Name: Easy New York Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1.75 cup all-purpose flour; 0.75 cup graham cracker crumbs; 0.5 tsp baking powder; 0.25 tsp baking soda; 0.5 tsp kosher salt; 0.5 cup unsalted butter, softened; 0.75 cup granulated sugar; 0.25 cup light brown sugar, packed; 1 large egg, room temperature; 2 tsp vanilla extract; 8 oz cream cheese, softened; 0.25 cup granulated sugar; 2 tbsp sour cream; 1 tsp vanilla extract; 0.5 tsp lemon zest (optional); 1 tbsp all-purpose flour; 0.25 cup graham cracker crumbs; 0.25 cup strawberry jam (optional)

Ingredients

1.75 cups all-purpose flour (for cookie dough)

0.75 cup graham cracker crumbs (for cookie dough)

0.5 tsp baking powder

0.25 tsp baking soda

0.5 tsp kosher salt

0.5 cup unsalted butter (softened)

0.75 cup granulated sugar (for cookie dough)

0.25 cup light brown sugar (packed)

1 large egg (room temperature)

2 tsp vanilla extract (for cookie dough)

8 oz cream cheese (softened; for filling)

0.25 cup granulated sugar (for filling)

2 tbsp sour cream (for filling)

1 tsp vanilla extract (for filling)

0.5 tsp lemon zest (optional; for filling)

1 tbsp all-purpose flour (for filling; helps set)

0.25 cup graham cracker crumbs (for topping)

0.25 cup strawberry jam (optional; for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Prepare the cheesecake filling by beating the cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest (if using), and 1 tbsp flour in a bowl until smooth. Refrigerate while you prepare the dough.

Step 3: In a separate bowl, cream the softened butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar until the mixture is light and fluffy, about 2 minutes.

Step 4: Beat in the egg and 2 tsp vanilla extract until fully combined.

Step 5: Whisk together 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing just until a soft dough forms.

Step 6: Divide the dough into 24 equal portions (about 1.5 tablespoons each). Roll each portion into a ball and place on the prepared baking sheets. Press a deep indent in the center of each ball using your thumb or the back of a teaspoon.

Step 7: Spoon or pipe about 1 teaspoon of the cheesecake filling into each dough indent. If desired, add a small dot of strawberry jam on top. Sprinkle each cookie with the remaining 0.25 cup graham cracker crumbs.

Step 8: Bake the cookies for 10 to 12 minutes until the edges are set and lightly golden but the centers remain soft.

Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. For the best texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

Use full-fat cream cheese for richer flavor and creamier texture.

If you prefer, swap sour cream with Greek yogurt for a slightly tangier filling.

Try using other fruit jams, such as raspberry or blueberry, to add different flavor notes.

Make sure not to overmix the dough to keep the cookies tender and soft.

FAQs

Can I make these cookies dairy-free?

You can try substituting the cream cheese and butter with dairy-free alternatives, but texture and flavor may differ from the original recipe.

How do I prevent the filling from leaking during baking?

Be sure to chill the filling before scooping it onto the dough and avoid overfilling the indentations. Also, pressing a deep but controlled indentation helps keep the filling contained while baking.