Best Fall Deserts (Yes, Really): Apple Cider Cheesecake With Graham Cracker Crust

Best Fall Deserts start with this show-stopping Apple Cider Cheesecake With Graham Cracker Crust — think apple-cider-donut vibes folded into a creamy, cinnamon-kissed cheesecake. If you love fall, or just love dessert that tastes like a cozy sweater, this one’s for you.

Best Fall Deserts — Introduction to the recipe

This cheesecake screams autumn: a buttery graham cracker base, a silky apple-cider-infused cheesecake layer, a swirled apple-cinnamon filling, and a heavy crown of cinnamon-sugar. It tastes like the best parts of fall rolled into one slice. Serve it for holiday dinners, weekend bake-offs, or that moment when you’ve got extra cider and need to make magic. Trust me — people will talk about it.

What makes this Apple Cider Cheesecake so irresistible?

Why does this work better than a plain cheesecake? Because it layers fall flavors cleverly: apple cider for bright acidity, cinnamon sugar for nostalgia, and rich cream cheese for texture. The cider reduces into a concentrated syrup that actually flavors the cheesecake rather than watering it down. Add a caramel-like swirl of apple filling and you get contrast: silky custard + chunky apple pockets + crunchy crust. Hungry yet?

Ingredient list — short notes on the must-haves

• Graham crackers (or digestive biscuits): the base. Blitz them to fine crumbs for a sturdy crust.
• Unsalted butter: melted, binds the crust and adds toasty flavor.
• Light brown sugar: warms the crust and filling. Dark brown works if you want deeper molasses notes.
• Full-fat cream cheese: room temperature is non-negotiable for a lump-free batter. Pull it out ~2 hours ahead.
• Sour cream: adds creaminess and prevents the cheesecake from getting rubbery. Let it come to room temp.
• Eggs: large, room temp — they set the custard. Use whole eggs for richness.
• Apple cider: reduce to intensify flavor; this is the secret to the apple-donut profile.
• Cinnamon: obvious star for the spice.
• All-purpose flour: a little helps stabilize the filling and the swirl.
• Butter + cider (for brushing) and cinnamon-sugar for the finish.
• Nonstick baking spray with flour and parchment: use both for easy release and clean edges.

Step-by-step — how to build this cheesecake (simple & precise)

Make the cider reduction

Heat apple cider in a saucepan over medium-high heat until it reduces to about ½ cup — 10–15 minutes. Let it cool completely. This concentrates the apple flavor so your cheesecake actually tastes like cider, not water.

Prep & crust

Preheat oven to 325°F (162°C). Spray a 9-inch springform pan with baking spray, line the bottom with parchment, and spray again. Pulse graham crackers in a food processor to fine crumbs. Mix crumbs with brown sugar and melted butter. Press the mixture into the bottom and about halfway up the sides of the pan. Use the bottom of a measuring cup to compact it. Bake 12 minutes; cool.

Make the apple-cinnamon filling (the swirl)

Mix brown sugar, flour, cinnamon, the cooled cider reduction, and a little melted butter in a small bowl until combined. Chill this mixture so it thickens and you can dollop it onto the cheesecake without it sinking everywhere.

Cheesecake batter

Using a stand mixer (paddle) or hand mixer, beat cream cheese and sugar on high for about 2 minutes until smooth. Scrape the bowl. Add the reduced apple cider, sour cream, and vanilla; mix on medium until silky. Add eggs one at a time on low speed — keep air out. Scrape the bowl again.

Assemble & water bath

Pour the cheesecake batter over the cooled crust. Spoon the chilled apple-cinnamon mixture on top in dollops and gently swirl with a knife. Set up a water bath (I prefer placing the springform pan inside a larger 10-inch cake pan, then into a roasting pan filled halfway with hot water) — this gives even heat and prevents cracks. Wrap the pan twice with foil if you use the other water-bath method.

Bake & cool

Bake 70–80 minutes. The edges should be set and the center should have a slight jiggle. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes — slow cooling prevents cracks. Transfer to a rack, cool completely, then wrap and refrigerate overnight (or at least 6 hours).

Finish with cinnamon-sugar

Mix melted butter with a tablespoon or two of cider and brush the top of the chilled cheesecake. Generously sprinkle a thick layer of cinnamon-sugar. That final brush and sugar gives you the apple-donut finish.

