Description
These Easy New York Cheesecake Cookies combine the rich, creamy flavor of classic cheesecake with a soft, buttery cookie and a crunchy graham cracker topping. Perfect for a decadent dessert or special treat, these cookies feature a luscious cream cheese filling with hints of lemon zest, balanced by a delightful crumbly texture and optional strawberry jam for added sweetness.
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
- Preheat oven: Set your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare the filling: In a mixing bowl, beat the softened cream cheese with 0.25 cup granulated sugar, sour cream, vanilla extract, lemon zest (if using), and flour until smooth and creamy. Chill this filling in the refrigerator while making the dough.
- Cream butter and sugars: Using a mixer, cream together the softened unsalted butter, 0.75 cup granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 2 minutes.
- Add egg and vanilla: Beat in the egg and 2 tsp vanilla extract until fully incorporated into the butter and sugar mixture.
- Mix dry ingredients: In a separate bowl, whisk the all-purpose flour, graham cracker crumbs, baking powder, baking soda, and kosher salt until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms—avoid overmixing to keep the cookies tender.
- Portion and shape dough: Scoop the dough into 24 equal portions, roughly 1.5 tablespoons each. Roll these into balls and place them on the prepared baking sheets. Use your thumb or the back of a teaspoon to press a deep indent into the center of each cookie ball.
- Add filling and toppings: Spoon or pipe about 1 teaspoon of the cheesecake filling into each indentation. For an extra flavor boost, add a small dollop of strawberry jam on top of the filling, then sprinkle with the remaining 0.25 cup graham cracker crumbs.
- Bake: Bake the cookies for 10 to 12 minutes, until the edges are set and just starting to turn golden, while the centers remain soft to maintain that cheesecake texture.
- Cool and chill: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. To enhance the creamy texture of the cheesecake filling, refrigerate the cookies for 20 to 30 minutes before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months for longer storage.
Notes
- For best results, use room temperature ingredients to ensure the dough and filling mix smoothly.
- The lemon zest is optional but adds a bright flavor contrast that complements the rich cheesecake filling.
- Pressing a deep indent is crucial to prevent the filling from spilling over during baking.
- Chilling the cookies after baking helps the cheesecake filling set and enhances the overall texture.
- You can omit the strawberry jam for a classic cheesecake cookie, or substitute with other fruit preserves for variety.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: New York cheesecake cookies, cream cheese cookies, graham cracker cookies, cheesecake filling, easy dessert recipe, baked cheesecake cookies
