Go Back

Apple Cider Cheesecake

Apple cider cheesecake with a graham cracker crust and a water-bath bake for a smooth, lightly wobbling center. Finished with a spiced apple cider syrup drizzle made from simmered cider and brown sugar.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
chilling 6 hours
Total Time 7 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crust:
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted butter, melted
For cheesecake:
  • 24 oz cream cheese, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup apple cider, reduced to 1/4 cup
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla extract
For topping:
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 springform pan
  • 1 small saucepan
  • 1 oven

Method
 

Make the crust
  1. Preheat the oven to 325F. Combine the graham cracker crumbs, sugar, cinnamon, and melted unsalted butter, then press firmly into a 9-inch springform pan.
Reduce cider for the filling
  1. In a small saucepan over medium heat, reduce 1/2 cup apple cider until syrupy, then cool. The mixture should look thicker and coat the back of a spoon before cooling.
Mix the cheesecake filling
  1. Beat the cream cheese and packed brown sugar until completely smooth. Pause and scrape down as needed so no lumps remain.
  2. Mix in the reduced cider. Stop when the batter turns evenly golden and glossy.
  3. Add the eggs one at a time and mix gently after each addition. The batter should stay smooth without adding lots of air.
  4. Mix in the sour cream, cinnamon, nutmeg, and vanilla extract. Stop mixing once the spices are fully incorporated.
Bake in a water bath
  1. Pour the cheesecake filling over the crust. Tap the pan lightly so the surface looks level with minimal bubbles.
  2. Bake in a water bath at 325F for 55-60 minutes. The center should be just set with a slight wobble when the pan is gently nudged.
Chill and serve
  1. Cool the cheesecake completely at room temperature. Let it cool until the pan feels cool to the touch.
  2. Refrigerate for 6 hours or overnight. Chill until the filling is fully firm and slices cleanly.
  3. Simmer the remaining apple cider with brown sugar and cinnamon until syrupy, then cool slightly. The topping should look glossy and thick enough to drizzle.
  4. Drizzle the spiced cider syrup over slices when serving. Use a spoon to create thin ribbons across the surface.

Notes

For the creamiest texture, keep mixing gentle once eggs are added and confirm the center only wobbles slightly at bake time; overbaking leads to cracks. Refrigerate the cheesecake, covered, for up to 4 days—freeze slices for up to 2 months (thaw overnight in the fridge). Dietary swap: use lactose-free cream cheese and lactose-free sour cream if you need it without changing the method.