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Apple Cider Cheesecake
Isabella

Apple Cider Cheesecake

Experience the quintessential taste of autumn with this creamy, velvety Apple Cider Cheesecake. Infused with warm fall spices and the crisp tang of apple cider, all atop a perfectly spiced graham cracker crust, this dessert is the ultimate seasonal indulgence. Perfect for holidays, gatherings, or a cozy evening treat, it's a show-stopping dessert that captures the essence of fall in every delightful bite.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 5 hours
Servings: 12 slices
Course: Cheesecake, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs finely crushed
  • 0.25 cup granulated sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup unsalted butter melted
For the Apple Cider Reduction
  • 2 cups apple cider unfiltered preferred
  • 2 tbsp brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • pinch ground cloves
For the Cheesecake Filling
  • 3 x 8oz packages full-fat cream cheese softened, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 tsp pure vanilla extract
  • 0.25 cup heavy cream
  • 2 tbsp all-purpose flour
For the Optional Apple Topping
  • 2 large apples e.g., Honeycrisp, Gala, peeled, cored, and diced
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 0.5 tsp ground cinnamon
  • 0.25 cup apple cider
  • Caramel sauce store-bought or homemade

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • Large mixing bowl
  • Electric Mixer (stand or hand)
  • Aluminum Foil
  • Wire rack
  • Roasting Pan (optional, for water bath)

Method
 

  1. In a medium saucepan, combine the 2 cups of apple cider, 2 tablespoons of brown sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, and a pinch of ground cloves.
    2 cups apple cider, 2 tbsp brown sugar, 0.5 tsp ground cinnamon, 0.25 tsp ground ginger, pinch ground cloves
  2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently.
  3. Continue to simmer, stirring occasionally, until the cider has reduced to about ½ cup and has a syrupy consistency. This will take approximately 20-30 minutes. Keep a close eye on it to prevent burning. Remove from heat and let cool completely.
  4. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Wrap the bottom and sides of the springform pan securely with heavy-duty aluminum foil.
  5. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Mix well. Pour in the ½ cup of melted butter and stir until all the crumbs are evenly moistened.
    1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 0.5 tsp ground cinnamon, 0.25 tsp ground nutmeg, 0.5 cup unsalted butter
  6. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
  7. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
    3 x 8oz packages full-fat cream cheese
  8. Gradually add the 1 cup of granulated sugar, beating until well combined and fluffy, about 2-3 minutes.
    1 cup granulated sugar
  9. Beat in the melted and cooled apple cider reduction until fully incorporated.
  10. Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix. Stir in the vanilla extract, heavy cream, and all-purpose flour until just combined.
    3 large eggs, 1 tsp pure vanilla extract, 0.25 cup heavy cream, 2 tbsp all-purpose flour
  11. Pour the cheesecake filling over the cooled graham cracker crust. (Optional Water Bath: Place foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.)
  12. Bake for 60-75 minutes (or 75-90 minutes if using a water bath), or until the edges are set and slightly puffed, but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. Remove from oven and water bath (if used). Let cool completely on a wire rack.
  13. Once completely cooled, cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  14. (Optional Apple Topping): In a skillet over medium heat, melt the 2 tablespoons of unsalted butter. Add the diced apples and sauté for 5-7 minutes until slightly softened.
    2 large apples, 2 tbsp unsalted butter
  15. Stir in the 2 tablespoons of brown sugar and ½ teaspoon of ground cinnamon. Cook for another 2-3 minutes. Pour in the ¼ cup of apple cider and cook for 1-2 minutes. Remove from heat and let cool.
    2 tbsp brown sugar, 0.5 tsp ground cinnamon, 0.25 cup apple cider
  16. Carefully run a thin knife around the edge of the chilled cheesecake before releasing the springform pan sides. Top with cooled sautéed apples, a drizzle of caramel sauce, or whipped cream, if desired. Slice and serve!
    Caramel sauce

Notes

For best results, ensure all cold ingredients for the filling are at room temperature before mixing. Do not overmix the cheesecake batter once eggs are added to prevent cracks.
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