New York Cheesecake Cookies
Delightful bite-sized treats combining the classic flavors of rich cheesecake with a crunchy graham cracker base.
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.
Notes
These cookies are best enjoyed when completely cooled. Store leftovers in an airtight container for up to 3 days.