutes, then set aside to cool.
Step 3: Mix the Cheesecake Filling
Using a stand mixer or hand mixer, beat the cream cheese and brown sugar until smooth and creamy. Add the flour, vanilla, and salt. Mix in the sour cream, cinnamon, and apple cider reduction. Add the eggs one at a time, blending just until incorporated. Avoid over-mixing, which can introduce air bubbles and cause cracks.
Step 4: Assemble and Bake
Pour the filling over the cooled crust. Wrap the outside of the springform pan in two layers of foil to prevent leaks. Place the pan in a larger roasting dish and pour hot water into the outer dish to create a water bath. Bake at 325°F (160°C) for 1 hour, then turn the oven off and crack the door open. Let the cheesecake cool slowly in the oven for another 90 minutes.
Step 5: Chill
Once it’s fully cooled, transfer the cheesecake to the fridge and chill for at least 4 hours—ideally overnight. This not only helps set the texture but also intensifies the flavor.
Step 6: Make the Caramel
In a saucepan, combine the apple cider reduction, brown sugar, cream, cinnamon, and salt. Simmer over medium heat until thickened slightly, about 10 minutes. Let it cool, then drizzle generously over the chilled cheesecake.
HELPFUL TIPS
- Let all your ingredients come to room temperature before mixing. This ensures a smooth, lump-free filling.
- Don’t skip the water bath—it’s key to a creamy texture and crack-free top.
- Want an extra flourish? Top the finished cheesecake with thin apple slices or a sprinkle of toasted pecans.
DETAILS
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Cool/Chill Time: 6–8 hours
- Total Time: ~8 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
NOTES
Apple Cider Reduction: This can be made ahead and stored in the fridge. It’s essential for both the filling and caramel. Use fresh, unfiltered cider for the best results.
Avoiding Cracks: Gradual cooling and the water bath are your best defense. Do not open the oven during the baking period.
NUTRITIONAL INFORMATION
Per slice: ~600 calories | Fat: 40g | Carbs: 50g | Protein: 7g
FREQUENTLY ASKED QUESTIONS
Can I use apple juice instead of cider?
Cider has a deeper, more spiced flavor. You can use juice in a pinch, but the taste will be milder.
How long does this cheesecake last in the fridge?
Up to 5 days, tightly wrapped.
Is it freezer-friendly?
Yes, it freezes well without the caramel. Add that fresh when serving.
STORAGE INSTRUCTIONS
Wrap the cheesecake in plastic wrap and store it in the refrigerator for up to 5 days. For freezing, wrap in foil and a freezer-safe bag for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Vegan Pistachio Milk Cake
- Small Batch Vegan Boston Cream Pie Cupcakes
- Baileys Cheesecake Balls – No-Bake Holiday Treats You’ll Crave All Year
- Caramel Coconut Bars
CONCLUSION
Apple Cider Cheesecake brings the orchard to your oven. Each step—from reducing cider into golden syrup to baking the creamy filling—infuses this dessert with warmth and joy. It’s the kind of recipe you’ll reach for every fall, not just for its flavor, but for the tradition it builds in your kitchen. Take your time, savor the scent of apples and spice, and share a slice of something truly special.
