Name: Easy New York Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 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; 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

Ingredients

1.75 cups all-purpose flour (for cookie dough)

0.75 cup graham cracker crumbs (for cookie dough)

0.5 teaspoon baking powder

0.25 teaspoon baking soda

0.5 teaspoon 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 teaspoons vanilla extract (for cookie dough)

8 ounces cream cheese, softened (for filling)

0.25 cup granulated sugar (for filling)

2 tablespoons sour cream (for filling)

1 teaspoon vanilla extract (for filling)

0.5 teaspoon lemon zest (optional, for filling)

1 tablespoon all-purpose flour (for filling)

0.25 cup graham cracker crumbs (for topping)

0.25 cup strawberry jam (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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

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

Step 4: Beat in the egg and 2 teaspoons vanilla extract until fully combined.

Step 5: Whisk together the flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until a soft dough forms.

Step 6: Divide the dough into 24 portions (about 1.5 tablespoons each) and roll each into a ball. Place them on the prepared baking sheets, pressing a deep indent into the center of each ball using your thumb or the back of a teaspoon.

Step 7: Fill each indent with about 1 teaspoon of the cheesecake filling. If you like, add a small dot of strawberry jam on top, then sprinkle with the remaining 0.25 cup graham cracker crumbs.

Step 8: Bake the cookies for 10 to 12 minutes, until the edges are set and just lightly golden while the centers remain soft.

Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. For best texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

For extra flavor, try using lemon or orange zest in the filling instead of lemon zest.

Substitute strawberry jam topping with raspberry or blueberry preserves for a different fruit note.

If you prefer a stronger cheesecake flavor, slightly increase the cream cheese in the filling and reduce sour cream accordingly.

Make sure the cream cheese and butter are softened to room temperature to help achieve a smooth dough and filling.

FAQs

Can I make the dough or filling ahead of time?

Yes, you can prepare the dough and filling a day in advance. Keep them refrigerated separately and assemble the cookies just before baking for best results.

What can I do if the filling is too runny?

If the filling feels too soft, adding a little more flour helps it set during baking. Also, chilling the filling before using makes it easier to handle and less likely to spread.