Maria
New York Cheesecake Cookies
Soft, chewy cookies with a graham cracker base filled with creamy cheesecake filling, reminiscent of New York-style cheesecake.
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Servings: 24
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.
Notes
These cookies are best enjoyed when completely cooled. Store leftovers in an airtight container for up to 3 days.
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