Apple Cider Cheesecake

Updated: Feb 12

Like a fall version of a New York cheesecake! Slightly tart apple cider syrup gives this creamy cheesecake its signiture flavor. The speculoos cookie base paired with a homemade apple cider caramel sauce bring this cake to perfection!

Made with homemade boiled Apple cider and Apple cider caramel sauce!

How to make cheesecake crackfree?

  • Pre-bake the cookie crust on a slightly higher temperature then the cheesecake and let it com to room temperature before adding the cheesecake batter. These steps ensure a stable base for the cheesecake to bake in.

  • Use a Baine-marie to bake the cheesecake. A water bath helps baking the cheesecake with gentle heat and enough humidity to prevent cracking.

  • Another important step is to keep the oven door shut. Once the cake finished baking it needs to cool gently. Just turn off the oven and let it cool for at least 1 hour inside the oven. I recommend to let it cool for about 1.5 hours. Then transfer it to the kitchen counter and let it set for another 30 minutes before cooling it in the fridge for another 2 hours or overnight.

  • Before putting the cake into the fridge I recommend to use a knife or another tool to loose the sides of the cheesecake from the mold. When cooling sometimes the cake shrinks a bit which can cause cracks if the sides are not loosened from the mold.

  • To easy remove the baking pan I recommend using a mold with releasable bottom like a springform pan. Either way if you do not make cheesecake on a regular basis you can use a cake pan and line the mold completely with baking paper on the bottom, the sides and to lift the cake: one stripe underneath the bottom layer reaching up on both sides, like tray handles. Trust me on this!

Apple Cider Cheesecake


for the cookie crust

2 1/2 cups (250 g) speculoos cookies

1/4 cup (57 g) butter, melted

for the filling

24 oz cream cheese, at room temperature

6 tbsp boiled apple cider (see notes)

1/2 cup (100 g) brown sugar

1/2 tsp salt

2 tsp vanilla extract

1 cup (240 ml) sour cream

2 eggs plus 1 egg yolk

1 tbsp flour

1 tsp cinnamon

for the apple cider caramel sauce

1/2 cup (125 ml) boiled apple cider (see notes)

3/4 cup (150 g) brown sugar

1 cup (250 ml) heavy cream

1/4 tsp cinnamon

1/2 tsp salt