Embrace the cozy flavors of fall with Easy Apple Cider Cheesecake, a creamy, cinnamon-spiced dessert that’s perfect for autumn gatherings. This spiced autumn cheesecake blends a buttery crust with a rich, apple cider-infused filling for a delightful treat. Whip up this simple recipe and savor the warm, indulgent joy of a seasonal favorite!
Why You’ll Love Easy Apple Cider Cheesecake
- Fall Flavors: Apple cider and spices create a cozy dessert.
- Creamy Texture: Smooth filling with a crunchy crust.
- Easy Prep: Simplified steps for a stunning cheesecake.
- Perfect for Gatherings: Impresses at holiday dinners.
- Make-Ahead: Chills overnight for effortless serving.
Ingredients for Easy Apple Cider Cheesecake
Here’s what you need for this spiced autumn cheesecake (serves 8–10):
Crust:
- 2 cups (270g) digestive cookies or graham crackers
- ½ cup (113g) butter, melted
- ¼ tsp (1g) salt
- 2 tbsp (16g) powdered sugar
Filling:
- 3 cups (720ml) fresh apple cider (Honeycrisp preferred)
- Mulling spices (1 cinnamon stick, 4 cloves, 4 allspice berries, pinch of nutmeg)
- 3 (8 oz/227g each) cream cheese bricks, softened
- 1 cup (220g) brown sugar
- ½ tsp (3g) salt
- 2 tsp (10ml) vanilla extract
- 1 cup (240g) sour cream
- ⅓ cup (80ml) reduced apple cider syrup
- 1 tsp (3g) cinnamon
- 3 large eggs
- 2 tbsp (16g) all-purpose flour
Equipment
- 8-inch springform pan
- Food processor
- Large pot
- Stand mixer with paddle attachment
- 13×9-inch baking pan (for water bath)
- Foil or parchment paper
Ingredient Tips
- Use Honeycrisp cider for tart sweetness.
- Softened cream cheese ensures a smooth filling.
- Mulling spices add warm, festive notes.
- Digestive cookies create a rich crust.
- Sour cream adds creamy depth.
Directions for Easy Apple Cider Cheesecake
Let’s make this spiced autumn cheesecake—cozy, creamy perfection!
Reduce Apple Cider
- In a large pot, I boil 3 cups apple cider with mulling spices over high heat, then simmer for about 1 hour until reduced to ⅓ cup syrup.
- I cool it completely.
Prepare Crust
- I preheat the oven to 350°F (175°C). In a food processor, I pulse 2 cups digestive cookies into fine crumbs, then mix with ½ cup melted butter, ¼ tsp salt, and 2 tbsp powdered sugar.
- I press the mixture into a foil-wrapped 8-inch springform pan and bake for 10 minutes, then cool.
Make Filling
- I lower the oven to 325°F (160°C). In a stand mixer, I beat 3 cream cheese bricks and 1 cup brown sugar until smooth.
- I add 1 cup sour cream, 2 tsp vanilla, ½ tsp salt, 1 tsp cinnamon, and ⅓ cup cider syrup, blending until creamy.
- I mix in 3 eggs and 2 tbsp flour just until combined.
Bake Cheesecake
- I place the springform pan in a 13×9-inch pan with hot water.
- I pour the filling into the crust and bake for 90 minutes until the edges are set and the center jiggles slightly.
- I turn off the oven, crack the door, and cool for 30 minutes, then close the door for 15 more minutes.
- I cool to room temperature and chill for 8 hours.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Chill Time: 8 hours
- Total Time: ~10 hours 10 minutes
- Servings: 8–10
- Calories: ~400–450 kcal per slice
- Macros per Slice: 40g carbs, 8g protein, 25g fat, 1g fiber
Variations
Try these twists on this recipe:
- Caramel Topping: Drizzle caramel, inspired by LaylaCooks’ Decadent Slow Cooker Cake.
- Nutty Crust: Add crushed pecans to the crust.
- Spiced Boost: Increase nutmeg for extra warmth.
