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A tall, silky smooth, and light cheesecake featuring a rich apple cider reduction, with warm cinnamon and optional mulling spices, perfectly balanced between tangy and creamy textures for a seasonal fall dessert.

Ingredients

Scale
  • 270g (2 packed cups) digestive cookies or graham crackers
  • 85g (6 tablespoons) butter, melted
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar
  • 720g (3 cups) fresh apple cider (Honeycrisp cider preferred for tartness)
  • Optional: mulling spices (cloves, allspice, etc.)
  • 3 bricks full-fat cream cheese (227g each), softened and at room temperature
  • 200g (1 cup) brown sugar
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 240g (1 cup) sour cream
  • ⅓ cup reduced apple cider syrup (from fresh cider)
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 2 tablespoons all-purpose flour

Instructions

  1. Pour 3 cups fresh apple cider (and mulling spices if using) into a large pot and boil over medium-high heat until reduced to about ⅓ cup thick syrup (approx. 30–60 minutes); cool completely.
  2. Preheat oven to 350°F (175°C).
  3. Pulse digestive cookies or graham crackers in a food processor until fine crumbs.
  4. Add melted butter, ¼ teaspoon salt, and powdered sugar to crumbs and pulse until mixture resembles damp sand and holds when pressed.
  5. Press crumbs evenly into the bottom and slightly up the sides of an 8-inch springform pan wrapped tightly in foil or an 8-inch cake pan greased and lined with parchment.
  6. Bake the crust for 10 minutes, then cool completely and chill.
  7. Lower oven temperature to 325°F (160°C).
  8. Bring cream cheese, eggs, sour cream, and reduced cider syrup to room temperature.
  9. Beat cream cheese and brown sugar with paddle attachment until smooth and lump-free, scraping down bowl as needed.
  10. Add sour cream, vanilla extract, ½ teaspoon salt, cinnamon, and cooled reduced apple cider syrup; mix until creamy.
  11. Beat in eggs one at a time, mixing just until combined; add flour and mix until combined (do not overmix).
  12. Place cheesecake pan inside a larger 13×9-inch pan and pour hot water into outer pan until it reaches about halfway up cheesecake pan sides to create steam (water bath).
  13. Pour batter into cooled crust and bake about 90 minutes, or until edges are set and center still wobbles slightly.
  14. Turn off oven, prop door ajar with a wooden spoon, and cool cheesecake inside for 30 minutes.
  15. Close oven door and cool inside for additional 15 minutes.
  16. Remove cheesecake, let come to room temperature, then chill in refrigerator for at least 8 hours or overnight before serving.

Notes

Use room temperature ingredients to avoid lumps and ensure smooth batter., Avoid overmixing after adding eggs to prevent air incorporation which can cause cracks or sinking., Reducing cider syrup to thick consistency concentrates apple flavor and sweetness., Use a water bath or pan of hot water in oven to create steam which aids in even baking and prevents cracks., Slow cooling with oven door ajar helps prevent cracks and sunken centers., Wrap springform pans tightly with foil to prevent water leakage during water bath; or use a high-sided cake pan lined with parchment as alternative., Press crust firmly and chill prior to adding filling to improve crust stability during baking., Check doneness visually and by feel; edges should be set with center slightly wobbly, or internal temperature 150–155°F (65–68°C)., Store caramel, whipped cream, and fresh apples separately; add toppings just before serving to avoid sogginess., Reduce cider 1-2 days ahead and refrigerate; cheesecake can be baked up to two days in advance and kept chilled., Cheesecake keeps well refrigerated for up to two days; it can also be frozen for up to one month and thawed in refrigerator overnight.

Nutrition

Find it online: https://gingerbaking.com/apple-cider-cheesecake/