What You’ll Need for This Apple Cider Cheesecake

Alright, let’s gather our ingredients! Nothing too fancy here, just good ol’ pantry staples and some lovely fall flavors. I’m a big believer in using the best quality ingredients you can afford – it really makes a difference, especially in a cheesecake! When making Apple Cider Cheesecake, I always use full-fat cream cheese. It gives the cheesecake that signature creamy texture that everyone loves.

Here’s what you’ll need to make my Apple Cider Cheesecake recipe:

For the Crust:

1 1/2 cups graham cracker crumbs: I usually buy pre-made crumbs to save time, but you can easily crush your own.
5 tablespoons unsalted butter, melted: I prefer using European-style butter for a richer flavor.
1/4 cup granulated sugar: Just a touch of sweetness to balance the buttery crust.
1/4 teaspoon ground cinnamon: Adds a warm, cozy spice.

For the Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened: As I said, full-fat is the way to go for this Apple Cider Cheesecake.
1 1/4 cups granulated sugar: The perfect amount of sweetness!
1 cup apple cider, reduced to 1/4 cup: This is where the magic happens! Reducing the cider intensifies the apple flavor.
1/4 cup sour cream: Adds a tangy creaminess.
2 large eggs: Adds structure and richness to the filling.
1 teaspoon vanilla extract: Enhances all the other flavors.
1/2 teaspoon ground cinnamon: More warm spice!
1/4 teaspoon ground nutmeg: A little nutmeg goes a long way.
1/4 teaspoon ground allspice: Adds a hint of complexity.
Pinch of salt: Balances the sweetness.

For the Apple Topping (Optional):

2 medium apples, peeled, cored, and diced: I like using Honeycrisp or Gala for their sweetness and crispness.
2 tablespoons unsalted butter: For sautéing the apples.
2 tablespoons brown sugar: Adds a caramel-like sweetness to the apples.
1 tablespoon apple cider: Adds moisture and flavor.
1/2 teaspoon ground cinnamon: You can never have too much cinnamon.
1 tablespoon lemon juice: If you don’t have any fresh lemon juice available, you can find it at any local grocery store.

Shopping Tips:

When shopping for your Apple Cider Cheesecake, you can find apple cider at most grocery stores, especially during the fall months. Look for it in the refrigerated juice section. Another great Apple Cider Cheesecake tip is that you can find almost all of these ingredients at your local store!

Kitchen Wisdom:

Here’s an Apple Cider Cheesecake trick I learned: Make sure your cream cheese is REALLY softened. Like, leave it out on the counter for at least an hour (or even longer if it’s cold in your kitchen) softened. This will prevent lumps in your cheesecake filling.

Cost-Saving Tips:

To save money on Apple Cider Cheesecake ingredients, buy cream cheese in bulk when it’s on sale. It freezes well, so you can stock up and have it on hand whenever you need it.

Storage Tips:

Store any leftover Apple Cider Cheesecake ingredients, like graham cracker crumbs and spices, in airtight containers in a cool, dry place. The spices can last for months, but it’s better to use them before they lose their potency.

Let’s Make This Apple Cider Cheesecake Together

Okay, friend, let’s get baking! Don’t be intimidated by the thought of making a cheesecake. This Apple Cider Cheesecake is actually quite simple, and I’m here to guide you every step of the way.

