Apple Cider Cheesecake – Creamy, Spiced & Perfectly Autumn
Celebrate the flavors of fall with this Apple Cider Cheesecake! Creamy, rich cheesecake infused with apple cider and warm spices sits atop a buttery graham cracker crust for a dessert that’s both cozy and decadent. Perfect for holidays, dinner parties, or a special autumn treat!
Equipment
- Springform pan (8–9 inch)
- Mixing bowls
- Hand or stand mixer
- Saucepan (for reducing apple cider)
- Whisk, spatula, and wooden spoon
- Parchment paper
- Baking sheet (to catch drips)
- Optional: water bath setup for crack-free baking
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (or gingersnap/oatmeal crumbs)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup apple cider (fresh or concentrate), reduced to ~½ cup
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- Pinch of salt
Optional Toppings:
- Caramel sauce or drizzle
- Candied apple slices
- Spiced toasted nuts (pecans, walnuts, almonds)
- Whipped cream
Instructions
- Preheat Oven & Prepare Crust: Preheat oven to 325°F (163°C). Mix crust ingredients, press firmly into a springform pan, and bake 8–10 minutes. Let cool.
- Reduce Apple Cider: Pour cider into a saucepan and simmer until reduced by half. Cool slightly.
- Beat Cream Cheese & Sugar: In a large bowl, beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Mix in vanilla.
- Add Cider & Spices: Fold in cider reduction, cinnamon, nutmeg, cloves, ginger, and salt until fully incorporated.
- Assemble & Bake: Pour filling over crust. Smooth the surface. Optional: use a water bath for a silky, crack-free finish. Bake 50–60 minutes until center is nearly set but slightly jiggly.
- Cool & Chill: Turn off oven and let cheesecake cool gradually with door ajar for 30 minutes. Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Serve: Slice with a hot, clean knife. Add optional toppings like caramel drizzle, candied apples, spiced nuts, or whipped cream before serving.
Notes
- Use room-temperature cream cheese and eggs for smooth batter.
- Reduce cider to prevent watery filling.
- Bake low and slow; gradual cooling prevents cracks.
- Add toppings just before serving for best texture and presentation.
- For mini cheesecake bites, use a muffin tin and adjust baking time accordingly.
- Refrigerate 3–5 days or freeze up to 1 month; thaw overnight in fridge.