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A creamy apple cider cheesecake topped with caramel drizzle and whipped cream, set on a rustic wooden table with apples and cinnamon sticks around, capturing cozy fall vibes.

Apple Cider Cheesecake Perfection – The Dreamy Fall Dessert

Chef Naya
This Apple Cider Cheesecake blends creamy, silky cheesecake with the warm, tangy flavor of reduced fresh apple cider and autumn spices. It’s the perfect fall dessert — rich yet light, elegant yet comforting — designed for home cooks who love seasonal recipes that impress and satisfy.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 1 9‑inch springform pan Removable sides for easy, clean release.
  • 1 Electric mixer Stand or hand mixer to achieve smooth filling.
  • Various Mixing Bowls Different sizes for crust and filling work.
  • 1 Large roasting pan (or baking sheet) To hold the springform pan in a water bath.
  • 1 Heavy‑duty aluminum foil Used to wrap the springform pan to prevent leaks when using a water bath.
  • 1 Rubber spatula To fold batter gently and smooth the top before baking.

Ingredients
  

  • 2 cups graham cracker crumbs for crust
  • 6 Tbsp unsalted butter melted,for crust
  • ¼ tsp salt for crust
  • 3 cups fresh apple cider will be reduced to syrup before use
  • 3 blocks cream cheese full‑fat,at room temperature
  • 1 cup brown sugar for filling
  • ½ tsp salt for filling
  • 2 tsp vanilla extract for filling
  • 1 cup sour cream full‑fat,room temperature
  • ⅓ cup reduced apple cider part of filling
  • 1 tsp ground cinnamon for filling
  • 3 large eggs room temperature
  • 2 Tbsp all‑purpose flour for filling

Instructions
 

  • Step 1: Reduce the cider – simmer apple cider with optional mulling spices until it becomes a thick syrup.
    Apple cider reduction simmering with cinnamon and cloves for cheesecake.
  • Step 2: Pre‑heat the oven and prepare the pan – use a springform or tall cake pan, lining it and wrapping it for a water bath if needed.
  • Step 3: Make the crust – process cookie or graham crumbs with melted butter and sugar, press into your pan, bake, then cool.
    Graham cracker crust pressed into pan for apple cider cheesecake.
  • Step 4: Prepare the filling – beat cream cheese with sugar until smooth, then add sour cream, reduced cider, flour, spices, and finally the eggs one at a time.
  • Step 5: Bake the cheesecake in a water bath – pour filling into the crust, bake approximately 60‑70 minutes (or as your oven dictates) until the edges are set and the center is slightly jiggly.
    Creamy cheesecake batter made with apple cider reduction.
  • Step 6: Cool gradually – turn off the oven and crack the door open, then remove the cheesecake once safe and chill in the refrigerator for at least several hours or overnight.
    Freshly baked apple cider cheesecake cooling on a rack.
  • Step 7 (Optional): Top before serving – apply caramel drizzle, whipped cream, or prepared apples just before serving to maintain texture and presentation.
    Slice of apple cider cheesecake topped with caramel and whipped cream.

Notes

  • For a stronger apple flavor, use a concentrated apple cider reduction or add a splash of apple juice to the filling.
  • Ensure the cheesecake is baked in a water bath to prevent cracks and maintain a creamy texture.
  • You can substitute the crust with ginger snaps or graham crackers for a different flavor profile.
  • Let the cheesecake chill overnight for the best texture and flavor.
  • Optional toppings like caramel drizzle, whipped cream, or sautéed apples can be added just before serving to enhance presentation.
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