Introduction

Apple Cider Cheesecake combines the warm, spiced flavors of autumn with rich, creamy cheesecake for a delightful dessert. The reduction of apple cider with mulling spices creates a subtle tang that perfectly balances the sweetness. This recipe is ideal for cozy family gatherings or special occasions.

A round cheesecake with a thick, light brown base and a dense smooth light tan filling sits on a wooden board. On top, there is a large layer of fluffy white whipped cream spread unevenly, creating soft peaks. Covering the cream is a decorative fan of thinly sliced green and red apple pieces forming a layered flower shape in the center. A slice is cut out, revealing the filling’s smooth texture. In the background, there are two whole apples and a red and gray checkered cloth. In the lower foreground, part of a white speckled plate and a knife with a wooden handle are visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

270g (2 packed cups) digestive cookies or graham crackers
85g (6 tablespoons) butter, melted
¼ teaspoon salt
2 tablespoons powdered sugar
720g (3 cups) fresh apple cider (honeycrisp cider recommended for tartness)
Mulling spices
3 bricks full fat cream cheese (227g each), softened and at room temperature
200g (1 cup) brown sugar
½ teaspoon salt
2 teaspoons pure vanilla extract
240g (1 cup) sour cream
⅓ cup reduced apple cider (from above)
1 teaspoon cinnamon
3 large eggs
2 tablespoons all-purpose flour

Instructions

Step 1: In a large pot, boil the apple cider with mulling spices on high heat for about 1 hour until it reduces to a thick syrup, yielding about ⅓ cup. Set aside and let it cool.
Step 2: Preheat the oven to 350°F (175°C).
Step 3: Pulse the digestive cookies or graham crackers in a food processor until finely ground. Add melted butter, salt, and powdered sugar. Pulse until the mixture forms wet crumbs.
Step 4: Press the crumb mixture evenly into an 8-inch round springform pan wrapped with foil, or a greased 8-inch cake pan lined with parchment paper. Bake the crust for 10 minutes. Allow it to cool, then chill in the refrigerator.
Step 5: Reduce oven temperature to 325°F (163°C).
Step 6: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until smooth and free of lumps, scraping the bowl as needed.
Step 7: Add sour cream, vanilla extract, salt, cinnamon, and the reduced apple cider. Mix repeatedly, scraping down, until the batter is very creamy.
Step 8: Add the eggs and flour, then beat just until combined—avoid overmixing.
Step 9: Place the cheesecake pan inside a 13×9-inch pan filled with hot water to create a water bath.
Step 10: Pour the filling into the crust and bake for 90 minutes or longer. The edges should look set, but the center should remain slightly wobbly when shaken.
Step 11: Turn off the oven but leave the cheesecake inside. Crack open the oven door using a wooden spoon and let the cheesecake cool inside for about 30 minutes.
Step 12: After 30 minutes, close the oven door and allow the cheesecake to cool for an additional 15 minutes.
Step 13: Remove the cheesecake from the oven and let it cool on the counter. Once cooled, refrigerate it for at least 8 hours before serving.

Tips & Variations

For an extra crunch, sprinkle chopped toasted pecans over the crust before baking.
Use honeycrisp cider or any tart apple cider to enhance the flavor complexity.
To ensure a smooth filling, make sure cream cheese is fully softened and at room temperature.
Mulling spices can be adjusted to your taste or replaced with pumpkin pie spice for a different twist.
Wrap the springform pan with aluminum foil securely to prevent water from leaking in during the water bath step.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow slices to come to room temperature or warm gently in a low oven for a few minutes if preferred warm. This cheesecake is best enjoyed chilled to maintain its creamy texture and flavor balance.

How to Serve

A round cheesecake with a thick, crumbly golden-brown crust surrounds the light tan filling layer in the center. On top, there is a generous swirl of white whipped cream with soft peaks, covering most of the surface. Thin slices of yellow-green apples with red edges are arranged in a circular, overlapping pattern on the whipped cream, forming a flower shape. The cheesecake sits on a white plate with a white marbled texture background, and two blurred apples are in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned apple cider for this recipe?

Yes, canned or bottled apple cider works well, but fresh cider usually offers a fresher taste. Just be sure to reduce it properly to concentrate the flavors.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath helps regulate temperature and moisture, preventing cracks. Also, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven as described.