This Apple Cider Cheesecake is a cozy and creamy dessert that combines the tangy richness of classic cheesecake with the warm, spiced notes of apple cider and cinnamon. It’s topped with tender caramelized apple slices for an extra layer of fall-inspired flavor. Whether it’s a holiday table centerpiece or a weekend indulgence, this cheesecake brings comfort in every bite.
Why I’ll Love This Recipe
I love how this cheesecake captures the essence of autumn with its apple-forward flavor, enhanced by cinnamon, nutmeg, and a buttery cookie crust. The texture is rich yet silky, and the apple cider adds a subtle tartness that balances the sweetness perfectly. I also enjoy how the caramelized apple topping gives it a rustic charm and an irresistible aroma.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust: • 200 g biscuits (like graham crackers or oatmeal cookies) • 80 g melted butter • 1 tablespoon sugar • ½ teaspoon cinnamon
For the cream: • 600 g cream cheese (at room temperature) • 150 g sugar • 3 eggs • 150 ml apple cider (or apple juice with a bit of lemon juice) • 1 teaspoon vanilla extract • 1 teaspoon cinnamon • ½ teaspoon nutmeg (optional) • 2 tablespoons of flour or cornstarch
For the topping: • 2 apples (thinly sliced) • 1 tablespoon butter • 1 tablespoon brown sugar • ½ teaspoon cinnamon
Directions
Make the crust: I crush the biscuits into a fine crumb, mix them with melted butter, sugar, and cinnamon, and press the mixture into a 20 cm springform pan. I pre-bake it for 10 minutes at 180°C.
Mix the filling: I beat the cream cheese and sugar until smooth, then add the eggs one at a time. I mix in the apple cider, vanilla, cinnamon, nutmeg, and flour or cornstarch until well combined.
Bake the cheesecake: I pour the mixture over the crust and bake at 160°C for 50–60 minutes, just until the edges are set and the center has a slight wobble. I leave it in the oven with the door ajar for 1 hour to gradually cool.
Caramelize the apples: In a pan, I melt butter and cook the apple slices with brown sugar and cinnamon for about 5–7 minutes until soft and golden.
Assemble and chill: I arrange the apple topping over the cooled cheesecake and let it chill in the refrigerator for at least 4 hours, ideally overnight.
Servings and timing
This cheesecake makes about 10–12 servings. Prep time: 30 minutes Cook time: 60 minutes Cooling and chilling time: 5–6 hours (including 1 hour in the oven and at least 4 hours in the fridge)
Variations
I sometimes use crushed gingersnaps or speculoos cookies for the crust to add a spicier kick.
For a non-alcoholic twist, I use pure apple juice with a squeeze of lemon.
I like adding chopped toasted pecans to the topping for extra crunch.
A drizzle of homemade caramel sauce over the apples adds an extra decadent touch.
I occasionally swap apples for pears for a fun seasonal variation.
Storage/Reheating
I store the cheesecake in the fridge, covered, for up to 5 days. To freeze, I wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. I thaw them overnight in the fridge before serving. I don’t recommend reheating this cheesecake, but I let it come to room temperature if I prefer a softer texture before serving.
FAQs
What kind of apple cider should I use?
I use non-alcoholic apple cider for this recipe, but if I want a more intense flavor, I reduce it slightly on the stove before adding it to the cream mixture.
Can I make this cheesecake ahead of time?
Yes, I always make it the night before. It tastes even better the next day after resting in the fridge overnight.
How do I prevent cracks in the cheesecake?
I bake it low and slow at 160°C, then let it rest in the oven for an hour with the door ajar. That gradual cooling helps prevent cracks.
Can I use store-bought crust?
If I’m in a hurry, I use a pre-made graham cracker crust. It’s not as flavorful as homemade, but it works in a pinch.
What apples are best for the topping?
I like using firm varieties like Honeycrisp, Granny Smith, or Braeburn since they hold their shape well when caramelized.
Conclusion
This Apple Cider Cheesecake is a dreamy dessert with creamy texture, warm spices, and a nostalgic apple twist that makes it perfect for cozy evenings or festive gatherings. I love how it brings together simple ingredients in such a rich and comforting way. It’s a recipe I come back to whenever I want to impress—or just treat myself to something truly special.
A creamy, autumn‑inspired cheesecake that blends classic cheesecake richness with spiced apple cider, topped with caramelized apples for a warm, flavorful finish.
Ingredients
For the Crust:
200 g biscuits (e.g. graham crackers or oatmeal cookies)
80 g melted butter
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
For the Cheesecake Filling:
600 g cream cheese, softened to room temperature
150 g granulated sugar
3 eggs
150 ml apple cider (or apple juice + a squeeze of lemon)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg (optional)
2 tablespoons flour or cornstarch (for stability)
For the Topping:
2 apples, thinly sliced
1 tablespoon butter
1 tablespoon brown sugar
½ teaspoon cinnamon
Instructions
Preheat oven to 180 °C (350 °F). Grease a 20 cm springform pan.
Make the crust: Crush the biscuits into fine crumbs. Mix with melted butter, sugar, and cinnamon. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let cool slightly.
Make filling: In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each. Stir in the apple cider, vanilla, cinnamon, nutmeg, and flour (or cornstarch) until just combined.
Pour the filling over the crust and smooth the top.
Lower oven to 160 °C (320 °F). Bake the cheesecake for 50–60 minutes, or until the edges are set and the center still has a slight wobble.
After baking, turn off the oven and crack the oven door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
Meanwhile, make the topping: In a skillet, melt the butter, add apple slices, brown sugar, and cinnamon. Cook 5–7 minutes until apples are softened and caramelized.
Once cheesecake has cooled and is chilled for several hours (or overnight), arrange the caramelized apples on top before serving.
Notes
You can use gingersnaps or spiced cookies instead of plain biscuits in the crust for extra autumn flavor.
If using apple juice instead of cider, add a touch of lemon juice to simulate the acidity.
Make sure all cheesecake ingredients (especially cream cheese and eggs) are at room temperature to avoid lumps.
Don’t overmix the batter or overbake — the center should still jiggle slightly when done.
The gradual cooling in the oven (with door cracked) helps prevent cracks on the surface.
Store leftovers in the fridge for up to 5 days; you can also freeze slices individually (without topping) and thaw overnight in the fridge.
