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Apple Cider Cheesecake

Apple cider cheesecake with a buttery graham cracker crust and a pale golden filling, baked in a water bath for a silky, just-set texture. Finish with a spiced apple cider syrup that drizzles neatly over each 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
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp melted butter
For cheesecake
  • 24 oz cream cheese, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup apple cider reduce to 1/4 cup
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla
For cider syrup topping
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 springform pan
  • 1 water bath pan

Method
 

Make the cider reduction and bake the crust
  1. Reduce the 1/2 cup apple cider until it becomes syrupy and reduced to 1/4 cup, then cool completely.
  2. Preheat the oven to 325F, press the graham cracker crumbs mixture into a 9-inch springform pan, and bake for 10 minutes until set.
Mix and bake the cheesecake
  1. Beat the softened cream cheese and packed brown sugar smooth until no lumps are visible.
  2. Add the reduced cider, then beat until incorporated and the batter looks glossy.
  3. Add the eggs one at a time, mixing just until each egg disappears so the batter stays smooth.
  4. Mix in the sour cream until the batter turns pale and creamy.
  5. Add the cinnamon, nutmeg, and vanilla and mix briefly until evenly speckled.
  6. Pour the cheesecake batter over the baked crust, place the springform into a water bath, and bake at 325F for 55-60 minutes until the edges are set but the center still looks slightly soft.
Chill and finish with syrup
  1. Cool the cheesecake completely at room temperature so the surface stops steaming and the center firms slightly.
  2. Refrigerate the cheesecake for 6 hours until fully chilled and sliceable.
  3. Simmer the 1 cup apple cider with 2 tablespoons brown sugar and 1/4 teaspoon cinnamon until reduced by half into a syrup.
  4. Drizzle the cider syrup over each slice right before serving for a shiny, spiced finish.

Notes

Pro tip: keep the cheesecake water bath snug and avoid overmixing after the eggs so the filling stays creamy and doesn’t puff. Store covered in the refrigerator up to 4 days; freeze the whole cheesecake (or individual slices) up to 2 months. For a lighter version, use reduced-fat cream cheese while keeping the bake time the same.