Apple Cider Cheesecake

If you’re dreaming of the flavors of fall in dessert form, look no further than this Apple Cider Cheesecake. With a tangy, tart apple cider reduction and a creamy, smooth filling, this cheesecake captures the very essence of autumn. Imagine the warmth of mulling spices combined with rich cream cheese—every bite is indulgent, comforting, and perfectly seasonal.

Whether you’re hosting a holiday gathering, looking for a special dessert to impress your friends and family, or simply craving a cozy, seasonal treat, this cheesecake delivers in every way.

Why You’ll Love This Recipe

• Autumn in a Slice: Bursting with the flavor of reduced fresh apple cider and warm mulling spices.
• Creamy, Rich Filling: Full-fat cream cheese ensures a decadent texture.
• Perfectly Balanced Sweetness: Brown sugar, cinnamon, and cider reduction create the ultimate flavor harmony.
• Impressive Yet Achievable: Looks elegant and tastes gourmet, yet is accessible to home bakers.
• Customizable: Serve plain, with caramel drizzle, or with spiced whipped cream.
• Showstopper Dessert: Ideal for fall parties, Thanksgiving, or cozy evenings at home.

Ingredients Breakdown

Crust

• 270 g (2 packed cups) digestive cookies or graham crackers – finely ground.
• 85 g (6 tablespoons) butter, melted – binds the crust.
• ¼ teaspoon salt – enhances flavor.
• 2 tablespoons powdered sugar – adds slight sweetness.

Filling

• 720 g (3 cups) fresh apple cider – preferably Honeycrisp cider for a tangy, tart flavor.
• Mulling spices – cinnamon sticks, cloves, allspice, and star anise optional.
• 3 full-fat cream cheese bricks (227 g each), softened and at room temperature.
• 200 g (1 cup) brown sugar – adds depth and molasses notes.
• ½ teaspoon salt – balances sweetness.
• 2 teaspoons pure vanilla extract – for aromatic richness.
• 240 g (1 cup) sour cream – adds creaminess and slight tang.
• ⅓ cup reduced apple cider – prepared from the reduction step.
• 1 teaspoon cinnamon – warm, earthy flavor.
• 3 large eggs – provide structure.
• 2 tablespoons all-purpose flour – stabilizes the cheesecake.

Tools & Equipment Needed

• Large pot for cider reduction
• Stand mixer with paddle attachment
• Food processor (for crust)
• 8” round springform pan (3” high) or 8” cake pan lined with parchment
• Foil for water bath
• 13×9” pan for water bath
• Wooden spoon
• Oven thermometer (optional, for precise baking)
• Rubber spatula for scraping bowls

Step-by-Step Instructions

1. Reduce the Apple Cider

• Pour fresh apple cider into a large pot and add your chosen mulling spices.
• Boil on high for about 1 hour, until it reduces to a thick syrup (approximately ⅓ cup).
• Remove from heat and allow to cool. This reduction concentrates the tart apple flavor and infuses it with spice.

2. Preheat the Oven & Prepare Crust

• Preheat your oven to 350°F (175°C).
• Pulse digestive cookies or graham crackers in a food processor until finely ground.
• Add melted butter, salt, and powdered sugar and pulse until crumbs are evenly coated and come together.
• Press crumbs into the bottom of an 8” round springform pan wrapped in foil or a cake pan lined with parchment.
• Bake for 10 minutes, then allow the crust to cool completely before chilling.

3. Prepare the Filling

• Lower oven temperature to 325°F (163°C).
• In a stand mixer with paddle attachment, beat cream cheese and brown sugar until smooth and lump-free, scraping down the sides occasionally.
• Add sour cream, vanilla extract, salt, cinnamon, and the reduced cider. Beat until fully combined and creamy.
• Add eggs and flour, mixing until just combined—avoid overmixing to prevent cracks.

4. Assemble & Bake

• Place the cheesecake pan inside a 13×9” pan filled with hot water for a water bath.
• Pour the cheesecake filling into the crust.
• Bake for 90 minutes or more, until the edges are set but the center remains slightly wobbly.

5. Cooling & Chilling

• Turn off the oven and slightly crack the oven door with a wooden spoon. Let the cheesecake cool inside for 30 minutes.
• Close the oven door and cool for another 15 minutes.
• Remove from oven and allow to cool to room temperature before placing in the refrigerator for at least 8 hours (preferably overnight) to set completely.

Tips & Variations

• Mulling Spice Variations: Use cinnamon, cloves, allspice, nutmeg, or star anise to adjust the flavor profile.
• Honeycrisp Cider Preferred: Tart cider provides a more balanced, less sweet flavor.
• Prevent Cracks: Avoid overmixing eggs and cream cheese. Use water bath to regulate baking temperature.
• Toppings: Top with caramel drizzle, spiced whipped cream, or candied apple slices for festive presentation.
• Mini Cheesecakes: Reduce crust and filling proportionally for individual 4” cheesecakes.

