Go Back
Whole apple cider cheesecake with caramel drizzle

Apple Cider Cheesecake – The Dreamiest Fall Dessert

Chef Naya
This Apple Cider Cheesecake is a rich, creamy fall dessert made with reduced fresh apple cider, warm cinnamon, and a buttery graham cracker crust. Smooth, luxurious, and perfectly balanced between tangy and sweet, it’s an elegant seasonal recipe designed to impress guests and go viral with cozy autumn vibes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling & Chilling Time 5 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 1 9-inch springform pan Removable sides
  • 1 Removable sides Hand or stand
  • 3 Mixing bowls Various sizes
  • 1 Large roasting pan For water bath
  • 1 Aluminum foil Heavy-duty
  • 1 Rubber spatula Smoothing batter

Ingredients
  

  • 2 cups Graham cracker crumbs For the crust
  • 6 Tbsp Unsalted butter Melted
  • ¼ tsp Salt For crust
  • 3 cups Fresh apple cider Reduced to syrup
  • 24 oz Cream cheese Full-fat room temperature
  • 1 cup Brown sugar Packed
  • ½ tsp Salt For filling
  • 2 tsp Vanilla extract Pure
  • 1 cup Sour cream Full-fat room temperature
  • ⅓ cup Reduced apple cider From the reduction
  • 1 tsp Ground cinnamon
  • 3 large Eggs Room temperature
  • 2 Tbsp All-purpose flour Helps stabilize filling

Instructions
 

  • Phase 1 / Step 1: Simmer apple cider in a saucepan over medium heat until reduced to a thick syrup about ⅓ cup then let it cool
    Apple cider simmering into thick syrup
  • Phase 1 / Step 2: Preheat oven to 325°F (165°C) and wrap the springform pan tightly with foil for a water bath
  • Phase 2 / Step 1: Mix graham cracker crumbs melted butter and salt then press firmly into the pan and bake for 10 minutes and cool
    Pressed graham cracker crust in pan
  • Phase 2 / Step 2: Beat cream cheese and brown sugar until smooth and creamy
  • Phase 2 / Step 3: Add sour cream vanilla reduced cider cinnamon salt and flour then mix gently until combined
    Smooth apple cider cheesecake batter
  • Phase 2 / Step 4: Add eggs one at a time mixing slowly to avoid adding air
  • Phase 3 / Step 1: Pour filling into cooled crust and smooth the top
  • Phase 3 / Step 2: Place pan in water bath and bake for 60–70 minutes until edges are set and center slightly jiggles
  • Phase 4 / Step 1: Turn off oven crack door open and cool cheesecake inside for 1 hour
    Cheesecake cooling naturally
  • Phase 4 / Step 2: Refrigerate cheesecake for at least 4 hours or overnight before serving

Notes

  • Always reduce cider fully for strong apple flavor
  • Water bath prevents cracking and ensures creamy texture
  • Chill overnight for best slicing results
  • Add toppings just before serving for freshness