Description
Delight in these Sweet Potato Pie Cheesecake Cookies that combine the warm, spiced flavors of sweet potato pie with a creamy cheesecake center. These soft, flavorful cookies are perfect for fall gatherings or holiday desserts, offering a unique twist with a luscious cheesecake filling wrapped in a spiced cookie dough.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup mashed cooked sweet potato (cooled)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Optional Topping
- Crushed graham crackers
- Cinnamon sugar
- Light drizzle of glaze
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a mixing bowl, beat the softened butter together with granulated sugar and brown sugar until the mixture is light, fluffy, and creamy, which provides a tender texture to your cookies.
- Add Wet Ingredients: Mix in the cooled mashed sweet potato, then add the egg and vanilla extract, blending everything until the mixture is smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing, which can toughen the cookies.
- Chill the Dough: Cover and refrigerate the cookie dough for 30 minutes. Chilling firms the dough, making it easier to handle and improving the final texture.
- Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, forming the luscious filling for the cookies.
- Freeze Cheesecake Dollops: Scoop teaspoon-sized portions of the cheesecake filling onto a parchment-lined plate and freeze for about 15 to 20 minutes until the centers are firm and easy to handle.
- Assemble Cookies: Take about 1 1/2 tablespoons of chilled cookie dough, flatten it slightly in your hand, then place a frozen cheesecake dollop in the center. Wrap the dough around the cheesecake to seal it inside completely, rolling into a smooth ball. Place each assembled cookie onto the prepared baking sheets and repeat with remaining dough and filling.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are just set and turn a light golden color.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Optional Topping: Once cooled, optionally sprinkle the cookies with crushed graham crackers, cinnamon sugar, or lightly drizzle with glaze for an added layer of flavor and texture.
Notes
- Ensure the cheesecake filling is well frozen before wrapping in dough to prevent leakage during baking.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze the cookies after baking and thaw at room temperature before serving.
- Handle the dough gently when wrapping the cheesecake filling to avoid tearing.
- Using parchment paper on baking sheets helps prevent sticking and makes cleanup easier.
