The first time I pulled an apple cider cheesecake out of the oven, my whole kitchen smelled like an orchard in autumn—warm apples, cinnamon, and a hint of tangy cream cheese. Honestly, if you’ve never had apple cider cheesecake, you’re in for a real treat. Imagine all the best parts of a fall apple-picking trip packed into a creamy, dreamy cheesecake with a buttery spiced crust. This is the dessert I crave as soon as the leaves start to turn, and every bite feels like a little celebration of the season.
I stumbled on this apple cider cheesecake recipe during a chilly October weekend when regular cheesecake just felt a bit…well, plain. I had leftover apple cider from a family hayride, and instead of sipping it, I thought, “Why not bake it right into my cheesecake?” That little experiment turned into our new autumn tradition. Now, no fall gathering is complete without this showstopper.
What makes this apple cider cheesecake truly special is the way the tangy cream cheese balances with the sweet, spiced apple cider reduction. It’s not just about taste, either. The golden color, the crunchy graham crust, and that irresistible apple cider glaze on top—this dessert is pretty enough for a holiday table but simple enough for a cozy weekend treat. If you’re looking for a dessert that’ll wow your friends and make your kitchen smell like fall, this is it! I’ve tested this recipe more times than I can count, and every time, it brings a little magic (and a lot of smiles) to the table.
Why You’ll Love This Apple Cider Cheesecake Recipe
- Easy, Impressive Dessert: Even if you’re new to cheesecakes, this recipe is clear and forgiving. You don’t need special tools or fancy baking skills—just follow along, and you’ll get a gorgeous result every time.
- Classic Fall Flavors: Apple cider, cinnamon, nutmeg, and a buttery graham cracker crust come together for that perfect autumn vibe. It’s like a caramel apple meets New York cheesecake.
- Great for Gatherings: This cheesecake feeds a crowd, slices beautifully, and travels well. It’s a hit at potlucks, Thanksgiving, or any cool-weather get-together. Trust me, it’s the first dessert to disappear at my family parties.
- Make-Ahead Friendly: Cheesecake always tastes better after chilling overnight, so you can prep it in advance. Less stress, more time for pumpkin patches and bonfires!
- Comfort Food, Upgraded: This isn’t just any apple dessert. The creamy filling is infused with concentrated cider, giving every bite a bright, tangy twist that’s totally crave-worthy.
I’ve baked a lot of cheesecakes, and what sets this apple cider cheesecake apart is the cider reduction. Instead of just adding raw cider, you simmer it down to concentrate the flavor—no watery filling, just pure apple essence. The result? It’s rich and dense, but never heavy. The cinnamon-spiced crust is a step up from the usual, and the apple cider glaze on top adds a glossy, festive finish.
Honestly, this dessert makes me feel like a fall baking pro (even when I’m just wearing pajamas and slippers). It’s special enough for holidays but easy enough for a random Tuesday night. And every time I serve it, someone asks for the recipe—so get ready to share!
What Ingredients You Will Need
This apple cider cheesecake recipe uses simple, everyday ingredients that come together for a burst of fall flavor. Most of these are pantry staples, and you’ll find the rest easily at any grocery store. Here’s what you’ll need:
- For the Crust:
- Graham cracker crumbs (about 1 1/2 cups / 150g; classic base, but gingersnaps work, too!)
- Unsalted butter, melted (6 tbsp / 85g; makes the crust rich and holds it all together)
- Granulated sugar (2 tbsp / 25g; adds a touch of sweetness)
- Ground cinnamon (1/2 tsp; brings that warm, spiced fall flavor)
- Pinch of salt (balances out the sweetness, don’t skip it!)
- For the Cheesecake Filling:
- Apple cider (1 1/2 cups / 360ml; you’ll reduce this down—see my tip below!)
- Cream cheese, softened (24 oz / 680g; use full-fat for best texture, and let it come to room temp for easy mixing)
- Granulated sugar (1 cup / 200g; sweetens the filling without overpowering the apple flavor)
- Brown sugar (1/4 cup / 50g; brings a caramel note that pairs perfectly with apple cider)
- Eggs (3 large, room temperature; they help the filling set)
- Sour cream (1/2 cup / 120g; adds tang and keeps the cheesecake creamy)
- Vanilla extract (2 tsp; rounds out the flavors)
- All-purpose flour (2 tbsp / 15g; helps prevent cracks and firms up the filling)
- Ground cinnamon (1 tsp)
- Ground nutmeg (1/4 tsp; optional, but highly recommended!)
