What not to love about these crispy cookies topped with cream cheese filling with tangy lemon zest. Homemade cheesecake cookies with unique and great flavor. One of the best that you’ll ever land your hands on. Light and refreshing filling with crumbly dough. Amazing!
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 teaspoons lemon zest
1⁄2 teaspoon vanilla extract
How to make New York Cheesecake Cookies
Step 1: Prepare the oven. Preheat the oven to 350 degrees F.
Step 2: Combine the graham cracker crumbs, flour, and baking powder in a large bowl. Set aside.
Step 3: With an electric mixer beat the butter with the brown sugar in a medium bowl until incorporated. Then, add in the graham cracker crumbs and blend until just combined.
Step 4: Beat the softened cream cheese along with the granulated sugar, egg yolk, lemon zest, and vanilla in another medium bowl. Mix until well combined and set aside.
Step 5: Scoop out the cookie dough with a small ice cream scoop. Put the cookie dough on a nonstick or parchment-lined baking sheet. Or you can measure out the dough into about 2 tablespoons scoops if you don’t have an ice cream scoop.
Step 6: Slightly flatten the dough and press your thumb in the middle of the cookie dough to make a little bowl shape. Do the same for the remaining dough. Then, spoon the cream cheese into the indents.
Step 7: Place inside the preheated oven and bake for about 12 minutes until the filling is almost set and the cookies are lightly golden. Once done, remove the cookies from the oven and let them cool in the baking sheets for 5 minutes before transferring the cookies on a wire rack to cool completely. Enjoy!
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