Apple Cider Cheesecake Recipe: Easy Homemade Dessert with Caramelized Apples

Posted on August 23, 2025

The sweet perfume of apples and cinnamon swirling through my kitchen instantly makes me think of crisp autumn afternoons. Honestly, the very first bite of this apple cider cheesecake with caramelized apples was pure nostalgia—like the best parts of apple pie and creamy cheesecake fused together. I whipped up this recipe after a weekend at the orchard, when my fridge was overflowing with apples and a jug of fresh cider. You know, sometimes recipes just come together from a craving and a little creative thinking!

I first made this apple cider cheesecake for a family get-together, and let’s just say it disappeared in record time. There’s something magical about the way tangy cream cheese melts into the slightly tart apple cider reduction, all crowned with warm, buttery caramelized apples. If you love classic desserts but want a twist that makes everyone lean in for seconds, this is it. Plus, the apple cider cheesecake looks stunning on a dessert table—golden apples glistening on top, the creamy layers peeking through.

So, whether you’re baking for a holiday, a cozy night in, or just because you snagged some good apples at the store, this apple cider cheesecake recipe is worth every minute. It’s packed with comforting flavor, easy steps, and a texture that’s dreamy. Seriously, if you’ve got a bottle of apple cider and a few apples, you’re halfway there!

Why You’ll Love This Recipe

Let’s face it—cheesecake is already pretty irresistible. But this apple cider cheesecake recipe is something special. After years of baking cheesecakes (and a few flops along the way), I finally landed on a combo that’s both luscious and loaded with autumn vibes.

Quick & Easy: You’ll need less than 30 minutes of hands-on prep. Most of the time is just letting it bake and chill.
Simple Ingredients: No fancy cheese or fussy techniques—just classic pantry staples like apples, cider, cream cheese, and a handful of baking must-haves.
Perfect for Celebrations: This dessert shines on Thanksgiving or during a cozy dinner party. It always gets the “wow” factor from guests.
Crowd-Pleaser: Even picky eaters fall for the creamy filling and caramelized apple topping. My kids ask for seconds, and that’s saying something!
Unbelievably Delicious: The tang from the cider reduction and the sweet, buttery apples make every bite a little celebration.

This apple cider cheesecake recipe stands apart because the cider isn’t just tossed in—it’s reduced to a syrup, amplifying those fall flavors and giving the filling a subtle richness. The caramelized apples aren’t thrown on cold; they’re sautéed until golden and soft, so you get that perfect contrast to the creamy base. If you’re tired of predictable cheesecakes, this twist is just what your dessert menu needs.

Trust me, this is the kind of recipe that makes you pause after the first bite. The blend of sweet, tart, and creamy is pure comfort. Plus, you don’t need a fancy springform pan or a culinary degree—just a little patience and a love of good dessert.

Ingredients Needed

This apple cider cheesecake recipe uses wholesome, easy-to-find ingredients that shine together. I like to keep things simple, but I’ll toss in a few tips for picking the best apples and cider.

For the Crust:

1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits, finely crushed)
1/4 cup (50g) granulated sugar (adds crunch)
6 tbsp (85g) unsalted butter, melted
1/2 tsp ground cinnamon (for warmth)
Pinch of salt

For the Filling:

3 (8 oz / 226g each) packages cream cheese, room temperature (I like Philadelphia for consistent texture)
3/4 cup (150g) granulated sugar
1/2 cup (120ml) apple cider (look for fresh, unfiltered for best flavor)
2 tsp vanilla extract
3 large eggs, room temperature
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp (16g) all-purpose flour (helps set the filling)

For the Caramelized Apples:

2 medium apples (Honeycrisp, Gala, or Granny Smith for balance), peeled, cored, and diced
2 tbsp (28g) unsalted butter
2 tbsp (25g) brown sugar (light or dark—your call!)
1/2 tsp ground cinnamon
Pinch of salt
Optional: splash of lemon juice (keeps apples bright)

Optional Garnishes:

Whipped cream
Extra drizzle of apple cider syrup
Chopped toasted pecans (for crunch)

If you’re missing graham crackers, swap in crushed ginger snaps for a spiced kick. For gluten-free, use almond flour and gluten-free cookies. Dairy-free cream cheese works, though the texture will be a little softer. For apples, I personally love Honeycrisp—they hold up well and add a bright flavor. The cider? Go for the cloudy, fresh stuff if you can find it (farmers markets are gold for this).

