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Brown Butter Pecan Cheesecake Cookie Skillet Recipe

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★★★★★

4.8 from 83 reviews

This Brown Butter Pecan Cheesecake Cookie Skillet is a luscious dessert combining rich brown butter cookie dough with creamy cheesecake filling, baked to golden perfection in a cast iron skillet. Featuring a nutty, buttery flavor from toasted pecans and browned butter, this indulgent treat is perfect for sharing and topped with your favorite ice cream or toppings.

Ingredients

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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 and prepare skillet: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet to prevent sticking.
  2. Brown the butter: Place the unsalted butter in a small saucepan over medium-low heat. Stir frequently with a silicone spatula, scraping the bottom and sides every 30 seconds for about 12–15 minutes, until the butter browns and emits a nutty, fragrant aroma. Remove from heat and pour the butter into a large mixing bowl to cool slightly.
  3. Make the cookie batter: While the browned butter is still melted but cooled slightly, whisk in the white and brown sugars until combined. Then add the egg and vanilla extract and whisk until smooth.
  4. Mix dry ingredients: In a separate bowl, whisk together the baking soda, salt, all-purpose flour, and rolled oats until well combined.
  5. Combine wet and dry ingredients: Add the dry ingredients and chopped pecans into the wet butter mixture. Fold gently until just combined; do not overmix. Set the cookie dough aside.
  6. Prepare cheesecake filling: In a clean bowl, whisk together the softened cream cheese, pure maple syrup, egg, and vanilla extract until the mixture is smooth and creamy.
  7. Assemble layers: Spoon about two-thirds of the cookie dough evenly into the bottom of the prepared cast iron skillet. Pour the cheesecake filling evenly over the cookie layer. Then crumble the remaining cookie dough over the cheesecake layer in small chunks.
  8. Bake the skillet dessert: Place the skillet in the preheated oven and bake for 25 to 35 minutes, or until the cheesecake layer has set and the cookie topping is golden brown.
  9. Cool and chill: Remove from the oven and let the skillet cool completely at room temperature. Then refrigerate for at least 4 hours to let the cheesecake fully set.
  10. Serve: Before serving, let the skillet dessert sit at room temperature for about 20 minutes to soften slightly. Slice and serve with ice cream or toppings of your choice for an indulgent treat.

Notes

  • Be careful when browning butter; watch closely to avoid burning it.
  • Allowing the cheesecake cookie skillet to chill fully is essential for clean slices and optimal texture.
  • For extra crunch, toast the pecans separately before adding.
  • Use full-fat cream cheese for best texture and flavor in the cheesecake filling.
  • Serve with vanilla ice cream, caramel sauce, or fresh berries for added indulgence.

Keywords: Brown Butter, Pecan, Cheesecake, Cookie, Skillet, Dessert, Cast Iron Skillet, Browned Butter, Maple Syrup, Autumn Dessert

Find it online: https://platedbyemma.com/brown-butter-pecan-cheesecake-cookie-skillet-recipe/