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Brown Butter Apple Cheesecake – The Ultimate Fall Dessert

Brown Butter Apple Cheesecake

This rich cheesecake features a nutty browned butter crust, spiced apple pie filling, and a creamy filling topped with whipped cream and brown butter drizzle, perfect for fall or holidays.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert, holiday
Cuisine American
Servings 12 people
Calories 450 kcal

Equipment

  • 1 9-inch springform pan greased
  • 1 medium saucepan
  • 1 medium bowl
  • 1 large mixing bowl
  • 1 electric mixer or stand mixer

Ingredients
  

  • 1½ sticks ¾ cup unsalted butter
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup browned butter from above
  • 4 8 oz blocks cream cheese, softened
  • 2 cups granulated sugar
  • ½ cup sour cream
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ 21 oz can apple pie filling
  • Remaining browned butter about ½ cup
  • Remaining apple pie filling for topping
  • Cool Whip or homemade whipped cream for topping
  • Optional: additional browned butter for drizzling

Instructions
 

  • Melt the butter in a medium saucepan over medium heat, stirring constantly until golden brown and nutty, about 5–7 minutes, then let cool slightly.
  • Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and ¼ cup browned butter. Mix until texture resembles wet sand. Press into the bottom of a greased 9-inch springform pan.
  • Bake crust for 8–10 minutes. Remove and let cool while preparing filling.
  • In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until fluffy. Mix in sour cream and vanilla extract.
  • Add eggs one at a time, mixing on low speed just until combined.
  • Pour in remaining browned butter and fold in half the apple pie filling, chopping apples if desired for easier slicing.
  • Pour filling into cooled crust and smooth the top.
  • Bake cheesecake at 325°F for 55–65 minutes until center is slightly jiggly.
  • Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight.
  • Before serving, spread a layer of Cool Whip or whipped cream on cheesecake. Top with remaining apple pie filling. Drizzle with extra browned butter if desired.
  • Slice and serve chilled.

Notes

  • Brown butter slowly to avoid burning.
  • Use room temperature cream cheese for smooth filling.
  • Chop apples finely for even layers.
  • Chill cheesecake fully for best slicing.
  • Drizzle warm brown butter just before serving for extra flavor.