Cheesecake Crinkle Cookies | The Jewish Week | Food & Wine

Cheesecake Crinkle Cookies

Cheesecake Crinkle Cookies

Miriam Pascal's Cheesecake Crinkle Cookies

4 dozen cookies

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Crinkle cookies are great. Cheesecake is excellent. Combine the two, and you get a delicious chewy cookie that’s got all of the delicious cheesecake flavors you’re accustomed to. Win-win!

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1 stick (½ cup) butter OR margarine

8 ounces brick cream cheese or nondairy cream cheese

1¹⁄ cups sugar

1 teaspoon vanilla extract

1 egg

1 teaspoon baking powder

2½ cups flour

1 cup graham cracker crumbs


Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.

  1. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, beat together the butter and cream cheese until smooth. Add sugar, vanilla, egg, and baking powder. Beat until combined.
  2. Turn mixer speed to low; add flour. Beat until combined.
  3. Use a medium cookie scoop (or heaping tablespoon) to portion out the dough. Roll each scoop into graham cracker crumbs to coat fully.
  4. Place cookie balls on prepared baking sheets. Bake for about 12 minutes, or until firm.

Plan Ahead: These cookies freeze well in an airtight container or bag.

Reprinted with permission from Real Life Kosher Cooking, Copyright 2017 by Miriam Pascal published by Artscroll Publications.

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