Irresistibly Soft New York Cheesecake Cookies

Why make this recipe

These Irresistibly Soft New York Cheesecake Cookies combine the rich flavors of traditional New York cheesecake with the delightful texture of a cookie. They are perfect for any occasion and are sure to please everyone. With their creamy filling and crumbly graham cracker topping, these cookies are an easy and fun way to enjoy a classic dessert in a new form. Plus, they’re simple to make, so even beginner bakers can impress their friends and family!

How to make Irresistibly Soft New York Cheesecake Cookies

Ingredients:

• 1 cup Cold Butter (or margarine for dairy-free)
• 1 cup Brown Sugar (light or dark brown sugar)
• 1/2 cup White Sugar (or coconut sugar)
• 2 large Eggs (or flax eggs for vegan)
• 1 teaspoon Vanilla Extract
• 2 cups Flour (or gluten-free blend)
• 1 cup Graham Crackers (crushed or crushed digestive biscuits)
• 1 tablespoon Cornstarch
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 8 ounces Cream Cheese (dairy-free cream cheese for vegan)
• 2 cups Powdered Sugar (or less for a less sweet result)
• 1 cup Graham Crackers (streusel or crushed nuts)
• 1/4 cup Melted Butter (or coconut oil for dairy-free)

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the cold butter, brown sugar, and white sugar until smooth.
3. Add in the eggs and vanilla extract, mixing well until combined.
4. In another bowl, whisk the flour, cornstarch, baking soda, and salt together.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. In a separate bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and mix until creamy.
7. Fold the cream cheese mixture into the cookie dough until evenly combined.
8. Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. To make the streusel, mix crushed graham crackers with melted butter until well combined. Sprinkle the streusel mixture over the cookie dough.
10. Bake in the preheated oven for about 12-15 minutes or until lightly golden around the edges.
11. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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How to serve Irresistibly Soft New York Cheesecake Cookies

These cookies are best served warm or at room temperature. You can enjoy them as they are or with a side of your favorite ice cream. They are great for parties, picnics, or just a cozy night in. Feel free to dust them with powdered sugar for a little extra sweetness!

How to store Irresistibly Soft New York Cheesecake Cookies

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can refrigerate them for up to two weeks. You can also freeze them for up to three months. Just be sure to wrap them tightly to prevent freezer burn!

Tips to make Irresistibly Soft New York Cheesecake Cookies

• Make sure your butter is cold to help create a nice texture.
• Don’t overmix the dough after adding the dry ingredients; this helps keep the cookies soft.
• For a fun twist, try adding chocolate chips or chunks to the cookie dough.
• If you like a tangier cream cheese filling, reduce the amount of powdered sugar slightly.

Variation

You can easily customize these cookies by adding different mix-ins like crushed nuts, chocolate chips, or even fruit. For a fun flavor, try swapping in different kinds of crackers for the crust—like chocolate or red velvet cookies!

FAQs

Can I make these cookies dairy-free?
Yes! Substitute cold butter with margarine and use dairy-free cream cheese.

How do I make these cookies gluten-free?
Use a gluten-free flour blend in place of regular flour.

What if I don’t have graham crackers?
You can use other types of crushed cookies or biscuits as a substitute for the graham crackers.