Equipment Needed

9-inch (23cm) springform pan: Classic for cheesecakes, but you can use a deep cake pan lined with parchment if that’s what you’ve got.
Mixing bowls: At least two—one for crust, one for filling.
Electric mixer (stand or hand): Makes quick work of the cream cheese, but a whisk and strong arms will do in a pinch!
Small saucepan: For reducing cider and caramelizing apples.
Rubber spatula: Helps scrape every last bit of filling.
Measuring cups and spoons: The standard lineup.
Baking sheet: Place under the pan to catch any drips.
Cooling rack: Optional, but helps the cheesecake cool evenly.

I’ve used all sorts of pans for cheesecakes—from springform to deep pie dishes. If you’re worried about leaks, wrap the pan in foil. For mixers, even a budget hand mixer works fine (I used one for years!). Just make sure to soften the cream cheese well—cold blocks are tough to whip smooth by hand. My favorite spatulas are silicone—they last forever and don’t stain.

Preparation Method

Preheat and Prep: Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper for easy removal.
Make the Crust: In a medium bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) sugar, 6 tbsp (85g) melted butter, 1/2 tsp cinnamon, and a pinch of salt. Mix until the texture is like wet sand. Press evenly into the bottom of the pan. Use a flat-bottomed glass to pack it tight. Bake for 10 minutes, then cool while you make the filling.
Reduce the Apple Cider: Pour 1/2 cup (120ml) apple cider into a small saucepan. Simmer over medium heat until it’s reduced by half (about 6-8 minutes). It should be syrupy and aromatic. Set aside to cool.
Make the Filling: In a large bowl, beat 3 packages (24 oz / 680g) cream cheese until smooth and fluffy—2-3 minutes. Add 3/4 cup (150g) sugar and beat until combined. Pour in the cooled cider reduction and 2 tsp vanilla. Mix in 3 eggs, one at a time, scraping the bowl after each. Sprinkle in 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 2 tbsp (16g) flour. Beat just until smooth (don’t overmix—air bubbles can crack the cheesecake).
Fill and Bake: Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Place the springform pan on a baking sheet and bake for 50-60 minutes. The edges should be set and the center slightly wobbly. If you notice browning too quickly, tent with foil.
Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake sit inside for 30 minutes. Then remove and cool to room temperature. Chill in the fridge for at least 4 hours (overnight is best).
Caramelize the Apples: While the cheesecake chills, melt 2 tbsp (28g) butter in a small saucepan over medium heat. Add diced apples, 2 tbsp (25g) brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Cook 4-5 minutes, stirring, until apples are golden and tender. Add a splash of lemon juice if desired. Set aside to cool.
Assemble and Serve: Remove cheesecake from the pan, transfer to a serving plate. Spoon caramelized apples over the top. Optionally, drizzle with extra cider syrup and a dollop of whipped cream.

Prep Tip: If your apples get mushy, switch to firmer varieties next time. For a super-smooth filling, always use room temperature cream cheese and eggs. If you spot cracks, don’t stress—cover with apples and nobody will know! I like to prep the cider reduction first so it has time to cool before mixing.

Cooking Tips & Techniques

After baking a dozen cheesecakes (and suffering through a few sunken middles), I’ve picked up some tricks that make this apple cider cheesecake recipe foolproof.

