Easy Apple Cider Cheesecake Recipe
If you’ve been searching for the ultimate Apple Cider Cheesecake Recipe, congrats—you’ve landed in dessert heaven. Imagine the creamy richness of cheesecake crashing into the cozy, spiced sweetness of warm apple cider. It’s basically autumn wrapped up in a forkful of happiness (minus the raking leaves part).
No seasonal depression cure needed—just this dessert.
Why This Apple Cider Cheesecake Recipe is Awesome
- Apple cider, but make it cake. You get all the cozy vibes of cider, but in cheesecake form. It’s like if autumn had a cheesecake baby.
- Creamy meets tangy. The cheesecake filling is silky smooth, but the cider reduction adds a tart-sweet punch that keeps things balanced.
- Showstopper vibes. This isn’t your average “sad store-bought pumpkin pie.” Bring this to a party and watch people fight for the last slice.
- Smells like heaven. Honestly, if I could bottle the aroma of this cheesecake baking, I’d retire early.
Ingredients You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs (or, crush whatever cookies you “accidentally” left open too long)
- ¼ cup sugar (sweet, but not cavity-level sweet)
- ½ cup unsalted butter, melted (the liquid gold that holds everything together)
For the filling:
- 24 oz cream cheese, softened (yes, FULL FAT—don’t come at me with that “light” nonsense)
- 1 cup sugar
- 3 large eggs (room temp, because cold eggs = cranky batter)
- 1 tsp vanilla extract
- ½ cup sour cream (for extra creamy vibes)
- ½ cup apple cider reduction*
*Apple cider reduction = fancy term for “boil cider until it’s syrupy.” Trust me, it’s worth the 20 minutes.
For topping (optional, but let’s be honest, not really):
- 1 cup apple cider (for another reduction)
- 2 tbsp brown sugar
- Pinch of cinnamon
- Whipped cream (because duh)
Step-by-Step Instructions
- Preheat like a pro. Heat your oven to 325°F (163°C). Yes, preheating matters—don’t roll your eyes.
- Crust business. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a springform pan. Bake for 8–10 minutes. Let cool. Try not to eat half of it straight out of the pan.
- Reduce that cider. Pour apple cider into a saucepan, simmer until it’s reduced by about ⅓ and syrupy. This is your cheesecake’s secret weapon. Don’t skip it.
- Cheesecake filling, baby. Beat cream cheese until smooth. Add sugar and beat again. Toss in eggs one at a time, then add vanilla, sour cream, and your glorious cider reduction. Mix until just combined.
- Bake it like you mean it. Pour filling onto crust. Wrap bottom of your pan in foil, place in a larger roasting pan, and add hot water halfway up the sides (a water bath = no cracks = smug satisfaction). Bake for 50–60 minutes until the center is just set but still a little wobbly.
- Chill out. Turn off oven, crack door, and let cheesecake cool for an hour inside. Then refrigerate at least 4 hours—or overnight, if you have self-control.
- Top it off. Simmer cider, sugar, and cinnamon until syrupy. Drizzle on cheesecake before serving. Add whipped cream if you’re feeling fancy.
Common Mistakes to Avoid
- Skipping the water bath. Do you like cheesecake with Mount Everest cracks? Didn’t think so.
- Overbeating the batter. More air = puffed, cracked cheesecake. This isn’t a soufflé. Calm down.
- Using cold cream cheese. You’ll end up with chunky filling that looks like cottage cheese. Hard pass.
- Cutting before it’s chilled. Impatient? Yes. Worth it? Nope. You’ll end up with cheesecake soup.
Alternatives & Substitutions
- No graham crackers? Use digestive biscuits, Biscoff, or heck, Oreos if you’re chaotic.
- No sour cream? Greek yogurt will do the trick. Just make sure it’s full-fat, or the cheesecake gods will smite you.
- Apple cider MIA? Try spiced apple juice or even pear cider for a twist. But please, not pumpkin spice latte syrup—that’s a crime.
- Want gluten-free? Swap in gluten-free cookies for the crust. Cheesecake filling itself is already GF-friendly.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely. Cheesecake gets even better after chilling overnight. It’s basically the Beyoncé of make-ahead desserts.
Can I freeze it?
Yes, wrap slices individually and freeze. Future you will weep tears of joy.
Can I skip the cider reduction?
You can—but then it’s just a plain cheesecake. Why rob yourself of fall magic?
Do I need a springform pan?
Technically no. But if you want to actually remove the cheesecake without destroying it, then yes.
What if my cheesecake cracks?
Slap some whipped cream or topping on it. No one will know. Fake it ‘til you bake it.
Can I use margarine instead of butter for the crust?
Well, technically yes, but why hurt your soul like that?
Final Thoughts
And there you have it—Apple Cider Cheesecake that’s as cozy as your favorite hoodie and way more impressive than that box of donuts you almost bought instead.
Bake it for friends, bring it to a potluck, or hoard the whole thing for yourself (no judgment here). Just remember: cheesecake waits for no one.
Now go forth and conquer your kitchen. You’ve officially leveled up from “cheesecake eater” to “cheesecake maker.”
Easy Apple Cider Cheesecake Recipe
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened (full-fat recommended)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup apple cider reduction*
- *Apple cider reduction: simmer 1 cup apple cider until it reduces to ½ cup syrupy liquid.
For the topping:
- 1 cup apple cider
- 2 tbsp brown sugar
- 1 pinch cinnamon
- Whipped cream, optional
Instructions
Notes
Nutrition Information:
Yield: 12 slicesAmount Per Serving: Calories: 410Total Fat: 27gCarbohydrates: 36gSugar: 27gProtein: 6g
