Can I use store-bought apple juice instead of fresh cider?

Yes—use unfiltered apple juice if you can find it. Flavor varies by variety; Honeycrisp cider gives more tartness and pronounced apple character.

Do I need to use a water bath?

I recommend it—steam from the pan helps the filling bake slowly and evenly. If you skip it, watch your oven temp carefully and accept more risk of cracking.

Why add a little flour?

A small amount of flour helps the cheesecake hold shape and slice cleanly without altering creaminess.

How do I prevent my cheesecake from sinking?

Avoid overmixing air into the batter; bake until just set in the center; cool slowly. Overbeating and rapid cooling cause collapse.

Can I make this gluten-free?

Yes—use gluten-free cookie crumbs for the crust and ensure any additional add-ins are GF.

What if my cider reduces to less than needed?

Start with extra—3 cups yields a safe margin. You need about ⅓ cup reduced cider for the filling; if you have extra, use it in the caramel topping.

Cheesecake Fall Recipes: Apple Cider Cheesecake Recipe

Description

A luxuriously smooth cheesecake flavored with concentrated fresh apple cider for a bright, tart autumn note.

Ingredients

Scale

Crust

270 g (about 2 packed cups) digestive biscuits or graham crackers, crushed
85 g (6 tbsp) unsalted butter, melted
¼ tsp fine salt
2 tbsp powdered (confectioners’) sugar

Filling

720 g (about 3 cups) fresh apple cider (unfiltered apple juice — Honeycrisp cider works especially well)
a few whole mulling spices (optional: cinnamon stick, cloves, allspice)
3 × 227 g (8 oz) blocks full-fat cream cheese, softened to room temperature
200 g (1 cup) packed brown sugar
½ tsp fine salt
2 tsp pure vanilla extract
240 g (1 cup) full-fat sour cream
⅓ cup reduced apple cider (see method)
1 tsp ground cinnamon
3 large eggs, at room temperature
2 tbsp all-purpose flour

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Instructions

Make the cider concentrate. Pour the 3 cups (720 g) of fresh cider into a wide saucepan, add your mulling spices if using, and boil briskly until the volume shrinks dramatically and the liquid thickens to a syrupy consistency — you should end up with roughly ⅓ cup. This can take about 30–60 minutes depending on pot size and heat. Remove spices and let the reduction cool to room temperature.
Prep the oven and pan. Preheat to 350°F (175°C). If you’ll use a springform, wrap its base and outside with heavy foil to prevent water seepage for the later water bath. Alternatively use an 8″ × ~3″ high cake pan lined with parchment.
Build the crust. Blitz the crackers in a food processor to fine crumbs. Mix in the melted butter, salt, and powdered sugar until the crumbs hold together like damp sand. Press the mixture evenly across the bottom of your 8″ pan and up the sides if you can. Bake the crust 10 minutes, then remove and let it cool and chill briefly while you prepare the filling. Reduce the oven temperature to 325°F (163°C).
Whip the cream cheese base. In a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the room-temperature cream cheese and brown sugar on medium speed until completely smooth and free of lumps. Scrape the bowl several times to ensure even texture — this step matters.
Incorporate the remaining wet ingredients. Add the sour cream, vanilla, salt, cinnamon and the cooled reduced cider. Mix until evenly combined and silky.
Finish the batter. Add the eggs one at a time, beating just until each egg is incorporated. Stir in the flour and stop mixing as soon as the batter is uniform — avoid whipping lots of air into the batter.
Assemble for baking. Pour the filling into your pre-baked crust. Set the cheesecake pan inside a larger roasting pan and carefully pour hot water into the outer pan until it reaches about halfway up the side of the cheesecake pan (this creates a gentle steam bath).
Bake slowly. Bake at 325°F for roughly 90 minutes or until the edges look set and the center still trembles slightly when you gently shake the pan. Ovens vary; if the top starts getting too brown, tent loosely with foil.
Cool gradually. Turn the oven off, crack the door open and prop it with a wooden spoon. Leave the cheesecake inside for about 30 minutes. Then close the oven door and let it cool another 15 minutes. Remove the cake from the oven, lift out of the water bath, and let it come to room temperature. When cool, refrigerate it uncovered (or lightly covered) for at least 8 hours, preferably overnight, before slicing.
Serve options. Top slices with a drizzle of apple-cider caramel, a dollop of cinnamon whipped cream, or fresh apple slices macerated briefly with lemon and sugar.

Notes

Bloom and cool the cider reduction fully before adding to the cold filling; hot liquid will upset the texture.
Use room-temperature cream cheese, eggs and sour cream to avoid lumps.
A shallow water bath (pan of hot water) creates a humid oven and yields a creamier, less cracked cheesecake.
If you want a taller cake, use a narrower pan but reduce baking time slightly and keep a close eye on doneness to avoid sinking.
Make the cider reduction 1–2 days ahead and store in the fridge if you like — it keeps well and is handy for caramel or glazes too.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert