brown butter pecan infinite cheesecake

Name: Brown Butter Pecan Infinite Cheesecake
Prep time: 20 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: ## CRUST:; 1 3/4 cup(s) crushed cookie crumbs ( i used dulce de leche girl scout cookies but pecan sandies would work too); 1 1/2 tablespoon(s) butter, melted; ## FILLING:; 8 ounce(s) neufchatel cream cheese, room temp.; 1/2 cup(s) sugar; 1/8 teaspoon(s) salt; 1 large egg; 1/2 cup(s) brown butter pecan liquid non-dairy creamer; ## WHIPPED CREAM (OPTIONAL):; 1 cup(s) heavy whipping cream, cold; 2 tablespoon(s) sugar

(2 RATINGS)

186 Pinches 7 Photos

Teresa Jacobson

New Orleans, LA

Updated on Mar 5, 2013

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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Brown Butter Pecan Infinite Cheesecake with pecan and dark chocolate drizzle--- pure delicious decadence!

prep time 20 Min

cook time 30 Min

method Bake

yield 12 minis

Ingredients

CRUST:
1 3/4 cups crushed cookie crumbs ( i used dulce de leche girl scout cookies but pecan sandies would work too)
1 1/2 tablespoons butter, melted
FILLING:
8 ounces neufchatel cream cheese, room temp.
1/2 cup sugar
1/8 teaspoon salt
1 large egg
1/2 cup brown butter pecan liquid non-dairy creamer
WHIPPED CREAM (OPTIONAL):
1 cup heavy whipping cream, cold
2 tablespoons sugar

How To Make brown butter pecan infinite cheesecake

Step 1

Preheat oven to 350 degrees F. Lightly coat mini cheesecake pan with nonstick spray.

Step 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.
Step 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.
Step 4

Allow to cool in pan for 20 minutes; remove and chill for at least 2 hours before serving.
Step 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.
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