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Apple Cider Cheesecake

Apple cider cheesecake with a buttery graham cracker crust and a creamy, just-set filling baked in a water bath. Finish with a spiced apple cider syrup drizzle for a glossy top and tangy-sweet flavor.
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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
  • 0.25 cup apple cider, reduced Reduced to 1/4 cup from 1/2 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 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the crust
  1. Reduce 1/2 cup apple cider until it becomes syrupy, then cool completely. Keep the reduction aside for the cheesecake filling so it won’t cook the eggs early.
  2. Preheat the oven to 325F. Press the crust mixture into a 9-inch springform pan and bake for 10 minutes, until set and fragrant.
Mix the cheesecake filling
  1. Beat the cream cheese and brown sugar smooth. Stop when no lumps remain so the filling bakes silky.
  2. Add the reduced cider and mix briefly. The batter should look glossy and evenly colored.
  3. Add the eggs one at a time and mix on low just to combine. Stop once each egg disappears to help prevent cracks.
  4. Add the sour cream, cinnamon, nutmeg, and vanilla and mix until smooth. Scrape the bottom and sides so spices are evenly distributed.
Bake and chill
  1. Pour the filling over the baked crust. Tap the pan lightly so air bubbles rise to the surface.
  2. Bake in a water bath at 325F for 55-60 minutes, until the center is just set. The edges should look firm while the middle still has a slight jiggle.
  3. Cool the cheesecake completely before refrigerating. This helps the texture set without weeping.
  4. Refrigerate for 6 hours. Chill until the cheesecake slices cleanly with a dense, creamy crumb.
Make the cider syrup and serve
  1. Simmer the cider syrup topping (1 cup apple cider, brown sugar, and cinnamon) until reduced by half. Cook until thick enough to coat a spoon.
  2. Drizzle the spiced cider syrup over each slice. Use a spoon to guide the syrup into a glossy, even pattern.

Notes

Pro tip: keep the water bath hot before baking and avoid over-mixing the batter once eggs are added for a smoother top. Store covered in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lighter option, use reduced-fat cream cheese and reduce the brown sugar by 2 tbsp while keeping the bake time the same.