Cheesecake Cookies With Cheesecake Topping
These cheesecake cookies are made with a graham cracker cookie, that is topped with a creamy cheesecake topping, and graham cracker crumbs.
Ingredients
For the graham cracker cookies
- 115 g Butter softened, unsalted
- ¼ cup Granulated sugar
- ⅔ cup Brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- 1 teaspoon Cornstarch
- 1 cup Graham crackers crumbs
- 1 ½ cups Flour
- ½ teaspoon Baking soda
Cheesecake topping
- 220 g Cream cheese
- ½ cup Powder sugar
- 1 teaspoon Vanilla extract
- ⅔ cup Heavy cream cold
Instructions
- Preheat oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a large mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the egg, and egg yolk, and mix until combined and creamy.
- Then, add the flour, cornstarch, graham cracker crumbs, and baking soda, and mix with the hand mixer until just combined.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time. Place them on a parchment paper-lined baking sheet.
- Bake in a 180c (350f) preheated oven for 11-12 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft.
Make the cheesecake topping
- Into a large mixing bowl, add the softened cream cheese, vanilla extract, and sifted powdered sugar, and whip it with an electric hand mixer until well combined (for about 2-3 minutes).
- Add the cold heavy cream and whip the mixture for another 3-5 minutes until the mixture thickens up.
- Add the cheesecake frosting to a piping bag with a round piping tip and pipe on top of each cooled cookie. Sprinkle with graham cracker crumbs and serve!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 410kcalCarbohydrates: 49gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 101mgSodium: 389mgPotassium: 112mgFiber: 1gSugar: 23gVitamin A: 866IUVitamin C: 0.1mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!