Apple Cider Cheesecake

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. This is the BEST dessert to enjoy apple season.

This apple cider cheesecake 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.

For more apple recipes, try Apple Cinnamon Rolls, Apple Crumble Cheesecake, and Apple Cinnamon Cake.

Why This Apple Cider Cheesecake Recipe Works

• Apple cider flavor- This cheesecake takes all of the delicious flavor of apple cider donuts and puts it into an amazing cheesecake!
• Creamy cheesecake- This cheesecake has a perfect creamy texture you are guaranteed to love.
• Cinnamon sugar topping- The cinnamon sugar on top really brings this apple dessert to the next level and makes it feel like an apple cider donut.

Ingredient Notes for Apple Cider Donut Cheesecake

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Graham cracker- If you do not have graham crackers where you live you can substitute digestive biscuits.
• Unsalted butter- The butter is melted for the crust. You can melt this in the microwave.
• Brown sugar- I used light brown sugar, but dark brown sugar will work.
• Sour cream- Pull this out 2 hours before baking to get to room temperature.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
• Eggs- Pull the large eggs out 2 hours before baking so they are room temperature. I use whole eggs, not egg white for the fatty yolk.
• Baking spray- Make sure you are using a baking spray with flour, not just a cooking spray.

Step By Step Instructions – Graham Cracker Crust and Apple Cider Cinnamon Filling

Here is how to make and bake the graham cracker crumb crust and apple cider cinnamon filling.

STEP 1: Reduce apple cider. Heat the apple cider in a medium saucepan over medium-high heat. Cook it until it reduces down to 1/2 cup. This takes 10-15 minutes. Let it cool completely.

STEP 2: Prep. Heat oven to 325°F. Meanwhile, spray a 9 inch springform pan with nonstick baking spray. Line the bottom of the pan with a parchment paper circle and spray it again.

STEP 3: Blend graham crackers. Use a food processor to blend the graham crackers to a fine crumb. Use a fork and small bowl to mix the graham cracker crumbs with brown sugar and melted butter.

STEP 4: Form crust. Pour crust mixture into the prepared pan and use your hands to press it halfway up the side of the pan. Use the back of a measuring cup to compact the bottom.

STEP 5: Bake crust. Bake it for 12 minutes.

STEP 6: Mix filling. Use a small bowl to mix together the brown sugar, all purpose flour, cinnamon, apple cider, and melted butter using a fork. Place it in the fridge to set.

Step By Step Instructions – Apple Cider Cheesecake

Here is how to make and bake the apple cider cheesecake. This recipe uses an electric mixer. I recommend a stand mixer with paddle attachment, but a hand mixer will work.

STEP 1: Beat cream cheese and sugar. Use a mixer to beat the cream cheese and sugar on high speed for 2 minutes. Scrape the sides of the bowl with a rubber spatula.

STEP 2: Mix ingredients. Add the apple cider, sour cream, and vanilla extract. Mix them on medium speed until smooth.

STEP 3: Add eggs. Add the eggs in and mix them on low speed until just combined. Take the bowl off the mixer and scrape the sides with a rubber spatula.

STEP 4: Water bath. Use one of the methods listed in the water bath section below.

STEP 5: Pour mixture. Pour the cheesecake mixture on top of the cooled crust. Get the filling and sprinkle it on top of the cheesecake. Swirl it in with a knife.

STEP 6: Bake cheesecake. Bake the cheesecake for 70-80 minutes. It is done when the edges are set and the middle has a slight jiggle.

STEP 7: Cool. Turn the oven off and crack the door open. Let the cheesecake sit for 30 minutes to cool slowly. Then, transfer the pan to a cooling rack to cool completely.

STEP 8: Chill. Wrap the cheesecake pan in foil and chill it in the fridge overnight or at least 6 hours.

Step By Step Instructions – Topping

Here is how to make and apply the topping for the cheesecake.

STEP 1: Mix topping. Use a small bowl to mix the melted butter and apple cider. In a separate bowl, mix the sugar and cinnamon.

STEP 2: Prep cheesecake. Take the cheesecake out of the fridge and remove the parchment paper.

STEP 3: Brush butter. Use a pastry brush to brush the butter over the top of the cheesecake.

STEP 4: Sprinkle cinnamon sugar. Sprinkle the cinnamon sugar over the top of the cheesecake. Make sure to apply a heavy coat.

Water Bath Tips

The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.

Here are two techniques to try. They both use a roasting pan with hot steaming water.

1. Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
2. Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.

My favorite method is the first one. This won’t let any water at all get into the crust. It makes baking cheesecake so easy!

The second option gives the chance to get water inside and create a soggy crust.

Preventing Cheesecake Cracks

Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.

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.

Use a water bath. This is essential! See below for cheesecake tips.

Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.

If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.

How To Easily Remove The Cheesecake From The Pan

First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.

Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn’t very gently use a knife around the edge of the cheesecake to pop it off.

Then, you should be able to lay the cheesecake on it’s side to take off the bottom of pan and the parchment circle.

FAQ

Storing and Freezing

Store this apple cider cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.

Freezing

You can freeze the apple cider cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.

Thaw for 1-2 hours before decorating.

Other Cheesecake Recipes To Try

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.