Brown Butter Apple Cheesecake

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A creamy cheesecake made with nutty brown butter in both the crust and filling, topped with whipped cream and spiced apple pie filling.

Course: Dessert

Cuisine: American

Servings:

Calories: 491kcal

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!