These apple cider donut cheesecake bars borrow the best details of a cider donut: concentrated apple flavor, warm spice and a cinnamon-sugar coat. Under that sparkling top is a creamy cheesecake layer on a buttery crumb crust.
The small extra step is reducing the apple cider. A full cup becomes a quarter cup of fragrant concentrate, giving the filling more apple flavor without adding too much liquid. Use drinking cider rather than vinegar, and measure the reduction before mixing.
Recipe at a glance
Yield: 16 bars. Prep: 25 minutes. Cook: 65 minutes. Additional cooling or chilling: 300 minutes. Total: 390 minutes.
Equipment: 8-inch square metal pan, parchment paper, small saucepan, heatproof measuring cup, electric mixer, mixing bowls and cooling rack.
Ingredients
- 1 cup (240 ml) apple cider, not apple cider vinegar
- 1 1/2 cups (150 g) graham cracker crumbs
- 3 tablespoons (38 g) packed light brown sugar
- 6 tablespoons (85 g) unsalted butter, melted
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon fine salt, divided
- 16 ounces (454 g) full-fat block cream cheese, softened
- 1/2 cup (100 g) granulated sugar, plus 2 tablespoons (25 g) for topping
- 1/4 cup (60 g) sour cream, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon (8 g) all-purpose flour
- 1/8 teaspoon ground nutmeg
Let’s make it
- Simmer the cider in a small saucepan over medium heat until reduced to exactly 1/4 cup (60 ml), about 15 to 20 minutes. Pour into a heatproof measuring cup and let cool while preparing the crust. If reduced too far, add enough cider to reach 1/4 cup.
- Heat the oven to 325°F (165°C). Line an 8-inch square metal pan with parchment, leaving an overhang. Combine the crumbs, brown sugar, melted butter, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Press evenly into the base. Bake for 10 minutes, then set aside. Leave the oven on.
- Beat the cream cheese and 1/2 cup granulated sugar on low speed until smooth, scraping the bowl. Mix in the sour cream, cooled cider reduction, vanilla, flour, 1/2 teaspoon cinnamon, nutmeg and remaining 1/8 teaspoon salt. Add the eggs one at a time, mixing only until each disappears.
- Pour the filling over the warm crust and smooth the top. Bake for 30 to 35 minutes, until the edges are set and the center still wobbles slightly as a single piece when the pan is gently nudged. It should not look liquid.
- Cool on a rack for 1 hour, then cover and refrigerate for at least 4 hours. Stir the remaining 2 tablespoons granulated sugar with the remaining 1 teaspoon cinnamon.
- Lift the cold cheesecake from the pan using the parchment. Sprinkle with the cinnamon sugar shortly before serving and cut into 16 squares, wiping the knife between cuts.
Give the filling a gentle hand
Room-temperature cream cheese blends more smoothly than cold blocks. Take the time to scrape the bowl before adding the eggs; otherwise little pale lumps can hide beneath the mixture. Low-speed mixing keeps extra air out, helping the cheesecake bake with a more even surface.
Avoid chasing a completely rigid center in the oven, because cheesecake firms as it cools. The middle should tremble gently rather than slosh when you check it.
The donut-shop finish
Add the cinnamon sugar close to serving. Moisture from the cheesecake gradually dissolves the crystals, so a freshly sprinkled top has the most sparkle and delicate crunch.
Full-fat block cream cheese is important for the filling structure. Spreadable tub cream cheese contains a different balance of moisture and stabilizers, and reduced-fat versions can bake differently. For this recipe, keep the dairy as written rather than risking a loose center.
Plan for the chill
The timing includes 25 minutes of active preparation, up to 65 minutes of cooking and baking, and 5 hours for cooling and chilling. Some preparation can overlap the cider reduction, but leave yourself a generous window rather than serving these warm.
Refrigerate covered at 40°F (4°C) or below for up to 4 days. Keep the topping separate if making ahead. Do not leave the bars out for more than 2 hours, or 1 hour above 90°F (32°C).
Questions from the kitchen
Can I use apple juice instead of cider?
Unsweetened apple juice can be reduced in the same way, but the flavor may be lighter and less rounded. Do not substitute apple cider vinegar.
Can I freeze the bars?
Yes. Freeze the chilled, untopped bars in an airtight container for up to 1 month, separating layers with parchment. Thaw overnight in the refrigerator and add cinnamon sugar just before serving. The crust may soften slightly.
Apple Cider Donut Cheesecake Bars
Apple cider donut cheesecake bars pair a cinnamon crumb crust with cider-infused cheesecake and a sparkling cinnamon-sugar finish.
Ingredients
- 1 cup (240 ml) apple cider, not apple cider vinegar
- 1 1/2 cups (150 g) graham cracker crumbs
- 3 tablespoons (38 g) packed light brown sugar
- 6 tablespoons (85 g) unsalted butter, melted
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon fine salt, divided
- 16 ounces (454 g) full-fat block cream cheese, softened
- 1/2 cup (100 g) granulated sugar, plus 2 tablespoons (25 g) for topping
- 1/4 cup (60 g) sour cream, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon (8 g) all-purpose flour
- 1/8 teaspoon ground nutmeg
Instructions
- Simmer the cider in a small saucepan over medium heat until reduced to exactly 1/4 cup (60 ml), about 15 to 20 minutes. Pour into a heatproof measuring cup and let cool while preparing the crust. If reduced too far, add enough cider to reach 1/4 cup.
- Heat the oven to 325°F (165°C). Line an 8-inch square metal pan with parchment, leaving an overhang. Combine the crumbs, brown sugar, melted butter, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Press evenly into the base. Bake for 10 minutes, then set aside. Leave the oven on.
- Beat the cream cheese and 1/2 cup granulated sugar on low speed until smooth, scraping the bowl. Mix in the sour cream, cooled cider reduction, vanilla, flour, 1/2 teaspoon cinnamon, nutmeg and remaining 1/8 teaspoon salt. Add the eggs one at a time, mixing only until each disappears.
- Pour the filling over the warm crust and smooth the top. Bake for 30 to 35 minutes, until the edges are set and the center still wobbles slightly as a single piece when the pan is gently nudged. It should not look liquid.
- Cool on a rack for 1 hour, then cover and refrigerate for at least 4 hours. Stir the remaining 2 tablespoons granulated sugar with the remaining 1 teaspoon cinnamon.
- Lift the cold cheesecake from the pan using the parchment. Sprinkle with the cinnamon sugar shortly before serving and cut into 16 squares, wiping the knife between cuts.
Notes
Cook allowance: 20 minutes cider reduction, 10 minutes crust baking and 35 minutes cheesecake baking. Additional time is 1 hour cooling plus 4 hours chilling. Refrigerate at or below 40°F (4°C) for up to 4 days. No room-temperature storage.
Check Out Some Of Our Other Recipes / Crafts
- Blueberry Crisp Cheesecake Bars
- Two Ingredient Pumpkin Cake With Apple Cider Glaze
- New York Cheesecake
If You Enjoyed This Recipe, Please Share!
If you loved these Apple Cider Donut Cheesecake Bars, please share them with your friends and family! They’re the perfect sweet treats for any gathering or fun desserts to enjoy on your own. Share them on social media and tag me – I’d love to see how your bars turn out!
