Brown Butter Pecan Infinite Cheesecake

Name: Brown Butter Pecan Infinite Cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 minis
Cuisine: American
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

By Teresa Jacobson
@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.

Rating:

★★★★★ 2 votes5

Comments:

51 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
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How to Make Brown Butter Pecan Infinite Cheesecake

Step-by-Step

Preheat 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.