Apple Cider Cheesecake Recipe

There’s something truly magical about autumn — the crisp air, cozy sweaters, and, of course, the sweet aroma of apples and cinnamon filling your kitchen. This Apple Cider Cheesecake captures everything we love about fall in one creamy, dreamy bite. With a buttery graham cracker crust, smooth spiced cheesecake filling, and a glossy apple cider glaze, it’s a dessert that feels like a warm hug on a cool evening.

Whether you’re making it for Thanksgiving, a cozy dinner party, or just because you love cheesecake (who doesn’t?), this recipe is simple enough for beginners but impressive enough for guests.

Recipe Info

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• 6 tablespoons melted butter

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• ¼ cup apple cider (reduced for richer flavor)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

For the Apple Cider Glaze:

• 1 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch (optional, for thickening)
• ½ teaspoon cinnamon

Step-By-Step Instructions

1. Prepare the crust:
   Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
2. Make the filling:
   In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and beat until fluffy. Mix in sour cream, reduced apple cider, vanilla, cinnamon, and nutmeg.
3. Add the eggs:
   Add eggs one at a time, mixing on low speed just until combined. Avoid over-mixing to keep the cheesecake creamy.
4. Bake the cheesecake:
   Pour the filling over the cooled crust. Place the pan in a larger baking dish and add hot water halfway up the sides for a water bath. Bake for 60–70 minutes, or until the center is almost set.
5. Cool and chill:
   Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour. Then refrigerate for at least 4 hours (overnight is best).
6. Make the glaze:
   In a small saucepan, simmer apple cider and brown sugar for 10–15 minutes until thickened. Stir in cornstarch if you want it thicker. Let cool, then drizzle over the chilled cheesecake.
7. Serve and enjoy:
   Slice, serve with whipped cream, and maybe a sprinkle of cinnamon or caramel drizzle for extra indulgence!

Helpful Notes & Tips

• Reduce the cider: Simmer apple cider before adding it to the filling for a stronger apple flavor.
• No cracks tip: Letting the cheesecake cool gradually prevents cracking.
• Storage: Store covered in the fridge for up to 4 days or freeze for up to 2 months.

Recipe Variations

• Mini Cheesecakes: Use a muffin tin for adorable mini versions — perfect for parties.
• Crust Swap: Try gingersnap cookies instead of graham crackers for a spicy twist.
• Lighter Version: Use light cream cheese and Greek yogurt in place of sour cream.

Serving Suggestions

• Serve with a dollop of whipped cream and a drizzle of caramel sauce.
• Pair with a warm mug of apple cider or coffee.
• Garnish with thin apple slices or a sprinkle of cinnamon for a festive touch.

Conclusion

This Apple Cider Cheesecake is pure fall comfort in dessert form — creamy, cozy, and bursting with spiced apple goodness. Whether you’re sharing it at a holiday gathering or enjoying a quiet evening at home, every bite feels like a celebration of the season. So grab your favorite sweater, light a candle, and enjoy a slice of autumn bliss!