Description

A rich and creamy Apple Cider Cheesecake infused with a tart apple cider reduction, buttery graham cracker crust, and a cinnamon-sugar topping that mimics the cozy flavor of an apple cider donut. This show-stopping fall dessert is perfect for festive gatherings, yet simple enough for any home baker.

Ingredients

Scale

For the Crust:

2 1/2 cups (250g) graham cracker crumbs
1/8 cup (25g) packed light or dark brown sugar
10 tbsp (140g) unsalted butter, melted

For the Cheesecake Filling:

2 cups (480ml) apple cider, reduced to 1/2 cup (120ml)
24 oz (680g) cream cheese, room temperature
3/4 cup (150g) white granulated sugar
1/2 cup (120g) sour cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature

For the Cinnamon Filling:

1/4 cup (50g) packed light or dark brown sugar
1/3 cup (40g) all-purpose flour
1/4 tsp ground cinnamon
1 tbsp (15g) melted butter
1 tbsp (15ml) apple cider

For the Topping:

1 tbsp (15g) melted unsalted butter
1 tbsp (15ml) apple cider
1/2 cup (100g) white granulated sugar
2 tsp ground cinnamon

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Instructions

Reduce the Apple Cider: Simmer 2 cups of apple cider over medium-high heat until reduced to 1/2 cup. Let it cool completely.
Prepare the Crust: Preheat oven to 325°F. Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan. Bake for 12 minutes.
Make the Cinnamon Filling: Mix brown sugar, flour, cinnamon, apple cider, and melted butter. Chill in fridge while making the cheesecake batter.
Make Cheesecake Batter: Beat cream cheese and sugar until fluffy. Add cooled cider reduction, sour cream, and vanilla. Mix in eggs one at a time on low speed.
Assemble: Pour half the cheesecake batter over the crust. Dot with spoonfuls of cinnamon filling, then top with remaining batter. Smooth the surface.
Bake & Chill: Bake in a water bath at 325°F for 1 hour 20 minutes. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Chill in the fridge for at least 6 hours.
Finish with Topping: Brush the top with butter and apple cider mix. Combine sugar and cinnamon, then sprinkle generously before serving.

Notes

Ensure all filling ingredients are at room temperature for a smooth texture.

A water bath is essential to avoid cracks.

Sprinkle the cinnamon-sugar topping just before serving for the freshest texture.

Substitute graham cracker crust with gingersnaps or shortbread for variation.

This cheesecake is best when chilled overnight.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes (plus 30 minutes resting)
Category: Desserts
Method: Baking (Water Bath)
Cuisine: American