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Cheesecake Thumbprints

November 4, 2009 By Jelli 4 Comments

What’s the easiest way to use up cream cheese icing? Make it into the creamy cheesecake filling for these delicious cheesecake thumbprints, of course!

I had loads of leftover cream cheese frosting from the red velvet loaf, and refused to see it go to waste. Husband, of course, had “better” ideas of how to use it, but I wanted to share the wealth. These cookies need no explanation. If you like cheesecake, enjoy cookies, and have a spare hour this afternoon, then roll up your sleeves. This one’s for you!

Cheesecake Thumbprints
Base from Elle’s New England Kitchen
Yields 48-60 cookies
2 cups    flour 
1 cup    butter, softened 
1/2 tsp    baking powder 
1/2 cup    sugar 
1    egg 
1    fresh lemon rind, of grated
Filling from My Baking Adventures:
4 oz. cream cheese
1/4 c. sugar
1 yolk
1 1/2 t. sour cream
1/8 t. vanilla
*My filling simply consisted of adding a yolk and vanilla to approximately 1 c. cream cheese frosting.

  1. Beat all filling ingredients until smooth. Chill in the fridge while preparing cookies.
  2. Mix in egg and lemon rind. Add flour/baking powder mixture, mix in well.  
  3. Shape level tablespoons of dough into balls and place on a parchment lined baking sheet. Using your thumb, make an indentation in the center of each ball. 
  4. Bake the cookies for 10 minutes, then remove from the oven and make the indentations again. Bake for another 7 to 9 minutes, or until cookies are lightly browned.  Remove to a wire rack to cool completely.
  5. Use a small teaspoon to fill the indentations with the cheesecake mixture. Return to the oven and bake until the filling is firm, about 6 minutes. Remove from the oven and transfer to a wire rack to cool completely.Store cookies in the refrigerator (tightly covered).

Filed Under: Recipes Tagged With: Cookies, desserts

About Jelli

Jelli is a blogging veteran and avid baker who’s been selling sweets to feed her chocolate addiction for 8+ years. When the polka dotted apron’s hanging up, she’s a full-time mama to three kidlets enjoying the crazy days of motherhood and pumping out brownie recipes from her sunny Costa Rican kitchen.

« Red Velvet, If You Please
Holiday Friendly Banana Bread »

Comments

  1. Alicia (The Red Deer) says

    November 5, 2009 at 5:54 am

    ooh ooh I like cheesecake and cookies 😀

    Reply
  2. Amanda says

    November 5, 2009 at 5:42 pm

    Hi Jelli Bean! Glad you found me cuz now I’ve found you 🙂 These look great!

    Reply
  3. Ingrid says

    November 6, 2009 at 6:43 pm

    Good call on using up the leftover frosting!
    ~ingrid

    Reply
  4. Eliana says

    November 11, 2009 at 10:18 am

    I have a tub of cream cheese frosting in my freezer waiting to be used. This looks like an excellent reason to bring it out.

    Reply

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Hi, I'm Jelli! I snagged the best guy around, birthed four tiny kidlets, scribble down too many dessert recipes, love Jesus, and grow veggies in my front yard. Read More…

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