Flavor Profile & Pairings

• Taste & Texture: Creamy, rich, and tangy with a subtly spiced apple cider flavor and smooth cheesecake texture.
• Wine Pairing: Sweet Riesling, late-harvest Gewürztraminer, or sparkling cider complement the apple flavors.
• Non-Alcoholic Pairing: Apple cider, chai tea, or sparkling water with a cinnamon stick.
• Dessert Pairings: Serve with caramel sauce, whipped cream, or roasted spiced nuts for added texture.

Nutritional Overview (Per Serving, Approximate)

Nutrient	Amount
Calories	540 kcal
Protein	9 g
Carbohydrates	55 g
Fat	34 g
Saturated Fat	19 g
Sodium	250 mg
Fiber	1 g
Sugar	38 g
Cholesterol	150 mg
Vitamin A	1100 IU
Calcium	140 mg

Dietary Notes: Contains dairy and gluten (from crust). Can be made gluten-free with almond flour or gluten-free cookies for crust.

Make-Ahead & Storage Tips

• Prepare Ahead: The cider can be reduced a day in advance. Cheesecake filling can also be prepared and stored in the fridge before baking.
• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Cheesecake can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge.

FAQs

1. Can I use store-bought apple cider?
Yes, but fresh apple cider yields the best tangy flavor.

2. Can this cheesecake be made without a water bath?
Technically yes, but a water bath ensures even baking and prevents cracks.

3. How can I prevent cracks on the top?
Avoid overmixing eggs, use a water bath, and cool gradually with the oven door cracked.

4. Can I substitute the crust?
Yes, graham crackers, gingersnaps, or gluten-free cookies work.

5. How long should I chill the cheesecake?
At least 8 hours, preferably overnight, for the best texture.

Cooking Timeline (At a Glance)

Task	Time
Cider Reduction	1 hour
Crust Prep & Bake	15 minutes
Filling Prep	15 minutes
Bake Cheesecake	90+ minutes
Cooling	45 minutes
Refrigeration	8+ hours
Total	~12 hours including chilling

Serving Suggestions

• Slice and serve with a caramel drizzle or cinnamon whipped cream.
• Garnish with thin apple slices or candied nuts for visual appeal.
• Perfect as a centerpiece for Thanksgiving or fall gatherings.

Recipe Variations

1. Caramel Apple Cheesecake: Swirl caramel sauce into the filling before baking.
2. Spiced Apple Cheesecake: Add nutmeg and ginger to the filling for more warmth.
3. Mini Cheesecakes: Reduce the recipe for 4–6 individual cheesecakes.
4. Ginger Snap Crust: Substitute crust with gingersnap cookies for extra spice.

Ingredient Spotlight

Apple Cider: Using fresh cider (Honeycrisp preferred) enhances the tangy, authentic fall flavor. Reduce slowly for concentrated taste.

Full-Fat Cream Cheese: Ensures a creamy, rich texture—avoid low-fat options to maintain smoothness.

Mulling Spices: Cinnamon, cloves, and allspice infuse warmth, making this cheesecake quintessentially autumnal.

Pro Baking Tips

• Room Temperature Ingredients: Softened cream cheese and eggs mix more evenly for a smooth filling.
• Don’t Overmix: Overmixing can incorporate air, leading to cracks.
• Water Bath: Use a water bath to gently bake cheesecake and prevent edges from overcooking.
• Cool Gradually: Slowly cool in the oven to prevent sudden temperature changes that cause cracks.

Storage & Freezing Guide

• Refrigerator: 5 days in airtight container.
• Freezer: Up to 3 months; wrap tightly in plastic wrap and foil.
• Thawing: Overnight in refrigerator for best texture.

Expanded Conclusion

This Apple Cider Cheesecake is more than just a dessert; it’s a celebration of autumn flavors in every bite. The tangy, spiced cider reduction pairs beautifully with the creamy cheesecake filling, creating a dessert that’s both comforting and sophisticated. With a buttery, crisp crust and smooth, luscious filling, it’s perfect for family gatherings, holiday celebrations, or a cozy night in with a warm cup of cider.

Take your time with the cider reduction and water bath baking—these steps ensure a rich flavor and flawless texture. Once chilled, each slice is a creamy, spiced delight, bursting with seasonal flavor.

Serve with a drizzle of caramel or whipped cream, and you’ve got a dessert that’s sure to impress both guests and family alike. This Apple Cider Cheesecake isn’t just food; it’s a memory waiting to happen—perfect for autumn and beyond.

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