Description
These New York Cheesecake Cookies are a delightful treat combining the crumbly texture of graham cracker cookies with a creamy cheesecake filling. Perfectly balanced with a hint of lemon zest and vanilla, these cookies are baked until lightly golden for a soft yet structured bite that satisfies any dessert craving.
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, white only (reserve yolk for filling)
Cheesecake Filling
- 3 oz. cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 1 large egg yolk (reserved from above)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Prepare the Cookie Dough: In a large mixing bowl, combine graham cracker crumbs, all-purpose flour, and baking powder. Add softened butter, brown sugar, and the reserved egg white. Beat on high speed until all ingredients are well combined and the dough forms.
- Shape the Cookies: Divide the dough into about 36 equal portions, roughly one tablespoon each. Roll each portion into a ball, then flatten slightly with your palm. Use your thumb to press an indentation into the center of each cookie for the filling.
- Make the Cheesecake Filling: In a separate bowl, beat together softened cream cheese, granulated sugar, lemon zest, vanilla extract, and the 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 but generously.
- Bake the Cookies: Place the filled cookies on a parchment-lined baking sheet with some space between each. Bake in the preheated oven for 10-12 minutes until they look set and edges are just lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This helps the filling to set and makes the cookies easier to handle and enjoy.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier mixing and a smoother dough and filling.
- Do not overbake the cookies; they should be just set with lightly golden edges to maintain a soft texture.
- Lemon zest adds brightness to the filling but can be adjusted or omitted based on preference.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- If making ahead, fill the cookies just before baking to prevent the dough from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
