Apple Cider Cheesecake with Cinnamon Swirl and Graham Cracker Crust Recipe

I’m so excited to share this Apple Cider Cheesecake with Cinnamon Swirl and Graham Cracker Crust Recipe with you! It’s right up there among my favorite fall desserts because it brings together that cozy apple cider flavor with creamy cheesecake goodness, all wrapped up in a buttery graham cracker crust. I absolutely love how the cinnamon swirl adds a warm little surprise inside each slice—it’s like autumn comfort in cheesecake form.

If you’re looking for a showstopper dessert for your next family gathering or holiday meal, this cheesecake will totally impress. You’ll find that the apple cider reduction gives it a real depth of flavor without overpowering the creamy filling, and the graham cracker crust is the perfect base, offering just the right amount of crunch. Trust me, once you try this Apple Cider Cheesecake with Cinnamon Swirl and Graham Cracker Crust Recipe, it’ll become a recipe you turn to again and again.

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Ingredients You’ll Need

Every ingredient here plays a key role in making this cheesecake a delightful experience. From the tangy apple cider reduction to the warm cinnamon swirl, each component adds its own magic element. Plus, I’ll share little tips on picking the best ingredients while shopping.

• Graham cracker crumbs: Use finely crushed crumbs for that even, crumbly crust texture—freshly crushed from sheets can make a big difference.
• Brown sugar: I like light brown sugar for a milder caramel note, but dark works too if you want richer flavor.
• Unsalted butter: Melted butter binds the crust and filling components nicely without extra salt messing with flavors.
• Apple cider: Fresh, preferably unfiltered cider reduces beautifully; avoid overly sweetened store-bought mixes.
• Cream cheese: Bring to room temperature for smooth beating—don’t skip this or you’ll get lumps.
• White granulated sugar: Balances the tartness and adds sweetness to the filling.
• Sour cream: Adds moisture and a subtle tang, making the cheesecake super creamy.
• Pure vanilla extract: Enhances all the other flavors without overpowering them.
• Large eggs: Also at room temperature for uniform mixing.
• All-purpose flour: Keeps the cinnamon swirl thick enough to maintain its shape while baking.
• Ground cinnamon: The star spice for that signature swirling layer—freshly ground if you can get it.

Variations

This Apple Cider Cheesecake with Cinnamon Swirl and Graham Cracker Crust Recipe is really versatile, and I encourage you to tweak it to suit your taste or dietary needs. I’ve played around with a few variations that I’m happy to share to inspire your own personal spin.

• Variation: I once swapped out the sour cream for Greek yogurt to make a lighter cheesecake—still creamy, but with a bit more tang.
• Variation: For a gluten-free crust, I used almond flour mixed with crushed gluten-free crackers, and my family never noticed!
• Variation: You can stir in chopped toasted pecans into the crust or sprinkle on top for a lovely crunch.
• Variation: If you love a little extra spice, adding a pinch of nutmeg or cloves to the cinnamon swirl makes this even more aromatic.

How to Make Apple Cider Cheesecake with Cinnamon Swirl and Graham Cracker Crust Recipe

Step 1: Reduce the Apple Cider

Start by pouring 2 cups of apple cider into a medium saucepan over medium-high heat. Keep an eye on it and let it simmer gently until it reduces down to about 1/2 cup—this usually takes 10 to 15 minutes. I recommend stirring occasionally to prevent burning and turning off the heat once it’s thickened; then let it cool completely before using. This concentrated cider is what really infuses the cheesecake with that lovely apple flavor.

Step 2: Prepare the Graham Cracker Crust

While your cider cools, preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by spraying it with nonstick spray, then lining the bottom with parchment paper, and spraying again for extra nonstick assurance. Using a food processor (or place the graham crackers in a sealed bag and crush), finely grind 2 1/2 cups of graham cracker crumbs. In a small bowl, mix those crumbs with 1/8 cup brown sugar and 10 tablespoons melted unsalted butter—using a fork to evenly combine everything. Press this crumb mixture firmly into the bottom and up halfway on the sides of the pan, using your hands or the bottom of a measuring cup to compact it tightly. Bake for about 12 minutes to set the crust.

Step 3: Make the Apple Cider Cinnamon Filling

In a small bowl, combine 1/4 cup brown sugar, 1/3 cup all-purpose flour, 1/4 teaspoon ground cinnamon, 1 tablespoon melted butter, and 1 tablespoon apple cider. Use a fork to mix this cinnamon filling thoroughly until it thickens slightly. Pop it into the fridge to firm up while you prepare the cheesecake batter.

