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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.

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 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

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