New York Cheesecake Cookies Recipes

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NEW YORK CHEESECAKE



New York Cheesecake image

This cheesecake is New York-style, fool-proof, easy, and super-delicious.

Provided by Kitchen Queen

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 7h35m

Yield 12

Number Of Ingredients 11

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, room temperature
4 eggs, room temperature
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon cream of tartar
1 pint sour cream
1 teaspoon vanilla extract
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
  • In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
  • Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
  • Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
  • Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.8 g, Cholesterol 154 mg, Fat 35.4 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 309.5 mg, Sugar 32.9 g

NEW YORK-STYLE CHEESECAKE WITH COOKIE CRUST



New York-Style Cheesecake with Cookie Crust image

A picture of smooth, creamy perfection, the New York cheesecake made its debut in the 1920s. Ours, with a cream cheese and sour cream mixture over a cookie crust, is sure to become ever popular, too.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9

1/2 cup all-purpose flour, plus more for dusting
Cheesecake-Crust Dough
7 packages (8 ounces each) cream cheese, room temperature
2 1/4 cups sugar
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature
Unsalted butter, softened, for pan
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
  • Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.
  • Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
  • Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).
  • Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
  • Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.
  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

NEW YORK CHEESECAKE COOKIES



NEW YORK CHEESECAKE COOKIES image

Categories     Cookies     Cheese     Christmas

Yield 12 cookies

Number Of Ingredients 10

1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

NEW YORK STYLE CHEESECAKE COOKIES



New York Style Cheesecake Cookies image

I got this recipe Via Sandra Lee's money saving meals. These cookies will be on my holiday platter for sure

Provided by GingerlyJ

Categories     Dessert

Time 40m

Yield 12 cookies, 6 serving(s)

Number Of Ingredients 10

1 1/4 cups finely crushed graham crackers
1 cup flour
1 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
  • In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
  • Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
  • Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

Nutrition Facts : Calories 449.8, Fat 23, SaturatedFat 13, Cholesterol 87.3, Sodium 239.4, Carbohydrate 56.7, Fiber 1.1, Sugar 32.2, Protein 5.4

EASY CHEESECAKE COOKIES



Easy Cheesecake Cookies image

Easy, bite-sized cookies with cheesecake filling. They are so good and so fast and easy to make. Fun recipe to make with your kids. My 3-year-old and I always make these together!

Provided by mklleaming

Time 30m

Yield 20

Number Of Ingredients 9

1 cup all-purpose flour
1 (4.8 ounce) package graham crackers, finely crushed
1 ½ teaspoons baking powder
1 stick unsalted butter, softened
½ cup brown sugar
1 large egg, divided
⅓ cup cream cheese, softened
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Combine flour, crushed graham crackers, and baking powder in a bowl.
  • Beat butter, brown sugar, and egg white together in a separate bowl with an electric mixer until creamy. Add to the dry ingredients and mix until moist.
  • Combine cream cheese, sugar, and egg yolk in another bowl; beat until creamy.
  • Use a small ice cream scoop to scoop cookie batter onto the prepared baking sheet. Press a little pocket into the center of each cookie with a small spoon. Add equal amounts of cream cheese filling to each pocket.
  • Bake in the preheated oven until edges are golden, about 12 minutes. Remove from the oven and let cool before removing from the baking sheet.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 18.1 g, Cholesterol 25.7 mg, Fat 6.9 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4 g, Sodium 95 mg, Sugar 10 g

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST



New York Cheesecake with Shortbread Crust image

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 23

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks
1 teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

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