If there’s one thing that signals the arrival of fall in the most delicious way possible, it’s the rich, cozy aroma of Apple Cider Cheesecake baking in the oven. Picture this: a creamy cheesecake with hints of tart apple cider, a buttery graham cracker crust, and a cinnamon-sugar topping that brings all the warmth of an apple cider donut—without ever having to leave your kitchen.

This fall dessert recipe is my not-so-secret weapon when I want to impress family and friends with something a little extra special. Whether you’re hosting a festive dinner or just craving a slice of something sweet after a long day, this apple cider donut cheesecake is here to wrap you in a warm, cinnamon-spiced hug. And the best part? It’s surprisingly simple, even if you’re not a “bake-from-scratch” kind of gal.

So, grab a cozy sweater, light that pumpkin spice candle, and let’s get baking. This Apple Cider Cheesecake is about to become your new favorite fall indulgence.

Why You’ll Love This Apple Cider Cheesecake

There are cheesecakes, and then there’s this Apple Cider Cheesecake. The difference? It’s like biting into a crisp autumn afternoon. The apple cider reduction infuses every creamy bite with that perfect balance of sweet and tart, while the graham cracker crust provides just the right amount of buttery crunch. And let’s not forget the cinnamon-sugar topping—it’s basically a warm apple cider donut in cheesecake form. If you’re searching for a fall dessert recipe that’s equal parts comforting and crowd-pleasing, this is it.

Ingredients You’ll Need

For the Crust:
- 2 1/2 cups (250g) graham cracker crumbs (about 2 sleeves)
- 1/8 cup (25g) packed light or dark brown sugar
- 10 tbsp (140g) unsalted butter, melted
For the Cheesecake Filling:
- 2 cups (480ml) apple cider, reduced to 1/2 cup (120ml)
- 24 oz (680g) cream cheese, room temperature
- 3/4 cup (150g) white granulated sugar
- 1/2 cup (120g) sour cream, room temperature
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
For the Cinnamon Filling:
- 1/4 cup (50g) packed light or dark brown sugar
- 1/3 cup (40g) all-purpose flour
- 1/4 tsp ground cinnamon
- 1 tbsp (15g) melted butter
- 1 tbsp (15ml) apple cider
For the Topping:
- 1 tbsp (15g) melted unsalted butter
- 1 tbsp (15ml) apple cider
- 1/2 cup (100g) white granulated sugar
- 2 tsp ground cinnamon

How to Make Apple Cider Cheesecake

Reduce the Apple Cider: In a saucepan over medium-high heat, simmer the apple cider until it’s reduced to 1/2 cup (about 10-15 minutes). Let it cool—trust me, patience here is key!
Prep the Crust: Preheat your oven to 325°F. Mix graham cracker crumbs with brown sugar and melted butter until fully combined. Press the mixture firmly into a 9-inch springform pan, pushing it halfway up the sides. Bake for 12 minutes.
Cinnamon Filling Magic: Stir together brown sugar, flour, cinnamon, apple cider, and melted butter. Pop it in the fridge to thicken while you work on the cheesecake.
Whip Up the Cheesecake Batter: Beat cream cheese and granulated sugar on high speed until fluffy. Add the cooled apple cider reduction, sour cream, and vanilla, mixing until smooth. Add the eggs one at a time, mixing gently on low. Scrape the bowl often to avoid lumps.
Assemble the Cheesecake: Pour half of the batter over the crust. Drop spoonfuls of the cinnamon filling randomly over it, then top with the remaining batter. Smooth the top.
Bake & Chill: Bake in a water bath at 325°F for 1 hour 20 minutes. The edges should be set, but the center will still jiggle. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Refrigerate for at least 6 hours or overnight.
Finishing Touches: Brush the top of the cheesecake with a mix of melted butter and apple cider. Combine sugar and cinnamon, then generously sprinkle it over the top before serving.

Tips for a Foolproof Apple Cider Donut Cheesecake

Room Temp Ingredients = Smooth Cheesecake: Cold cream cheese is the enemy of a creamy cheesecake. Let your cream cheese, sour cream, and eggs sit out for at least 30 minutes.
Water Bath is Non-Negotiable: Yes, it’s a little extra, but it keeps the cheesecake from cracking. Wrap the pan in foil like it’s going on a snow day.
Cinnamon-Sugar Topping Trick: Sprinkle the topping just before serving for that fresh, donut-shop vibe.
No Stand Mixer? A handheld electric mixer works just fine—your arms might get a mini workout, though!

A Little Story from My Kitchen to Yours

This cheesecake has officially dethroned pumpkin pie at our Thanksgiving table. The first time I made it, my husband (who claims he’s “not a dessert guy”) polished off two slices before dinner even started. My kids thought I had somehow turned donuts into cheesecake, and frankly, they weren’t wrong. Now, every fall gathering includes this apple cider cheesecake, and it never fails to spark that cozy, festive feeling. It’s not just dessert—it’s the beginning of a memory.

