Description
These New York Cheesecake Cookies offer a delightful twist on classic cheesecake flavors, combined into a soft, buttery cookie. Featuring a graham cracker crust base and a creamy lemon-vanilla cheesecake filling, these cookies are perfect for dessert lovers seeking an easy, bite-sized treat that bakes in just over 30 minutes.
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, separated (white for dough)
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 preheat at 350°F (175°C) to ensure an even and consistent baking temperature for the cookies.
- Prepare the Cookie Dough: In a large mixing bowl, combine graham cracker crumbs, all-purpose flour, and baking powder. Add the softened butter, brown sugar, and the egg white. Beat on high speed until the dough comes together smoothly.
- Shape the Cookies: Divide the dough into about 36 even-sized balls, approximately 1 tablespoon each. Flatten each ball slightly and create an indentation in the center with 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 until the mixture is smooth and creamy without lumps.
- Fill the Cookies: Spoon a small amount of the cheesecake filling into each cookie indentation carefully, ensuring even distribution.
- Bake the Cookies: Place the filled cookies on a parchment-lined baking sheet, spacing them slightly apart. Bake for 10-12 minutes until set and edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, allowing the filling to set and making them easier to handle.
Notes
- Use softened butter and cream cheese for easier mixing and creamier texture.
- Do not overbake to keep the cookies soft and moist.
- Store leftover cookies in an airtight container in the refrigerator for up to 4 days.
- For a lemony twist, add a teaspoon of lemon juice to the filling.
