There are some desserts that just taste like a season, and this Apple Cider Cheesecake is pure autumn in every single bite. It’s the perfect harmony of tangy apple cider, warm spices, and the rich, velvety texture of a classic creamy cheesecake.
My Simple Keys to a Perfect Cheesecake
- Room Temperature is Key: For the creamiest cheesecake filling, make sure your cream cheese and eggs are at room temperature before you begin.
- Don’t Skip the Water Bath: This simple step ensures the cheesecake bakes gently and evenly, preventing cracks and resulting in a wonderfully moist texture.
- Patience in Cooling: Letting the cheesecake cool down slowly in the oven and then in the fridge is crucial for a perfect set and smooth top.
- Cider Reduction: Boiling the apple cider down to a syrup concentrates its flavor, making it a star ingredient rather than a subtle note.
What You’ll Need for This Recipe
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup apple cider, reduced to 2 tablespoons syrup
For the Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: thin apple slices or caramel candies for garnish
Bringing Our Cheesecake to Life, Step-by-Step
Step 1: Getting Everything Warm and Ready
Preheat your oven to 325°F (160°C). First, grease a 9-inch springform pan, then wrap the outside bottom and sides securely in a large piece of aluminum foil. A good springform pan is my secret weapon for getting that beautiful, clean-sided cheesecake look without any fuss.
I always use a heavy-duty foil and make sure it comes well up the sides of the pan; this is your best defense against any water from the water bath seeping into your lovely graham cracker crust.
Step 2: Creating That Perfect Buttery Crust
In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until it feels like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake it for 10 minutes, then place it on a wire rack to cool while you prepare the filling.
I find that using the flat bottom of a drinking glass helps to press the crumbs down into a perfectly even and compact layer.
Step 3: Whipping Up the Silky Filling
In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until it’s completely smooth and creamy. For that perfectly smooth, lump-free filling, I always rely on my stand mixer to do the hard work for me.
Starting with truly softened cream cheese is the most important step for avoiding lumps in your cheesecake recipes.
Step 4: Folding in the Eggs and Spices
With the mixer on low speed, add the eggs one at a time, mixing just until the yellow of the yolk disappears before adding the next. Gently stir in the vanilla extract, cinnamon, nutmeg, and the reduced apple cider syrup.
Be careful not to over-mix once the eggs are in! Too much air will cause the cheesecake to puff up and then crack as it cools.
Step 5: A Gentle Water Bath for a Creamy Bake
Pour the finished filling over your pre-baked crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of your cheesecake pan.
This water bath method might seem like an extra step, but it’s what gives this apple cider cheesecake its incredible, silky texture.
Step 6: Baking to Golden Perfection
Bake for 55 to 65 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle to it when you gently nudge the pan.
That little jiggle is exactly what you want to see! It means the cheesecake will set up perfectly as it cools.
Step 7: The Final, Crucial Rest
Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. Afterwards, remove it from the water bath, take off the foil, and let it cool completely on the counter. Finally, cover it and refrigerate for at least 4 hours, but overnight is even better. Just before serving, drizzle with caramel sauce.
I know it’s hard to wait, but this slow cooling process is the final secret to a crack-free cheesecake.
For a Lighter Touch
- Lighten the Filling: For a slightly lighter version, you can substitute one 8-ounce block of the full-fat cream cheese with Neufchâtel cheese or even full-fat Greek yogurt to reduce some calories while keeping it creamy.
- Go Nutty with the Crust: Instead of a traditional graham cracker crust, try a mixture of almond flour, a little melted coconut oil, and a touch of maple syrup for a gluten-free and lower-sugar option.
- Natural Sweeteners: You can reduce the granulated sugar by about 1/4 cup without much change, or experiment with coconut sugar for a less refined alternative.
My Favorite Ways to Serve a Slice
- A La Mode: A small scoop of vanilla bean ice cream next to a slice of this cheesecake is a match made in heaven.
- Warm and Cozy: Serve with a side of gently warmed, thinly sliced apples sautéed with a pinch of cinnamon.
- A Touch of Spice: I love adding a dollop of freshly whipped cream on top, finished with a final, delicate dusting of nutmeg right before serving.
My Secrets to a Perfect, Crack-Free Cheesecake
- Cold Ingredients: Using cold cream cheese or eggs is the fastest way to get a lumpy filling. Always let them sit on the counter for an hour or two before you start mixing.
- An Aggressive Mix: Over-mixing the batter, especially after adding the eggs, incorporates too much air. This causes the cheesecake to rise too quickly in the oven and then fall and crack. Mix on low speed and only until just combined.
- Sudden Temperature Changes: Pulling the cheesecake directly from a hot oven into the cool air of your kitchen is a shock to its system. The slow cooling process, first in the turned-off oven, then on the counter, is essential to prevent cracks.
Storing Leftovers (If There Are Any!)
To store your Apple Cider Cheesecake, cover it loosely with plastic wrap or place it in an airtight container. It will keep beautifully in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake (without the caramel topping) for up to one month. Simply thaw it overnight in the refrigerator before topping and serving.
From My Kitchen to Yours
There’s something so comforting about the scent of a cheesecake baking in the oven. It’s more than just a dessert; it’s a feeling of warmth and home. I hope this Apple Cider Cheesecake brings as much joy and creates as many beautiful memories in your kitchen as it has in mine.
A Little Q&A From My Kitchen
Why did my cheesecake get a crack on top?
The most common reasons for a cracked cheesecake are over-mixing the batter (which incorporates too much air), baking it in an oven that’s too hot, or cooling it down too quickly. Following the gentle mixing and slow cooling steps in this recipe will give you the best chance at a perfectly smooth top.
Can I use store-bought graham cracker crumbs instead of crushing my own?
Absolutely! Using pre-crushed graham cracker crumbs is a wonderful time-saver and works perfectly for this crust.
What is the purpose of boiling down the apple cider?
Boiling the apple cider down to a syrup does two things: it removes excess water which could make the filling too thin, and more importantly, it deeply concentrates that wonderful, tangy apple flavor, making it a true star in this creamy cheesecake.
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Apple Cider Cheesecake
- Total Time: 1 hour 30 minutes plus chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Apple Cider Cheesecake is pure autumn in every bite, blending tangy cider, warm spices, and creamy cheesecake into a rich seasonal dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup apple cider, reduced to 2 tablespoons syrup
- 1/2 cup caramel sauce
- Optional: thin apple slices or caramel candies for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap with foil.
- Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter and press into pan. Bake 10 minutes, then cool.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until combined. Stir in vanilla, cinnamon, nutmeg, and reduced apple cider syrup.
- Pour filling over crust. Place springform pan in roasting pan, add hot water halfway up sides.
- Bake 55–65 minutes, until edges are set and center has slight jiggle.
- Turn off oven, crack door, and cool cheesecake inside for 1 hour. Remove, cool completely, then refrigerate at least 4 hours or overnight.
- Drizzle with caramel sauce before serving. Garnish with apple slices or candies if desired.
Notes
For best results, use room temperature cream cheese and eggs, avoid over-mixing, and cool cheesecake slowly to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Keywords: apple cider cheesecake, fall dessert, creamy cheesecake, caramel topping