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Easy New York Cheesecake Cookies Recipe

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★★★★★

4.7 from 133 reviews

These Easy New York Cheesecake Cookies combine the buttery crunch of graham cracker cookie dough with a creamy cheesecake filling, topped optionally with strawberry jam and extra graham cracker crumbs. Perfectly soft in the center and lightly golden around the edges, these cookies offer the delightful flavors of classic cheesecake in a handheld treat, ideal for dessert lovers and cheesecake fans alike.

Ingredients

Scale

Cookie Dough

  • 1.75 cups all-purpose flour
  • 0.75 cup graham cracker crumbs
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon 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 teaspoons vanilla extract

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 0.25 cup granulated sugar
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon lemon zest (optional)
  • 1 tablespoon all-purpose flour

Topping

  • 0.25 cup graham cracker crumbs
  • 0.25 cup strawberry jam (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Make the Cheesecake Filling: In a bowl, beat together the cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, optional lemon zest, and 1 tablespoon all-purpose flour until the mixture is smooth and creamy. Place the filling in the refrigerator to chill while you prepare the cookie dough.
  3. Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar until the mixture is light and fluffy, which should take about 2 minutes using an electric mixer.
  4. Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until well combined and smooth.
  5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, and kosher salt.
  6. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
  7. Shape Cookies: Scoop 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 into the center of each ball using your thumb or the back of a teaspoon.
  8. Add Filling and Topping: Pipe or spoon about 1 teaspoon of the cheesecake filling into the center indent of each cookie. Optionally, add a small dot of strawberry jam on top of the filling, then sprinkle with the remaining 0.25 cup graham cracker crumbs.
  9. Bake: Bake the cookies for 10 to 12 minutes, until the edges are set and just lightly golden while the centers remain soft and creamy.
  10. Cool and Chill: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. For the best cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.
  11. Storage: Store the cookies refrigerated in an airtight container for up to 4 days or freeze for up to 2 months for longer storage.

Notes

  • Room temperature ingredients ensure even mixing and better texture.
  • Lemon zest in the filling is optional but adds a lovely brightness.
  • Do not overbake; cookies should be lightly golden at the edges and soft in the centers.
  • Chilling after baking improves the cheesecake filling texture.
  • For a variation, swap the strawberry jam with raspberry or blueberry jam.
  • These cookies freeze well; thaw in the refrigerator before serving.

Keywords: New York cheesecake cookies, cheesecake cookies, graham cracker cookies, creamy filling cookies, easy dessert recipe

Find it online: https://dinewithdylan.com/easy-new-york-cheesecake-cookies-recipe-2/