Description
Best Fall Deserts — turn your apple cider stash into a showstopper: a silky Apple Cider Cheesecake With Graham Cracker Crust that tastes like an apple-cider donut in slice form. This cheesecake layers a crunchy graham base with a velvety, apple-cider-infused filling, a cinnamon-apple swirl, and a sticky cinnamon-sugar finish. It’s rich but balanced, seasonal, and absolutely perfect for holiday tables or any time you want a Tasty Fall Desserts moment.
Ingredients
For the crust
- 2½ cups finely crushed graham crackers (about 2 sleeves)
- 1/8 cup packed brown sugar
- 10 tablespoons unsalted butter, melted
For the cider reduction
- 2 cups apple cider, simmered down to roughly ½ cup
For the cheesecake filling
- 24 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
For the cinnamon-apple swirl
- ¼ cup packed brown sugar
- 1/3 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon melted butter
- 1 tablespoon of the reduced apple cider
For the topping
- 1 tablespoon melted butter
- 1 tablespoon apple cider
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Bold tip: Bring the cream cheese, sour cream, and eggs to room temperature — this makes the batter smoother and helps prevent lumps.
Instructions
Pour 2 cups apple cider into a small saucepan and simmer over medium-high heat until it shrinks to about ½ cup — about 10–15 minutes. Remove from heat and cool completely. This concentrated cider is the flavor engine for the whole cheesecake.
Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with a flour-containing nonstick spray and line the bottom with a parchment circle. Pulse graham crackers in a food processor until they’re fine crumbs. Stir crumbs with the brown sugar and melted butter until evenly moistened. Press the mixture into the bottom of the pan and up the sides about halfway. Use the flat bottom of a measuring cup to compact it firmly. Bake 12 minutes, then cool while you prep the filling.
In a small bowl, whisk together the brown sugar, flour, cinnamon, melted butter, and 1 tablespoon of the reduced cider. Chill this mixture in the fridge so it firms up slightly — that helps it hold little pockets when you swirl it into the batter.
In a stand mixer (or with a hand mixer), beat the cream cheese and sugar on high until very smooth — scrape the bowl well. Add the reduced apple cider, sour cream, and vanilla; mix on medium until silky. Add the eggs one at a time on low speed, mixing just until incorporated. Avoid whipping air into the batter — too much air causes cracks.
Place the prepared springform into a larger 10-inch cake pan, then set both inside a roasting pan. Pour the cheesecake batter over the cooled crust, dollop the chilled apple swirl across the top, and gently run a knife through to create pretty swirls.
Carefully pour hot water into the roasting pan until it reaches about halfway up the outside of the cake pan (or wrap your springform in foil twice and place it in the roasting pan, if you prefer that method). Bake 70–80 minutes until the edges are set and the center still has a slight wobble.
Important: Turn the oven off and crack the door open; let the cheesecake rest inside for 30 minutes to cool slowly — this reduces cracking.
Move the cheesecake to a wire rack to cool completely, then wrap the pan with foil and refrigerate for at least 6 hours or overnight to firm up.
Mix 1 tablespoon melted butter with 1 tablespoon cider; in a separate bowl combine ½ cup sugar with 2 teaspoons cinnamon. Remove the chilled cheesecake from the pan and peel away the parchment. Brush the top with the butter-cider mix, then generously sprinkle the cinnamon-sugar over the surface for that apple-donut finish.
Notes
- Tips to avoid cracks & ensure success
- Beat the cream cheese and sugar until totally smooth. Chunks = cracks.
- Add eggs on low speed and stop mixing when they just disappear.
- Use a water bath for even baking and moisture — this keeps the surface silky.
- Cool slowly in the oven before removing; sudden temperature changes = cracks.
- Seal the pan well if you use the foil method to prevent water leaks. FYI, the nested pan method keeps water away from the crust and is my go-to.
- Variations & riffs
- Fold a thin brownie layer over the crust for an Apple Cider Brownies hybrid.
- Swirl in caramel or add a streusel top for extra crunch (great for Baked Sweets Desserts presentations).
- Add a splash of bourbon to the reduction for adult depth (works well on Fall Cookout Desserts menus).
- Make mini versions in a muffin tin for individual servings.
- Serving ideas
- Slice with a warm, sharp knife and wipe between cuts for perfect portions. Top slices with whipped cream, a drizzle of warmed cider caramel, or extra fresh apple slices. This cheesecake ranks up there with the Best Cinnamon Desserts — bold spice, soft filling, and that crunch-sweet top.
- Storage & freezing
- Store covered in the fridge up to 5 days. For longer storage, wrap slices individually and freeze up to 30 days; thaw 1–2 hours before serving. You can also freeze the un-topped cheesecake (after it’s chilled overnight), then finish with the cinnamon sugar after thawing.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
Nutrition
- Calories: 393kcal
- Sugar: 29g
- Sodium: 226mg
- Fat: 25g
- Saturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 68mg