Crumbl New York Cheesecake Cookies

Why You’ll Love This Recipe

Crumbl New York Cheesecake Cookies are the perfect combination of everything you love about cheesecake and cookies. The soft, chewy cookie dough base is complemented by a smooth, creamy cheesecake center, topped with a crunchy graham cracker crumble for that authentic cheesecake flavor and texture. These cookies are rich, indulgent, and packed with flavor, making them a crowd-pleasing dessert for any occasion. Whether you’re making them for a party, sharing them with friends, or simply enjoying them yourself, these cookies are guaranteed to impress.

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 2 tablespoons all-purpose flour

For the Graham Cracker Crumble:

• 1 cup graham cracker crumbs

• ¼ cup unsalted butter, melted

• 3 tablespoons granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cookie Dough:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.

4. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick but pliable.

Make the Cheesecake Filling:

6. Prepare the filling: In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy. The filling should be thick enough to spoon but still spreadable.

Make the Graham Cracker Crumble:

7. Prepare the crumble: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and crumbly.

Assemble and Bake the Cookies:

8. Form the dough balls: Scoop about 2 tablespoons of cookie dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

9. Add the cheesecake filling: Using your finger or the back of a spoon, create a small indentation in the center of each dough ball. Spoon about 1 teaspoon of cheesecake filling into the indentation of each cookie dough ball.

10. Top with graham cracker crumble: Sprinkle the graham cracker crumble over the top of each cookie, pressing down slightly to help it stick.

11. Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool, so be careful not to overbake.

12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

13. Enjoy: Once the cookies have cooled, serve and enjoy the creamy, cheesecake-inspired goodness in every bite!

Servings and Timing

• Servings: About 18 cookies

• Prep Time: 20 minutes

• Cook Time: 10-12 minutes

• Total Time: 35-40 minutes

Variations

• Add fruit topping: For an extra cheesecake twist, top the cookies with a small spoonful of fruit preserves or fresh berries (like strawberry, raspberry, or blueberry).

• Make them gluten-free: Use a gluten-free flour blend for the cookie dough and gluten-free graham cracker crumbs to make these cookies gluten-free.

• Use flavored cream cheese: Experiment with flavored cream cheese (such as vanilla or cinnamon) for a unique twist on the traditional cheesecake flavor.

• Add a drizzle: Drizzle the cookies with white chocolate or caramel sauce for an extra indulgent touch.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze the baked cookies for up to 2 months. For unbaked dough, scoop the dough balls and freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag and bake as needed, adding a minute or two to the baking time.

• Reheating: To reheat, microwave the cookies for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 3-5 minutes.

FAQs

Can I use store-bought graham cracker crumbs?

Yes, store-bought graham cracker crumbs will work perfectly for the crumble topping. Just make sure to adjust the sugar to your liking.

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling ahead of time and refrigerate it until you are ready to assemble the cookies.

Can I make these cookies without the graham cracker crumble?

Yes, you can skip the graham cracker crumble if you prefer. The cookies will still be delicious, but the crumble adds a nice texture and flavor that mimics the classic cheesecake crust.

Can I make these cookies smaller?

Yes, you can use a smaller cookie scoop to make mini versions of these cookies. Just be sure to reduce the baking time by 2-3 minutes.

How do I ensure the cheesecake filling doesn’t leak out during baking?

Creating a well in the center of the dough ball and placing the cheesecake filling carefully inside will help prevent it from spilling out. Make sure to seal the dough around the filling to keep it in place.

Conclusion

Crumbl New York Cheesecake Cookies are a heavenly treat that combines the creamy, tangy flavor of cheesecake with the soft, chewy texture of a cookie. The graham cracker crumble adds that classic cheesecake crust flavor, while the cheesecake filling provides a rich, creamy center. These cookies are a perfect balance of flavors and textures and are sure to be a hit for any occasion. Whether you’re a cheesecake lover or a cookie fan, these cookies are a delicious and fun way to enjoy the best of both worlds!