Apple Cider Cheesecake with a Twist | Easy Cheesecake Recipes
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.
Servings: 12 slices
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 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
Topping
- ¾ cup apple cider, reduced to 3 tablespoons
- 1 teaspoon cinnamon
- Pinch of flaky sea salt
Instructions
Make the Crust
- Preheat your oven to 350°F (175°C). Mix the graham crumbs, sugar, and melted butter until it feels like wet sand.
- Press that sandy dream into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool while you make the filling.
Make the Filling
- Reduce your apple cider over medium heat until it's thick and syrupy—about ¾ cup should turn into 3–4 tablespoons.
- Beat the cream cheese until smooth. Add sugar, flour, and salt, and keep beating until it's fluffy (like your favorite pillow).
- Mix in the sour cream and reduced cider. Add the eggs one at a time, beating just enough to incorporate.
- Pour the batter into the crust-lined pan. Smooth the top like you're icing a cake for your childhood hero.
Bake and Cool
- Bake at 325°F (163°C) in a water bath for about 90–95 minutes. It should still jiggle like a happy belly in the center.
- Turn off the oven and let it rest inside with the door cracked open for an hour. Then chill it in the fridge overnight.
Add the Topping
- Reduce ¾ cup cider until you get about 3 tablespoons of syrup. Stir in cinnamon and a pinch of flaky salt.
- Spoon over the cheesecake like you’re drizzling gold. Slice, serve, and watch people pretend they’re not going for seconds.