Maple Apple Cheesecake – Rich, Sweet & Cozy

Nothing says fall comfort like crisp apples, warm spices, and the sweet tang of apple cider. Combine all of that with the silky richness of cheesecake, and you have a dessert that’s both indulgent and seasonally perfect. This Apple Cider Cheesecake is a creamy, spiced cheesecake layered over a crisp graham cracker crust, infused with apple cider reduction, and topped with tender sautéed apples and a drizzle of cider caramel.

Whether you’re hosting Thanksgiving, a harvest party, or just want to enjoy the best flavors of autumn, this cheesecake is a showstopper that tastes like fall in every forkful.

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The Cozy Charm of Apple Cider in Cheesecake Form

Apple cider is a staple of fall, traditionally made by pressing fresh apples into a sweet, spiced beverage. Reducing it into a syrupy concentrate captures the essence of the season—deep apple flavor with hints of cinnamon and caramel.

This cheesecake uses that apple cider reduction in both the filling and the optional topping, giving it a depth of flavor that’s rich and layered without overpowering the tangy cream cheese. Paired with a crunchy graham cracker or gingersnap crust and warm apple topping, it’s the ultimate dessert for chilly weather.

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Ingredient Overview: What You’ll Need & Why

Each part of this cheesecake—from crust to topping—is designed to bring warmth, richness, and fall flavor.

Crust:

• Graham Crackers or Gingersnaps: Crushed into crumbs for a crunchy base. Gingersnaps add spice.

• Brown Sugar: Adds a deeper sweetness that pairs beautifully with apple.

• Unsalted Butter: Binds the crust and toasts up golden in the oven.

Cheesecake Filling:

• Cream Cheese (full-fat): The heart of the cheesecake. Must be room temperature for smooth mixing.

• Granulated Sugar: Sweetens without overshadowing the apple cider flavor.

• Apple Cider Reduction: Intensifies the apple flavor throughout the cake.

• Sour Cream: Adds creaminess and slight tang.

• Eggs: Bind the filling while maintaining a smooth, custardy texture.

• Cinnamon & Nutmeg: Enhance the apple cider’s natural warmth.

• Vanilla Extract: Rounds out the flavors.

Topping (Optional but Recommended):

• Sautéed Apples: Lightly cooked apples in butter, sugar, and cinnamon.

• Apple Cider Caramel: A thick syrup made from reduced cider and sugar, drizzled over the top.

• Whipped Cream or Toasted Pecans: Optional, for garnish.

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Step-by-Step Instructions: How to Make Apple Cider Cheesecake

This cheesecake requires chilling, so make it the day before serving if possible. It’s worth every second.

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Step 1: Make the Apple Cider Reduction

1. In a saucepan over medium-high heat, simmer 2½ cups apple cider until reduced to ½ cup, about 25–30 minutes.

2. Stir occasionally and watch closely near the end to avoid burning.

3. Let cool completely. You’ll use part in the filling and part for the topping.

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Step 2: Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix together:

   • 1½ cups graham cracker or gingersnap crumbs

   • ¼ cup brown sugar

   • 6 tbsp melted butter

3. Press mixture firmly into the bottom of a 9-inch springform pan.

4. Bake for 8–10 minutes. Set aside to cool while making the filling.

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Step 3: Make the Cheesecake Filling

1. In a large bowl, beat:

   • 24 oz (3 packages) cream cheese, softened

   • ¾ cup granulated sugar

   Beat until smooth and creamy (2–3 minutes).

2. Add:

   • ¾ cup sour cream

   • ¼ cup cooled apple cider reduction

   • 1½ tsp cinnamon

   • ¼ tsp nutmeg

   • 1 tsp vanilla extract

   Mix until smooth.

