Brown Butter Apple Cheesecake
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This Brown Butter Apple Cheesecake is an easy dessert I make every fall since I first made it two decades ago. This easy cheesecake starts with a brown butter graham cracker crust, that is filled with a delicious brown butter and apple pie swirled filling.
I like to top it off with fluffy whipped topping and spiced apples It tastes like fall in every bite, and it’s easier than it looks.
I like to serve this creamy dessert with comfort food, such as soups, stews and chili. It has so much flavor and is super easy to make.
Whether you’re making it for Thanksgiving, a special dinner, or just a cozy night in, this is the kind of dessert that keeps everyone coming back for seconds.
Why You’ll Love This Recipe
- Brown butter makes it special. It goes into both the crust and the filling, so you get that toasty, caramel-like flavor from top to bottom.
- Shortcut-friendly – canned apple pie filling and Cool Whip keep things simple without sacrificing that homemade feel.
- Make-ahead – it needs to chill anyway, so it’s perfect for prepping the day before a holiday or party.
Ingredients
- Unsalted butter – this becomes your brown butter. Unsalted gives you control over the flavor, and the milk solids toast into those nutty, golden bits that make this cheesecake special.
- Graham cracker crumbs – the classic cheesecake base. Buy them pre-crushed or pulse whole crackers in a food processor.
- Granulated sugar – sweetens both the crust and the filling.
- Cream cheese – use full-fat blocks, not the spreadable tub kind. Make sure it’s fully softened so your filling stays smooth and lump-free.
- Sour cream – adds a little tang and keeps the texture extra creamy.
- Eggs – large eggs at room temperature blend in more easily and help prevent cracks.
- Vanilla extract – pure vanilla rounds out all those warm, buttery flavors.
- Apple pie filling – half goes into the cheesecake and half goes on top. It’s a huge time-saver and already perfectly spiced.
- Cool Whip or homemade whipped cream – for a light, fluffy layer between the cheesecake and the apples.
Substitutions and Variations
- Crust swap – try crushed Biscoff cookies or gingersnaps instead of graham crackers for an extra-spiced crust.
- Homemade apple filling – sauté diced apples with butter, brown sugar, cinnamon, and a little cornstarch until thick, then cool completely before using.
- Caramel drizzle – swap the extra brown butter drizzle for salted caramel sauce on top.
- Add some spice – mix ½ to 1 teaspoon of cinnamon into the filling for a more apple pie-like flavor.
How to Make Brown Butter Apple Cheesecake
Here’s a quick overview of the process. You’ll find the full printable recipe card below.
Step 1 – Mix the filling – beat the cream cheese, sugar, sour cream, and vanilla.
Step 2 – Add the eggs one at a time, then stir in the remaining brown butter set aside while making the crust.
Step 3 – Brown the butter – melt it over medium heat and stir until it’s golden and smells nutty, then let it cool slightly.
Step 4 – In a bowl, mix graham cracker crumbs and sugar sugar.
Step 5 – Add some of the brown butter to the crust mixture then press it into a springform pan.
Step 6 – Add apples to the filling mixture and fold
Bake and cool slowly – bake as directed, then let it cool in the oven with the door cracked before chilling in the refrigerator.
Top and serve – spread on the whipped topping, spoon over the remaining apple filling, and drizzle with extra brown butter.
Time Saving Tips ⏰
- Brown the butter ahead of time – make it up to a few days early and store it covered in the refrigerator. Gently rewarm it until liquid before using.
- Soften your cream cheese early – set the blocks out on the counter about an hour before you start. Cold cream cheese leads to lumps.
- Chop the apples first – give the pie filling a rough chop before folding it in. It makes slicing so much cleaner.
- Bake it the day before – an overnight chill gives you the best texture, and you just add the topping before serving.
Serving Suggestions
- Serve each slice with a drizzle of warm brown butter or caramel for an extra-special finish.
- Pair it with hot coffee, a chai latte, or apple cider for a cozy fall dessert spread.
- Add it to your Thanksgiving or Friendsgiving dessert table next to pumpkin and pecan pies.
Storage and Reheating
- Refrigerator – store leftovers covered in the refrigerator for up to 4 days. The whipped topping is best within the first 2 days.
- Freezer – freeze the cheesecake without the toppings for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before adding the whipped topping and apples.
FAQs
How do I know when my butter is browned? The butter will foam, then the milk solids at the bottom of the pan will turn golden brown and it will smell nutty and toasty. Pull it off the heat right away, since it can go from brown to burned quickly.
How do I keep my cheesecake from cracking? Use room temperature ingredients, mix the eggs on low just until combined, and don’t skip the slow cool in the oven with the door cracked. Sudden temperature changes are the biggest cause of cracks.
How do I know when the cheesecake is done baking? The edges should look set while the center still has a slight jiggle, about a 2 to 3 inch circle. It will firm up as it cools and chills.
Can I make this cheesecake ahead of time? Yes! It actually tastes best after chilling overnight. Bake it 1 to 2 days ahead and add the whipped topping and apples right before serving.
Can I use a regular pie dish instead of a springform pan? A springform pan makes it much easier to remove and slice, so it’s recommended. A deep 9-inch pie dish will work in a pinch, but you may have some extra filling and you’ll serve it straight from the dish.
Do I need to chop the apple pie filling? It’s optional, but chopping the apples into smaller pieces makes the cheesecake easier to slice and spreads the apple flavor more evenly.
More Cheesecake Recipes You’ll Love
Brown Butter Apple Cheesecake
Equipment
- 9-inch springform pan
- Medium and large mixing bowls
Ingredients
- 1½ sticks unsalted butter (¾ cup)
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup browned butter from above
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
Topping
- Remaining apple pie filling
- Cool Whip or homemade whipped cream
- Optional: additional brown butter for drizzling
Instructions
- 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.
- 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.
- 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 crust and smooth the top.
- 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.
- 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!
Nutrition
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