Description
Indulge in these delightful New York Cheesecake Stuffed Cookies, combining the rich, creamy texture of classic cheesecake with the comforting chewiness of homemade cookies. Each cookie features a luscious no-bake cheesecake filling center wrapped in a buttery, graham cracker-infused dough, baked to golden perfection for a decadent treat perfect for any occasion.
Ingredients
Cheesecake Filling
- ¾ cup Philadelphia no bake cheesecake filling
Cookie Dough
- 1 cup salted butter, softened
- 1 cup brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup crushed graham crackers
- 3 ¼ cups all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking your cookies.
- Freeze Cheesecake Filling: Line a baking sheet with parchment or wax paper. Drop tablespoon-sized portions of the cheesecake filling onto the sheet, then place in the freezer for 30 minutes to firm up.
- Cream Butter and Sugars: In a large mixing bowl, use a stand mixer or hand mixer to cream together the softened butter, brown sugar, and white granulated sugar for 2-3 minutes until smooth and creamy.
- Add Eggs and Vanilla: Whisk the eggs and vanilla extract into the creamed butter and sugars mixture, mixing until fully incorporated for a smooth dough base.
- Add Dry Ingredients: Reduce your mixer speed to low. Gradually add the baking powder, baking soda, crushed graham crackers, and flour, mixing until no pockets of flour remain and the dough is well combined.
- Form Cookies with Filling: Divide the cookie dough into 12 large balls. Flatten each into a disc, place a frozen dollop of cheesecake filling in the center, and carefully fold the dough around it, enclosing the filling completely.
- Bake Cookies: Place 6 stuffed cookies on a lined baking sheet and bake for 13 minutes at 350°F. Allow cookies to cool slightly on the pan before transferring to a wire rack. Repeat with remaining cookies.
- Serve and Enjoy: Once cooled, serve these cheesecake-stuffed cookies as a perfect dessert or indulgent snack.
Notes
- Freezing the cheesecake filling before assembling ensures the filling holds its shape during baking.
- Use room temperature butter for easier mixing and a smoother dough texture.
- Crushed graham crackers add authentic cheesecake flavor and slight crunch to the cookie base.
- Make sure to seal the dough well around the filling to prevent leakage during baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