What to Serve with Apple Cider Cheesecake

Pair this creamy cheesecake with a warm cup of chai or a frothy latte for the ultimate fall treat. If you’re going full festive, a spiced apple cider cocktail makes a fabulous adult pairing. For a lighter touch, fresh berries or a dollop of whipped cream balance the richness beautifully. And if you’re feeling fancy? A drizzle of caramel sauce takes it over the top (highly recommend!).

How to Store Leftovers (If You Have Any!)

Store your apple cider cheesecake in the fridge, covered, for up to 5 days. I like to keep mine in a cake carrier, but plastic wrap works fine too—just make sure it’s sealed tightly to keep that cinnamon-sugar topping fresh. If you’d like to save it for later (holiday baking, anyone?), you can freeze individual slices. Wrap each slice in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy.

Apple Cider Cheesecake FAQs

Can I substitute the graham cracker crust with something else?

Absolutely! A gingersnap crust would be divine for extra spice, or you can try a shortbread cookie crust for a buttery twist.

Do I really need a water bath?

Yes, it’s a little effort, but it makes a huge difference in texture and prevents cracks. If you skip it, be prepared for some rustic charm (aka cracks)—still delicious, though!

Can I make this ahead of time?

Definitely. This cheesecake is actually better the next day once all the flavors have had time to cozy up together in the fridge.

A Sweet Ending You’ll Crave All Season Long

This Apple Cider Cheesecake isn’t just a dessert—it’s a slice of fall on a plate. From the buttery graham cracker crust to the creamy, cider-kissed filling, every bite is a celebration of the season’s best flavors. Whether you’re entertaining guests or just treating yourself after a long day, this cheesecake will earn you rave reviews and maybe a few “can I get that recipe?” requests. So go ahead, make room in your fridge—because this fall dessert recipe is about to become a repeat favorite.

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Apple Cider Cheesecake

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Author: Amanda Thompson
Total Time: 8 hours (including chill time)
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy Apple Cider Cheesecake infused with a tart apple cider reduction, buttery graham cracker crust, and a cinnamon-sugar topping that mimics the cozy flavor of an apple cider donut. This show-stopping fall dessert is perfect for festive gatherings, yet simple enough for any home baker.

Ingredients

Scale

For the Crust:

2 1/2 cups (250g) graham cracker crumbs
1/8 cup (25g) packed light or dark brown sugar
10 tbsp (140g) unsalted butter, melted

For the Cheesecake Filling:

2 cups (480ml) apple cider, reduced to 1/2 cup (120ml)
24 oz (680g) cream cheese, room temperature
3/4 cup (150g) white granulated sugar
1/2 cup (120g) sour cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature

For the Cinnamon Filling:

1/4 cup (50g) packed light or dark brown sugar
1/3 cup (40g) all-purpose flour
1/4 tsp ground cinnamon
1 tbsp (15g) melted butter
1 tbsp (15ml) apple cider

For the Topping:

1 tbsp (15g) melted unsalted butter
1 tbsp (15ml) apple cider
1/2 cup (100g) white granulated sugar
2 tsp ground cinnamon

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Instructions

Reduce the Apple Cider: Simmer 2 cups of apple cider over medium-high heat until reduced to 1/2 cup. Let it cool completely.
Prepare the Crust: Preheat oven to 325°F. Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan. Bake for 12 minutes.
Make the Cinnamon Filling: Mix brown sugar, flour, cinnamon, apple cider, and melted butter. Chill in fridge while making the cheesecake batter.
Make Cheesecake Batter: Beat cream cheese and sugar until fluffy. Add cooled cider reduction, sour cream, and vanilla. Mix in eggs one at a time on low speed.
Assemble: Pour half the cheesecake batter over the crust. Dot with spoonfuls of cinnamon filling, then top with remaining batter. Smooth the surface.
Bake & Chill: Bake in a water bath at 325°F for 1 hour 20 minutes. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Chill in the fridge for at least 6 hours.
Finish with Topping: Brush the top with butter and apple cider mix. Combine sugar and cinnamon, then sprinkle generously before serving.

Notes

Ensure all filling ingredients are at room temperature for a smooth texture.

A water bath is essential to avoid cracks.

Sprinkle the cinnamon-sugar topping just before serving for the freshest texture.

Substitute graham cracker crust with gingersnaps or shortbread for variation.

This cheesecake is best when chilled overnight.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes (plus 30 minutes resting)
Category: Desserts
Method: Baking (Water Bath)
Cuisine: American

Apple Cider Cheesecake: The Fall Dessert That’ll Make You the Star of Any Gathering