Description

Red Velvet Cheesecake Thumbprints are a delectable treat combining rich red velvet cookies and a creamy cheesecake filling. With their striking color and satisfying texture, these cookies are perfect for special occasions like Valentine’s Day or Oscar Night.

Ingredients

2 3/4 cups all-purpose flour

1/2 cup natural unsweetened cocoa powder (not Dutch process)

1 teaspoon baking powder

1/2 teaspoon Kosher or sea salt

1/2 cup unsalted butter, softened to room temperature

4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature

1 cup granulated sugar

1 large egg + 1 large egg yolk, room temperature

1 1/2 teaspoons white vinegar (or apple cider vinegar)

2 teaspoons pure vanilla extract

1 teaspoon red gel food coloring

4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature (for the filling)

2 tablespoons granulated sugar (for the filling)

1 large egg yolk (for the filling)

1/2 teaspoon pure vanilla extract (for the filling)

1/4 cup granulated sugar (for rolling)

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Instructions

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a separate bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Add granulated sugar and beat until smooth. Add the egg, egg yolk, vinegar, vanilla extract, and gel food coloring. Mix until combined.
Gradually add the dry ingredients in three installments, mixing thoroughly after each addition. Once combined, divide the dough into quarters and wrap each in plastic wrap. Chill for at least 3 hours, or up to 3 days.
Preheat the oven to 300°F and line two baking sheets with parchment paper.
For the cheesecake filling: Beat cream cheese with an electric mixer until fluffy. Add sugar, egg yolk, and vanilla extract, mixing until smooth. Transfer to a piping bag or zip-top sandwich bag and set aside.
Place the rolling sugar in a small bowl. Scoop dough by the tablespoon and roll into balls. Roll each ball in sugar and place on the baking sheets, spacing at least 2 inches apart. Use the back of a rounded 1/2 teaspoon measure to press a well into the center of each dough ball.
Bake the cookies for 10 minutes. Remove from the oven, and carefully deepen the wells with the back of a 1 teaspoon measure. Pipe the cheesecake filling into each well. Tap the pans on the counter to release any air bubbles.
Bake for an additional 10 minutes, until the cheesecake is set and slightly puffed. Allow cookies to cool on the baking sheets for 10 minutes before transferring to a cooling rack. The cheesecake will deflate slightly as it cools.
Let the cookies cool to room temperature before refrigerating for at least 45 minutes to allow the cheesecake to chill.

Notes

Add a teaspoon of lemon or orange zest to the cheesecake filling for a citrusy twist.
If you don’t want to roll the cookies in sugar, you can skip that step, but it adds a delightful crunch and sparkle.
To make gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
For a different color, you can swap the red food coloring for another color like pink for Valentine’s Day.
Store the cookies in an airtight container in the refrigerator for up to 5 days.
If freezing, store cooled cookies in an airtight container or freezer-safe bag for up to 3 months.

Prep Time: 20 minutes (excluding chilling time)
Cook Time: 20 minutes (baking in two stages)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14g
Sodium: 50mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg