How to Make Red Velvet Cheesecake Thumbprints

• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• Beat the butter and sugar together in a mixing bowl for about 2–3 minutes until light and fluffy.
• Mix in the egg yolk, pure vanilla extract, and liquid red food coloring until fully combined.
• Whisk the flour, cocoa powder, baking powder, and salt together in a separate bowl.
• Combine the dry ingredients with the wet mixture, mixing just until a soft dough forms.
• Beat the cream cheese, sugar, and vanilla for the cheesecake filling until smooth and creamy.
• Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.
• Press a shallow indent into each dough ball using your thumb or a small spoon.
• Add 1/2 teaspoon of the cheesecake filling into each indentation.
• Bake in the preheated oven for 10–12 minutes, until the edges feel set but the centers are still soft.
• Cool the cookies on the pan for 5 minutes, then transfer them to a wire rack to cool completely.