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

Scale

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