Description
Delight in these Easy New York Cheesecake Cookies, combining the classic creamy cheesecake flavor with a soft, crumbly cookie base. Featuring a graham cracker crust element and optional strawberry jam topping, these cookies offer a delicious twist 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 (Optional)
- 0.25 cup graham cracker crumbs
- 0.25 cup strawberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Prepare Cheesecake Filling: In a bowl, beat together the softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest (if using), and 1 tbsp flour until smooth. Place this filling in the refrigerator to chill while you prepare the dough.
- Cream Butter and Sugars: In a mixing bowl, cream the softened butter with 0.75 cup granulated sugar and the light brown sugar until the mixture is light and fluffy, which should take about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and 2 tsp vanilla extract until fully combined into the creamed mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together 1.75 cups all-purpose flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt.
- Form Dough: Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms without overworking.
- Portion Dough: Scoop the dough into 24 equal portions (about 1.5 tablespoons each). Roll each portion into a ball and place them on the prepared baking sheets. Press a deep indent into the center of each ball using your thumb or the back of a teaspoon.
- Fill Cookies: Pipe or spoon approximately 1 teaspoon of chilled cheesecake filling into each dough indentation. If desired, add a small dot of strawberry jam on top of the filling and then sprinkle with the remaining 0.25 cup graham cracker crumbs.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Cool and Chill: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. For the best texture reminiscent of cheesecake, refrigerate the cookies for 20 to 30 minutes before serving.
- Store: Keep the cookies refrigerated in an airtight container for up to 4 days or freeze them for up to 2 months.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Lemon zest in the filling is optional but adds a subtle brightness to the flavor.
- Pressing a deep indent in the cookie dough balls helps contain the cheesecake filling during baking.
- Chilling the finished cookies before serving improves the texture and enhances the cheesecake flavor.
- For a fruity touch, the strawberry jam topping is optional but recommended.
- Store cookies in an airtight container refrigerated to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: New York cheesecake cookies, cheesecake cookies recipe, easy cheesecake cookies, graham cracker cookies, cream cheese cookies, dessert cookies
