Go Back

Apple Cider Cheesecake

Apple cider cheesecake is baked in a water bath for a creamy, smooth filling with a gently wobbling center. A buttery graham cracker crust and tender cinnamon apples make a flavorful finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 14 minutes
Cooling and chilling 7 hours
Total Time 9 hours 44 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 8 tablespoons unsalted butter plus 1 teaspoon; divided (1 teaspoon for the pan, 6 tablespoons melted for the crust, and 2 tablespoons for the apple topping)
  • 1.25 cups granulated sugar divided (1/4 cup for the crust and 1 cup for the filling)
  • 0.25 teaspoon fine salt
For the filling
  • 2 cups apple cider
  • 3 package (8 oz) cream cheese softened
  • 1 cup sour cream at room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 eggs large, at room temperature
For the apple topping
  • 2 Granny Smith apples medium, peeled, cored, and cut into 1/4-inch slices
  • 2 tablespoons light brown sugar packed
  • 0.5 teaspoon ground cinnamon
  • water hot, as needed for the water bath

Equipment

  • 1 9-inch springform pan
  • 1 roasting pan
  • 1 10-inch skillet

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Use 1 teaspoon of the butter to lightly grease the bottom and sides of a 9-inch springform pan.
  3. Mix the graham cracker crumbs, 6 tablespoons melted butter, 1/4 cup granulated sugar, and fine salt until evenly moistened.
  4. Press the mixture firmly over the bottom of the pan.
  5. Bake for 9 to 11 minutes, until fragrant and set.
  6. Cool the crust and reduce the oven temperature to 325°F.
Make the filling
  1. Simmer the apple cider in a small saucepan over medium heat for 20 to 30 minutes, until reduced to 1/2 cup.
  2. Let the cider cool completely.
  3. Beat the cream cheese and remaining 1 cup granulated sugar on medium-low until smooth, scraping down the bowl as needed.
  4. Beat in the sour cream, flour, and vanilla.
  5. Add the eggs one at a time on low speed.
  6. Mix in the cooled cider.
Assemble and bake
  1. Pour the filling over the cooled crust.
  2. Wrap the outside of the springform pan in two layers of heavy-duty foil.
  3. Set the wrapped springform pan in a roasting pan.
  4. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  5. Bake at 325°F for 70 to 85 minutes, until the edges are set and the center 2 inches still wobble gently.
  6. Turn off the oven.
  7. Prop the door open about 1 inch.
  8. Leave the cheesecake in the water bath for 1 hour.
  9. Lift the springform pan out of the water bath and remove the foil.
  10. Cool the cheesecake on a rack until it reaches room temperature.
  11. Cover and refrigerate for at least 6 hours.
Cook the apple topping
  1. Melt the reserved 2 tablespoons butter in a 10-inch skillet over medium heat.
  2. Add the apples, brown sugar, and cinnamon.
  3. Cook for 6 to 8 minutes, stirring gently, until the apples are tender but still hold their shape.
  4. Cool the topping completely.
  5. Arrange the topping over the chilled cheesecake before serving.

Notes

Let the reduced cider cool completely before mixing it into the filling. Store the covered cheesecake in the refrigerator for up to 4 days; freeze without the topping for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs and a gluten-free 1:1 flour blend.