Step 4: Mix the Cheesecake Batter

In a large mixing bowl, beat 24 ounces of room temperature cream cheese and 3/4 cup white sugar on high for about 2 minutes until smooth and fluffy. Scrape down the sides with a rubber spatula (this step is key so you don’t miss any lumps!). Next, add the cooled apple cider reduction, 1/2 cup sour cream, and 1 teaspoon pure vanilla extract. Mix again on medium speed until everything is silky smooth. Finally, add 4 large eggs one at a time on low speed, mixing just until combined each time. Avoid overmixing here to keep the cheesecake creamy, not dense.

Step 5: Prepare the Water Bath and Bake

Here’s a trick I discovered to get cracks-free cheesecake: a water bath. You can do this either by placing your springform pan inside a 10-inch cake pan, then nestling that inside a roasting pan filled half-way with hot water—this setup helps keep water from touching the crust. Alternatively, wrap your springform pan tightly twice with aluminum foil, then place it in a roasting pan filled with hot water halfway up. Both work, though the first method reduces risk of water leaking in.

Pour your cheesecake batter over the crust, then take out that cinnamon filling from the fridge and dollop it on top in several spots. Use a butter knife to swirl the cinnamon filling gently into the batter—this little swirl is the magic swirl! Bake for 70 to 80 minutes until the edges look set but the center still jiggles slightly when you shake the pan.

Once baked, turn the oven off, crack the door, and let the cheesecake sit inside for 30 minutes to cool gradually. Then move it to a cooling rack to cool completely before wrapping with foil and chilling for at least 6 hours or overnight.

Step 6: Add the Topping

In a small bowl, combine 1 tablespoon melted unsalted butter with 1 tablespoon apple cider. In another bowl, mix 1/2 cup white sugar with 2 teaspoons ground cinnamon. After removing the cheesecake from the pan and peeling off the parchment paper, brush the butter and cider mixture evenly over the surface, then generously sprinkle the cinnamon sugar on top. This topping forms a beautifully sweet, cinnamon-kissed crust that everyone raves about.

How to Serve Apple Cider Cheesecake with Cinnamon Swirl and Graham Cracker Crust Recipe

Garnishes

I love topping this cheesecake with a dollop of lightly whipped cream or a scoop of vanilla ice cream to complement the warm spices. Fresh apple slices or a sprinkle of toasted chopped pecans also add a lovely texture and visual appeal. Sometimes, a little drizzle of caramel sauce takes it over the top if I’m feeling indulgent.

Side Dishes

Because this dessert carries lots of warmth and spice, I usually serve it alongside a simple cup of coffee, chai latte, or even a glass of crisp sparkling apple cider for a festive touch. If it’s part of a larger meal, lighter salads or roasted veggies make a bright contrast to balance the richness.

Creative Ways to Present

For holidays, I’ve sliced this cheesecake into mini bite-sized squares and arranged them on a pretty platter with cinnamon sticks and fresh rosemary sprigs for a rustic vibe. Another fun idea is layering the cheesecake filling in clear dessert glasses with spiced apple compote for individual servings—it looks stunning and feels fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I always wrap leftover cheesecake tightly in plastic wrap and store it in the fridge. It stays fresh and creamy for about 4 to 5 days. Just make sure it’s well sealed so it doesn’t absorb any fridge smells or dry out.

Freezing

I’ve frozen this cheesecake by wrapping it in plastic wrap and then aluminum foil before placing it in an airtight container. It keeps well for up to 2 months. When I’m ready for it, I thaw it slowly in the fridge overnight to keep that perfect texture intact.

Reheating

This cheesecake is best served chilled, so I usually don’t reheat leftovers. However, if you want to warm a slice slightly, pop it in the microwave for 10-15 seconds just to take the chill off—avoid overheating to keep the texture creamy.

FAQs

Final Thoughts

This Apple Cider Cheesecake with Cinnamon Swirl and Graham Cracker Crust Recipe holds a special place in my kitchen because it marries comfort and elegance in one gorgeous dessert. Every time I make it, I get those “wow” comments from family and friends, and it feels so rewarding to share something that tastes like fall in every bite. I truly hope you give this recipe a try—you’ll love how it fills your home with warmth and leaves a lasting impression at your table. Happy baking, friend!

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