Preheat your oven to 350°F (175°C). This is crucial. You want a gentle, even heat for your cheesecake. I learned the hard way with Apple Cider Cheesecake that rushing the process just leads to cracks and uneven baking.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to really pack it down. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool slightly while you prepare the filling. The graham cracker crust is the perfect base for any fall cheesecake!
Reduce the apple cider: In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the cider is reduced to 1/4 cup. This will take about 15-20 minutes. Be patient! This step is essential for intensifying the apple flavor in your Apple Cider Cheesecake.
Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until well combined. Beat in the reduced apple cider, sour cream, eggs, vanilla extract, cinnamon, nutmeg, allspice, and salt until just combined. Be careful not to overmix! Overmixing can incorporate too much air into the filling, which can cause cracks during baking.
Pour the filling over the crust: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
Bake the cheesecake: Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps to bake the cheesecake evenly and prevent cracking. Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly. In my kitchen, Apple Cider Cheesecake usually takes closer to 70 minutes. Don’t worry if your Apple Cider Cheesecake jiggles a bit – it will set up more as it cools.
Cool the cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps to prevent cracking. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Make the apple topping (optional): While the Apple Cider Cheesecake is baking (or cooling), you can prepare the apple topping. In a medium skillet, melt the butter over medium heat. Add the diced apples and cook until softened, about 5-7 minutes. Stir in the brown sugar, apple cider, and cinnamon. Cook until the sauce has thickened slightly, about 2-3 minutes. Remove from heat and let cool.
Garnish and serve: Once the cheesecake is completely chilled, remove it from the springform pan. Top with the apple topping (if using) and serve. While the Apple Cider Cheesecake is cooking, I like to tidy up the kitchen and maybe sneak a peek at Facebook groups to find even more inspiration for baking with apples. My favorite recipe is this apple cider donut cheesecake that I saw on Facebook!

Your Apple Cider Cheesecake should smell like warm spices and baked apples. Trust me, the aroma alone is enough to make your mouth water.

How I Love to Serve This Apple Cider Cheesecake

Okay, so you’ve baked this beautiful Apple Cider Cheesecake. Now what? Well, let me tell you, there are so many ways to enjoy this fall treat! My family loves this Apple Cider Cheesecake when I serve it chilled, straight from the fridge. The cool, creamy texture is so refreshing, especially after a hearty autumn meal.

Here are some of my favorite ways to serve Apple Cider Cheesecake:

With Caramel Sauce: Drizzling a generous amount of caramel sauce over the top of the cheesecake adds a decadent touch. The sweetness of the caramel complements the tangy cheesecake and spiced apple flavors perfectly. You can even make your own caramel sauce at home!
With Whipped Cream: A dollop of freshly whipped cream is always a welcome addition. It adds a light and airy texture that contrasts beautifully with the rich cheesecake. I sometimes like to infuse my whipped cream with a little bit of cinnamon or vanilla for an extra layer of flavor.
With Apple Slices: For a simple and elegant presentation, arrange thin slices of fresh apple around the cheesecake. This not only looks beautiful but also adds a crisp and refreshing element to the dessert.
With Candied Pecans: A sprinkle of candied pecans adds a crunchy and sweet element that pairs perfectly with this easy Apple Cider Cheesecake. You can buy candied pecans pre-made or make your own at home.
With a glass of Apple Cider Sangria: To make your favorite fall desserts even more special, consider pairing it with a glass of delicious Apple Cider Sangria!

This Apple Cider Cheesecake is perfect for Thanksgiving, Christmas, or any fall gathering. I’ve even made it for potlucks and birthday parties, and it’s always a hit! Friends always ask for this easy Apple Cider Cheesecake recipe, and I’m always happy to share.

If you have extra Apple Cider Cheesecake (which is rare in my house!), you can store it in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.

I’ve also experimented with different seasonal variations of this recipe. In the summer, I’ve used peaches or berries instead of apples. And in the winter, I’ve added a hint of bourbon to the filling for a more festive flavor. This apple cheesecake recipe from Buttermilk by Sam is another great recipe!

Your Apple Cider Cheesecake Questions Answered

Alright, let’s tackle some of those burning questions you might have about making this Apple Cider Cheesecake. I’ve baked this recipe countless times, so I’ve definitely encountered a few hiccups along the way.

Q: Why did my cheesecake crack?

A: Ah, the dreaded cracked cheesecake! There are a few reasons why this might happen. The most common culprit is baking the cheesecake at too high of a temperature. That’s why I emphasize using a water bath – it helps to regulate the temperature and prevent cracking. Overmixing the filling can also contribute to cracks, as it incorporates too much air. You know what I do when my Apple Cider Cheesecake cracks? I cover it with apple topping! Problem solved.

Q: My crust is soggy. What did I do wrong?

A: A soggy crust is no fun. Make sure you’re pressing the graham cracker mixture firmly into the bottom of the pan. Also, be sure to bake the crust before adding the filling. This will help to crisp it up and prevent it from getting soggy.

