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Apple Cider Cheesecake

Apple cider cheesecake with a crisp graham cracker crust and a smooth, lightly wobbly center baked in a water bath. Reduced apple cider is mixed into the filling and turned into a spiced syrup topping for a glossy 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: 420
Ingredients Equipment Method Notes

Ingredients
  

crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted butter melted
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 extract
topping
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 springform pan
  • 1 sheet pan

Method
 

Prepare the crust
  1. Preheat the oven to 325F. Combine graham cracker crumbs, sugar, cinnamon, and melted unsalted butter, then press into a 9-inch springform pan.
Reduce cider for the filling
  1. Reduce 1/2 cup apple cider in a small saucepan over medium heat until syrupy. This should take just a few minutes, then cool completely.
Mix the cheesecake batter
  1. Beat cream cheese and brown sugar until completely smooth. Mix only until no lumps remain for a silky texture.
  2. Mix in the reduced apple cider. Beat just to combine so the batter stays smooth.
  3. Add eggs one at a time, mixing after each addition. Stop mixing as soon as each egg disappears into the batter.
  4. Mix in sour cream, cinnamon, nutmeg, and vanilla extract until fully incorporated. The batter should look cohesive and glossy.
Bake in a water bath
  1. Pour the cheesecake batter over the crust. Smooth the top so it bakes evenly.
  2. Bake in a water bath at 325F for 55-60 minutes. Look for a center that is just set with a slight wobble when the pan is gently shaken.
Chill
  1. Cool the cheesecake completely. Refrigerate for 6 hours or overnight until firm.
Make the topping syrup and serve
  1. Simmer remaining apple cider with brown sugar and cinnamon until syrupy. It should thicken enough to coat the back of a spoon.
  2. Drizzle the spiced syrup over slices when serving. Use a spoon for an even glossy coat across the top.

Notes

For clean slices, chill the cheesecake overnight and wipe your knife between cuts. Store covered in the refrigerator up to 5 days; freeze slices for up to 2 months if wrapped well. For a lighter option, use reduced-fat cream cheese and swap sour cream for low-fat sour cream while keeping the bake time the same.