Apple Cider Cheesecake with Caramel Topping Recipe

I’m so excited to share this Apple Cider Cheesecake with Caramel Topping Recipe with you—it’s honestly one of those desserts that instantly feels like a warm hug on a chilly day. The combination of tangy apple cider reduction folded into a creamy cheesecake base, all crowned with a luscious homemade caramel topping infused with the same cider, makes it utterly unforgettable. I first tried this recipe on a crisp autumn weekend, and it quickly became a family favorite for holiday dinners and cozy gatherings.

This recipe works beautifully when you want something that’s both comforting and just a little fancy. It’s perfect for impressing friends without stressing yourself out in the kitchen. Plus, the apple cider caramel truly takes it over the top, making every bite a delicious balance of sweet, tangy, and creamy. Trust me, once you try this Apple Cider Cheesecake with Caramel Topping Recipe, you’ll want to make it again and again.

this …

Ingredients & Why They Work

Every ingredient in this Apple Cider Cheesecake with Caramel Topping Recipe was carefully chosen to build layers of flavor and create that perfect creamy texture. Shopping for good-quality cream cheese and fresh apple cider will really set your cheesecake apart, so don’t skimp on those!

• Apple cider: Fresh cider is key for that authentic apple flavor, and it reduces beautifully to intensify the sweetness.
• Cinnamon: Adds warm spice notes that complement the apples perfectly without overpowering.
• Graham cracker crumbs: They give the crust a buttery crunchy base that balances the creamy filling.
• Granulated sugar: Sweetens both the crust and filling, but superfine sugar blends better in the cheesecake for a smooth texture.
• Unsalted butter: Keeps control of the flavors and allows you to season the crust and caramel just right.
• Cream cheese: The star of the show — softened for creamy richness and that tangy profile cheesecake lovers crave.
• Sour cream: This adds moisture and a slight tang that cuts the richness and keeps the texture silky.
• Vanilla extract: Brings warmth and depth, lifting all the sweet and tart flavors harmoniously.
• Eggs: Provide structure, so your cheesecake holds its shape after baking but remains tender.
• Heavy cream: For richness in the caramel, giving it that luscious mouthfeel and smooth consistency.
• Kosher salt: Just a pinch amps the flavors and balances the sweetness, especially in the caramel topping.
• Apples (optional): Thinly sliced for garnish, they add a fresh, crisp contrast and make the dessert visually stunning.

Make It Your Way

I’ve played around with this Apple Cider Cheesecake with Caramel Topping Recipe a few times, and it’s so fun to make it your own! Whether you want to dial up the spice, add a crunchy topping, or swap ingredients for dietary needs, it’s flexible and forgiving.

• Variation: I once added finely chopped toasted pecans to the crust for an extra nutty crunch—it added amazing texture that my friends loved.
• Dairy-Free Version: Try using dairy-free cream cheese and coconut cream instead of heavy cream for caramel; it’s a delicious twist for those avoiding dairy.
• Spice It Up: Adding a pinch of nutmeg or cloves to the apple cider reduction enhances that fall flavor even more if you like a spiced cheesecake.
• Mini Cheesecakes: I sometimes split the batter into muffin tins lined with cupcake liners for personal-sized treats—they bake faster and are perfect for parties.

Step-by-Step: How I Make Apple Cider Cheesecake with Caramel Topping Recipe

Step 1: Reduce the Apple Cider with Cinnamon

This step sets the tone for all the apple goodness. Pour your apple cider into a small saucepan, sprinkle in cinnamon, and let it simmer on medium heat. Be patient—it takes about 20 minutes to reduce down to a syrupy ⅓ cup, but the concentrated flavor is worth the wait. Set it aside to cool completely; this will be the magic ingredient that elevates your cheesecake and caramel topping.

Step 2: Prepare the Crust

While the cider is reducing, preheat your oven to 350°F and line your 7-inch springform pan bottom with parchment paper. Mix your graham cracker crumbs, sugar, and melted butter until everything is coated and looks like coarse sand. Press this mixture firmly into the bottom of your pan—using a measuring cup is a great way to get an even, compact crust. Wrap the bottom of the pan with foil to keep water out during the water bath step, then set aside.

