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Apple Cider Cheesecake

Apple cider cheesecake with a crisp graham cracker crust and a smooth, just-set cream cheese filling. Bake in a water bath at 325°F and chill 6 hours for clean, sliceable texture.
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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
  

Crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 0.75 cup brown sugar packed
  • 0.5 cup apple cider reduced to 1/4 cup
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla
Cider Syrup Topping
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 springform pan
  • 1 water bath setup

Method
 

Prepare cider and crust
  1. Reduce 1/2 cup apple cider until syrupy, then cool completely. Cool so it doesn’t scramble the eggs later.
  2. Preheat the oven to 325°F, then press the crust mixture into a 9-inch springform pan. Bake 10 minutes to set the crust before filling.
Make cheesecake filling and bake
  1. Beat cream cheese and brown sugar until smooth, then add the reduced apple cider and mix in thoroughly. Keep stirring until the batter looks glossy and uniform.
  2. Add eggs one at a time and mix just until combined. Stop as soon as the batter is smooth to prevent overmixing.
  3. Mix in sour cream, cinnamon, nutmeg, and vanilla until fully incorporated. The filling should be thick but pourable.
  4. Pour the cheesecake batter over the baked crust, then bake in a water bath at 325°F for 55-60 minutes. Bake until the center is just set with a slight jiggle.
Chill and finish
  1. Cool the cheesecake completely at room temperature. This helps it set cleanly before refrigeration.
  2. Refrigerate for 6 hours to fully chill and firm up. Chill until the texture slices neatly.
  3. Simmer the cider syrup topping—1 cup apple cider with brown sugar and cinnamon—until reduced by half, then cool slightly. Drizzle over each slice right before serving.

Notes

For the smoothest, crack-free result, keep the water bath gentle and avoid overmixing the batter after the eggs go in. Store the cheesecake covered in the refrigerator for up to 5 days; freeze slices (or the whole cheesecake) for up to 2 months. For a lower-sugar swap, replace the brown sugar with an equal-measure brown sugar alternative designed for baking.