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Cheesecake Filled Thumbprint Cookies

Rich thumbprint cookies with a cheesecake filling in the center.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 24
Author Cookie Madness



  • 4 ounces cream cheese softened
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 egg yolk
  • 1 1/2 tsp. sour cream
  • 1/4 teaspoon vanilla


  • 1 cup butter softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 2 cups flour


  • 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.