- Pinch of salt
- For the Apple Cider Glaze (Optional but Amazing):
- Apple cider (1/2 cup / 120ml)
- Powdered sugar (1/2 cup / 60g; for a smooth, glossy finish)
- Butter (1 tbsp / 14g; adds richness)
- Cinnamon (1/4 tsp)
Ingredient Tips: I love using a local farm’s apple cider for the brightest apple flavor. If you need a gluten-free crust, swap in gluten-free graham crackers or even almond flour with a pinch of cinnamon. And for a dairy-free version, dairy-free cream cheese and coconut yogurt both work (though the texture will be slightly different—still yummy!).
Equipment Needed
- 9-inch (23cm) springform pan (a must for cheesecakes—if you don’t have one, a deep cake pan with a removable bottom also works, but lining it well is key)
- Baking sheet (for the water bath, which helps prevent cracks)
- Mixing bowls (at least two, one large for filling and one for the crust)
- Electric mixer or stand mixer (makes blending the cream cheese smooth and lump-free; a sturdy whisk and some muscle are fine in a pinch)
- Measuring cups and spoons (accuracy matters in cheesecake—eyeballing can lead to a runny filling!)
- Small saucepan (for reducing the apple cider and making the glaze)
- Rubber spatula (for scraping the bowl and smoothing the batter)
- Parchment paper (optional, but I line the bottom of my pan for easy removal)
I’ve tried using both metal and glass pans—the metal springform gives a crisper crust. If you’re worried about leaks, wrap the bottom of your pan in foil before baking. For budget-friendly options, I’ve had great luck with basic brands; no need for the fanciest gadgets. Just keep your springform pan clean and dry after every use to avoid rust!
How to Make Apple Cider Cheesecake
-
Reduce the Apple Cider:
Pour 1 1/2 cups (360ml) apple cider into a small saucepan. Simmer over medium heat, stirring occasionally, until reduced to about 1/3 cup (80ml)—this takes about 20-25 minutes. The reduction should be syrupy and smell intensely of apples. (Don’t rush this step! If you skip reducing, the filling can be watery.) -
Prep the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 6 tbsp (85g) melted butter, 2 tbsp (25g) sugar, 1/2 tsp cinnamon, and a pinch of salt. Stir until the mixture feels like wet sand. Press firmly into the bottom of your springform pan (use the flat bottom of a measuring cup for even crust). Bake for 8-10 minutes, until lightly golden. Set aside to cool. -
Mix the Cheesecake Filling:
In a large bowl, beat 24 oz (680g) softened cream cheese until smooth—about 2 minutes with a mixer. Add 1 cup (200g) sugar and 1/4 cup (50g) brown sugar; beat until combined and fluffy. Add 3 eggs, one at a time, mixing on low after each. Scrape the bowl often! Mix in 1/2 cup (120g) sour cream, 2 tsp vanilla, and 2 tbsp (15g) flour. Finally, blend in the apple cider reduction, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt. The batter should be satiny and lump-free. -
Assemble and Bake:
Pour the filling over your cooled crust and tap the pan gently to pop any bubbles. Place the pan on a baking sheet. For a crack-free top, create a water bath: wrap the pan in foil and set it in a larger pan filled with 1 inch (2.5cm) of hot water. Bake at 325°F (163°C) for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken. Resist the urge to open the oven door! -
Cool Gradually:
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. This slow cooling helps prevent cracks. Transfer to a wire rack and cool to room temp, then chill in the fridge for at least 4 hours (overnight is best). -
Make the Apple Cider Glaze:
In a small saucepan, simmer 1/2 cup (120ml) apple cider until reduced by half (about 10 minutes). Whisk in 1/2 cup (60g) powdered sugar, 1 tbsp (14g) butter, and 1/4 tsp cinnamon. Cool slightly. Drizzle over the chilled cheesecake before serving. -
Serve:
Slice with a hot, clean knife (run it under hot water and wipe between cuts). Enjoy chilled, topped with more glaze or a dollop of whipped cream if you’re feeling fancy!
