New York Cheesecake Cookies

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This recipe was given to me by a co-worker and was hand written. Thought the graham crackers called for 1 box- not 1 sleeve. Decided to look on-line to see if there was another recipe. Found this same recipe. checked out the reviews and added more butter to the crust part. Since I tripled the recipe, I used 3 1/2 sticks of butter, only 2 tsps baking powder, 10-12 oz cream cheese and only 1 tsp. vanilla extract.( DO NOT skimp on the lemon zest
I also used my mini tart and muffin pans to form the graham cracker crust. I didnt press all the way down, just far enough to add the filling. Make sure you use non-stick pans or spray with Pam. Bake for 10 minutes, let cool for a few minutes, then take out. They should stay together, but if they dont, cook for 1 or 2 minutes longer. Mine came out great..... looked great and tasted wonderful. This goes on my Christmas Cookie List !!!!

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everyone in my household loves them i have to make more, but i will put a little bit more butter in the graham crumbs.

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these cookies are way too sweet. if i make them again i will only put half the brown sugar in the graham crumbs. on tv, sandra used light brown sugar, the recipe on line says to use brown. i used light and they were still very sweet.

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Great cookies! I did use 4 tbs (1 1/2 sticks total more butter though, because the dough would have been too dry without it. I got 20 cookies out of this recipe and they are perfect, although I probably shouldn't make them again because I can't stop eating them! Give them a try if you like cheesecake! Oh, and don't leave out the lemon zest, it adds a "little somethin".

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I turned this into a "Semi Homemade" recipe. I used a pre-packaged Pumpkin Cookie mix as the base. Made round balls of dough, rolled them in graham cracker crumbs. Then followed the recipe to add the cream cheese centers. Worked great !!! Very quick and easy !!

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I usually always LOVE Sandra's recipes, but have to say this one disappointed me. I've tried them 2x- and neither time worked. Maybe I'm doing something wrong, but had trouble with most of it. Tonight, my failed progress is baking as plain cheesecakes. Hope it at least works. HELP SANDRA!! =

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I watched the show when Sandra was making the cookies, and I have to say the texture of her cookie dough has nothing to do with the one from the recipe, hers was so creamy looking mine was dry it was not sticking together it definitely needs more butter, the cream cheese filling is very good though.

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I have only made this recipe once, and I have to say that it is a pretty awesome one! The cookie itself is really easy to make. The only thing I will do next time is to increase the butter a bit. I found the cookie part to be a tiny bit dry. The filling is so yummy and creamy and has so much great flavor. I will make this recipe again. It would also be fun to try different flavorings with the filling. Perhaps a chocolate or raspberry or caramel. You could probably also change the crackers to a chocolate cracker or a cinnamon one.

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FABULOUS....if you like cheesecake, you will LOVE, LOVE, LOVE this recipe. I had to use 2 eggs in this recipe because the graham cookie part was way too dry. Maybe because I didn't beat the egg white enough so that might be my fault. I used cooking spray on the back of the ice cream scoop to go faster and smoother indentation. Not only does this cookie look beautiful but it tastes so good. Thanks Sandra!

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It seems that I always have 1/2 of a brick of cream cheese left over from some other recipe. It usually goes bad as I forget about it. Now, I can use it in these cookies. We really liked them, the graham cookie was moist for me. I used graham crumbs from a box, didn't crush up a sleeve. I also used the 1/2 brick of 4 oz., as I didn't want to waste any. It tasted fine w/the extra oz. I will make these whenever I have left over cream cheese or if an occasion arises. I don't think putting them in the fridge would hurt. I put cheesecake in the fridge...same principle.