Apple Pie Cheesecake Brownies combine three irresistible desserts in every decadent bite. A rich, fudgy chocolate brownie base is topped with creamy brown sugar cheesecake and buttery spiced Honeycrisp apples swirled throughout.
Warm cinnamon, nutmeg, and cloves give the tender apples classic apple pie flavor, while the tangy cheesecake balances the deep chocolate brownie. These indulgent layered brownies are a cozy fall dessert perfect for Thanksgiving, autumn gatherings, or anytime you’re craving apple pie with a chocolate twist.
Ingredients You’ll Need
Brownie Layer:
- ½ cup unsalted butter melted
- 1 cup firmly packed light brown sugar
- ½ tsp salt
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp baking soda
Apple Layer
- 1 large Honeycrisp apple or other sweet apple, peeled and finely diced
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 Tbsp light brown sugar
- 2 Tbsp unsalted butter
Cheesecake Layer
- 1 8-ounce package cream cheese very soft and at room temperature
- ¼ cup light brown sugar
- 1 large egg
- ¼ tsp vanilla extract
- Pinch of salt
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How to Make Apple Cheesecake Brownies
1. Preheat the oven to 350°F.
2. Prepare an 8×8-inch baking pan by lightly coating it with cooking spray. Line the pan with parchment paper, leaving enough overhang on the sides to easily lift the brownies from the pan once cooled.
3. Make the brownie layer. In a large mixing bowl, combine the melted butter, brown sugar, and vanilla. Mix well. Add the egg and egg yolk and mix again until combined.
4. In a separate bowl, whisk together the flour, salt, baking soda, and cocoa powder. Add the dry ingredients to the wet ingredients and mix just until everything is well incorporated.
5. Spread the brownie batter evenly into the bottom of the prepared pan. Set aside.
6. Prepare the apples. Melt the butter in a large sauté pan over medium-low heat. Add the diced apple, cinnamon, nutmeg, cloves, and brown sugar. Cook for 10–15 minutes, stirring occasionally, until the apples are very soft and the butter and brown sugar have cooked into a thick, syrupy mixture. Remove from the heat and allow them to cool for at least 10 minutes before assembling into the brownies.
7. Make the cheesecake layer. Add the softened cream cheese, brown sugar, egg, vanilla, and salt to a mixing bowl. Beat with a hand mixer until smooth and creamy.
8. Assemble the brownies. Pour the cheesecake mixture over the brownie batter and gently spread it into an even layer, covering the entire surface.
9. Add the apples. Spoon dollops of the cooked apple mixture over the cheesecake layer. Using the tip of a knife, gently swirl the apples into the cheesecake. Take care not to push the knife down into the brownie layer.
10. Bake. Place the pan on the center rack of the oven and bake for 35–40 minutes. The cheesecake center should have only a slight jiggle, and a toothpick inserted into the brownie portion should come out with moist crumbs attached.
Apple Pie Cheesecake Brownies
Equipment
Ingredients
Brownie Layer:
- ½ cup unsalted butter melted
- 1 cup firmly packed light brown sugar
- ½ tsp salt
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp baking soda
Apple Layer
- 1 large Honeycrisp apple or other sweet apple peeled and finely diced
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 Tbsp light brown sugar
- 2 Tbsp unsalted butter
Cheesecake Layer
- 1 8-ounce package cream cheese very soft and at room temperature
- ¼ cup light brown sugar
- 1 large egg
- ¼ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F.
- Prepare an 8×8-inch baking pan by lightly coating it with cooking spray. Line the pan with parchment paper, leaving enough overhang on the sides to easily lift the brownies from the pan once cooled.
- Make the brownie layer. In a large mixing bowl, combine the melted butter, brown sugar, and vanilla. Mix well. Add the egg and egg yolk and mix again until combined.
- In a separate bowl, whisk together the flour, salt, baking soda, and cocoa powder. Add the dry ingredients to the wet ingredients and mix just until everything is well incorporated.
- Spread the brownie batter evenly into the bottom of the prepared pan. Set aside.
- Prepare the apples. Melt the butter in a large sauté pan over medium-low heat. Add the diced apple, cinnamon, nutmeg, cloves, and brown sugar. Cook for 10–15 minutes, stirring occasionally, until the apples are very soft and the butter and brown sugar have cooked into a thick, syrupy mixture. Remove from the heat and allow them to cool for at least 10 minutes before assembling into the brownies.
- Make the cheesecake layer. Add the softened cream cheese, brown sugar, egg, vanilla, and salt to a mixing bowl. Beat with a hand mixer until smooth and creamy.
- Assemble the brownies. Pour the cheesecake mixture over the brownie batter and gently spread it into an even layer, covering the entire surface.
- Add the apples. Spoon dollops of the cooked apple mixture over the cheesecake layer. Using the tip of a knife, gently swirl the apples into the cheesecake. Take care not to push the knife down into the brownie layer.
- Bake. Place the pan on the center rack of the oven and bake for 35–40 minutes. The cheesecake center should have only a slight jiggle, and a toothpick inserted into the brownie portion should come out with moist crumbs attached.
Notes
- How soft should the cream cheese be? The cream cheese should be very soft and completely at room temperature. This helps it blend smoothly with the other cheesecake ingredients without leaving lumps.
- Can I leave the apples chunky? Absolutely. Finely diced apples create a softer, more evenly distributed apple layer, but you can cut them slightly larger if you prefer noticeable pieces of apple in each bite.
- What texture should the brownies have? These brownies are meant to be rich and fudgy rather than light or cakey. Avoid overbaking them to preserve that moist texture.
- How do I know when they’re done? Look for a cheesecake layer that is mostly set with just a slight jiggle in the center. When testing the brownie portion with a toothpick, you want moist crumbs rather than wet batter or a completely dry toothpick.
- Should I chill them before serving? You can enjoy them once they have cooled completely, but chilling makes the cheesecake layer firmer and gives you cleaner slices. For the neatest squares, refrigerate before cutting.
- How should I store them? Because of the cheesecake layer, store the brownies in an airtight container in the refrigerator. For the best texture and flavor, let them sit at room temperature for a few minutes before serving.
- What can I serve with them? These brownies are delicious on their own, but they’re especially good with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a cup of hot coffee.
- For clean slices: Use the parchment overhang to lift the completely cooled brownies from the pan. Cut with a sharp knife, wiping the blade clean between each slice.