If you’ve been reading for a while, then you probably know that I’m a big cheesecake fan. I’ve posted several recipes in the past. But, during my Holiday Baking last year, I wanted to do mostly cookies. So, I was really excited when I saw Sandra Lee make amazing New York Cheesecake Cookies on the Food Network. And I was reminded of them again this week while I was going through some pictures and came across the pics I took of these tasty bites.
I often think that the crust is the best part of a cheesecake, and if you agree, then these cookies are definitely for you. The cookie itself is made from graham cracker crumbs. They’re soft and chewy and slightly crumbly just like the crust of a cheesecake. Then the cookies are filled with a dollop of creamy, cheesecake-y goodness with a bit of lemon zing to make it a New York Cheesecake Cookie rather than just a regular cheesecake cookie. And they’re really easy to make, too. But, keep an eye on how many you need. The recipe only makes about a dozen.
Cheesecake Cookie Recipe Ingredients
1 1/4 cups graham cracker crumbs (I just get the box of already crushed crumbs)
1 cup flour
1 1/2 tsp baking powder
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup white sugar
1/2 tsp vanilla
2 tsp lemon zest
Preheat the oven to 350 degrees.
For the cookies: In a medium bowl, combine graham cracker crumbs, flour, and baking powder. In a large bowl, beat butter and brown sugar with a mixer until creamy. Beat in egg white. Add dry ingredients a little at a time, blending until just combined.
For the filling: In a medium bowl, beat the cream cheese and white sugar until creamy. Add egg yolk, lemon zest, and vanilla and beat until well combined.
To make the cookies: Scoop two tablespoons of the graham cracker cookie dough into your hand and shape into a ball. Place on a parchment paper lined baking sheet. Press your thumb into the center of each ball to flatten out and make a small well for the filling to go in. Spoon a dollop of the cream cheese filling into each thumb print. Bake approximately 12 minutes or until cookies are lightly golden brown and filling is just set. Let cool completely.