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Apple Cider Cheesecake showcases a delicious fall dessert dream with a creamy cheesecake filling infused with apple cider flavors and a crumbly graham cracker crust.

Apple Cider Cheesecake Heaven

This Apple Cider Cheesecake is the ultimate fall dessert, featuring a spiced graham cracker crust, a creamy apple cider-infused filling, and a smooth, crack-free texture thanks to a water bath. The concentrated apple flavor and warm spices create a decadent and delightful treat perfect for any autumn occasion.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of salt
  • 32 ounces cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • ½ cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup apple cider, reduced to ¼ cup
  • 1 tablespoon all-purpose flour
  • 1/4 cup Caramel Sauce optional

Equipment

  • 9-inch springform pan
  • aluminum foil
  • Medium bowl
  • Measuring cups
  • Measuring spoons
  • electric mixer
  • Large bowl
  • small saucepan
  • Roasting pan
  • wire rack
  • Plastic wrap
  • Thin knife

Method
 

  1. **Step 1: Make the Spiced Graham Cracker Crust**
  2. 1. Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with aluminum foil.
  3. 2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, cinnamon, ginger, and salt. Mix well until evenly moistened.
  4. 3. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
  5. 4. Bake the crust for 8-10 minutes, or until lightly golden brown. Let it cool completely while you prepare the filling.
  6. **Step 2: Reduce the Apple Cider**
  7. 1. In a small saucepan, bring 1 cup of apple cider to a simmer over medium heat.
  8. 2. Continue to simmer, uncovered, until the cider is reduced to about ¼ cup. This will take about 20-25 minutes. Keep a close eye on it to prevent it from burning.
  9. 3. Let the reduced apple cider cool completely before using it in the filling.
  10. **Step 3: Prepare the Cheesecake Filling**
  11. 1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  12. 2. Gradually add the sugar, beating until well combined.
  13. 3. Beat in the sour cream until smooth.
  14. 4. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
  15. 5. Stir in the vanilla extract and the cooled, reduced apple cider.
  16. 6. Gently stir in the flour until just combined.
  17. **Step 4: Assemble and Bake**
  18. 1. Pour the cheesecake filling over the cooled graham cracker crust.
  19. 2. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  20. 3. Bake in the preheated oven for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble.
  21. 4. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
  22. 5. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  23. **Step 5: Garnish and Serve**
  24. 1. Carefully run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Release the sides of the pan.
  25. 2. Drizzle with caramel sauce, sprinkle with chopped pecans, or top with fresh apple slices (optional).
  26. 3. Slice and serve chilled.

Notes

For best results, ensure all ingredients are at room temperature before mixing. Don't overmix the cheesecake filling, as this can cause cracks. The water bath is crucial for a smooth, creamy texture. Cool the cheesecake gradually to prevent cracking. Store leftovers in the refrigerator for up to 3 days. For a richer flavor, use brown sugar in the graham cracker crust. Consider adding a teaspoon of apple pie spice to the filling for extra warmth.