New York Cheesecake Cookies

New York Cheesecake Cookies

New York Cheesecake? Good. Cookies? Good. New York Cheesecake cookies? Amazing.
They’re in my top ten favorite cookies because of their uniqueness and their great flavor. It is a fairly simple recipe, each cookie is like a little bite of cheesecake with perfect amount of sweetness, but made without the hassle of a springform pan or water bath in the oven. Well, I’m really out of words to describe the cookies more, so I’ll just let pictures do the talking.

New York Cheesecake Cookies

Recipe adapted from Food Network

1 1/4 cups graham crackers,  finely crushed
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 F.
For the Cookies :
1. In a medium bowl, combine graham cracker crumbs, flour, and baking powder.
2. In a large bowl, beat butter and brown sugar with a mixer until creamy.
3. Beat in egg white. Add dry ingredients a little at a time, blending until just combined.
For the filling:
4. 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.
5. Scoop two tablespoons of the graham cracker cookie dough into your hand and shape into a ball.
6. 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.
7. Bake approximately 12-15 minutes or until cookies are golden brown and filling is just set. Let cool completely.

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

18 thoughts on “New York Cheesecake Cookies

    1. Hi,
      This recipe makes about 12 to 14 cookies, but really depends on the size of cookie balls.
      I hope you’ll like it:)

  1. Yummy Delicious! I was a missionary with my husband and two children for 18 years in the Dominican Republic and Spain. I always say that Betty Crocker taught me how to cook, AFTER I BECAME A MISSIONARY, using her cookbook from 1 960. I love to cook now and sill use all fresh ingredients if possible.
    One recipe that has been a family favorite since Spanish Language School in San Jose, Cosfa Rica is MASHED pOTATOe WITH sPINICH. yOU FIGURE OUT THE QUANITY. Mashed potatoes,…make a bunch and press half into a 9 inch dish. put a layer of sliced hard boiled eggs. and on top of his put a layer of cooked well drained Spinich… Cover this with a layer of a thin white sauce, then put the rest of the mashed potatoes over all and bake for a few minutes until a nice light brown. To serve. cut down through all layers, letting the whte sauce run down the sides… I know it doesn;tt sound delicious but it is…even for people who say they don’t like spinaich. Tryit!
    I actually don’t do the cooking now..Since being diagnosed with Parkinson’s Disease.. (likeMichaeL j. Fox)..AND I HATE IT!

    I certainly didn’t mean to take this long!

    ANyway, have a great day!

    Sincerely,
    Pat Royalty
    .

    1. Hi Pat! I know it has been almost a year since you wrote this post but I just saw it and wanted you to know how much I enjoyed reading it. I will have to try your mashed potatoes and spinach, it really does sound good. I will be praying for you, Pat. Parkinson disease is so hard and very wearing on your body, my brother-in-law has it also. I hope you keep writing, it was a joy to read your post. God’s blessings and prayers for you.

    1. Heather,
      I don’t refrigerate them after baking…..I just store in an airtight container. Haven’t had any problems. They’ll keep for about 3-4 days. Mine usually disappear by then! But you could probably stretch it longer.
      Thanks for stopping by !

  2. Your cookies look so good. I don’t usually bake because I don’t like to make a mess that I have to clean up but I think these might be worth it. Thank you!!
    I’m sorry about your illness and I will pray for you. I think you are very brave!!!
    God bless you!!

  3. Found your recipe on another site, actually. Wrong pic and all and someone was nice enough to post a link to your site. Figured I’d post and let ya know that the cookies were super tasty! My fiance and I both enjoyed them! Thanks for the great recipe!

    1. ABSOLUTELY!!!
      These cookies like they very distant cousin NY Cheesecake are packed with lemon’s wonderful tangy flavor.
      Hope y’all enjoy it!! Please come back and let me know!

  4. Loved your recipe, but could not easily print off.

    You have options for Facebook, etc, but no way to easily print off–just the ingredients plus instructions.

    Thank you,

    Pat

  5. Sarah, I don’t have any parchment paper to place on cookie sheet for these cookies. Is there anything else I could use in place for these cookies?

    1. Hi Lauren,
      You CAN bake cookies on aluminum foil, but you should be aware that they will cook faster and the bottoms will brown more and get crispy.
      I would suggest using a slightly lower temperature and briefer baking time.
      Hope these will be helpful

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