Giant Cheesecake Thumbprints

I did not intend before baking these cookies, to rename them 'giant cheesecake thumbprints'. But they turned out so big, it would seem silly to name them just 'thumbprints', because they are quite larger than a normal thumbprint cookie. But I am never one to complain about the size of a cookie and I'm not going to start now ;P! I had 4 ounces cream cheese leftover (from the London cheesecake) and I hate throwing food away, so I decided to make use of it. For the cookies, I used Martha Stewart's 'Cheesecake Thumbprints', and for the cheesecake filling, Nigella Lawson's 'Cherry Cheesecake'. My family and I differentiate so much when it comes to cookies. I would rate these 3 out of 5. I found them to be nothing spectacular, except for the cheesecake filling, but my family is raving about them and rate these 5 out of 5! They outnumber me, so I suppose they are right.

Giant Cheesecake Thumbprints recipe: adapted from Martha Stewart's 'Cheesecake Thumbprints' & Nigella Lawson's 'Cherry Cheesecake'

- 4 ounces cream cheese
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 egg yolk
- 1 cup unsalted butter, room temperature
- 2 cups all-purpose flour

- Beat together the cream cheese, confectioners’ sugar, vanilla extract in a bowl until smooth.
- Lightly whip the heavy cream, and then fold it into the cream cheese mixture. Cover and put in the fridge for at least 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Beat the butter and sugar on medium speed until well combined, 1 to 2 minutes. Add salt and egg yolk; beat to combine. With the mixer on low speed, gradually add the flour, mixing until just combined.
- Shape tablespoons of dough into balls, and place on baking sheets about 1 inch apart. Using the lightly floured end of a thick wooden spoon handle, make an indentation of each ball. (I did this with 1 baking sheet, but I found it to be really unnecessary, when the cookies are fully baked they’ll still be soft, you can make an indentation then)
- Bake 10 minutes; remove from oven and make indentations again. Rotate sheets, return to oven and bake until edges of cookies begin to turn golden, 7 to 9 minutes more. (mine needed 10-11 minutes more) Transfer cookies to a wire rack to cool completely.
- Using a teaspoon, fill the centre of each cookie with cream cheese filling, mounding it slightly.

The yummiest cheesecake filling!

Little dough balls.

Not exactly thumbprints. I made these indentations with the back of a wooden spoon.

Et voila!

My mother's cat couldn't take his eyes of these cookies!


Snooky doodle said…
these look really nice. I bet they re delicious . they do look so anyways. Cheescake and cookies in one yummy!
apparentlyjessy said…
I love the recipes you post...always something I would never have thought of...but find they look so delicious!
Your Mums kitty is cute...he probably wants to have some of the filling! nom nom!
So easy and so yummy! I guess the cat would like to try some of them too ;))
My cat would be in so much trouble if I caught him on the table!! Lol

The raisin bread was delicious! I haven't made brioche, but I hear it's a lot like kugelhopf... and I looooove kugelhopf!
Tellie said…
First time coming and I have to say those sure do look yummy. Guess I'm going to have to ditch my diet plans lol. Can't wait to see some more recipes!

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