3. Add 3 large eggs, one at a time, mixing on low speed after each addition. Don’t overbeat.

4. Pour filling over cooled crust. Smooth the top.

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Step 4: Bake the Cheesecake

1. Wrap the bottom of your springform pan in foil to prevent leaks.

2. Place pan in a hot water bath: set the springform inside a larger baking dish, and add hot water halfway up the sides.

3. Bake at 325°F for 60–70 minutes, until edges are set and center is slightly jiggly.

4. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

5. Remove from oven and cool completely, then refrigerate for at least 6 hours or overnight.

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Step 5: Prepare the Apple Topping (Optional)

1. In a skillet, melt 2 tbsp butter over medium heat.

2. Add:

   • 2 peeled, diced apples (Granny Smith or Honeycrisp)

   • 2 tbsp brown sugar

   • ½ tsp cinnamon

3. Sauté until apples are soft and syrupy (about 5–7 minutes). Let cool.

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Step 6: Make Apple Cider Caramel (Optional)

1. In a saucepan, combine:

   • ½ cup apple cider reduction

   • ½ cup granulated sugar

   • 2 tbsp butter

2. Simmer over medium heat until thickened, about 6–8 minutes. Stir constantly.

3. Let cool slightly before drizzling.

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Step 7: Assemble and Serve

1. Remove cheesecake from pan and place on a serving platter.

2. Top with sautéed apples and drizzle with apple cider caramel.

3. Add whipped cream or toasted pecans, if desired.

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Tips, Variations & Substitutions

Tips for Success:

• Use room temperature ingredients to avoid lumps in the batter.

• Don’t skip the water bath—it ensures gentle baking and a smooth top.

• Cool gradually to prevent cracking.

Variations:

• Add a streusel topping before baking for a crunchy finish.

• Maple Cider Cheesecake: Add 2 tbsp maple syrup to the filling and reduce the sugar slightly.

• Apple Butter Swirl: Swirl apple butter into the filling before baking.

Substitutions:

• Dairy-Free: Use dairy-free cream cheese and sour cream, and coconut oil in the crust.

• Gluten-Free: Use gluten-free gingersnaps or graham crackers for the base.

• Vegan: Swap with plant-based cream cheese and egg substitute, though baking time and texture may vary.

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Serving Ideas & Best Occasions

Apple Cider Cheesecake is perfect for:

• Thanksgiving or Friendsgiving

• Fall birthdays or potlucks

• Holiday dessert tables

• A cozy weekend baking project

Serve chilled or slightly cool with warm cider, chai, or a glass of dessert wine.

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Nutritional & Health Notes

This is a rich dessert, but small slices are satisfying and full of flavor.

• Apples provide natural sweetness and fiber.

• Cream cheese and sour cream add protein and calcium.

• Apple cider offers natural antioxidants.

To lighten:

• Use low-fat cream cheese and sour cream.

• Reduce sugar slightly or use coconut sugar or maple syrup.

• Serve with fresh apple slices for a lighter touch.

Each slice (1/12) typically has 350–450 calories, depending on toppings and ingredients.

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Frequently Asked Questions

1. Can I make Apple Cider Cheesecake ahead of time?

Yes! In fact, it tastes better after chilling overnight. You can make it up to 2 days in advance.

2. Do I have to use a water bath?

Highly recommended for even baking and to prevent cracks. If skipping, place a pan of water on the rack below as a moisture buffer.

3. What’s the best apple variety to use for the topping?

Granny Smith is classic, but Honeycrisp, Pink Lady, or Braeburn also work beautifully.

4. Can I use apple juice instead of cider?

Use fresh apple cider for the most flavor. Apple juice is too sweet and lacks the acidity and depth of cider.

5. How do I store leftovers?

Store covered in the fridge for up to 5 days. Keep toppings separate for best texture.

6. Can I freeze it?

Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge. Add toppings fresh before serving.

7. Can I turn this into mini cheesecakes?

Absolutely! Use a muffin tin with liners. Bake at 325°F for 18–22 minutes, then chill. Great for parties!

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