Brown Butter Apple Cheesecake
Brown Butter Apple Cheesecake – The Ultimate Fall Dessert
There’s something undeniably comforting about a classic cheesecake — and when you add browned butter and spiced apples to the mix? Pure magic in Brown Butter Apple Cheesecake.
This Brown Butter Apple Cheesecake is a rich, creamy dessert with a nutty graham cracker crust, warm apple pie filling swirled into every bite, and a crown of whipped topping with golden brown butter drizzled on top.
It’s the perfect way to celebrate fall flavors or impress guests at a holiday dinner. Best of all, it’s made with simple ingredients and comes together beautifully with just a little extra care and love — the kind that turns a dessert into a family tradition.
Why You’ll Love This Recipe
- Browned Butter gives both the crust and the filling a toasty, nutty flavor that takes this cheesecake to the next level.
- Apple Pie Filling adds the perfect spiced sweetness with tender fruit in every bite.
- Make-Ahead Friendly — bake it a day in advance and top it just before serving.
- Perfect for the Holidays — a unique twist on classic apple pie and cheesecake that guests will rave about!
Tips for Cheesecake Success
- Brown the butter slowly and watch carefully so it doesn’t burn — you want golden, not dark brown.
- Use room temperature cream cheese for the smoothest filling.
- Chop the apples from the pie filling if you want more even layers and easier slicing.
- Let the cheesecake chill fully before serving — overnight is best!
- For a bakery-style finish, drizzle warm brown butter over the top just before bringing it to the table.
For the Brown Butter (Used in Both Crust & Filling):
- 1½ sticks (¾ cup) unsalted butter
For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup browned butter (from above)
For the Cheesecake Filling:
- 4 (8 oz) blocks cream cheese, softened
- 2 cups granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ of a (21 oz) can of apple pie filling
- Remaining brown butter (about ½ cup)
For the Topping:
- Remaining apple pie filling
- Cool Whip or homemade whipped cream
- Optional: additional brown butter for drizzling
Instructions
1. Brown the Butter
In a medium saucepan, melt 1½ sticks of butter over medium heat. Stir constantly until the butter turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and let it cool slightly.
2. Make the Crust
Preheat oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, and ¼ cup of the browned butter. Mix until the texture resembles wet sand. Press the mixture into the bottom of a greased 9-inch springform pan.
Bake for 8–10 minutes. Let cool while you prepare the filling.
3. Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy. Mix in the sour cream and vanilla.
Add eggs, one at a time, mixing on low just until combined.
Pour in the remaining brown butter and fold in half the can of apple pie filling (chop apples if desired for easier slicing).
Pour the filling into the cooled crust and smooth the top.
4. Bake the Cheesecake
Bake at 325°F for 55–65 minutes, or until the center is just slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Then refrigerate for at least 4 hours or overnight.
5. Top and Serve
Spread a layer of Cool Whip over the chilled cheesecake. Spoon the remaining apple pie filling on top. Drizzle with extra browned butter for an irresistible finish. Slice and serve!
At My Family Dinner Ideas, we love recipes that bring everyone to the table — and keep them there long after the plates are cleared. This Brown Butter Apple Cheesecake is one of those recipes. It’s cozy. It’s rich. It feels special, but it’s still easy enough for a home baker.
Whether you’re celebrating a big holiday or just treating yourself and your family to something special, this cheesecake is a must-bake. Make it once, and it just might become a seasonal tradition in your kitchen too.
