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Apple Cider Cheesecake

Apple cider cheesecake with a graham cracker crust and a silky cream cheese filling baked in a water bath, then chilled for a clean, sliceable set. A spiced apple cider syrup topping adds glossy, cinnamon-kissed drizzle on top.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp butter melted
For cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup brown sugar packed
  • 0.25 cup apple cider reduced from 1/2 cup to 1/4 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 stand mixer
  • 1 springform pan
  • 1 sheet pan

Method
 

Make and cool the cider reduction
  1. Reduce 1/2 cup apple cider until syrupy and measure out about 1/4 cup; cool completely to room temperature.
  2. Preheat the oven to 325F and set up a water bath on a sheet pan.
Bake the crust
  1. Stir graham cracker crumbs, sugar, and cinnamon, then mix in melted butter until evenly sandy.
  2. Press the crust into a 9-inch springform pan and bake for 10 minutes at 325F.
  3. Cool the crust slightly while you prepare the filling.
Mix the cheesecake filling
  1. Beat the softened cream cheese and packed brown sugar until smooth.
  2. Add the cooled reduced cider, then mix in the eggs one at a time.
  3. Mix in sour cream, cinnamon, nutmeg, and vanilla until the batter looks cohesive and smooth.
Bake in a water bath and chill
  1. Pour the filling over the crust.
  2. Bake in a water bath for 55-60 minutes at 325F until the center is just set with a slight jiggle.
  3. Cool the cheesecake completely, then refrigerate for 6 hours to fully chill and set.
Make the cider syrup topping and serve
  1. Simmer 1 cup apple cider with brown sugar and cinnamon until reduced by about half into a syrupy drizzle consistency.
  2. Drizzle the spiced cider syrup over each slice to serve.

Notes

For a clean slice, let the cheesecake chill fully before cutting; wipe the knife between slices. Refrigerate leftovers up to 4 days; freeze whole or in portions up to 2 months (thaw overnight in the fridge). For a lower-sugar option, replace part of the brown sugar with an equal-measure baking sweetener blend while keeping the structure ingredients (eggs, cream cheese) the same.