Apple Cider Cheesecake is the ultimate fall dessert that captures everything you love about the season crisp apples, warm spices, and creamy cheesecake. The smooth filling is infused with apple cider reduction, topped with tender spiced apples, and finished with a buttery graham crust. Every bite tastes like a cozy autumn afternoon.
I first made this cheesecake after a visit to an apple orchard where the smell of cinnamon and cider filled the air. The idea of combining that comforting flavor with cheesecake was irresistible, and the result was a dessert that’s creamy, lightly tart, and perfectly spiced. It’s become one of my favorite recipes to bake for Thanksgiving or any fall gathering.
Why You’ll Love This Recipe
- Creamy cheesecake infused with real apple cider flavor
- Perfect balance of sweet, tart, and spiced
- Beautiful presentation for holidays or cozy dinners
- Make-ahead dessert that tastes even better the next day
- Warm and comforting, yet elegant enough for any occasion
Ingredients You’ll Need
For the Crust
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
For the Apple Cider Reduction
- 2 cups (480 ml) apple cider
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) apple cider reduction (from above)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Apple Topping
- 2 medium apples, peeled and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- Pinch of nutmeg
- Caramel sauce for drizzling (optional)
Step-by-Step Instructions
Step 1: Make the Apple Cider Reduction
In a small saucepan, simmer apple cider, brown sugar, and cinnamon over medium heat for about 15 to 20 minutes until it reduces to about 1/2 cup. Set aside to cool completely.
Step 2: Prepare the Crust
Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter together until well combined. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, cooled apple cider reduction, cinnamon, and nutmeg. Mix until just combined.
Step 4: Bake
Pour the filling over the cooled crust. Bake for 55 to 65 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracks.
Step 5: Chill
Remove from the oven, run a knife around the edge, and let it cool completely. Refrigerate for at least 6 hours or overnight before adding toppings.
Step 6: Prepare the Apple Topping
In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for about 5 minutes until the apples are tender and coated in syrup. Let them cool before spooning over the chilled cheesecake.
Step 7: Serve
Top the cheesecake with the apple mixture and drizzle with caramel sauce if desired. Slice and serve cold for a rich, refreshing dessert.
Chef’s Tips for the Best Cheesecake
- Use room-temperature ingredients for a smooth filling
- Do not overmix the batter once eggs are added
- Bake the cheesecake in a water bath for an ultra-creamy texture
- Let it chill overnight to fully set the flavors
- Add a pinch of salt to the filling to enhance the sweetness
Variations and Substitutions
- Use gingersnap cookies instead of graham crackers for extra spice
- Swap the apple topping for pears or caramelized peaches
- Add chopped walnuts or pecans on top for crunch
- Replace some of the sugar with maple syrup for a deeper flavor
- Use store-bought caramel sauce for a quick finishing touch
Serving Suggestions
This apple cider cheesecake is ideal for any fall celebration.
- Serve as the centerpiece for Thanksgiving dessert
- Pair with hot apple cider or cinnamon coffee
- Add whipped cream or vanilla ice cream for a decadent touch
- Sprinkle with crushed graham crackers or toasted nuts before serving
Common Mistakes to Avoid
- Overbaking, which can cause cracks in the cheesecake
- Skipping the cooling step and rushing to refrigerate
- Using hot cider reduction, which can curdle the batter
- Not chilling long enough before slicing
- Adding warm apple topping to the cheesecake before it is chilled
Storage and Make-Ahead Tips
- Store covered in the refrigerator for up to 5 days
- Freeze without the topping for up to 2 months and thaw in the fridge before serving
- Make the apple topping a day ahead and store it separately
- Add toppings right before serving for the best presentation
Nutrition Facts (per slice, approx.)
- Calories: 420
- Protein: 6 g
- Fat: 28 g
- Carbohydrates: 38 g
- Sugar: 30 g
- Fiber: 1 g
- Calcium: 10% DV
Apple Cider Cheesecake
Equipment
- 9-inch springform pan
- Saucepan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Knife
- Skillet
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups apple cider
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup apple cider reduction
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 medium apples, peeled and diced
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 pinch nutmeg
- caramel sauce for drizzling (optional)
Instructions
- In a small saucepan, simmer apple cider, brown sugar, and cinnamon over medium heat for 15–20 minutes until reduced to about 1/2 cup. Cool completely.
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing slowly. Stir in vanilla, sour cream, cooled cider reduction, cinnamon, and nutmeg until just combined.
- Pour filling over crust. Bake for 55–65 minutes until edges are set but center is slightly jiggly. Turn off oven and crack door. Let cheesecake cool inside for 1 hour.
- Remove from oven, run knife around edges, and cool completely. Refrigerate at least 6 hours or overnight before topping.
- In a skillet, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook ~5 minutes until apples are tender and syrupy. Cool before using.
- Top cheesecake with cooled apples and drizzle with caramel if desired. Slice and serve cold.
Notes
Nutrition
Creamy, Spiced, and Absolutely Irresistible
Apple Cider Cheesecake is a rich and creamy dessert with the perfect blend of apple, cinnamon, and caramel flavors. The apple cider adds a touch of tang and warmth that makes every bite taste like fall.
Whether you serve it for Thanksgiving, a dinner party, or a weekend baking project, this cheesecake will impress your guests and fill your home with the scent of autumn. One slice, and you’ll fall in love with its creamy texture and cozy apple flavor.
