Description
These Easy New York Cheesecake Cookies combine the rich, creamy flavor of classic cheesecake with buttery graham cracker cookie dough. Soft, tender cookies are filled with a smooth cream cheese mixture, topped with graham cracker crumbs and optional strawberry jam, making for a delightful and indulgent treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 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
Cheesecake Filling
- 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
Topping
- 0.25 cup graham cracker crumbs
- 0.25 cup strawberry jam (optional)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the cheesecake filling: In a medium bowl, beat together the softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, lemon zest if using, and 1 tablespoon flour until the mixture is smooth and creamy. Place the filling in the refrigerator to chill while you prepare the dough.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, 0.75 cup granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2 minutes. This step incorporates air, ensuring tender cookies.
- Add egg and vanilla: Beat in the egg and 2 teaspoons of vanilla extract until fully combined, creating the wet base for the dough.
- Combine dry ingredients: In another bowl, whisk together the flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to form a soft dough.
- Form cookie balls: Scoop the dough into 24 portions, approximately 1.5 tablespoons each, roll into balls, and place evenly spaced on the prepared baking sheets. Press a deep indent into the center of each ball using your thumb or the back of a teaspoon to create a well for the filling.
- Fill and top: Use a piping bag or spoon to add about 1 teaspoon of the chilled cheesecake filling into each indent. If desired, add a small dot of strawberry jam on top of each filling. Sprinkle the remaining 0.25 cup of graham cracker crumbs over the tops for added texture and flavor.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly golden while the centers remain soft and creamy.
- Cool and chill: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. For the best creamy cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.
- Store: Store the cookies in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months for longer preservation.
Notes
- For best results, ensure the cream cheese and butter are softened to room temperature before mixing.
- Lemon zest is optional but adds a subtle brightness to the cheesecake filling.
- Adding strawberry jam is optional but provides a sweet contrast to the tangy cream cheese filling.
- Chilling the cookies after baking enhances the cheesecake texture inside the cookies.
- You can double the recipe to make more cookies; baking time will remain the same.
- Store leftovers refrigerated in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: New York cheesecake cookies, cheesecake cookies, graham cracker cookies, cream cheese cookies, easy dessert recipe, baked cheesecake cookies
