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Apple Cider Cheesecake

Apple cider cheesecake with a graham cracker crust and a water-bath bake for a silky, just-set center. Brown sugar, reduced apple cider, and warm spices are baked into the cream cheese filling, then finished with a quick 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: 520
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp melted butter
For cheesecake
  • 24 oz cream cheese, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup apple cider Reduce to 1/4 cup
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla
For cider syrup topping
  • 1 cup apple cider Simmer to syrup
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 springform pan
  • 1 bain-marie setup
  • 1 electric mixer

Method
 

Reduce cider and prep crust
  1. Reduce 1/2 cup apple cider until syrupy, then cool completely. Visual cue: it should look thicker and coat the back of a spoon.
  2. Preheat the oven to 325°F. Visual cue: set your rack so the springform sits centered.
  3. Press the graham cracker crumbs, sugar, cinnamon, and melted butter into a 9-inch springform pan. Visual cue: the crust should look evenly packed across the bottom.
  4. Bake the crust for 10 minutes at 325°F, then set aside to cool slightly. Visual cue: the edges should be lightly fragrant and set.
Make cheesecake filling
  1. Beat the softened cream cheese and brown sugar until smooth. Visual cue: the mixture should be glossy and free of lumps.
  2. Add the cooled reduced apple cider, then mix until combined. Visual cue: the batter should turn a light caramel-beige color.
  3. Add eggs one at a time and mix just until incorporated. Visual cue: the batter should look smooth and thick.
  4. Mix in the sour cream, cinnamon, nutmeg, and vanilla until uniform. Visual cue: the spices should be fully blended with no streaks.
  5. Pour the filling over the baked crust. Visual cue: fill should reach close to the top of the pan without overflowing.
Bake, cool, and chill
  1. Bake the cheesecake in a water bath at 325°F for 55–60 minutes until just set. Visual cue: the center should have a slight wobble when gently shaken.
  2. Cool the cheesecake completely at room temperature. Visual cue: the surface should stop looking glossy and settle evenly.
  3. Refrigerate the cheesecake for 6 hours to chill. Visual cue: the filling should slice cleanly with a firm, creamy texture.
Make topping and finish
  1. Simmer 1 cup apple cider with brown sugar and cinnamon until reduced by half to a syrup. Visual cue: it should coat a spoon and look shiny.
  2. Drizzle the cider syrup over each slice just before serving. Visual cue: the topping should pool lightly and look glossy on the pale filling.

Notes

Pro tip: keep the water bath gentle so no water seeps into the springform—wrap the outside securely and avoid boiling water. Refrigerate the cheesecake, covered, for up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lighter option, you can substitute part of the cream cheese with low-fat cream cheese, but expect a slightly softer texture.