Brown Butter Pecan Cheesecake Cookie Skillet Recipe

Introduction

This Brown Butter Pecan Cheesecake Cookie Skillet is a delightful dessert that combines the rich nuttiness of browned butter with the creamy texture of cheesecake and the heartiness of pecan-studded cookie dough. Baked in a cast iron skillet, it’s perfect for sharing and sure to impress any crowd.

Ingredients

• For the 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
• For the Cheesecake Filling:
• 8 ounces cream cheese, softened
• ⅓ cup pure maple syrup
• 1 egg
• 2 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 10-inch cast iron skillet.
2. Step 2: Brown the butter by placing it in a small saucepan over medium-low heat. Stir with a silicone spatula every 30 seconds for about 12-15 minutes until it becomes golden brown and fragrant. Remove from heat and pour into a large mixing bowl to cool slightly.
3. Step 3: When the browned butter is slightly cooled but still melted, whisk in the white and brown sugars until combined. Add the egg and vanilla extract, whisking until smooth.
4. Step 4: In a separate bowl, whisk together the baking soda, salt, flour, rolled oats, and chopped pecans.
5. Step 5: Fold the dry ingredients into the wet ingredients until just combined. Set this cookie dough mixture aside.
6. Step 6: Prepare the cheesecake filling by whisking together the softened cream cheese, maple syrup, egg, and vanilla extract until smooth.
7. Step 7: Spoon two-thirds of the cookie dough into the greased skillet and spread evenly to cover the bottom.
8. Step 8: Pour the cheesecake filling over the cookie dough layer and spread evenly.
9. Step 9: Crumble the remaining cookie dough over the cheesecake layer in small pieces.
10. Step 10: Bake in the preheated oven for 25-35 minutes, or until the cheesecake is set and the cookie dough turns golden brown.
11. Step 11: Allow the skillet to cool completely, then refrigerate for at least 4 hours to fully set.
12. Step 12: Before serving, let the dessert sit at room temperature for about 20 minutes. Slice and enjoy with ice cream or your favorite toppings.

Tips & Variations

• Use a silicone spatula for browning butter to easily scrape the flavorful browned bits from the pan.
• Substitute walnuts for pecans if preferred, or add chocolate chips to the cookie dough for extra sweetness.
• Letting the skillet cool before refrigerating helps prevent condensation that can make the cookie dough soggy.
• If you don’t have a cast iron skillet, a similarly sized oven-safe dish will work.

Storage

Store any leftovers covered tightly in the refrigerator for up to 4 days. When ready to eat again, allow it to come to room temperature or warm slightly in the oven for a softer texture. This dessert is best enjoyed within a few days for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browning it?

While regular melted butter works, browning it enhances the flavor by adding a rich, nutty depth that really elevates this dessert.

Can I make this dessert ahead of time?

Yes, it’s perfect for making ahead. Bake it, let it cool, and refrigerate for at least 4 hours or overnight. Just remember to bring it to room temperature before serving for the best texture.

Brown Butter Pecan Cheesecake Cookie Skillet Recipe

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★★★★★

5 from 63 reviews

This Brown Butter Pecan Cheesecake Cookie Skillet is a decadent dessert combining the rich nuttiness of brown butter with a soft, chewy pecan oat cookie base and a creamy cheesecake layer. Baked in a cast iron skillet, this recipe yields a warm, gooey treat perfect for sharing, offering a delicious balance of textures and flavors.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 degrees Fahrenheit and lightly grease a 10-inch cast iron skillet for even cooking and easy release.
2. Brown the Butter: In a small saucepan over medium-low heat, melt and brown the unsalted butter while scraping the sides and bottom every 30 seconds for about 12-15 minutes until it turns golden brown and releases a nutty aroma. Remove from heat and pour into a large mixing bowl to cool slightly.
3. Mix Wet Ingredients for Dough: When the browned butter has cooled but remains melted, whisk in the white sugar and brown sugar until combined. Then whisk in the egg and vanilla extract until smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together baking soda, salt, all-purpose flour, and rolled oats until evenly distributed.
5. Make the Cookie Dough: Fold the dry ingredients and chopped pecans into the wet mixture just until combined, being careful not to overmix. Set aside the cookie dough.
6. Prepare Cheesecake Filling: Whisk together the softened cream cheese, pure maple syrup, egg, and vanilla extract in a bowl until smooth and creamy.
7. Assemble in Skillet: Spoon two-thirds of the cookie dough evenly into the prepared cast iron skillet as the base layer. Pour the cheesecake filling evenly over the cookie layer. Crumble the remaining cookie dough on top to create a streusel-like topping.
8. Bake: Place the skillet in the preheated oven and bake for 25-35 minutes, or until the cheesecake layer is set and the cookie topping is golden brown.
9. Cool and Chill: Let the skillet cool completely at room temperature, then refrigerate for at least 4 hours to allow the cheesecake layer to fully set.
10. Serve: Remove from the fridge about 20 minutes before serving to soften slightly at room temperature. Slice and enjoy warm with ice cream or your favorite toppings.

Notes

• Be patient when browning the butter—stirring prevents burning and ensures nutty flavor development.
• Letting the cheesecake cookie cool and chill fully is essential for clean slicing and proper texture.
• This dessert can be stored in the refrigerator covered for up to 3 days.
• For an extra indulgent touch, serve with vanilla ice cream or caramel sauce.
• A 10-inch cast iron skillet works best to achieve even baking and the classic presentation.

Keywords: brown butter cookie, pecan oatmeal cookie, cheesecake skillet, dessert skillet, cast iron dessert, layered cheesecake cookie