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A graham cracker cookie topped with swirled cream cheese frosting and graham cracker crumbles.
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Crumbl New York Cheesecake Cookies

A soft graham cracker cookie is topped with a rich and sweet vanilla cream cheese frosting then garnished with graham cracker crust pieces. These cookies taste just like the version Crumbl makes!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 10 cookies
Calories 621kcal
Author Whitney Wright

Equipment

Ingredients

Graham Cracker Cookies

  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed, can use dark brown sugar or light (I used dark)
  • 1/8 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon light corn syrup
  • 1 1/3 cup all purpose flour
  • 1 1/4 cup graham cracker crumbs
  • 1 teaspoon cornstarch
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cups graham cracker crumbs for rolling cookie dough balls in, prior to baking
  • 1 1/2 tablespoon unsalted butter melted (to be used for the graham cracker topping)

Vanilla Cheesecake Frosting

Instructions

Make the Graham Cracker Cookies

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
  • In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes. 
  • Add the egg, vanilla extract, and light corn syrup and mix to combine. 
  • Add the flour, 1 ¼ cups graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined. 
  • Using a ¼ cup, portion the dough into round balls. Roll the balls in the 2/3 cup of graham cracker crumbs. Place 6 balls of dough on a baking sheet. Gently press on the tops of each ball with the palm of your hand to flatten each ball into a thick disk.
  • Bake for 10-12 minutes or until edges and tops are just set. (I baked mine for 10 minutes). You don’t want to overbake cookies.
  • Remove from the oven and let cool on pan for 5 minutes before transferring to a wire rack to cool completely. 

Make Graham Cracker Topping

  • With the remaining graham cracker crumbs (should have about ½ cup), add the 1 1/2 tablespoons melted butter and mix to combine. Set aside. We will sprinkle this overtop of the frosted cookies.

Make the Vanilla Cheesecake Frosting

  • Add cream cheese and butter to a bowl and beat until smooth. Add the powdered sugar and vanilla extract and mix until smooth. Add to a piping bag and then pipe the frosting on top of each cooled cookie. 
  • Sprinkle the graham cracker crust topping overtop. 

Notes

Let the cookies cool completely before adding the cheesecake frosting. If you frost to soon, it will melt and slide off the top of the cookie. 
Store leftover, frosted cookies covered in the fridge for 3-4 days. 
These cookies can be made a day in advance if you'd like as they keep really well. 
 

Nutrition

Calories: 621kcal | Carbohydrates: 94g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 392mg | Potassium: 124mg | Fiber: 1g | Sugar: 71g | Vitamin A: 808IU | Calcium: 64mg | Iron: 2mg