New York Cheesecake Cookies

Imagine biting into a cookie that perfectly combines the rich, creamy taste of New York cheesecake with the satisfying crunch of a classic cookie. That’s exactly what you get with New York Cheesecake Cookies! These delightful treats feature a crisp and chewy base topped with a refreshing cream cheese and lemon filling. Perfect for any occasion, they promise to be a hit with family and friends alike.

Why You’ll Love This Recipe

• Unique Flavor: The fusion of cheesecake and cookie creates an irresistible taste.
• Texture Perfection: Crispy on the outside, soft and creamy on the inside.
• Simple Ingredients: Easily made with pantry staples.
• Quick and Easy: No need to chill the dough, making the process fast and straightforward.

Kitchen Equipment You’ll Need

• Food Processor
• Large Mixing Bowl
• Medium Mixing Bowl
• Electric Hand Mixer
• Small Ice Cream Scoop or Tablespoon
• Baking Sheet
• Parchment Paper (optional)
• Wire Rack

Ingredients

• 1 1⁄4 cup graham crackers, finely crushed (1 sleeve)
• 1 cup flour
• 1 1⁄2 tsp baking powder
• 1 stick (8 tablespoons) unsalted butter, softened
• 1⁄2 cup brown sugar, packed
• 1 egg, separated
• 3 oz cream cheese, softened
• 1⁄4 cup granulated sugar
• 2 tsp lemon zest
• 1⁄2 tsp vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F.
2. In a large bowl, stir together the graham cracker crumbs, flour, and baking powder.
3. In a medium bowl, beat together the butter and brown sugar using an electric hand mixer.
4. Add the egg white to the butter mixture and beat until well combined.
5. Add the wet mixture to the dry ingredients and blend until just combined.
6. In a separate medium bowl, beat together the softened cream cheese, granulated sugar, egg yolk, lemon zest, and vanilla until smooth. Set aside.
7. Using a small ice cream scoop or tablespoon, scoop out the cookie dough and place it on a nonstick or parchment-lined baking sheet.
8. Flatten each scoop slightly and press your thumb in the center to create a small indent.
9. Spoon the cream cheese mixture into the indents of each cookie.
10. Bake for 12 minutes, until the filling is barely set and the cookies are lightly golden.
11. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Ensure the cream cheese is fully softened for a smooth filling.
• Do not overbake; the cookies should be lightly golden and the filling just set.
• For a more pronounced lemon flavor, add a bit more lemon zest.

Additional Tips and Variations

• Try adding a dash of cinnamon to the graham cracker crumbs for a warm spice flavor.
• Drizzle melted chocolate over the cooled cookies for an extra indulgence.
• Experiment with different citrus zests, such as orange or lime, for unique variations.

Nutritional Highlights (Per Serving)

Each serving of New York Cheesecake Cookies contains approximately:

• Calories: 150
• Fat: 8g
• Carbohydrates: 18g
• Protein: 2g
• Sugar: 10g

Frequently Asked Questions (FAQ)

Can I use a different type of flour?

Yes, all-purpose flour works best, but you can try white whole wheat flour or gluten-free blends (avoid coconut flour as it absorbs too much liquid).

How should I store these cookies?

Store them in an airtight container in the refrigerator for up to five days.

Can I freeze the cookies?

Yes, you can freeze them for up to three months. Thaw in the refrigerator before serving.

Conclusion

These New York Cheesecake Cookies are a delightful twist on traditional treats, combining the best of cheesecake and cookie worlds. Give this recipe a try, and let the creamy, lemony goodness bring joy to your taste buds. Don’t forget to share your baking adventures in the comments below!