- Fruit Garnish: Top with apple slices for a fresh touch.
- Mini Cheesecakes: Bake in muffin tins for individual servings.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a light contrast.
- Enjoy with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool sip.
- Serve with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store the cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, I wrap slices tightly and freeze for up to 2 months, thawing in the fridge overnight.
Serving Tips
- Presentation: Serve on a festive fall platter.
- Garnish: Add whipped cream or a cinnamon sprinkle.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or hot cider.
- Portion Size: One slice per person.
- Occasions: Perfect for Thanksgiving, fall dinners, or cozy nights.
FAQs
Can I use store-bought cider syrup?
Homemade is best, but use ⅓ cup store-bought syrup.
What mulling spices should I use?
Cinnamon sticks, cloves, allspice, and nutmeg work great.
How do I avoid cracks?
Use a water bath and cool slowly in the oven.
Can I make it gluten-free?
Swap for gluten-free cookies in the crust.
What pairs well?
Caramel sauce or whipped cream complements it perfectly.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Easy Apple Cider Cheesecake is a creamy, spiced delight, perfect for capturing fall’s warmth in every bite. This simple recipe delivers a rich, seasonal dessert that’s sure to impress. Bake this cozy treat and enjoy the comforting joy of a spiced autumn cheesecake!
Easy Apple Cider Cheesecake
Easy Apple Cider Cheesecake is a creamy, spiced delight, perfect for capturing fall’s warmth in every bite. This simple recipe delivers a rich, seasonal dessert that’s sure to impress.
Ingredients
Crust:
- 2 cups 270g digestive cookies or graham crackers
- ½ cup 113g butter, melted
- ¼ tsp 1g salt
- 2 tbsp 16g powdered sugar
Filling:
- 3 cups 720ml fresh apple cider (Honeycrisp preferred)
- Mulling spices 1 cinnamon stick, 4 cloves, 4 allspice berries, pinch of nutmeg
- 3 8 oz/227g each cream cheese bricks, softened
- 1 cup 220g brown sugar
- ½ tsp 3g salt
- 2 tsp 10ml vanilla extract
- 1 cup 240g sour cream
- ⅓ cup 80ml reduced apple cider syrup
- 1 tsp 3g cinnamon
- 3 large eggs
- 2 tbsp 16g all-purpose flour
Instructions
Reduce Apple Cider
- In a large pot, I boil 3 cups apple cider with mulling spices over high heat, then simmer for about 1 hour until reduced to ⅓ cup syrup. I cool it completely.
Prepare Crust
- I preheat the oven to 350°F (175°C). In a food processor, I pulse 2 cups digestive cookies into fine crumbs, then mix with ½ cup melted butter, ¼ tsp salt, and 2 tbsp powdered sugar. I press the mixture into a foil-wrapped 8-inch springform pan and bake for 10 minutes, then cool.
Make Filling
- I lower the oven to 325°F (160°C). In a stand mixer, I beat 3 cream cheese bricks and 1 cup brown sugar until smooth. I add 1 cup sour cream, 2 tsp vanilla, ½ tsp salt, 1 tsp cinnamon, and ⅓ cup cider syrup, blending until creamy. I mix in 3 eggs and 2 tbsp flour just until combined.
Bake Cheesecake
- I place the springform pan in a 13x9-inch pan with hot water. I pour the filling into the crust and bake for 90 minutes until the edges are set and the center jiggles slightly. I turn off the oven, crack the door, and cool for 30 minutes, then close the door for 15 more minutes. I cool to room temperature and chill for 8 hours.
Notes
- Use room-temperature ingredients for a smooth batter.
- Do not overmix after adding eggs to help prevent cracks.
- A water bath is essential for a creamy, crack-free texture.
- Make the apple cider reduction ahead to streamline prep.
- Serving ideas: Drizzle with caramel, add whipped cream, or sprinkle cinnamon sugar. Pairs beautifully with hot apple cider or coffee.
- Storage: Refrigerate up to 5 days; freeze up to 2 months (well wrapped).
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