Description
These Mouthwatering Cheesecake Thumbprint Cookies combine a tender, buttery cookie base with a creamy cheesecake filling and a burst of fruity jam on top. Perfectly portioned, these cookies offer a delightful mix of textures and flavors—soft yet slightly crisp cookie edges, luscious cheesecake, and tangy, sweet jam. Ideal for gatherings, gifting, or an everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine salt
Cheesecake Filling
- 6 ounces cream cheese, softened (brick style, full-fat)
- 1/3 cup powdered sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice or 1/2 teaspoon lemon zest
Topping
- 1/3 cup raspberry, strawberry, or mixed berry jam (or pie filling)
Instructions
- Prepare the baking sheets: Line two baking sheets with parchment paper and set aside to ensure cookies do not stick and bake evenly.
- Make the dough base: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light, creamy, and slightly fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Incorporate the egg yolks and vanilla extract into the butter mixture, beating until fully combined and smooth, scraping down the bowl as needed for even mixing.
- Combine dry ingredients: In a separate bowl, whisk together the flour and fine salt. Gradually add this to the wet ingredients with the mixer on low speed, mixing just until a soft, thick dough forms. Avoid overmixing to keep cookies tender.
- Form cookie balls: Scoop the dough into 1-tablespoon portions and roll each into smooth balls between your palms. Arrange them spaced out on the prepared baking sheets.
- Chill the dough: Refrigerate the baking sheets for at least 30 minutes or up to 2 hours until the dough is firm to the touch. This step helps maintain cookie shape during baking.
- Make cheesecake filling: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the egg yolk, vanilla extract, and lemon juice or zest, mixing to a thick, silky, and well-combined consistency.
- Preheat oven and create thumbprints: Preheat oven to 350°F (175°C). Remove one tray of dough from fridge. Using your thumb or a 1/2-teaspoon measuring spoon, press a well into the center of each dough ball. Smooth any cracks carefully.
- Fill cookie wells: Spoon or pipe the cheesecake filling into each thumbprint well, filling nearly to the top but avoiding overflow.
- Add jam topping: Place a small dollop of jam or pie filling on top of the cheesecake layer in each cookie. Optionally, use a toothpick to gently swirl jam into cheesecake for a marbled effect.
- Bake the cookies: Bake one sheet at a time for 11 to 13 minutes until edges are lightly golden and the cheesecake center is set but not browned; centers may appear slightly soft.
- Cool the cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing cheesecake centers to firm up.
- Serve and store: Serve cookies as is or garnish with an extra swirl of jam. Store leftovers in an airtight container in the refrigerator and bring to room temperature for 15 to 20 minutes before eating.
Notes
- Chilling the dough is crucial to help cookies retain shape during baking.
- Use full-fat brick-style cream cheese for the best texture and flavor in the cheesecake filling.
- If jam is too runny, drain excess liquid before topping cookies to avoid sogginess.
- Allow cookies to cool completely for the cheesecake filling to set properly.
- Store cookies refrigerated due to cream cheese filling; bring to room temperature before serving for best taste.