Step 3: Make the Cheesecake Filling

Using a stand mixer with a paddle attachment, beat the softened cream cheese and sugar together until smooth and creamy, scraping the bowl as needed. Add 2 tablespoons of that cooled apple cider reduction, then mix in sour cream and vanilla extract until all silky and combined. With the mixer on low, add the eggs one at a time, making sure each one is fully incorporated before adding the next. This slow mixing helps prevent cracks later on.

Step 4: Bake in a Water Bath

Pour the filling over your crust. Place your springform pan into a deep roasting pan. Slowly add hot water to the roasting pan until it reaches about halfway up the sides of your springform pan—this gentle water bath helps your cheesecake bake evenly and keeps it from drying out. Bake for 60-70 minutes until the top turns a light golden color. Don’t worry if the center still jiggles a bit—it’ll set as it cools.

Step 5: Cool and Chill

Let the cheesecake cool completely on a wire rack right out of the oven, then cover and refrigerate it for at least 4 hours—overnight is even better. This resting time allows the flavors to meld and the texture to firm up perfectly.

Step 6: Make the Apple Cider Caramel Topping

Using the remaining apple cider reduction, it’s time to make that show-stopping caramel. In a medium heavy-bottomed saucepan, evenly spread your granulated sugar and set the heat to medium-low without stirring. Watch carefully as the sugar melts and starts to caramelize around the edges—gently tilt the pan to encourage even melting. When enough sugar has melted, you can stir carefully to finish the process. Once it reaches a deep amber color (about 5-10 minutes), reduce heat and whisk in butter until smooth.

Slowly pour in warm heavy cream while stirring constantly—expect it to bubble up. Stir in the reserved apple cider reduction, vanilla extract, and a pinch of kosher salt. Continue cooking on low until silky and even, about 5-10 minutes. Let the caramel cool to room temperature.

Step 7: Finish with Caramel and Garnish

Once your cheesecake is chilled and your caramel cooled, drizzle the caramel generously over the top. Add thinly sliced apples if you like, not only for their fresh crunch but also to give your cheesecake a festive look. Then, slice and serve!

How to Serve Apple Cider Cheesecake with Caramel Topping Recipe

Garnishes

I love topping this cheesecake with thinly sliced fresh apples—especially tart varieties like Granny Smith. They add a crisp texture and a pop of color that feels festive. A small sprinkle of cinnamon or chopped toasted pecans scattered on top can also make it extra special and appealing.

Side Dishes

This cheesecake shines on its own, but if you want to build a fall-inspired dessert spread, pair it with spiced whipped cream or a scoop of vanilla ice cream. Warm mulled wine or even a simple cup of hot apple cider complements the cheesecake beautifully and rounds out the experience.

Creative Ways to Present

For parties, I’ve plated mini slices on individual dessert plates, drizzled extra caramel artistically, and added edible flowers or a sprig of fresh thyme for a sophisticated touch. Alternatively, layering a slice with a few fresh apple wedges and a dollop of whipped cream in clear parfait glasses makes a stunning presentation, perfect for special occasions.

Make Ahead and Storage

Storing Leftovers

I always cover leftover cheesecake tightly with plastic wrap or transfer it to an airtight container in the fridge. It stays fresh for about 3-4 days, and honestly, it often tastes even better the next day as the flavors deepen.

Freezing

If you want to freeze the cheesecake, slice it first and wrap individual pieces tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then add fresh apple slices and caramel topping before serving for best results.

Reheating

This cheesecake is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer, let it sit on the counter for 20-30 minutes before slicing to take the chill off and fully enjoy the creamy texture.

FAQs

Final Thoughts

This Apple Cider Cheesecake with Caramel Topping Recipe truly holds a special place in my kitchen—each time I make it, it brings back cozy memories of family gatherings and the first crisp breath of fall. I hope when you try it, it gives you the same joy and satisfaction it has given me. Baking this cake is not just about the dessert—it’s about creating those warm moments around the table, sharing something homemade and beautiful. Give it a try, and I’m pretty sure it’ll become your go-to fall favorite, too.

Print