Note: If your cheesecake cracks, don’t sweat it—the glaze covers everything. And if you’re short on time, you can skip the water bath, but your cheesecake might have a rustic look (still delicious!).
Cooking Tips & Techniques
- Room Temperature Ingredients: Cold cream cheese leads to lumps, which are a mess to fix. Let your dairy ingredients sit out for at least an hour before mixing—trust me on this one.
- Don’t Overmix: Once you add the eggs, mix on low and stop as soon as they’re combined. Overmixing adds air, which can cause the cheesecake to puff and crack.
- Water Bath Woes: The water bath seems intimidating, but it’s just hot water in a big pan. If you’re nervous about leaks, double-wrap your pan in foil. (I’ve had my share of soggy crusts from lazy wrapping—lesson learned!)
- Oven Watching: Cheesecake is done when the outer edges look set but the center still jiggles slightly. Don’t wait for it to be fully firm—that means it’s overbaked. If you’re unsure, err on the side of underbaking; it’ll firm up as it chills.
- Chill Time: The hardest part is waiting for your cheesecake to set. Overnight chilling gives the best texture and flavor, so plan ahead if you can.
One time I rushed the cooling and tried to slice my cheesecake after just two hours in the fridge—big mistake. It was delicious, but the slices were messy. If you’re making this for a special event, bake it the day before and let the fridge work its magic.
Variations & Adaptations
- Gluten-Free Cheesecake: Swap the graham crackers for gluten-free cookies or almond flour mixed with cinnamon and butter. The filling is naturally gluten-free—just watch your flour choice.
- Dairy-Free Version: Use dairy-free cream cheese and coconut-based yogurt or sour cream. The texture is a bit lighter, but the apple cider flavor still pops.
- Caramel Apple Cheesecake: Drizzle the top with homemade or store-bought caramel sauce along with the cider glaze. Add a pinch of flaky salt for a sweet-salty twist.
- Mini Cheesecakes: Make individual cheesecakes using a muffin pan lined with paper cups. Bake for 18-22 minutes—perfect for parties or portion control.
- Personal Favorite: Sometimes I add a handful of finely chopped, sautéed apples to the bottom before pouring in the filling. It’s like a secret apple layer—so good!
- Nut-Free Option: This recipe is naturally nut-free, but always check your graham crackers and other ingredients for cross-contamination if allergies are a concern.
Feel free to play with spices—cloves, ginger, or allspice all work if you want a more chai-inspired apple cider cheesecake. And if you ever want to go all-out, a gingersnap crust is next-level!
Serving & Storage Suggestions
This apple cider cheesecake is best served chilled, ideally straight from the fridge. The flavors are brighter, and the texture is creamy and sliceable. For a festive touch, I love adding thin apple slices, a sprinkle of cinnamon, or a drizzle of extra cider glaze just before serving.
Pair it with a mug of hot spiced cider, chai tea, or strong coffee—honestly, it works for brunch or dessert. If you have leftovers (rare in my house!), wrap slices tightly or store in an airtight container. The cheesecake keeps well in the fridge for up to 5 days. For longer storage, freeze individual slices; just thaw overnight in the fridge before enjoying.
Pro tip: The flavor deepens after a day or two, so it’s actually perfect for making ahead. If the glaze thickens in the fridge, warm it gently and stir before drizzling.
Nutritional Information & Benefits
Each slice of apple cider cheesecake (assuming 12 slices per cheesecake) has about 370 calories, with around 24g fat, 35g carbs, and 6g protein. Of course, this is dessert—so enjoy in moderation!
Apple cider brings antioxidants and vitamin C, and the protein from eggs and cream cheese helps keep you fuller for longer. If you’re watching carbs or gluten, try the adaptations above. This dessert contains dairy and eggs, so it’s not vegan—but you can swap for dairy-free products if needed.
Personally, I love that this cheesecake feels indulgent but has a lighter, fruity flavor than chocolatey or peanut butter options. It’s a “special occasion” treat that doesn’t weigh you down.
Conclusion
Apple cider cheesecake is the ultimate fall dessert—creamy, tangy, and packed with cozy apple spice. It’s a recipe that turns even a regular Tuesday into something worth celebrating (and your whole house will smell amazing!).
