Description
These New York Cheesecake Cookies combine the rich, creamy flavor of classic cheesecake with the crunch of a graham cracker cookie base. Soft and tender with a delightful tangy cream cheese filling, these cookies are perfect for dessert or a special treat. With simple ingredients and straightforward steps, they capture the essence of a cheesecake in a convenient cookie form.
Ingredients
Scale
Cookie Dough:
- 1 ¼ cups graham cracker crumbs
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 stick (½ cup) butter, softened
- ½ cup brown sugar
- 1 large egg, white only (reserve yolk for filling)
Cheesecake Filling:
- 3 oz. cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- Egg yolk (from separated egg above)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough and filling for optimal baking results.
- Prepare the Cookie Dough: In a large mixing bowl, combine graham cracker crumbs, all-purpose flour, and baking powder. Add in softened butter, brown sugar, and the egg white. Beat the mixture on high speed until it fully comes together into a cohesive dough.
- Shape the Cookies: Divide the dough into even-sized balls, approximately 1 tablespoon each to make about 36 cookies. Flatten each ball slightly using your palm and create an indentation in the center using your thumb to hold the filling.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, lemon zest, vanilla extract, and reserved egg yolk together. Continue mixing until the filling is smooth and creamy, with no lumps remaining.
- Fill the Cookies: Spoon a small amount of the prepared cream cheese filling into the thumbprint indentation of each shaped cookie dough ball.
- Bake the Cookies: Place the filled cookies on a parchment-lined baking sheet, spacing them evenly. Bake in the preheated oven for 10-12 minutes until the cookies are set and the edges start to turn very lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling allows the filling to set properly and makes the cookies easier to handle and enjoy.
Notes
- Use softened butter and cream cheese for easier mixing and a smoother texture.
- Do not overfill the indentation to prevent the filling from spilling over during baking.
- Allow cookies to cool completely for the best texture and flavor.
- Store cookies in an airtight container in the refrigerator for up to 3 days.
- For a twist, add a few fresh berries or a drizzle of chocolate on top once cooled.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
