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Apple Cider Cheesecake

Apple cider cheesecake with a cinnamon graham cracker crust and a smooth, just-set filling baked in a water bath. Topped with a quick simmered apple cider syrup for a glossy, spiced drizzle.
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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: 540
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
  • 0.5 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
For cider syrup topping
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 springform pan
  • 1 roasting pan

Method
 

Make the crust
  1. Reduce 1/2 cup apple cider until syrupy, then cool completely.
  2. Preheat the oven to 325F, press the crust mixture into a 9-inch springform, and bake for 10 minutes.
Mix and bake the cheesecake
  1. Beat cream cheese and brown sugar until smooth, then add the reduced cider, eggs, sour cream, cinnamon, nutmeg, and vanilla.
  2. Pour the cheesecake batter over the crust and bake in a water bath for 55-60 minutes until the center is just set.
  3. Cool the cheesecake completely to room temperature, with the surface remaining lightly set.
Chill and finish with syrup
  1. Refrigerate the cheesecake for 6 hours until firm and sliceable.
  2. Simmer the cider syrup topping ingredients until reduced by half, then cool slightly so it thickens.
  3. Drizzle the cider syrup over each slice and serve with the glossy spiced finish.

Notes

For the smoothest texture, avoid overmixing once the eggs are added and bake only until the center is just set (it will firm up as it chills). Refrigerate leftovers up to 4 days; freeze slices for up to 2 months. For a lighter option, use low-fat cream cheese and reduced-fat sour cream (the flavor stays similar, though the texture may be slightly softer).