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Apple Cider Cheesecake with Caramel Ripple Recipe

ByCaroline
Jump to Recipe· 4.8 from 6 reviews

Okay, let me tell you about this Apple Cider Cheesecake with Caramel Ripple Recipe that I’ve been absolutely obsessed with lately. It’s one of those desserts that looks and tastes like you put in way more effort than you actually did — the kind you want to bring to fall gatherings or cozy weekend dinners. The apple cider reduction gives the cheesecake a gorgeous, subtle warmth that’s just perfect for crisp evenings, and that caramel ripple? It’s like dessert magic, swirling creamy sweetness with a hint of spice.

Whenever I make this Apple Cider Cheesecake with Caramel Ripple Recipe, it’s always a hit, and honestly, I think you’re going to love how approachable it is, even if you’re not a pro baker. The flavors are so seasonal and comforting but still feel elegant. Plus, making the caramel topping from scratch really elevates it — trust me, your guests won’t believe you made this at home!

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Why This Recipe Works

  • Deep Flavor Layers: The slow apple cider reduction intensifies sweetness and warmth for a unique cheesecake profile.
  • Creamy, Smooth Texture: Using room temperature ingredients and gentle mixing prevents cracking and ensures a luscious filling.
  • Water Bath Baking: This technique avoids dry edges and produces a perfectly baked cheesecake every time.
  • Homemade Caramel Topping: Adds a rich, buttery finish with a seasonal twist that feels upscale but is easy to make.
A cheesecake with three clear layers sits on a white cake stand. The bottom layer is a rough, crumbly crust in golden brown. Above it is a thick, creamy light beige cheese layer with a smooth texture. The top layer is a thinner, slightly darker tan cheese layer. A light brown caramel sauce is being poured over the top, slowly dripping down the sides of the cake. The background is a white marbled surface and the scene is warmly lit. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

I like breaking down the magic of each ingredient because understanding them helps you tweak this Apple Cider Cheesecake with Caramel Ripple Recipe exactly how you like. Plus, some are pantry staples and others are little flavor secrets you don’t want to skip when shopping.

  • Apple cider: Reduces into a syrupy concentrate that infuses the cheesecake with that crisp, fruity spice—look for fresh, not from concentrate for best flavor.
  • Cinnamon: Just a touch enhances the apple cider reduction with warm spice, making it feel like fall in a bite.
  • Graham cracker crumbs: The classic cheesecake crust base, giving buttery crunch and a slightly sweet contrast.
  • Granulated sugar & superfine sugar: Superfine dissolves smoothly into the cheesecake filling, preventing graininess.
  • Unsalted butter: For the crust and caramel, use high-quality for richer taste and better texture.
  • Cream cheese: The heart of the cheesecake, softened to room temp so it creames effortlessly for a silky filling.
  • Sour cream: Adds a subtle tang and moistness that balances the sweetness perfectly.
  • Vanilla extract: A must for enhancing all the flavors without overpowering.
  • Eggs: Bring structure to the cheesecake; room temp eggs blend in better and help prevent cracks.
  • Heavy cream: Used in the caramel topping to create that lush, velvety texture.
  • Kosher salt: Just a pinch in the caramel intensifies all the sweet notes beautifully.
  • Apples (optional): Fresh sliced apples as garnish add a crisp freshness and look stunning on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Apple Cider Cheesecake with Caramel Ripple Recipe can be tailored to fit your mood or occasion. Whether you want it extra mellow or bursting with spice, there’s room to play with flavors and texture.

  • Extra Spice Kick: I sometimes add a pinch of nutmeg or ground cloves to the apple cider reduction for a fragrant twist—it turns the aroma up a notch that feels just like grandma’s kitchen in autumn.
  • Dietary Swap: For a lighter take, swapping sour cream for Greek yogurt works well, though the texture is a bit tangier and less creamy.
  • Caramel Variations: If you want a boozy note, adding a splash of bourbon to the caramel stage adds a beautiful depth that’s perfect for adult gatherings.
  • Make Mini Cheesecakes: I’ve made this recipe in small ramekins for cute individual servings—just adjust baking time to about 40-45 minutes.

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

Step 1: Reduce Your Apple Cider to Flavor Gold

First up, pour your apple cider into a small saucepan and sprinkle in the cinnamon. Bring it to a gentle boil over medium heat, then lower to a simmer and let it reduce down to about a third of a cup—this usually takes around 20-22 minutes. You want it thick and syrupy but not burnt, so keep an eye and give it a stir here and there. This concentrated reduction warms up the entire cheesecake with apple and spice notes that feel like fall in a glass.

