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