Imagine the crisp scent of apples, the warm embrace of cinnamon, and the creamy indulgence of cheesecake—all in one luxurious bite. This Apple Cider Cheesecake is the ultimate fall dessert, perfect for Thanksgiving, holiday gatherings, or cozy evenings by the fire. The secret? A slow-simmered apple cider reduction that infuses every layer with deep, caramelized orchard sweetness.
Unlike standard cheesecakes, this recipe is designed for both flavor and texture perfection—rich yet balanced, with a buttery crust, velvety filling, and an autumn-spiced topping that keeps guests asking for seconds
📝 Ingredients
For the Crust
- 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
- ¼ cup (50g) brown sugar
- ½ tsp ground cinnamon
- 6 tbsp (85g) unsalted butter, melted
Pro Tip: For extra depth, toast the crumbs in the oven for 5 minutes before mixing with butter.
For the Apple Cider Reduction
- 2 cups (480ml) fresh apple cider (unfiltered for best flavor)
- 1 cinnamon stick
- 2 whole cloves
- 1 tbsp brown sugar (optional, for sweeter reduction)
Pro Tip: Simmer low and slow—this intensifies the apple essence without bitterness.
For the Cheesecake Filling
- 24 oz (680g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) apple cider reduction (from above)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
For the Topping (Optional but Recommended)
🍳 Instructions
Step 1 — Prepare the Apple Cider Reduction
- In a saucepan, combine cider, cinnamon stick, cloves, and brown sugar.
- Simmer over medium-low heat until reduced to about 1 cup (240ml). This takes 25–30 minutes.
- Remove spices and cool completely.
Step 2 — Make the Crust
- Preheat oven to 325°F (163°C).
- Combine crumbs, brown sugar, and cinnamon in a bowl. Stir in melted butter until evenly moistened.
- Press mixture into the bottom of a 9-inch (23cm) springform pan.
- Bake for 8–10 minutes. Cool while preparing filling.
Step 3 — Create the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth and lump-free.
- Add sugar, mixing until fully incorporated.
- Beat in eggs one at a time, scraping sides of the bowl after each addition.
- Mix in cooled cider reduction, vanilla, cinnamon, and nutmeg until smooth.
Step 4 — Bake to Perfection
- Wrap the bottom of the springform pan in heavy-duty foil. Place in a larger roasting pan.
- Pour batter over crust.
- Add hot water to the roasting pan until it reaches halfway up the cheesecake pan (water bath method prevents cracks).
- Bake for 60–70 minutes, or until edges are set but center jiggles slightly.
Step 5 — Chill and Garnish
- Turn off oven, crack door slightly, and let cheesecake cool for 1 hour inside.
- Transfer to fridge and chill at least 4 hours or overnight.
- Top with whipped cream, caramel drizzle, and apple slices before serving.
🍂 Expert Tips & Variations
- Make-Ahead Friendly: Cheesecake develops deeper flavor after chilling overnight.
- Mini Cheesecakes: Use muffin tins for single servings; bake 20–25 minutes.
- Flavor Swap: Try pear cider instead of apple for a delicate twist.
- Dietary Adaptations:
- Gluten-free crust: use GF cookies or almond flour base.
- Dairy-free: substitute vegan cream cheese and coconut cream.
🧠 FAQ
Q: Can I skip the water bath?
A: Yes, but your cheesecake may crack. For best presentation, always use one.
Q: Can I use store-bought apple juice instead of cider?
A: You can, but the flavor will be lighter. Add a splash of lemon juice for brightness.
Q: How do I store leftovers?
A: Keep covered in the fridge for up to 5 days, or freeze slices for up to 2 months.
📊 Nutrition (Per Slice, 12 Servings)
- Calories: ~420 kcal
- Protein: 6g
- Fat: 25g
- Carbohydrates: 40g
- Sugar: 28g
