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Apple Cider Cheesecake

Apple cider cheesecake with a buttery graham cracker crust and a smooth, just-set center baked in a water bath. The apple cider reduction is mixed into the filling and finished with a warm spiced cider syrup drizzle.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted butter melted
cheesecake filling
  • 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
topping
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the crust
  1. Preheat oven to 325F. Combine graham cracker crumbs, sugar, cinnamon, and melted unsalted butter, then press into a 9-inch springform pan.
  2. Bake crust at 325F for 10 minutes. Remove and set aside while you prepare the filling.
Reduce cider and mix filling
  1. Reduce 1/2 cup apple cider in a small saucepan over medium heat until syrupy, about 10-15 minutes. Let the syrup cool completely.
  2. Beat cream cheese and brown sugar until completely smooth, scraping the bowl as needed. Mix in the cooled reduced cider.
  3. Add eggs one at a time, beating just until each is incorporated. Mix in sour cream, cinnamon, nutmeg, and vanilla extract until the batter is smooth.
Bake in a water bath
  1. Pour filling over the crust and tap the pan gently to release air bubbles. Place the springform pan in a larger roasting pan and add hot water to reach halfway up the sides of the pan.
  2. Bake at 325F for 55-60 minutes, until the center is just set with a slight wobble. Turn off the oven, crack the door, and rest for 30 minutes.
Chill and make topping syrup
  1. Cool completely at room temperature, then refrigerate for 6 hours or overnight. Cover once cooled to prevent odors.
  2. Simmer the remaining apple cider with brown sugar and cinnamon over medium heat until syrupy, about 10-15 minutes. Cool slightly, then drizzle over slices when serving.

Notes

For the smoothest texture, make sure cream cheese is fully softened before beating and avoid overmixing once the eggs are added. Refrigerate leftovers in an airtight container for up to 4 days; freeze slices for up to 2 months for best quality. For a dairy-light swap, use cream cheese and sour cream labeled as reduced-fat (texture may be slightly softer).