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Home » Unusual

Cheesecake Filled Thumbprint Cookies

Modified: May 27, 2024 · Published: Dec 28, 2005 by Anna · This post may contain affiliate links · 11 Comments

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Last night I became the proud owner of Martha Stewart's Baking Handbook. It may be my imagination, but Martha's recipes seem to have become more creative over the past year. This book is a gem, and so is this recipe for Cheesecake Filled Thumbprint Cookies.

Cheesecake Filled Thumbprint Cookies

Cheesecake Filled Thumbprint Cookies Review

These are so good. I had low expectations for some reason, but the filling is very creamy and tart and the cookie part has a sandy texture and nice flavor, despite the simplicity of the ingredients. Next time, I'm going to add a few teaspoons of cocoa powder and some red food coloring to the dough to make red velvet cheesecake thumbprints, but for now, here's the regular recipe. Ignore those darker cookies in the back. They are experimental pumpkin filled cookies.

Here's a link to Martha Stewart's Baking Handbook.

  • Whole Foods Thumbprint Cookies
  • Chocolate Cheesecake Squares
  • Cheesecake Bars (Small Batch)
  • Out of Flour Cake Mix Cheesecake
  • Double Lemon Cheesecake Bars

Recipe

Cheesecake Filled Thumbprint Cookies

Cookie Madness
Rich thumbprint cookies with a cheesecake filling in the center.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 24 minutes mins
Total Time 34 minutes mins
Course Dessert
Cuisine American
Servings 24

Ingredients
 

Filling:

  • 4 ounces cream cheese softened
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • 1 egg yolk
  • 1 ½ tsp. sour cream
  • ¼ teaspoon vanilla

Cookies:

  • 1 cup butter softened
  • ¼ cup sugar
  • 1 egg yolk
  • ¼ teaspoon salt
  • 2 cups flour

Instructions
 

  • Make filling first. Beat together cream cheese, sugar and salt until fluffy and smooth. Stir in egg yolk, sour cream and vanilla. Place in refrigerator for 30 minutes.
  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Beat together butter, sugar, egg yolk and salt. Stir in flour (do not over beat) and mix until dough forms. Form dough into 24 to 30 balls and set on cookie sheets. Wet finger (or use handle of a spoon) and make a deep indentation - do now worry about how wide it is yet. Cookies will spread anyway.
  • Bake for 10 minutes. Remove from oven and press in middles to re-make indentations. Turn cookies sheets and bake cookies another 5 to 7 minutes or until edges start to brown a bit. Remove from oven and fill indentations with cream cheese filling, using a small teaspoon. Return cookies to oven and bake for another 7 minutes. Cool completely and chill.
Tried this recipe?Let us know how it was!

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Comments

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  1. Anna says

    December 22, 2018 at 6:13 am

    Thanks for reminding me about this recipe. It's a good one and I haven't made it in a while. Will try your tip of making more dough and using jam.

  2. DWhite says

    December 22, 2018 at 1:19 am

    5 stars
    Been making this recipe (from this blog) since 2006! It's a family tradition now - it's 2018 now! I usually make more cookie dough and fill the rest with raspberry or blackberry jam.

  3. Anna says

    October 20, 2006 at 6:21 pm

    Hi Lori,

    Good call on adding the lemon extract. I like using lemon in place of vanilla sometimes too.

  4. lori says

    October 20, 2006 at 6:01 pm

    I made these this afternoon they are really good, but the filling i add lemon extract not vanilla. Gave it differnt flavor.

  5. Debbi says

    October 13, 2006 at 12:09 pm

    I just made these this morning and they are HEAVENLY!! Thanks for the recipe!!

  6. Anna says

    December 29, 2005 at 8:06 am

    S'kat, I wish I had that new camera. What a beautiful picture this might have been, no?Joe, thanks for the birthday wishes!!Ali, let me know if you try them. I may do the red velvet version for Valentine's Day.

  7. s'kat says

    December 29, 2005 at 6:53 am

    I'm glad to hear this one worked out- very pretty, too!

  8. Joe says

    December 28, 2005 at 10:35 pm

    Happy Birthday Anna!

  9. Randi says

    December 28, 2005 at 6:16 pm

    my friends are in austin now, do you have any good restaurant recomendations?

  10. Jen says

    December 28, 2005 at 4:02 pm

    I knew I needed this book! Perhaps it shall be a late Christmas gift to myself.;-)

  11. Alicat says

    December 28, 2005 at 2:40 pm

    yummy - i love anything cheesecake-y 🙂 i will have to try these out.

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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