Q: Can I use a different type of apple?

A: Absolutely! I prefer Honeycrisp or Gala for their sweetness and crispness, but you can use any apple you like. Granny Smith apples will add a tartness to the cheesecake, while Fuji apples will add a more subtle sweetness. It really depends on your personal preference. My family loves the flavor from golden delicious apples!

Q: Can I make this cheesecake ahead of time?

A: Yes, definitely! In fact, I recommend making it at least a day in advance. This gives the cheesecake time to chill and set properly. Plus, it frees you up on the day you’re serving it.

Q: Can I freeze this cheesecake?

A: Yes, you can freeze this Apple Cider Cheesecake, but the texture might change slightly. To freeze, wrap the cheesecake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: I don’t have apple cider. Can I use apple juice?

A: While apple cider is preferred for its more concentrated flavor, you can use apple juice in a pinch. Just be aware that the apple flavor might not be as pronounced in the final product. I haven’t tried it myself, but I bet you could also try using a little bit of apple cider vinegar for a stronger flavor.

Q: Can I make this recipe gluten-free?

A: Yes! Simply substitute gluten-free graham crackers for the regular graham crackers in the crust. Just make sure to check the labels of all your ingredients to ensure they are gluten-free. You can also try using an oat-based crust like this amazing pumpkin cider cheesecake.

My Final Thoughts on This Apple Cider Cheesecake

This Apple Cider Cheesecake recipe holds a special place in my heart because it represents the warmth and comfort of autumn. It’s a dish that I love to share with my family and friends, and it always brings a smile to their faces. Another delicious variation is Apple Crumble Cheesecake.

Here are my Apple Cider Cheesecake Pro Tips:

Don’t overbake the cheesecake! A slightly jiggly center is a good thing. It will set up more as it cools.
Use a water bath! It’s the key to a creamy, crack-free cheesecake.
Be patient! Let the cheesecake cool completely before refrigerating it. This will prevent it from sweating and becoming soggy.

Over the years, I’ve experimented with a few variations of this recipe:

Caramel Apple Cheesecake: Add a layer of caramel to the top of the cheesecake before baking.
Apple Crisp Cheesecake: Top the cheesecake with a layer of apple crisp topping (oats, flour, butter, sugar, and spices) before baking.
Spiced Apple Cheesecake: Add a pinch of ground ginger and cloves to the filling for an extra warm and spicy flavor.

My husband, David, loves the classic Apple Cider Cheesecake with a simple caramel drizzle. My daughter, Emily, prefers the apple crisp version, while my son, Michael, is a fan of anything with extra whipped cream. No matter how you choose to make it, I hope you enjoy this recipe as much as my family does. Remember, cooking is all about having fun and experimenting! Don’t be afraid to put your own spin on this recipe and make it your own.

I hope that you enjoy your Apple Cider Cheesecake as much as my family does. Give this Caramel Apple Cheesecake Dip a try, too!

Apple Cider Cheesecake

Print Recipe

This Apple Cider Cheesecake is a creamy, decadent dessert infused with the warm flavors of fall. The rich cheesecake filling combined with apple cider creates a perfectly balanced treat perfect for any occasion.

Author: Liliana
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1 cup apple cider, reduced to 1/4 cup
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
For the Topping (optional):
Apple slices
Caramel sauce
Whipped cream

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool slightly.
Reduce the Apple Cider: In a small saucepan, bring the apple cider to a boil and reduce to 1/4 cup. Let cool completely.
Prepare the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add Ingredients: Beat in the reduced apple cider, then add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, and cinnamon.
Pour into Crust: Pour the cheesecake filling over the prepared crust.
Bake: Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
Cool and Chill: Turn off the oven, slightly open the oven door, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let cool completely. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
Serve: Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the springform pan.
Add Toppings (optional): Garnish with apple slices, caramel sauce, or whipped cream, if desired.

Notes

For a richer flavor, use brown sugar instead of granulated sugar in the crust. Serve chilled with a dollop of homemade whipped cream for an extra touch of decadence.