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Apple Cider Cheesecake

Apple cider cheesecake with a cinnamon graham cracker crust and a silky, lightly wobbling center. Baked in a water bath, then chilled for a clean slice and topped with a spiced cider syrup 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: 410
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted 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
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla extract
For topping
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the crust
  1. Preheat oven to 325F. Combine graham cracker crumbs, sugar, cinnamon, and melted unsalted butter, then press firmly into a 9-inch springform pan.
Reduce cider and prepare the filling
  1. Reduce 1/2 cup apple cider in a small saucepan over medium heat until syrupy, then cool to room temperature. Beat cream cheese and brown sugar until completely smooth.
  2. Mix the cooled reduced cider into the cream cheese mixture. Add eggs one at a time, mixing just until each is incorporated.
  3. Add sour cream, cinnamon, nutmeg, and vanilla extract, then mix until smooth. Pour the cheesecake batter over the crust.
Bake and chill
  1. Bake in a water bath at 325F for 55-60 minutes, until the center is just set with a slight wobble. Transfer to a rack and cool completely to room temperature before chilling.
  2. Refrigerate for 6 hours or overnight. Chill until fully firm for clean slices.
Make topping and serve
  1. Simmer the remaining cider with brown sugar and cinnamon until syrupy. Drizzle the spiced apple cider syrup over slices when serving, letting it settle slightly on top.

Notes

For the smoothest texture, avoid overmixing after the eggs go in—stop as soon as the batter looks uniform. Refrigerate the cheesecake, covered, for up to 5 days; freeze up to 2 months (freeze slices wrapped individually). For a dairy-light option, use full-fat lactose-free cream cheese and sour cream to keep the same tang and bake-ready structure.