Step 2: Craft the Perfect Graham Cracker Crust

In a bowl, mix your graham cracker crumbs, sugar, and melted butter. Make sure every crumb gets a buttery hug—that’s your secret to a crumbly, flavorful base. Press this mixture firmly into the bottom of a 7-inch springform pan lined with parchment paper. To keep things neat, wrap the pan’s base with foil to protect it during the water bath later. This crust sets the stage for the creamy filling, so don’t skip firm, even pressing here.

Step 3: Whip Up That Luxurious Filling

Using a stand mixer or hand mixer, beat the cream cheese with sugar until it’s smooth and luscious — no lumps allowed! Scrape down the sides frequently. Then, add in two tablespoons of your cooled apple cider reduction along with sour cream and vanilla. When it’s silky and smooth, lower the speed and add eggs one at a time, mixing just until incorporated—overmixing here can cause cracks later, so slow and steady wins the race.

Pour this creamy filling over your crust and smooth the top gently.

Step 4: Bake in a Water Bath for Silky Perfection

Place your springform pan into a deep roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the side of your cheesecake pan. This water bath helps your cheesecake bake evenly and prevents drying or cracking. Pop it in the oven and bake at 350°F for about 60-70 minutes, until the top is beautifully golden and the center jiggles slightly when you move it. Then, take it out and let it cool on a wire rack. Patience here is key—chill it at least four hours or overnight before topping.

Step 5: Make That Apple Cider Caramel That Steals the Show

While your cheesecake cools, let’s make the caramel. In a medium heavy-bottom pan, spread your sugar evenly and heat on medium-low — no stirring just yet. Once the edges start melting, gently tilt the pan to help it along, then you can start stirring slowly to encourage even melting. When the sugar turns a deep amber color (about 5-10 minutes), reduce heat and add the butter, stirring constantly until smooth. Gradually whisk in the warm heavy cream—it’ll bubble up, so be cautious, but keep stirring until luscious. Finally, stir in your reserved apple cider reduction, vanilla, and salt. Let this caramel cool to room temp to thicken before drizzling over your cheesecake.

Step 6: Drizzle and Serve!

Once your caramel topping has cooled and thickened a bit, pour it over the chilled cheesecake. Use a spoon to create swirls or ripples so you get that gorgeous caramel ripple effect that’s as pretty as it is tasty. If you’re feeling fancy, add thin apple slices on top for fresh crunch and a pop of color.

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Tips from My Kitchen

  • Room Temperature Ingredients: I always let cream cheese, eggs, and sour cream sit out for at least 30 minutes to ensure smooth blending without lumps.
  • Water Bath Wrap: Wrapping foil tightly around the springform pan prevents water from leaking in during baking, which saved me a messy disaster once!
  • Patience with Caramel: Trust me, don’t rush the caramel’s color change—you want deep amber, not burnt, for the best flavor.
  • Cooling and Chilling: I’ve learned the hard way that skipping the chilling step leads to cracks or runny texture, so don’t skip the fridge time.

How to Serve Apple Cider Cheesecake with Caramel Ripple Recipe

The image shows a slice of cheesecake on a white plate. The cheesecake has three layers: a crumbly golden brown base, a thick creamy off-white middle layer, and a smooth caramel-colored top layer. Small cubes of red-skinned apple are placed on the caramel top and around the cheesecake on the plate. In the background, there are three red apples and a blurred second slice of cheesecake on another white plate. The scene is set on a white marbled surface with a soft beige cloth and a silver fork resting on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my cheesecake with thin slices of crisp apples. They add just the right fresh crunch and make the dessert look like you spent hours on presentation. A light sprinkle of cinnamon or a few toasted pecans also add lovely textural contrast and tie into those autumn flavors.

Side Dishes

This cheesecake pairs wonderfully with a cup of hot spiced tea or mulled cider. For something a bit more indulgent, a dollop of whipped cream or a scoop of vanilla bean ice cream complements the warm caramel and apple notes perfectly.

Creative Ways to Present

For holiday dinners, I’ve served this cheesecake as mini individual portions in clear glass jars topped with caramel drizzle and a sprig of fresh thyme for an elegant touch. It’s impressive but so easy, and guests love having their own sweet jars to dig into.

Make Ahead and Storage

Storing Leftovers

Once assembled and topped with caramel, I cover the cheesecake tightly with plastic wrap and store it in the fridge. It stays fresh for up to 4 days, though honestly, it never lasts that long in my house!

Freezing

If you want to freeze it, I recommend freezing it without the caramel topping first. Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to serve, thaw overnight in the fridge and add the fresh caramel topping just before serving.

Reheating

Cheesecake is best enjoyed cold or at room temperature, so I usually let slices sit out for 15-20 minutes before serving. If you prefer, you can warm a slice very gently in the microwave for 10-15 seconds, but avoid overheating or it can get too soft.

FAQs

  1. Can I use regular apple juice instead of apple cider for this recipe?

    You can, but the flavor will be a bit lighter and less complex since apple cider tends to have spices and a richer apple flavor. If using apple juice, consider adding an extra pinch of cinnamon or nutmeg to the reduction to boost seasonal warmth.

