Cheesecake Thumbprint Cookies

Cheesecake is one of those things that is rich and decadent. It definitely is a "Special Occasion" type of treat. But what about a version that you don't have to feel too guilty about? Why not take it a step forward and make it portable as well? So, what do you get when you merge the two? Cheesecake Thumbprint Cookies.

When searching for a recipe, I ended up with one from Cookie Madness which combined the crunchiness of a cookie and the creaminess of cheesecake in one. It starts off with a shortbread like cookie and is filled with a tangy cream cheese filling. This cookie is a process to make but pretty much has all the flavors of a cheesecake.

I would have loved the cookie to have more of a graham cracker flavor but it still was pretty good. You can even add more flavor by adding some jam into the cookie before filling it with the cheesecake. Now that's something I would love to try.

Cheesecake Thumbprint Cookies

Recipe from Cookie Madness (Adapted from Martha Stewart)

Ingredients
Cheesecake filling
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg yolk
1 1/2 teaspoons sour cream
1/4 teaspoon vanilla

Cookie dough
16 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups all-purpose flour

Directions
For the filling beat cream cheese with the sugar and salt until smooth. Mix in egg yolk, sour cream and vanilla. Place into the refrigerator for 30 minutes.

Preheat oven to 350 degrees

For the cookie dough, beat together butter, sugar and salt until creamy. Add the egg yolk until combined and add the flour until it becomes cookie dough.

Scoop out tablespoons of the dough and roll into balls. Place balls onto parchment-lined baking sheets and make an indentation in the center of each ball with your thumb.

Place into the oven and bake for 10 minutes. Remove from the oven and carefully use your thumb to press the middle of the cookies back down, remaking the indentations. Place cookies back into the oven and continue to bake until slightly golden around the edges, about 7 minutes.

Remove cookies from the oven and fill with the cheesecake filling using a teaspoon. Place back into the oven and bake for 7 minutes. Remove from the oven and transfer cookies to a wire rack to cool. When cool, place cookies into the refrigerator to chill.

-Aaron John