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Apple Cider Cheesecake

Apple cider cheesecake with a graham cracker crust and a silky cream cheese filling baked in a water bath. Reduced apple cider is mixed into the batter, then finished with a quick syrup drizzle for a spiced, sliceable texture.
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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: 520
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

Method
 

Prepare crust and cider reduction
  1. Preheat the oven to 325F. Combine graham cracker crumbs, sugar, cinnamon, and melted butter, then press firmly into a 9-inch springform pan (press up the sides slightly if you like).
  2. Reduce 1/2 cup apple cider in a small saucepan over medium heat until syrupy, then cool completely. The syrup should look glossy and thicker than cider.
Make cheesecake filling
  1. Beat cream cheese and brown sugar until completely smooth. Stop and scrape the sides and bottom to remove any lumps.
  2. Mix in the reduced apple cider. The batter should turn evenly aromatic and slightly lighter in color.
  3. Add eggs one at a time, mixing just until each is incorporated. Keep the mixture smooth without overmixing.
  4. Mix in sour cream, cinnamon, nutmeg, and vanilla extract. The batter should be thick and silky with no streaks.
  5. Pour the cheesecake batter over the crust. Place the springform pan in a water bath and bake 55-60 minutes at 325F until the center is just set with a slight wobble.
Chill and glaze topping
  1. Cool the cheesecake completely, then refrigerate for 6 hours or overnight. The surface should look set and firm when ready.
  2. Simmer the remaining apple cider with brown sugar and cinnamon until syrupy. Drizzle the warm syrup over slices when serving.

Notes

For the smoothest texture, soften cream cheese fully and mix on low just until incorporated—overmixing can add air and cause cracks. Refrigerate in an airtight container for up to 4 days; freezing is not recommended due to the topping and dairy texture. For a dairy-light swap, use reduced-fat cream cheese and sour cream to lower calories, noting the filling may be slightly softer.