Room Temperature Ingredients: Always start with softened cream cheese and eggs at room temp. Cold ingredients = lumpy filling, no matter how long you beat it.
Don’t Overmix: As tempting as it is, don’t overbeat the filling once the eggs go in. Too much air means cracks and a dry texture.
Low and Slow Bake: Cheesecakes like gentle heat. If your oven runs hot, bake at 300°F (150°C) and add 10 minutes.
Water Bath Option: For extra insurance against cracks, bake your cheesecake in a water bath. Just wrap the pan in foil and set it in a roasting pan filled with hot water. I skip this for speed, but it’s a pro move.
Cooling Gradually: Don’t yank the cheesecake straight out of the oven. Letting it cool slowly in the oven helps set the texture and prevents sinking.
Topping Timing: Caramelize apples while the cheesecake chills. If you make them too early, they’ll lose their shine.
Flavor Boost: Want a punchier apple taste? Add a teaspoon of cider vinegar to the apple topping for tang.

I’ve had cheesecakes split and crusts that crumbled—don’t sweat small imperfections. Covering with caramelized apples is my go-to fix. If you multitask, prep the crust and cider reduction while the oven preheats. And if you’re short on time, chill the cheesecake in the freezer for 90 minutes (not ideal, but works in a pinch!).

Variations & Adaptations

One of my favorite things about this apple cider cheesecake recipe is how easy it is to switch up. Here are a few ways I’ve customized it for different friends and seasons:

Gluten-Free: Swap graham crackers for gluten-free cookies or almond flour. The texture is a little nuttier but totally delicious.
Dairy-Free: Use plant-based cream cheese and non-dairy butter. The filling will be a bit softer, but the flavor is still spot-on.
Spiced Apple: Add a pinch of cardamom or ground ginger to the filling for a bolder, spicier kick.
Berry Twist: In summer, swap the caramelized apples for sautéed peaches or blueberries. Just cook them the same way, with butter and sugar.
Nut-Free: Omit any nut garnishes and double-check your crust ingredients. Graham crackers are safe, but some cookie brands sneak in nuts.

I once tried using maple syrup instead of brown sugar in the apple topping—wow, the extra depth was amazing! If you want a more custardy texture, bake the cheesecake in a water bath. For individual servings, use muffin tins lined with cupcake wrappers and reduce the bake time to about 20 minutes.

Serving & Storage Suggestions

Serve this apple cider cheesecake cold, straight from the fridge. The creamy center and glossy caramelized apples pop best when chilled. Slice with a hot, wet knife for clean edges and wipe between cuts.

Pair slices with a mug of spiced chai or hot apple cider for peak coziness. For a party, garnish with whipped cream and a sprinkle of cinnamon. If you’re hosting brunch, serve alongside crisp bacon and scrambled eggs—trust me, it works!

Store leftovers tightly wrapped in the refrigerator for up to 5 days. The flavors mellow and deepen after a day, so don’t be afraid to make it ahead. For longer storage, freeze individual slices wrapped in parchment and foil for up to 2 months. Thaw overnight in the fridge. To reheat, microwave slices for 10-15 seconds (just enough to take the chill off), but don’t overdo it—cheesecake is best cold.

If you notice the apples losing moisture after a day or two, refresh them with a quick sauté in a bit of butter and sugar before serving.

Nutritional Information & Benefits

Here’s a quick rundown of the nutrition for a slice of apple cider cheesecake (1/12 of the recipe):

Calories: Approx. 390
Protein: 6g
Fat: 25g
Carbs: 34g
Fiber: 1g

Apples bring fiber, vitamin C, and antioxidants. Cream cheese—while rich—is a good source of calcium and protein. If you use whole wheat graham crackers, you’ll boost the fiber a bit. This dessert is vegetarian and can be made gluten-free or dairy-free.

Allergens to watch for: dairy (cream cheese, butter), eggs, gluten (in the crust). For anyone watching carbs, swap the sugar for a lower-carb substitute and use almond flour for the crust. I love that you get the comfort of a classic dessert with a hit of fruit and spice, no heavy processed ingredients.

Conclusion

If you’re craving something that feels special but doesn’t demand hours in the kitchen, this apple cider cheesecake recipe really hits the spot. It’s creamy, cozy, and full of autumn flavor—honestly, the caramelized apples on top seal the deal for me every time. I’ve made this for birthdays, holidays, and plain old Tuesdays, and it always brings people together.