Don’t be afraid to tweak and make it your own, whether you want to add caramel, go gluten-free, or pile on extra apples. This has become one of my most-requested recipes, and I honestly can’t wait for you to try it.
If you make this cheesecake, tell me how it turned out! Drop a comment, share a photo, or let me know your twist. There’s nothing better than swapping baking stories and seeing how you make this dessert part of your fall traditions. Happy baking—and happy fall!
Frequently Asked Questions
How do I keep my cheesecake from cracking?
For best results, use a water bath and don’t overmix the batter. Let the cheesecake cool gradually in the oven with the door ajar, then chill it in the fridge. Even if a crack happens, the glaze will hide it—no worries!
Can I use apple juice instead of apple cider?
You can, but the flavor will be less intense. Apple cider gives a deeper, spiced apple flavor that makes this dessert stand out.
How far in advance can I make this cheesecake?
It’s actually better when made a day ahead! You can make it up to 2 days in advance and keep it chilled until serving. The flavors meld and the texture sets up beautifully.
Can I freeze apple cider cheesecake?
Yes! Slice and wrap individual pieces tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
What’s the best way to get a clean slice?
Dip a sharp knife in hot water and wipe it clean between slices. This keeps the layers neat and pretty, especially with the glaze on top!
Pin This Recipe!
Apple Cider Cheesecake
- Total Time: 6 hours (includes chilling time)
- Yield: 12 servings 1x
Description
This Apple Cider Cheesecake is a creamy, tangy dessert infused with concentrated apple cider and warm fall spices, all atop a buttery graham cracker crust. Finished with a glossy apple cider glaze, it’s the perfect make-ahead treat for autumn gatherings or cozy nights in.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 150g)
- 6 tablespoons unsalted butter, melted (85g)
- 2 tablespoons granulated sugar (25g)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 cups apple cider (360ml, for reduction)
- 24 ounces cream cheese, softened (680g, full-fat recommended)
- 1 cup granulated sugar (200g)
- 1/4 cup brown sugar (50g)
- 3 large eggs, room temperature
- 1/2 cup sour cream (120g)
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour (15g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1/2 cup apple cider (120ml, for glaze)
- 1/2 cup powdered sugar (60g)
- 1 tablespoon butter (14g)
- 1/4 teaspoon cinnamon
Instructions
- Pour 1 1/2 cups apple cider into a small saucepan. Simmer over medium heat, stirring occasionally, until reduced to about 1/3 cup (about 20-25 minutes). Set aside to cool.
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Mix until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Set aside to cool.
- In a large bowl, beat softened cream cheese until smooth (about 2 minutes). Add granulated sugar and brown sugar; beat until fluffy. Add eggs one at a time, mixing on low after each addition. Scrape the bowl as needed.
- Mix in sour cream, vanilla extract, and flour. Blend in the cooled apple cider reduction, 1 teaspoon cinnamon, nutmeg, and a pinch of salt. Mix until smooth and lump-free.
- Pour the filling over the cooled crust. Tap the pan gently to remove air bubbles. Place the pan on a baking sheet.
- For a water bath, wrap the pan in foil and set it in a larger pan filled with 1 inch of hot water. Bake at 325°F (163°C) for 55-65 minutes, until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. Remove to a wire rack and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- For the glaze, simmer 1/2 cup apple cider in a small saucepan until reduced by half (about 10 minutes). Whisk in powdered sugar, butter, and 1/4 teaspoon cinnamon until smooth. Cool slightly.
- Drizzle glaze over the chilled cheesecake before serving. Slice with a hot, clean knife and enjoy!
Notes
For best results, use room temperature ingredients and avoid overmixing after adding eggs. The water bath helps prevent cracks, but the glaze will cover any imperfections. Cheesecake is best made a day ahead for optimal flavor and texture. For gluten-free, use gluten-free graham crackers or almond flour for the crust. Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 370
- Sugar: 25
- Sodium: 260
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Protein: 6
Keywords: apple cider cheesecake, fall dessert, apple cheesecake, Thanksgiving dessert, make-ahead cheesecake, autumn baking, spiced cheesecake, apple cider glaze
