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Apple Cider Cheesecake

Apple cider cheesecake with a graham cracker crust and a water-bath bake for a silky, just-set center. Finished with a warm apple cider syrup drizzle for a spiced, lightly tangy slice.
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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
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp butter melted
Cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup brown sugar packed
  • 0.25 cup apple cider reduced from 1/2 cup to 1/4 cup
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla
Cider syrup topping
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make reduced cider and crust
  1. Reduce 1/2 cup apple cider until syrupy, then cool completely.
  2. Preheat the oven to 325F and press the graham cracker crumbs, sugar, and cinnamon into a 9-inch springform pan, then mix in melted butter and press firmly into an even layer.
  3. Bake the crust for 10 minutes at 325F, then let it cool while you prepare the filling.
Mix cheesecake filling
  1. Beat the cream cheese and packed brown sugar until smooth.
  2. Mix in the cooled reduced apple cider.
  3. Add the eggs one at a time, mixing just until smooth.
  4. Mix in the sour cream, cinnamon, nutmeg, and vanilla until fully combined.
Bake in a water bath and chill
  1. Pour the cheesecake batter over the baked crust.
  2. Bake in a water bath at 325F for 55-60 minutes, until the edges look set and the center is just set.
  3. Cool the cheesecake completely, then refrigerate for 6 hours to chill and fully set.
Make cider syrup topping and serve
  1. Simmer 1 cup apple cider with brown sugar and cinnamon until reduced by about half and syrupy.
  2. Drizzle the cider syrup over each slice just before serving.

Notes

Pro tip: keep the filling at a low/medium mix speed after adding eggs to avoid incorporating extra air, which helps prevent cracking. Refrigerate covered up to 4 days; freeze the whole cheesecake or slices for up to 2 months (add syrup after thawing). For a lighter option, use reduced-fat cream cheese and sour cream; texture will be slightly softer but still cheesecake-like.