Name: Easy New York Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1.75 cup 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; 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; 0.25 cup graham cracker crumbs; 0.25 cup strawberry jam (optional)

Ingredients

1.75 cups all-purpose flour (for cookie dough)

0.75 cup graham cracker crumbs (for cookie dough)

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 (for cookie dough)

0.25 cup light brown sugar (packed)

1 large egg (room temperature)

2 tsp vanilla extract (for cookie dough)

8 oz cream cheese (softened; for filling)

0.25 cup granulated sugar (for filling)

2 tbsp sour cream (for filling)

1 tsp vanilla extract (for filling)

0.5 tsp lemon zest (optional; for filling)

1 tbsp all-purpose flour (for filling; helps set)

0.25 cup graham cracker crumbs (for topping)

0.25 cup strawberry jam (optional; for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.

Step 2: Prepare the cheesecake filling by beating together the cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest (if using), and 1 tbsp flour until smooth. Refrigerate the filling while making the dough.

Step 3: In a large bowl, cream the softened butter with 0.75 cup granulated sugar and brown sugar until light and fluffy, about 2 minutes.

Step 4: Add the egg and 2 tsp vanilla extract to the creamed butter mixture and beat until well combined.

Step 5: In a separate bowl, whisk together the 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt.

Step 6: Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Avoid overmixing.

Step 7: Scoop the dough into 24 portions (about 1.5 tablespoons each). Roll each portion into a ball and place on the prepared baking sheets. Press a deep indent into the center of each dough ball using your thumb or the back of a teaspoon.

Step 8: Fill each indent with about 1 teaspoon of the cheesecake filling. If desired, add a small dot of strawberry jam on top of the filling. Sprinkle the remaining 0.25 cup graham cracker crumbs over each cookie.

Step 9: Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers remain soft.

Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. For the best cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

Use full-fat cream cheese for the creamiest filling and best flavor.

Try swapping the strawberry jam topping for raspberry or blueberry preserves for a different fruity twist.

Chilling the dough for 30 minutes before baking can help prevent spreading and keep the cookies soft and thick.

If you prefer a stronger lemon flavor, add a bit more lemon zest to the filling.

FAQs

Can I make these cookies without the graham cracker crumbs?

The graham cracker crumbs add a classic New York cheesecake flavor and a slight crunch. If you don’t have any, you can substitute with finely crushed digestive biscuits or skip them, but the taste and texture will be slightly different.

Can I use low-fat cream cheese or a dairy-free alternative?

For best results, use full-fat cream cheese as it provides the right creaminess and texture. Low-fat or dairy-free alternatives may affect the flavor and consistency of the filling, but you can try them if needed—just expect slight changes.