Don’t be afraid to riff—switch up the spices, play with the crust, or pile on extra apples. The best recipes are the ones you make your own. I hope you love this apple cider cheesecake as much as I do.

Try it, share your twist, and let me know how yours turns out in the comments. Tag me on Pinterest or share your photos—I’m always thrilled to see your creations. Here’s to more cozy desserts and sweet memories!

FAQs

Can I make this apple cider cheesecake ahead of time?

Yes! The cheesecake actually tastes better after chilling overnight. Make it a day ahead, then top with caramelized apples just before serving.

What apples are best for caramelized topping?

I love Honeycrisp or Gala for sweetness and texture, but Granny Smith adds a nice tart balance. Use whatever apples you have—just avoid overly soft varieties like Red Delicious.

How do I prevent cracks in my cheesecake?

Don’t overmix the batter, use room temperature ingredients, and let it cool slowly in the oven. Covering any cracks with apples is a delicious fix!

Is this apple cider cheesecake gluten-free?

The standard recipe isn’t, but you can swap graham crackers for gluten-free cookies or almond flour. Double-check all ingredient labels to be safe.

Can I freeze leftover cheesecake?

Absolutely. Slice it, wrap in parchment and foil, and freeze for up to 2 months. Thaw in the fridge overnight and enjoy!

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Apple Cider Cheesecake with Caramelized Apples

Author: Isabella Russo
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x

Print Recipe

Description

This creamy apple cider cheesecake blends tangy cream cheese with a rich apple cider reduction and is topped with buttery caramelized apples. It’s an easy, show-stopping dessert perfect for autumn gatherings or cozy nights in.

Ingredients

Scale

1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
Pinch of salt
3 (8 oz each) packages cream cheese, room temperature
3/4 cup granulated sugar
1/2 cup apple cider
2 teaspoons vanilla extract
3 large eggs, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 medium apples (Honeycrisp, Gala, or Granny Smith), peeled, cored, and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Optional: splash of lemon juice
Optional Garnishes: whipped cream, extra drizzle of apple cider syrup, chopped toasted pecans

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, ground cinnamon, and a pinch of salt. Mix until the texture resembles wet sand. Press evenly into the bottom of the pan and bake for 10 minutes. Cool while preparing the filling.
Pour apple cider into a small saucepan and simmer over medium heat until reduced by half (about 6-8 minutes). Set aside to cool.
In a large bowl, beat cream cheese until smooth and fluffy (2-3 minutes). Add granulated sugar and beat until combined. Pour in cooled cider reduction and vanilla extract.
Mix in eggs one at a time, scraping the bowl after each addition. Add ground cinnamon, nutmeg, and flour. Beat just until smooth.
Pour filling over cooled crust. Tap pan gently to release air bubbles. Place pan on a baking sheet and bake for 50-60 minutes, until edges are set and center is slightly wobbly. Tent with foil if browning too quickly.
Turn off oven, crack door open, and let cheesecake sit inside for 30 minutes. Remove and cool to room temperature, then chill in the fridge for at least 4 hours (overnight is best).
While cheesecake chills, melt butter in a small saucepan over medium heat. Add diced apples, brown sugar, ground cinnamon, and a pinch of salt. Cook 4-5 minutes, stirring, until apples are golden and tender. Add a splash of lemon juice if desired. Set aside to cool.
Remove cheesecake from pan and transfer to a serving plate. Spoon caramelized apples over the top. Optionally, drizzle with extra cider syrup and a dollop of whipped cream.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the filling after adding eggs to avoid cracks. If cracks appear, cover with caramelized apples. For gluten-free, use almond flour or gluten-free cookies for the crust. Cheesecake is best chilled overnight and served cold. Store leftovers wrapped in the fridge for up to 5 days or freeze slices for up to 2 months.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 390
Sugar: 24
Sodium: 260
Fat: 25
Saturated Fat: 15
Carbohydrates: 34
Fiber: 1
Protein: 6

Keywords: apple cider cheesecake, caramelized apples, autumn dessert, easy cheesecake, holiday dessert, apple dessert, fall baking, Thanksgiving dessert