The story behind this recipe

This cheesecake started as an idea to turn that apple-cider-donut nostalgia into a showpiece dessert. You know the feeling: fresh cider, sugary cinnamon, that fried dough warmth. I wanted it all in one sophisticated, sliceable dessert you can plate for guests. Reducing the cider — that’s the kitchen hack that makes it sing. Also, FYI, this recipe pairs perfectly with leftover cider. Recipes to use up apple cider? This one tops the list.

Pro tips for the best outcome (read these — seriously)

• Bring dairy & eggs to room temperature. Cold cream cheese and eggs trap lumps and air.
• Beat cream cheese + sugar until very smooth. Chunks = cracks.
• Add eggs on low speed and stop as soon as they’re combined — less air equals fewer bubbles and a flatter bake.
• Use a water bath. This keeps the oven moist and prevents edges from overcooking.
• Cool slowly in the oven with the door cracked for 30 minutes. Sudden temp changes = cracks.
• Seal the springform pan well with foil if using the second water-bath method. Avoid water in the crust at all costs.
• Check temperature: the center should giggle slightly; overbake and you’ll get dry texture.
• Chill overnight. It firms up and the flavors marry — cutting is easier and slices prettier.

Water bath techniques — my two go-tos

1. Place your springform inside a 10-inch cake pan, then place that inside a roasting pan. Fill the roaster with hot water halfway up the cake pan. This method keeps water away from the crust — my favorite.
2. Wrap your springform in foil twice and place directly into the roasting pan, add hot water. This works but risks water seeping in if your wrap isn’t perfect.

Preventing cheesecake cracks — quick science

Cracks come from air and thermal shock. Beat the batter smooth, add eggs gently to avoid trapping air, and cool gradually. Use a water bath and slow cooling, and you’ll wake up to a smooth top. If a small crack happens, cover it with cinnamon-sugar or thin caramel — problem solved.

Variations & riffs (use this as a playground)

• Apple Cider Brownies crossover: pour a thin layer of brownie batter over the crust before the cheesecake for a two-texture bar — think Apple Cider Brownies meets cheesecake.
• Baked Sweets Desserts platter: serve mini versions alongside mini pies for variety.
• Boozy glaze: add a splash of bourbon to the cider reduction for boozy depth.
• Streusel top: add an oat-brown sugar crumble on top before baking for crunch.
• Cider caramel: reduce more cider with brown sugar into a caramel drizzle.
• Mini cheesecakes: divide into muffin tins for individual portions — bake 18–22 minutes.
• Apple cake hybrid: fold chopped apples into the batter for more fruit pockets.

Best ways to serve this cheesecake

Want to impress? Slice with a hot, clean knife and wipe between cuts. Serve plain, or top with:

• a warm cider caramel drizzle,
• a dollop of whipped cream,
• thinly sliced apples tossed in lemon and cinnamon, or
• a scoop of vanilla ice cream for total indulgence. Pair with coffee, late-afternoon tea, or spiced cider — perfect for Fall Cookout Desserts or holiday tables.

Quick tips for storage and leftovers

• Refrigerate in an airtight cake carrier up to 5 days.
• Freeze whole or by slices up to 30 days (wrap tightly). Thaw 1–2 hours before serving.
• Freeze before decorating for convenience: cool overnight, wrap, freeze; then thaw and finish with cinnamon-sugar or glaze.
• To reheat slices slightly, pop in a warm oven for a few minutes and add ice cream. Yum.

FAQs — fast answers

Other dessert ideas & pairing notes

If you love this, try riffing into other Tasty Fall Desserts like apple crumble cheesecakes or cinnamon roll blondies. This cheesecake sits beautifully next to spiced cookies and warm breads on a dessert table. It also makes a fantastic centerpiece for an autumn brunch.

Final thoughts — why this belongs on your table

This Apple Cider Cheesecake With Graham Cracker Crust delivers the nostalgia of apple-cider donuts with the sophistication of a baked cheesecake. It’s perfect for using up extra cider (one of the top Recipes To Use Up Apple Cider), great for family gatherings, and a standout on any Dessert Fall Recipes list. Whether you convert it into Apple Cider Brownies hybrid bars or keep it classic, it’s a winner for seasonality and flavor. IMO, it’s one of the Best Cinnamon Desserts you can make at home.

So, ready to bake? Pull out the cider, crank the oven, and let this cheesecake do the heavy lifting at your next autumn get-together. Trust me — slices will vanish fast. Print