Brown Butter Pecan Infinite Cheesecake

Teresa Jacobson

By
@foundmyzen

I love baking with flavored liquid creamers. There are so many flavor options that the possibilities are "infinite." That's the beauty of this cheesecake recipe I created. Other flavors can be substituted so you can have any number of flavored cheesecakes! My current favorite flavor is Brown Butter Pecan. I made these as minis but it could easily be made in a larger springform pan.


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Comments:

Serves:

12 minis

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

CRUST:

1 3/4 c
crushed cookie crumbs ( i used dulce de leche girl scout cookies but pecan sandies would work too)
1 1/2 Tbsp
butter, melted

FILLING:

8 oz
neufchatel cream cheese, room temp.
1/2 c
sugar
1/8 tsp
salt
1 large
egg
1/2 c
brown butter pecan liquid non-dairy creamer

WHIPPED CREAM (OPTIONAL):

1 c
heavy whipping cream, cold
2 Tbsp
sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Lightly coat mini cheesecake pan with nonstick spray.
2
In a small bowl, combine cookie crumbs and melted butter. Press equal amount (about 2 T.) into each hole of mini cheesecake pan. (Reserve about 2 T for garnish.) Tamp down firmly with a tamper or your fingers. Bake for 10 minutes.
3
Meanwhile, beat together neufchatel, sugar, and salt until smooth. Add egg and creamer; blend until combined. Spoon or poor filling into holes. Pour almost full. (Filling will expand while baking but shrink when it cools.) Return pan to oven and bake for 20 minutes.
4
Allow to cool in pan for 20 minutes; remove and chill for at least 2 hours before serving.
5
If desired, beat whipping cream and sugar in a chilled bowl. refrigerate until ready to serve cheesecakes. Pipe a little onto each cheesecake and garnish with a sprinkling of reserved cookie crumbs.

About this Recipe

Course/Dish: Cakes, Pies, Cookies, Other Desserts
Main Ingredient: Dairy
Regional Style: American