  2. How do I prevent cracks on my cheesecake?

    Make sure to use room temperature ingredients, add eggs slowly while mixing on low speed, and bake in a water bath for gentle even heat. Also, avoid opening the oven door frequently during baking and let the cheesecake cool gradually in the oven with the door slightly open if possible.

  3. Can I make the apple cider caramel ahead of time?

    Yes! You can prepare the caramel a day ahead and keep it in an airtight container at room temperature. Just give it a gentle stir before drizzling on the cheesecake to loosen it up if it thickened too much.

  4. Is a 7-inch springform pan necessary for this recipe?

    While a 7-inch pan is ideal for the proportions, you can use an 8-inch pan. Keep in mind the cheesecake will be thinner and may bake slightly faster, so watch the baking time closely and test for doneness accordingly.

Final Thoughts

This Apple Cider Cheesecake with Caramel Ripple Recipe has quickly become one of my go-to desserts for autumn and the holiday season. It somehow manages to be cozy and nostalgic, yet elegant and special enough for entertaining. I hope you enjoy making it as much as I do — from the warm apple cider reduction to that dreamy caramel topping, every bite feels like a little celebration. Give it a try next time you want to impress without stress, and I bet it’ll become a favorite in your kitchen too!

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Apple Cider Cheesecake with Caramel Ripple Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Apple Cider Cheesecake is a delightful dessert featuring a spiced apple cider reduction folded into a creamy cheesecake filling atop a buttery graham cracker crust, topped with a rich apple cider caramel sauce. Perfect for fall celebrations or anytime you crave a comforting, flavorful treat.

Ingredients

Apple Cider Reduction

  • 3 cups apple cider
  • 1 teaspoon cinnamon

Crust

  • 1 cup graham cracker crumbs (about 7 crushed sheets)
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, melted

Filling

  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup superfine granulated sugar or granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 2 tablespoons apple cider reduction, from above

Apple Cider Caramel

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/3 cup heavy cream, warmed slightly
  • 1/4 cup reduced apple cider, from above
  • 1/2 teaspoon vanilla extract
  • 1 pinch kosher salt

Garnish

  • Apples, sliced for topping (optional)

Instructions

  1. Prepare Apple Cider Reduction: In a small saucepan over medium heat, combine the apple cider and cinnamon. Cook for 22 minutes, stirring occasionally, until reduced to about 1/3 cup. Remove from heat and let cool completely.
  2. Preheat and Prepare Pan: Preheat the oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.
  3. Make Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until crumbs are coated and mixture resembles coarse sand. Press firmly onto the bottom of the springform pan. Wrap two pieces of aluminum foil around the pan base to prevent water seepage during the water bath. Set aside.
  4. Prepare Filling: In a stand mixer fitted with a paddle attachment, beat cream cheese and sugar until combined and smooth, scraping the bowl as needed. Add 2 tablespoons of the cooled apple cider reduction, sour cream, and vanilla extract. Mix until smooth and creamy. On low speed, add eggs one at a time, fully incorporating each before adding the next. Pour filling over the crust in the springform pan.
  5. Water Bath and Baking: Place the springform pan inside a deep roasting pan. Pour hot water into the roasting pan up to halfway up the side of the cheesecake pan. Bake for 70 minutes or until the top is golden and the center is set but slightly jiggly. Remove from oven and cool on a wire rack.
  6. Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight to set fully.
  7. Prepare Apple Cider Caramel: While the cheesecake cools, place sugar evenly in a medium heavy-bottomed saucepan over medium-low heat. Do not stir until edges begin melting. Once melting starts, gently tilt pan to spread sugar evenly. Stir gently with a wooden spoon or heatproof spatula as sugar melts completely into a deep amber color (about 10 minutes). Reduce heat to low, add butter, and stir until melted. Gradually add warm heavy cream while stirring carefully as mixture bubbles. Stir in the reduced apple cider, vanilla extract, and a pinch of kosher salt. Cook on low, stirring, for 5 to 10 minutes until smooth. Remove from heat and let cool to room temperature.
  8. Assemble and Serve: Once caramel is cooled and cheesecake is chilled, drizzle caramel evenly over the top. Garnish with sliced apples if desired. Slice and serve chilled.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.
  • Wrapping the springform pan with foil is important to prevent water from the bath seeping into the cheesecake during baking.
  • If you do not have superfine sugar, regular granulated sugar can be used in the filling.
  • Allow the caramel to cool before pouring over the cheesecake to avoid melting the dessert surface.
  • Apple slices used for garnish are optional and add a fresh, crisp texture.
  • The water bath method helps prevent cracks by providing gentle, even heat around the cheesecake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 200 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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