New York Cheesecake Cookies
New York Cheesecake Cookies combine the rich flavors of classic New York cheesecake with the convenience and portability of cookies. These delightful treats feature a buttery graham cracker base filled with a creamy cheesecake filling, making them the perfect indulgence for any occasion. Whether you’re craving a sweet snack or looking for a crowd-pleasing dessert, these cookies are sure to impress.
Reason to Try New York Cheesecake Cookies
New York Cheesecake Cookies offer all the decadence of traditional New York cheesecake in a portable and easy-to-eat form. With a crispy graham cracker crust and a creamy cheesecake filling, these cookies are a delicious twist on a beloved dessert classic. Plus, they’re perfect for sharing with friends and family or enjoying as a special treat just for yourself.
Summary of Ingredients
- Graham crackers, finely crushed
- Flour
- Baking powder
- Unsalted butter, softened
- Brown sugar
- Egg (separated)
- Cream cheese, softened
- Granulated sugar
- Lemon zest
- Vanilla extract
Serving Suggestions
New York Cheesecake Cookies are best enjoyed fresh out of the oven when the filling is still warm and gooey. Serve them as a sweet snack with a cup of coffee or tea, or as a dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re also perfect for sharing at parties, potlucks, or bake sales.
New York Cheesecake Cookies Storage Info
Leftover New York Cheesecake Cookies can be stored in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving, or warm them in the microwave for a few seconds to soften the filling. Enjoy them cold or at room temperature for the best flavor and texture.
Techniques or Tips
- To achieve a smooth and creamy cheesecake filling, make sure the cream cheese is softened before mixing it with the other ingredients. You can soften the cream cheese by leaving it out at room temperature for about 30 minutes, or by microwaving it in short intervals until soft.
- Use an electric hand mixer to beat the butter and sugar until light and fluffy, which helps create a tender and melt-in-your-mouth cookie texture.
- Be careful not to overmix the cookie dough, as this can result in tough cookies. Mix until just combined to ensure a tender and crumbly texture.
- When flattening the cookie dough balls, use your thumb to create a small bowl shape in the center to hold the cheesecake filling. This will prevent the filling from spilling out while baking.
Variation
Feel free to customize New York Cheesecake Cookies to suit your taste preferences. You can add toppings such as fresh berries, chocolate chips, or chopped nuts to the cheesecake filling for extra flavor and texture. You can also experiment with different extracts, such as almond or orange, to add a unique twist to the cookies.
FAQs about New York Cheesecake Cookies
Q: Can I use store-bought graham cracker crumbs instead of crushing whole graham crackers?
A: Yes, you can use store-bought graham cracker crumbs if you prefer. Just make sure to measure out the correct amount to achieve the desired texture for the cookie crust.
Q: Can I freeze New York Cheesecake Cookies?
A: Yes, you can freeze New York Cheesecake Cookies for up to 1 month. Place them in an airtight container or freezer bag and freeze until ready to enjoy. Thaw them in the refrigerator overnight before serving, or reheat them in the microwave for a few seconds until warmed through.
Q: Can I use low-fat cream cheese or butter in this recipe?
A: While you can substitute low-fat cream cheese or butter if desired, keep in mind that it may affect the texture and flavor of the cookies. Full-fat ingredients typically yield the best results for rich and creamy cookies with a tender texture.
New York Cheesecake Cookies
Equipment
- - Electric hand mixer
- - Baking sheet
- - Wire rack
Ingredients
- - 1 1/4 cups graham crackers finely crushed (1 sleeve)
- - 1 cup all-purpose flour
- - 1 1/2 teaspoons baking powder
- - 1 stick 8 tablespoons unsalted butter, softened
- - 1/2 cup packed brown sugar
- - 1 egg separated
- - 3 oz cream cheese softened
- - 1/4 cup granulated sugar
- - 2 teaspoons lemon zest
- - 1/2 teaspoon vanilla extract
Instructions
- 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.
- Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment-lined baking sheet. If you don't have an ice scoop, measure out the dough into scoops of about 2 tablespoons. Flatten slightly and press your thumb in the center of each ball to create a small bowl shape. Repeat with the remaining dough.
- 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.
