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Apple Cider Cheesecake

Apple cider cheesecake with a buttery graham cracker crust and a silky, just-set center baked in a water bath. Finished with a spiced apple cider syrup drizzle for a cozy, autumn-style flavor and glossy topping.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 springform pan
  • 1 Dutch oven

Method
 

Make the crust
  1. Preheat oven to 325F. Combine graham cracker crumbs, sugar, cinnamon, and melted unsalted butter, then press firmly into a 9-inch springform pan (press evenly along the base and slightly up the sides).
Reduce cider for the filling
  1. In a small saucepan, reduce 1/2 cup apple cider over medium heat until syrupy, about 10-15 minutes. Cool the syrup completely so it won’t scramble the eggs.
Mix the cheesecake batter
  1. Beat cream cheese and brown sugar until completely smooth, scraping the bowl as needed. Stop when there are no lumps visible.
  2. Mix in the reduced cider until fully incorporated. The batter should look cohesive and glossy.
  3. Add eggs one at a time, mixing on low just until each egg disappears. The batter should remain smooth without overmixing.
  4. Mix in sour cream, cinnamon, nutmeg, and vanilla extract until uniform. The batter should be thick but pourable.
Bake in a water bath
  1. Pour the batter over the crust and smooth the top. Tap the pan lightly to release large air bubbles.
  2. Bake in a water bath at 325F for 55-60 minutes, until the center is just set with a slight wobble. Turn off the oven and let the cheesecake sit briefly inside the water bath before removing.
Chill and make topping
  1. Cool completely at room temperature, then refrigerate for 6 hours or overnight. The filling should feel firm when gently pressed.
  2. Simmer 1 cup apple cider with 2 tablespoons brown sugar and 1/4 teaspoon cinnamon until syrupy, about 15-20 minutes. Cool slightly so the syrup thickens for easy drizzling.
Serve
  1. Slice the cheesecake and drizzle the spiced cider syrup over each portion. Serve chilled for the cleanest, creamiest texture.

Notes

Pro tip: Use a water bath and avoid overmixing once the eggs are added to prevent cracks and keep the center creamy. Refrigerate covered up to 4 days; freeze whole or in slices up to 2 months (syrup can be made and stored separately in the fridge for up to 5 days). For a lighter swap, use reduced-fat cream cheese while keeping sour cream for the same tang and creamy set.