Name: Apple Cider Cheesecake with a Twist | Easy Cheesecake Recipes
Prep time: 35 min
Cook time: 95 min
Total time: 130 min
Ingredients: 1 ½ cups graham cracker crumbs; 2 tablespoons granulated sugar; 5 tablespoons unsalted butter, melted; 2 pounds cream cheese, room temperature; 1 cup granulated sugar; 3 tablespoons all-purpose flour; ½ teaspoon fine sea salt; ½ cup sour cream; ¾ cup reduced apple cider; 3 large eggs, room temperature; ¾ cup apple cider, reduced to 3 tablespoons; 1 teaspoon cinnamon; Pinch of flaky sea salt

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You ever bite into something and just stop mid-chew like, ‘Hold up… what IS this magic?’ That’s this cheesecake. It’s cozy, it’s creamy, and it somehow tastes like autumn jumped into a mixing bowl. If fall had a flavor, it’d be this. I’m not saying this cheesecake could replace pumpkin pie, but… okay, I am absolutely saying that. I made it after finding a leftover jug of apple cider in my fridge (from that one trip to the orchard where we bought way too much). Rather than drink another glass, I thought—why not pour this cider into a dessert that makes people think I planned ahead? The result: a cheesecake that tastes like apple pie and New York-style cheesecake had a delicious baby. So whether you’re looking to impress your in-laws, use up that cider, or just craving something lush and tangy-sweet, this apple cider cheesecake has your back. Oh, and yes—it’s one of those easy cheesecake recipes we all pretend isn’t that easy.

1) Key Takeaways
2) Easy Apple Cider Cheesecake Recipe
3) Ingredients for Apple Cider Cheesecake
4) How to Make Apple Cider Cheesecake
5) Tips for Making Apple Cider Cheesecake
6) Making Apple Cider Cheesecake Ahead of Time
7) Storing Leftover Apple Cider Cheesecake
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10) Nutrition

1) Key Takeaways

This apple cider cheesecake recipe combines fall flavor with creamy indulgence
It’s one of those easy cheesecake recipes that’s secretly impressive
Perfect for holidays, weeknights, or last-minute dessert cravings
The apple cider reduction gives it a caramel-apple finish without overwhelming the cheesecake flavor

2) Easy Apple Cider Cheesecake Recipe

If someone told me years ago that I’d fall head over heels for apple cider cheesecake, I’d laugh—then ask for a slice.

This cheesecake comes with all the autumn coziness you crave. Warm spices? Check. Tangy apple flavor? Absolutely. Creamy smooth center with just the right wobble? Oh yes. And best of all, it’s surprisingly doable. We’re talking easy cheesecake recipes territory here, even though it looks like something that came from a fancy bakery display.

When I first made it, I didn’t plan to make a fall dessert at all. I was trying to use up leftover apple cider, and next thing you know, I’m hovering near the oven like a kid waiting for cookies. This cheesecake isn’t just tasty—it’s a seasonal moment. Serve it to friends or bring it to a potluck and you’ll instantly become “the cheesecake person” in your group. It’s a title I wear proudly.

3) Ingredients for Apple Cider Cheesecake

Graham Cracker Crumbs: These are the base for the crust. I like crushing them myself—it’s oddly satisfying—but store-bought works too if you’re short on time or patience.

Granulated Sugar: A couple tablespoons go into the crust for just the right hint of sweetness. The rest sweetens the filling to perfection.

Unsalted Butter: Melted butter binds the crumbs together and makes the crust rich. I’ve tried margarine in a pinch, but butter wins every time.

Cream Cheese: Two pounds of it. Yup, this recipe doesn’t skimp. Let it come to room temperature so it blends smooth and dreamy.

Flour: Just a touch to stabilize the filling. Helps everything set without being overly dense.

Fine Sea Salt: You only need a pinch, but it makes the sweet flavors pop. I never skip it.

Sour Cream: Adds that lovely tang and creaminess. I once used Greek yogurt when I ran out, and it actually worked out well.

Apple Cider: This is the soul of the recipe. Boil it down to concentrate the flavor—it’s worth the wait.

Eggs: Room temperature eggs mix in better and give you that silky texture. Cold eggs? Lumpy batter. No thanks.

Cinnamon & Flaky Salt: Just a sprinkle on top with the reduced cider for a spicy, salty, sweet finish. Don’t skip this part. It’s the cherry on top—except, you know, apple cider.

4) How to Make Apple Cider Cheesecake

Step 1. Preheat your oven to 350°F. Mix graham cracker crumbs, melted butter, and sugar until the texture looks like damp sand. Press it into the pan and bake it for about 10 minutes.

Step 2. While the crust cools, reduce your apple cider over medium heat until it thickens and smells like fall in a bottle. Let it cool slightly.

Step 3. Beat cream cheese until smooth. Add sugar, flour, and salt. Mix again until fluffy—no lumps allowed.

Step 4. Stir in sour cream and reduced apple cider. Add eggs one at a time. Beat until just mixed. We’re aiming for smooth, not over-whipped.

Step 5. Pour filling over the cooled crust. Smooth out the top with a spatula and give the pan a few gentle taps to pop air bubbles.

Step 6. Bake in a water bath at 325°F for about 90 to 95 minutes. The center should jiggle like a waterbed from 1997.

Step 7. Turn off the oven, crack the door, and let the cheesecake rest inside for an hour. Then chill it overnight to let everything settle into dreamy perfection.

5) Tips for Making Apple Cider Cheesecake

Let your ingredients warm up. Cold cream cheese and eggs make for a lumpy batter, and no one wants that. Give them an hour out of the fridge before you start.

If your apple cider doesn’t reduce enough, don’t panic—just keep simmering. The flavor intensifies and you’ll be grateful you didn’t rush it. Good things take time, like revenge and homemade desserts.

Use a water bath. Yes, it’s annoying, but it helps avoid that dreaded cheesecake crack. And hey, even if it cracks, that’s what toppings are for. You’re covering it with apple cider syrup anyway, so who’s gonna know?

6) Making Apple Cider Cheesecake Ahead of Time

This cheesecake is the poster child for make-ahead desserts. In fact, it gets better after a day in the fridge—the flavors mingle, the texture sets, and you don’t have to worry about scrambling the day of your gathering.

Once it’s chilled overnight, I recommend adding the apple cider topping just before serving. That way it stays glossy and dramatic. You know, like a cheesecake on a red carpet.

Want to prep even earlier? You can freeze the baked (but untopped) cheesecake. Wrap it well, freeze it for up to a month, and defrost in the fridge overnight. Just don’t skip that topping—it’s what makes this one of the best easy fall cheesecake recipes around.

7) Storing Leftover Apple Cider Cheesecake

If by some miracle you have leftovers, keep them in the fridge, covered tightly. I like to store mine in the springform pan with some foil over it—less cleanup.

The cheesecake stays fresh for up to five days. The topping might lose a bit of its shine, but the flavor? Still dreamy. You can even freeze individual slices if you’re planning ahead for future cravings.

This is one of those easy cheesecake recipes that age gracefully. Honestly, I’ve eaten it cold, slightly warm, even frozen once (don’t judge), and it’s always good. Especially paired with a hot cup of coffee on a rainy afternoon.

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