Cherry Cheesecake Thumbprints
- ambspin
- 1 day ago
- 4 min read
Wholesome, hearty cookies with a lightly sweetened cherry cheesecake filling
It's blazing summer right now, and recipes for cool, creamy cheesecakes abound. I love the subtle nuttiness of graham crackers, and inspired by cheesecake everything, I set out to create a healthier, heartier cookie to satisfy my hankering for a flavorful afternoon pick-me-up without the sugar crash that typically follows.
I settled on a cookie comprised mostly of graham crackers and oats. The combination tastes like a cheesecake crust but with the chew and texture of a soft granola bar. The center well captures a barely-sweetened cream cheese filling, and with a swirl of cherry preserves, we have cherry cheesecake thumbprints to get us on our feet on a warm summer day.
What's in these cherry cheesecake thumbprints?
Thumbprint Cookie Base
Graham crackers: provide that classic cheesecake crust flavor
Oats: old-fashioned (rolled) oats add chewiness and heartiness
Flour: a bit of flour (all-purpose or whole wheat) provides structure
Unsalted butter: for flavor and moisture
Kosher salt: helps all the flavors shine through
Dark brown sugar: a touch of caramel-y sweetness
Cinnamon: adds more cheesecake crust flavor
Vanilla: everything tastes better with vanilla
Egg: provides moisture and helps the cookie dough stick together
Cheesecake Filling
Cream cheese: the main component
Powdered sugar: one spoonful is enough
Vanilla: everything tastes better with vanilla
Egg yolk: adds a bit of fat, viscosity, and structure
Kosher salt: just a touch to bring out the flavors
Cherry preserves: tart, sweet, and pretty
The steps are simple and come together quickly:
Cream together the butter and brown sugar.
Add the egg and the vanilla.
Add the dry ingredients and combine.
Scoop each cookie and form the thumbprints.
Chill in the fridge for 1-2 hours.
Prepare the cream cheese filling and fill the thumbprints. Top with preserves.
Bake, cool, and enjoy!
Take care to make a sizeable well for each thumbprint. My first batch revealed an undesirable ratio of cookie base to cream cheese filling--too much base and only a scant 1/2 teaspoon of filling. For the second batch, I made wider, flatter wells (pictured above) which accommodate a full tablespoon so we can enjoy both cookie and filling in each bite. Feel free to switch out cherry preserves for raspberry, strawberry, or blueberry--whichever flavor makes your summer the sweetest.
*"In the summer, the days were long, stretching into each other... everything was on pause yet happening at the same time--this collection of weeks when anything was possible."
~Sarah Dessen, Along For The Ride (2011)
Cherry Cheesecake Thumbprints Makes 12-14 cookies
Author: Ambika
These cherry cheesecake thumbprints are lovely in the afternoon but could easily satisfy as a breakfast accompaniment or a healthy dessert. While I love the combination of creamy cheesecake with tart cherry, use your favorite jam or preserves to top these cookies. I hope you enjoy them!
Total Time: 2 hrs Prep. Time: 20 mins
Ingredients
Cookie Base:
6 tablespoons softened unsalted butter
2 tablespoons dark brown sugar
1 egg, room temperature
1/2 teaspoon vanilla
1 cup crushed graham crackers (7-8 sheets)
1 cup old-fashioned (rolled) oats
2 tablespoons all-purpose or whole wheat flour
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
Filling:
4 ounces (1/2 block) cream cheese, softened
1 tablespoon powdered sugar
1 egg yolk
1/2 teaspoon vanilla
pinch of kosher salt
1/2-3/4 cup cherry preserves
Helpful Equipment: Baking sheet, parchment paper, electric mixer
Directions
Line a baking sheet with parchment paper.
Cream the butter and sugar: Combine the softened butter and brown sugar. Use a mixer to cream together until smooth and fluffy, 2-3 minutes. Add the egg and vanilla and mix until incorporated, 30-45 seconds.
Add the dry ingredients: To the same bowl, add the crushed graham crackers, oats, flour, cinnamon, and kosher salt. Stir with a wooden or silicone spoon until fully incorporated.
Form the thumbprints: scoop 12-14 portions of cookie dough using a 1.5 tablespoon or cookie scoop and place on the baking sheet. Roll each portion into a ball. The dough will be sticky, so use a light touch.
Use a tablespoon or your thumb to press down the middle of the cookie, creating a well in the center. Do not let the "thumbprint" you have just created go through the cookie to the cookie sheet; you need dough solidly across the bottom of the cookie.
Note: As you press in your thumbprints, the cookies may crack at the edges. This is not a problem! Since the dough is still sticky and pliable, use your fingers to smooth out the edges and form wide, flat wells (refer to the picture in the post).
Chill: Chill the thumbprints in the fridge for 1-2 hours until cold and solid. (This is a good time to put the cream cheese on the counter to come to room temperature.)
After 1-2 hours, preheat the oven to 350F.
Prepare the filling: While the oven is preheating, combine the softened cream cheese, egg yolk, powdered sugar, vanilla, and kosher salt in a medium bowl.
Take the chilled thumbprints out of the fridge. Spoon approximately 1 tablespoon of cream cheese filling into each well.
Top each thumbprint with1-2 teaspoons of cherry preserves. You may simply dollop or you may pipe swirls or zigzags, whatever you like.
Bake: Bake the cookies for 15-16 minutes, rotating the tray halfway through baking time. Take them out when the filling looks set and the edges are light brown. Let rest on the tray for 5 minutes, then place cookies on a wire rack to finish cooling. Recipe makes 12-14 cookies.
How to Store: Once cookies are cool, store in the fridge for up to 4 days.
Did you try this recipe? Feel free to leave any comments or questions below!
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