This Apple Cider Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of fall. Featuring a cinnamon-spiced crust, silky apple cider filling, and luscious caramel topping, this dessert captures autumn in every bite.
Why You’ll Love This Recipe
This Apple Cider Cheesecake delivers restaurant-quality results at home with its perfect balance of tangy cream cheese and concentrated apple cider flavors. The recipe features a foolproof technique that prevents cracks, while the homemade apple cider caramel adds an elegant finishing touch. Unlike traditional cheesecakes, this version incorporates reduced apple cider for intense fall flavor without compromising the signature smooth texture. The cinnamon-spiced graham cracker crust provides the perfect complement to the rich filling, making every slice a celebration of autumn’s best flavors.
Ingredients You’ll Need
For the Crust:
- 2 cups graham cracker or digestive biscuit crumbs
- ¼ cup (57g) unsalted butter, melted
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
For the Filling:
- 24 oz (680g) cream cheese, softened
- ½ cup (100g) brown sugar
- 1 cup sour cream
- ⅓ cup apple cider reduction (see notes)
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs + 1 egg yolk
For the Apple Cider Caramel:
- ½ cup apple cider reduction
- ¾ cup (150g) brown sugar
- 1 cup (240ml) heavy cream
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
How to Make Apple Cider Cheesecake
Step-by-Step Instructions:
1. Prepare the Apple Cider Reduction Begin by reducing 2 cups of fresh apple cider in a saucepan over medium-high heat. Simmer for 20-25 minutes until reduced to approximately ⅔ cup of syrupy liquid. This concentrated reduction is key to achieving the intense apple flavor in your Apple Cider Cheesecake. Set aside to cool completely.
2. Make the Crust Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 325°F (163°C).
3. Prepare the Filling In a large mixing bowl, beat the softened cream cheese until completely smooth and fluffy, about 3-4 minutes. Gradually add brown sugar, beating until well combined. Mix in sour cream, ⅓ cup of the cooled apple cider reduction, flour, vanilla extract, cinnamon, and salt. Beat in eggs one at a time, then add the egg yolk, mixing just until incorporated.
4. Bake the Cheesecake Pour the filling over the prepared crust. Place the springform pan in a larger roasting pan and carefully pour hot water halfway up the sides to create a water bath. Bake for 55-65 minutes, until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
5. Make the Apple Cider Caramel While the cheesecake cools, prepare the caramel. In a heavy-bottomed saucepan, combine the remaining apple cider reduction with brown sugar. Cook over medium heat until the sugar dissolves and the mixture begins to caramelize, about 8-10 minutes. Slowly whisk in heavy cream, cinnamon, and salt. Continue cooking for 2-3 minutes until smooth. Let cool completely.
6. Final Assembly Remove the cheesecake from the water bath and cool to room temperature before refrigerating for at least 4 hours or overnight. Before serving, drizzle with the apple cider caramel and serve chilled.
Helpful Tips
Creating the perfect Apple Cider Cheesecake requires attention to detail and proper technique. Ensure all ingredients are at room temperature before mixing, as this prevents lumps and creates a smoother filling. When making the apple cider reduction, don’t rush the process – proper reduction concentrates the flavors essential for authentic apple taste. Use a kitchen scale for accuracy, especially when measuring cream cheese and brown sugar.
The water bath method is crucial for preventing cracks in your cheesecake. The steam creates gentle, even heat that helps the custard-like filling set properly. If you notice the top browning too quickly, tent with aluminum foil. Don’t overbake – the center should still have a slight jiggle when done, as it will continue cooking from residual heat.
For the smoothest texture, strain the filling through a fine-mesh sieve before pouring into the crust. This removes any remaining lumps and ensures a professional-quality result.
Details
Prep Time: 45 minutes (plus reduction time) Bake Time: 55-65 minutes Cooling Time: 5+ hours Total Time: 7+ hours Servings: 12 slices Difficulty: Intermediate
This Apple Cider Cheesecake serves as the perfect centerpiece for fall gatherings, holiday dinners, or any occasion calling for an impressive dessert. The recipe yields a 9-inch cheesecake that easily serves 12 people with generous portions.
Notes
Apple Cider Reduction: Start with 2 cups of fresh apple cider and reduce to ⅔ cup total. You’ll use ⅓ cup in the filling and ½ cup for the caramel. The reduction can be made up to 3 days ahead and stored in the refrigerator.
Cream Cheese: Use full-fat cream cheese for the best texture and flavor. Low-fat versions will result in a less creamy consistency.
Water Bath Alternative: If you don’t have a roasting pan large enough, place a pan of hot water on the bottom oven rack instead.
Make-Ahead: This Apple Cider Cheesecake actually improves with time. Make it 1-2 days ahead for the best flavor development.
Frequently Asked Questions
Q: Can I make this Apple Cider Cheesecake without a water bath? A: While possible, the water bath prevents cracking and ensures even cooking. Without it, your cheesecake may crack on top, though it will still taste delicious.
Q: How do I know when my Apple Cider Cheesecake is done? A: The edges should be set and the center should have a slight jiggle when gently shaken. The internal temperature should reach 150°F (66°C) when measured with an instant-read thermometer.
Q: Can I use store-bought apple cider? A: Yes, but ensure it’s 100% apple cider without added sugars or preservatives. Fresh-pressed cider from local orchards provides the best flavor for your Apple Cider Cheesecake.
Q: What if my cheesecake cracks? A: Small cracks are normal and will be covered by the caramel. For prevention, avoid overbaking and allow gradual cooling in the turned-off oven.
Q: Can I freeze this cheesecake? A: Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Add the caramel after thawing for best results.
Storage Instructions
Store your Apple Cider Cheesecake covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together. Keep the caramel stored separately in the refrigerator for up to 1 week – it may thicken, but will soften when brought to room temperature.
For longer storage, the cheesecake can be frozen for up to 3 months. Wrap individual slices in plastic wrap and aluminum foil for portion control. The caramel should be made fresh after thawing for optimal texture and flavor.
Always serve chilled, removing from the refrigerator 10-15 minutes before slicing for easier cutting. Use a sharp knife dipped in warm water and wiped clean between cuts for the cleanest slices.
Conclusion
This Apple Cider Cheesecake transforms the classic dessert into a fall masterpiece that captures the essence of the season. The concentrated apple cider provides authentic flavor while maintaining the luxurious texture that makes cheesecake so beloved. With its spiced crust, creamy filling, and elegant caramel topping, this recipe delivers bakery-quality results that will impress family and friends.
The key to success lies in patience – from reducing the apple cider to allowing proper cooling time. While the process requires several hours, the active preparation time is manageable, and the spectacular results make every minute worthwhile. Whether you’re hosting Thanksgiving dinner or simply celebrating autumn’s arrival, this Apple Cider Cheesecake will become a treasured addition to your dessert repertoire.