Brown Butter Pecan Infinite Cheesecake
|Categories:||Cakes, Pies, Cookies, Other Desserts|
|Keywords:||cream-cheese, liquid coffee creamer|
|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|
|8 oz||neufchatel cream cheese, room temp.|
|1/2 c||brown butter pecan liquid non-dairy creamer|
|WHIPPED CREAM (OPTIONAL):|
|1 c||heavy whipping cream, cold|
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DirectionsPreheat oven to 350 degrees F. Lightly coat mini cheesecake pan with nonstick spray.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.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.Allow to cool in pan for 20 minutes; remove and chill for at least 2 hours before serving.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.