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Apple Cider Caramel Cookies Recipe
Ash Tyrrell

Apple Cider Cheesecake Recipe

The first time I made this apple cider cheesecake, my kitchen smelled like an apple orchard in October, and I knew I had a keeper on my hands. I reduced fresh apple cider down until it turned syrupy and intense, folded it into a creamy cheesecake batter, and swirled in a cinnamon-sugar filling that tastes just like an apple cider donut
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Total Time 8 hours
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups graham cracker crumbs – gives the base its classic crunch and holds the filling steady
  • 1/8 cup brown sugar – adds a light caramel note under the tang of the cheesecake
  • 10 tablespoons unsalted butter melted – binds the crumbs so the crust slices cleanly
  • 2 cups apple cider reduced to 1/2 cup – concentrates the apple flavor so it doesn't get lost in the batter
  • 24 oz cream cheese room temperature – use full-fat blocks, not spreadable tubs, for the smoothest texture
  • 3/4 cup granulated sugar – balances the tartness of the cider and cream cheese
  • 1/2 cup sour cream room temperature – keeps the filling silky and slightly tangy
  • 1 teaspoon pure vanilla extract – rounds out the spice and apple flavors
  • 4 large eggs room temperature – bind the batter, so let them warm up before mixing
  • 1/4 cup brown sugar – sweetens the swirl and deepens the color
  • 1/3 cup all-purpose flour – thickens the filling so it holds its shape when baked
  • 1/4 teaspoon ground cinnamon – brings the warm donut-like spice
  • 1 tablespoon melted butter – makes the filling spreadable and rich
  • 1 tablespoon apple cider – loosens the mixture just enough to swirl
  • 1 tablespoon unsalted butter melted – helps the cinnamon sugar stick to the chilled cheesecake
  • 1 tablespoon apple cider – adds a final hit of apple flavor on top
  • 1/2 cup granulated sugar – the base of that classic cinnamon-sugar coating
  • 2 teaspoons ground cinnamon – gives the top its signature donut-inspired finish

Method
 

  1. Pour the apple cider into a saucepan and simmer it over medium-high heat until it shrinks down to about half a cup. This usually takes 10 to 15 minutes, and you'll notice it thickening slightly as the water cooks off. Let it cool completely before adding it to your batter.
  2. Pulse the graham crackers in a food processor until they're fine crumbs, then stir in melted butter and brown sugar. Press the mixture firmly into a greased, parchment-lined springform pan, pushing it partway up the sides. Bake it for about 12 minutes so it sets before the filling goes in.
  3. While the crust bakes, stir together brown sugar, flour, cinnamon, melted butter, and a splash of apple cider in a small bowl. This thick paste is what creates those cinnamon ribbons running through the finished cheesecake. Pop it in the fridge to firm up while you make the batter.
  4. Beat the room-temperature cream cheese and sugar together on high speed for a couple of minutes until completely smooth. Scrape down the bowl often here, since any lumps of cream cheese left behind will show up as cracks later.
  5. Mix in the cooled reduced cider, sour cream, and vanilla on medium speed until the batter is silky. This is where all that concentrated apple flavor gets locked into the cheesecake itself.
  6. Add the eggs and mix only until combined on low speed. Overbeating at this stage adds too much air, which can cause the cheesecake to puff up and then crack as it cools.
  7. Pour the batter over the cooled crust, dollop the cinnamon filling on top, and swirl it in with a knife. Set the pan in a water bath and bake at 325°F for 70 to 80 minutes, until the edges are set and the center still has a gentle jiggle.
  8. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes before moving it to a rack. Once it's fully cooled, wrap it and refrigerate for at least 6 hours, or ideally overnight.
  9. Brush the chilled cheesecake with the butter-cider mixture, then coat it generously in cinnamon sugar. Slice with a warm, clean knife for neat pieces every time.

Notes

  • I always pull my cream cheese, sour cream, and eggs out at least two hours before baking, since cold ingredients never blend as smoothly.
  • I reduce the cider a little longer than the recipe suggests when I want an extra-bold apple flavor.
  • I use my stand mixer's paddle attachment instead of the whisk, since it creates less air in the batter.
  • I set a timer for the water bath and check the cheesecake a few minutes early, since ovens vary quite a bit.
  • I let the cheesecake chill overnight instead of the minimum six hours, since the flavors deepen the longer it sits.