Nutella Cheesecake Thumbprint Cookies

Nutella Cheesecake Thumbprint cookies are a chewy cheesecake flavored cookie filled with Nutella and topped with crushed hazelnuts.

4 oz cream cheese softened at room temperature
6 tbsp unsalted butter softened at room temperature
1 tsp vanilla extract
½ tsp lemon zest
½ cup granulated sugar
1 cup flour
⅓ cup Nutella plus more for optional topping
½ cup Hazelnuts crushed
¼ tsp salt
Instructions
In a medium mixing bowl using an electric mixer, beat cream cheese and butter until smooth and fluffy.
Add the sugar, lemon zest and vanilla, and beat until all ingredients are mixed together.
Sift in flour and salt just until all ingredients are evenly incorporated. Do not overman.
On a large baking sheet lined with parchment paper scoop out 1 tablespoon sized balls of dough, roll them into smooth balls , and place them on the cookie sheet.
Lightly press your thumb in the center of each ball of dough and fill each thumb press with about 1/2 teaspoon of Nutella. Do not overflow the cookie with Nutella.
Top the Nutella part of the cookie with crushed hazelnuts and lightly press them in the Nutella. If desired, lightly sprinkle salt top of the crushed hazelnuts.
Cover cookies with plastic wrap and refrigerate for 1-2 hours.
Preheat oven to 375°F.
Once oven has preheated, place baking sheet in the oven and bake for 12-13 minutes, or just until light golden around d the edges. They will look undone and still be very soft when you take them out.
Allow them to cool on a baking sheet for 10-15 minutes then transfer them onto a cooling rack to cool completely.