Easy New York Cheesecake Cookies Recipe
Easy New York Cheesecake Cookies combine the beloved flavors of classic cheesecake and graham crackers in a soft, delicious cookie form. These cookies feature a creamy cheesecake filling with a hint of lemon zest, nestled in a graham cracker and all-purpose flour cookie dough, topped with optional strawberry jam and extra graham cracker crumbs for added texture. Perfect for dessert or a sweet snack, these cookies are baked until just golden at the edges while remaining soft and creamy in the center.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1.75 cups 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 Steps: Preheat your oven to 350°F (175°C). 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. Refrigerate the filling while you prepare the cookie 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 light and fluffy, approximately 2 minutes using a hand or stand mixer.
- Add egg and vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully combined into the creamed mixture.
- Combine dry ingredients: In a separate bowl, whisk together 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms. Avoid overmixing to maintain tenderness.
- Form cookies: 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 indentation in the center of each cookie using your thumb or the back of a teaspoon to create space for the filling.
- Fill cookies: Spoon or pipe approximately 1 teaspoon of the cheesecake filling into each indentation. If desired, add a small dollop of strawberry jam on top of the filling. Finally, sprinkle each with the remaining 0.25 cup graham cracker crumbs for added texture.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and just starting to turn golden, while the centers remain soft and creamy.
- Cool and chill: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. For the best texture, chill the cookies in the refrigerator for 20 to 30 minutes prior to serving.
- Storage: Store the cookies in an airtight container refrigerated for up to 4 days. They can also be frozen for up to 2 months for longer storage.
Notes
- The lemon zest in the filling is optional but adds a lovely brightness to balance the richness.
- Using room temperature ingredients helps to create a smooth dough and filling.
- Don’t over-bake the cookies to maintain their soft and creamy cheesecake texture.
- Chilling the cookies before serving enhances the cheesecake flavor and sets the filling.
- Strawberry jam topping is optional but adds a sweet and tangy contrast that complements the cheesecake flavor.
Keywords: New York cheesecake cookies, cheesecake cookies, graham cracker cookies, cream cheese cookies, easy dessert, soft cookies
