Description

These Easy New York Cheesecake Cookies combine a rich, creamy cheesecake filling with soft, tender cookie dough flavored with graham cracker crumbs. Topped with more graham crumbs and optional strawberry jam, they offer the perfect creamy, tangy, and sweet bite that delivers all the flavors of classic New York cheesecake in cookie form.

Ingredients

Scale

For the 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

For the 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

For the Topping

0.25 cup graham cracker crumbs
0.25 cup strawberry jam (optional)

Instructions

Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Make the filling: In a medium bowl, beat together cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest if using, and 1 tablespoon flour until smooth and creamy. Place the filling in the refrigerator to chill while you prepare the dough.
Cream the butter and sugars: In a large bowl, beat the softened butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar until the mixture is light and fluffy, about 2 minutes. This ensures a tender cookie texture.
Add egg and vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully combined, creating a smooth wet mixture.
Combine dry ingredients: Whisk together the 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt in a separate bowl.
Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, mixing just until all is incorporated and a soft dough forms. Avoid overmixing to keep cookies tender.
Shape dough balls: Scoop the dough into 24 equal portions, about 1.5 tablespoons each. Roll each portion into a ball and place on the prepared baking sheets. Then, press a deep indent into the center of each ball using your thumb or the back of a teaspoon to create space for the filling.
Add cheesecake filling and topping: Spoon or pipe about 1 teaspoon of the chilled cheesecake filling into each indent. If desired, add a small dollop of strawberry jam on top of the filling for extra sweetness and flavor. Finally, sprinkle each cookie with the remaining 0.25 cup graham cracker crumbs.
Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are set and lightly golden but the centers remain soft and creamy.
Cool and chill: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. For the optimal creamy cheesecake texture, refrigerate the cookies for 20 to 30 minutes before serving.
Storage: Store the cookies in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months to maintain freshness.

Notes

Using room temperature ingredients helps achieve a smooth dough and filling.
The lemon zest in the filling is optional but adds a subtle brightness to the cheesecake flavor.
If you prefer, you can skip the strawberry jam topping or replace it with another fruit jam.
Be careful not to overbake; cookies should be lightly golden at the edges but still soft in the center for the best texture.
Chilling the cookies before serving really enhances the creamy cheesecake sensation.
Freezing leftover cookies works well and they can be thawed in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cheesecake cookies, New York cheesecake, cream cheese cookies, graham cracker cookies, dessert cookies