Facebook Linkedin Youtube Instagram Pinterest
Brown Butter Pecan Cheesecake Cookie Skillet

Brown Butter Pecan Cheesecake Cookie Skillet

This skillet brings together nutty brown butter, a velvety cream cheese filling, and a warm, chewy cookie base for the ultimate comfort dessert. Serve it with a scoop of melty ice cream and you’ve got pure, creamy bliss in every bite. If you love desserts loaded with buttery richness and dreamy dairy goodness, this one’s calling your name!
35 minutes
6 Servings
, , ,

Ingredients

Cookie Dough

  • ¾ cup unsalted butter
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 cup chopped pecans

    • Cheesecake filling

  • 8 ounces cream cheese, softened
  • ⅓ cup pure maple syrup
  • 1 egg
  • 2 tsp vanilla extract

    • Instructions

    1. Preheat the oven to 350 degrees Fahrenheit and lightly grease your 10” cast iron skillet.
    2. Brown the butter: place the butter in a small saucepan over medium-low heat. Use a silicone spatula to scrape the bottom and sides every 30 seconds or so for about 12-15 minutes or until the butter has begun to brown/take on color and smells nutty and fragrant. Remove from the heat and pour into a large mixing bowl to cool slightly.
    3. Once the butter has slightly cooled but is still melted, add the sugar and whisk until combined, then add the egg and vanilla extract and whisk again until smooth.
    4. In a separate bowl whisk together the baking soda, salt, flour, oats and oats until combined.
    5. Pour the dry ingredients and the chopped pecans into the wet ingredients and fold until just combined. Set aside.
    6. Make the cheesecake filling by whisking together the cream cheese, maple syrup, egg, and vanilla until smooth.
    7. Spoon ⅔ of the batter into the prepared cast iron skillet and spread evenly over the bottom, then pour the cheesecake filling over the top and spread evenly. Crumble the remaining cookie dough over the top of the cheesecake layer.
    8. Place into the preheated oven and bake for 25-35 minutes or until the cheesecake has set and the cookie is golden brown.
    9. Let cool completely, then place into the fridge to set for at least 4 hours.
    10. When ready to serve, remove from the fridge and let sit at room temperature for about 20 minutes, then slice and serve with ice cream and whatever toppings you desire!