This Apple Cider Cheesecake is a perfect dessert for Fall, but you don’t have to wait until then to enjoy it! I could eat this any time of the year! It starts with a buttery graham cracker crust filled with a creamy apple cider-flavored cheesecake, then topped with homemade apple cider caramel. It is the perfect blend of sweet, tart, and creamy. If you’re in the mood for even more autumn flavors, you’ve got to try my Autumn Cheesecake with spiced apples and pecans, too.
Apple Cider Cheesecake Ingredients & Substitutions
- Apple Cider Reduction: It is important to take the time to make the apple cider reduction. It really brings out the flavor of the apple cider, making it more concentrated. Let it cool completely before starting this recipe. If you make it ahead of time, you can store the cooled reduction in the refrigerator for up to a week. You will use it in the cheesecake filling and the apple cider caramel.
- Crust: To keep the crust together (I don’t want to miss out on any of it!), ensure that all of the crumbs are coated in melted butter.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
- Filling: The cheesecake filling is my perfect cheesecake recipe with added flavor from the apple cider reduction. If you ever need a cheesecake recipe to add your favorite toppings, be sure to check it out.
- Apple Cider Caramel: Whether you end up making this cheesecake or not, you have to try my apple cider caramel! It is so good on so many desserts, and I may just like it more than classic caramel!
How To Use A Water Bath For Cheesecake
A water bath is important when baking cheesecakes, so I encourage you not to skip it. It helps keep the edges from turning brown and stops cracks from forming on top while it bakes. Here is how to make a water bath when baking cheesecakes:
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour the water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty tin foil.
When Is Cheesecake Done Baking?
There are are few ways to check cheesecake for doneness. It is done when the sides are set, but the middle is still a bit jiggly. In addition, you can use a food thermometer to check if the internal temperature is 150°F. If you have any holes from checking, no worries–they will be covered with the apple cider caramel! You can also tap the side of the pan with a wooden spoon; if the cheesecake jiggles slightly, it’s ready!
How To Store Apple Cider Cheesecake
Once the cheesecake is chilled and set, keep it stored in the refrigerator, covered. It will last up to 3-4 days. For longer storage, freeze the cheesecake.
Freezing Cheesecake
To freeze cheesecake:
- Let the cheesecake cool and set completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
- When ready to enjoy, let the cheesecake thaw in the refrigerator.
Apple Cider Cheesecake
Ingredients
Apple Cider Reduction
- 3 cups (717 g) apple cider
- 1 teaspoon cinnamon
Crust
- 1 cup (84 g) graham cracker crumbs, about 7 crushed sheets of graham crackers
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup (167 g) superfine granulated sugar, or granulated sugar
- ¼ cup (57.5 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons apple cider reduction, from above
Apple Cider Caramel
- 1 cup (200 g) granulated sugar
- 6 tablespoons unsalted butter
- ⅓ cup (79 g) heavy cream, warmed slightly
- ¼ cup reduced apple cider, from above
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Garnish
- apples, sliced for topping (optional)
Instructions
Apple Cider Reduction
- To a small saucepan over medium heat, add the apple cider and cinnamon. Cook for 20-22 minutes, or until it is reduced to about ⅓ cup. Set aside to cool completely.
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.
Crust
- Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
- Press crust into the bottom of the springform pan. Wrap two pieces of aluminum foil around the base of the springform pan. This is to prevent water from getting into the pan during the water bath step. Set aside.
Filling
- To the bowl of a stand mixer with a paddle attachment, add cream cheese and sugar. Mix until combined, stopping to scrape the sides of the bowl as needed.
- Add in 2 tablespoons of the reduced apple cider. (Reserve the rest for the caramel.)
- Add the sour cream and vanilla. Blend until smooth and creamy, scraping down the sides of the bowl as needed. With the mixer on low, add in eggs, one by one until fully incorporated.
- Pour the filling onto the crust.
- Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
- Bake until the top of the cheesecake turns golden, about 60-70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.
- Cover and refrigerate at least 4 hours, up to overnight.
Apple Cider Caramel
- While the cheesecake is still cooling, prepare your apple cider caramel topping.
- To a medium heavy-bottomed saucepan, add the granulated sugar. Spread it out evenly over the bottom of the pan. Set the saucepan over medium-low heat. Do not stir the sugar at this point. Allow the sugar to begin melting on its own.
- As the sugar starts to melt around the edges, gently tilt the pan to help the sugar melt evenly. Once you see a significant amount of melted sugar, you can start gently stirring with a wooden spoon or heatproof silicone spatula to ensure all the sugar melts evenly. (Be patient. It may seem slow at first, but the sugar will eventually melt completely and begin to turn golden.)
- Continue to cook the sugar, stirring gently, until it reaches a deep amber color (about 5-10 minutes). Be careful not to let it burn.
- Once the sugar is a deep amber color, reduce the heat to low. Carefully add the butter, stirring constantly until melted.
- Gradually add the warm heavy cream while stirring. The mixture will bubble up, so be cautious.
- Stir in the reduced apple cider and vanilla until well combined. Add a pinch of kosher salt and stir to incorporate. Continue cooking on low until smooth, about 5-10 minutes.
- Remove from heat. Let the topping cool to room temperature.
- Once the topping has cooled, drizzle it evenly over your chilled cheesecake.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Oh, yum. This is one of the best cheesecakes I have ever tasted (and I have had a few…) That apple cider topping makes it so amazing–you must try this!
Elizabeth
This cheesecake reminded me of a caramel apple, but better! Wow, I was impressed with this one.
Bella
This might be the perfect dessert for Fall. It is fantastic, especially if you love apples and apple cider!
Annabelle
I can see this as being very popular come this Fall. But, I would enjoy it anytime!
Selena
What a delicious cheesecake! I love how the apple cider caramel pulls all of the flavors together. I am adding this to my baking to-do list for the Fall!
