This apple cider cheesecake is an apple cider donut in cheesecake form! It has a graham cracker crust, baked cheesecake, cinnamon filling, and cinnamon sugar on top. This is the BEST dessert to enjoy apple season.

Apple cider cheesecake split open on a board.

This is a delicious baked cheesecake with a strong apple cider and cinnamon sugar flavor. It has apple cider in the cheesecake, filling, and brushed on top with the cinnamon sugar. If you have fresh apple cider and want a treat to celebrate that apple cider flavor, this is it! It also makes a great dessert for the holiday season to wow you friends and family.

Slice of apple cider cheesecake on a plate.

Tips for making cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
  • Tip 2: Use a water bath. This is essential for preventing cracks!
  • Tip 3: Cool the cheesecake slowly. Causing too quick of a temperature change can also cause cracks!
Graham cracker crust in a pan.
Bake the crust first to prebake it.
Cheesecake batter in a glass bowl.
Reducing the apple cider allows for more apple cider flavor in the cheesecake batter.
Cinnamon filling swirled into cheesecake batter.
Layer the cheesecake batter and cinnamon crumble on top of the crust.
Baked cheesecake on a board.
For best results, chill the cheesecake overnight.
Close up of opened up cheesecake.

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For more cheesecake recipes, try my Pumpkin Cheesecake and Tiramisu Cheesecake.

Fork inserted into a slice of cheesecake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Apple cider cheesecake split open on a board.
5 from 7 reviews

Apple Cider Cheesecake

Stephanie Rutherford
This apple cider cheesecake is an apple cider donut in cheesecake form! It has a graham cracker crust, apple cider baked cheesecake, apple cider cinnamon filling, and cinnamon sugar on top.
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Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours 5 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, fine crumbs. 2 sleeves of graham crackers
  • 1/8 cup Brown sugar, packed light or dark
  • 10 TBSP Unsalted butter, melted

Apple Cider Cheesecake

  • 2 cups Apple cider, reduced down to 1/2 cup
  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature

Apple Cider Cinnamon Filling

  • 1/4 cup Brown sugar, packed light or dark
  • 1/3 cup All-purpose flour
  • 1/4 tsp Ground cinnamon
  • 1 TBSP Melted butter
  • 1 TBSP Apple Cider

Topping

  • 1 TBSP Unsalted butter, melted
  • 1 TBSP Apple cider
  • 1/2 cup White granulated sugar
  • 2 tsp Ground cinnamon

Instructions
 

Apple Cider

  • In a medium saucepan over medium-high heat, heat the apple cider. Cook the apple cider until it reduces down to 1/2 cup. This will take 10-15 minutes. Cool completely.
    2 cups Apple cider

Graham Cracker Crust

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again.
  • Using a food processer, blend the graham crackers into a fine crumb. In a small bowl, mix the crumbs, brown sugar, and melted butter. Mix using a fork.
    2 1/2 cups Graham cracker crumbs, 1/8 cup Brown sugar, 10 TBSP Unsalted butter
  • Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
  • Bake for 12 minutes.

Apple Cider Cinnamon Filling

  • In a small bowl, mix the brown sugar, flour, cinnamon, apple cider, and melted butter. Use a fork to mix it together. Place in the fridge to set.
    1/4 cup Brown sugar, 1/3 cup All-purpose flour, 1/4 tsp Ground cinnamon, 1 TBSP Melted butter, 1 TBSP Apple Cider

Apple Cider Cheesecake

  • Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the apple cider, sour cream, and vanilla. Mix on medium until smooth.
    1/2 cup Sour cream, 1 tsp Pure vanilla extract
  • Add in the eggs. Mix on low speed until just combined. Take off the mixer, and use the rubber spatula to scrape the bowl.
    4 Large eggs
  • Prepare the water bath:
    Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Pour the cheesecake batter on top of the crust. Take out the filling and sprinkle it on top of the cheesecake. Use a butter knife to swirl it in.
  • Bake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
  • Turn off the oven, crack open the door, and let it sit for 30 minutes to slowly cool. Then, take the springform pan out and place on a cooling rack. Cool completely.
  • Wrap the pan with foil. Chill for at least 6 hours or overnight.

Topping

  • In a small bowl, mix the melted butter and apple cider. In a separate bowl, mix the sugar and cinnamon.
    1 TBSP Unsalted butter, 1 TBSP Apple cider, 1/2 cup White granulated sugar, 2 tsp Ground cinnamon
  • Take the cheesecake out of the pan and remove the parchment paper. Use a pastry brush to brush the butter over the cheesecake. Sprinkle the cinnamon sugar over the cheesecake. It should be heavily coated.

Notes

Pull the dairy ingredients out for 2 hours before baking.
Calories: 393kcal, Carbohydrates: 39g, Protein: 4g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 68mg, Sodium: 226mg, Potassium: 134mg, Fiber: 1g, Sugar: 29g, Vitamin A: 858IU, Vitamin C: 0.4mg, Calcium: 71mg, Iron: 1mg
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