Cheesecake Thumbprints

If you love a shortbread cookie mixed with cheesecake, this is the cookie for you! This is a Martha Stewart recipe. The only thing that I did differently is that I used a different type of flour because I wanted a more cake like texture, but all-purpose flour may be used. I also did “double-pan” my cookies and there are pics in my photos. It seems like a lot of work, but they are like heaven in your mouth!! Your taste buds will dance!!

Cheesecake Thumbprints


  • 4 ounces of cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon of salt, plus a pinch
  • 2 large egg yolks
  • 1 1/2 teaspoons sour cream
  • 1/8 teaspoon pure vanilla extract
  • 2 sticks (1 cup) butter, room temperature
  • 2 cups all purpose flour (I used 1 cup bread flour and 1 cup cake flour)


  1. In a bowl of electric mixer with paddle attachment, beat cream cheese on medium until light and fluffy (about 3 minutes), scraping down sides of bowl as needed. Add 1/4 cup of sugar and a pinch of salt, and beat until smooth (about 3 minutes) Add 1 egg yolk, sour cream, and vanilla; beat until smooth. Transfer to a small bowl and refrigerate for 30 min.
  2. Preheat oven to 350. Line 2 large baking sheets, set aside. In the bowl of an electric mixer w/ the paddle attachment beat the butter and remaining 1/4 cup sugar on medium speed until combined. Add remaining 1/4 teaspoon salt and egg yolk; beat to combine. With mixer on low, gradually add the flour (sifted) mixing until just combined.
  3. Shape level tablespoons of dough into balls, and place on baking sheet 1 inch apart. Using lightly floured end of a wooden spoon handle or your clean thumb, make an indentation in the center of each ball.
  4. Bake 10 min, remove from oven and make indentations again (use spoon this time…very hot!) . Rotate sheets, return to oven and bake until edges begin to turn golden(about 7-9 min) Transfer cookies to a wire rack to cool completely.
  5. Using a small teaspoon, fill the center of each cookie with about 1 teaspoon cream cheese filling. Return cookies to oven once again and bake until filling is firm (about 7-8 min) When done, cool completly. Refrigerate in an airtight container, layered between wax or parchment paper at least 4 hours before serving.

    It doesn’t say…that means it’s not meant for anyone on a diet!! LOL!

Comments (1)


Just made these this weekend and I must say they are yummy!

The only thing I did differently was I drizzled melted chocolate on top...mmmm!

Will be making these again!