Why Make This Recipe
New York Cheesecake Cookies bring the classic flavors of a rich and creamy cheesecake into a fun, bite-sized treat. These cookies are perfect for any occasion, whether it’s a casual snack, a dessert for a gathering, or just a sweet indulgence after dinner. They combine the crunchy texture of graham crackers with a silky cream cheese filling, making every bite a delightful experience.
How to Make New York Cheesecake Cookies
Ingredients:
- 1 1/4 cups graham crackers, finely crushed
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 egg, separated
- 3 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, stir together the finely crushed graham crackers, flour, and baking powder.
- In a medium bowl, beat together the softened butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add this mixture to the graham cracker crumbs and blend until just combined.
- In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest, and vanilla until well combined. Set aside.
- Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment-lined baking sheet. Flatten slightly and press your thumb in the center of each ball to create a small bowl shape. Repeat with the remaining dough.
- Spoon the cream cheese mixture into the indents in the cookies.
- Bake until the filling is barely set and the cookies are lightly golden, about 12 minutes. Allow to cool for 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
- These cookies are best enjoyed when completely cooled. Store leftovers in an airtight container for up to 3 days.
How to Serve New York Cheesecake Cookies
These cookies are great as they are, but you can also serve them with a drizzle of chocolate sauce or a sprinkle of powdered sugar for an extra touch. Pair them with coffee or tea for a delightful afternoon snack or dessert.
How to Store New York Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to three days. If you want to keep them fresh for a longer time, you can freeze them for up to a month. Just make sure to wrap them tightly to avoid freezer burn.
Tips to Make New York Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature. This helps them mix together smoothly.
- Don’t overmix the dough; mix just until combined for the best texture.
- Experiment with adding chocolate chips or fruit to the cream cheese filling for a twist on the classic flavor.
Variations
You can try different flavors by incorporating various extracts, like almond or coconut, or by adding fruit like mashed strawberries or blueberries into the cream cheese filling.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but keep in mind that it may affect the texture and flavor slightly.
2. What can I do if I don’t have graham crackers?
You can substitute graham crackers with digestive biscuits or even Nilla wafers for a different flavor.
3. How can I tell when the cookies are done baking?
The cookies are done when the filling appears barely set and the edges are lightly golden. Let them cool on the baking sheet for a few minutes to firm up before transferring them.
New York Cheesecake Cookies
Ingredients
Cookie Base
- 1 1/4 cups graham crackers, finely crushed
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 8 tablespoons unsalted butter, softened 1 stick
- 1/2 cup packed brown sugar
- 1 egg, separated
Cream Cheese Filling
- 3 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, stir together the finely crushed graham crackers, flour, and baking powder.
- In a medium bowl, beat together the softened butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined.
- Add this mixture to the graham cracker crumbs and blend until just combined.
- In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest, and vanilla until well combined. Set aside.
Baking
- Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment-lined baking sheet. Flatten slightly and press your thumb in the center of each ball to create a small bowl shape.
- Spoon the cream cheese mixture into the indents in the cookies.
- Bake until the filling is barely set and the cookies are lightly golden, about 12 minutes.
- Allow to cool for 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.