Description
Sweet Potato Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center. These soft, flavorful cookies are made with mashed sweet potatoes, aromatic spices, and a luscious cream cheese filling, baked to perfection for a delightful treat perfect for any season.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup mashed sweet potato (cooked and cooled)
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Then, scoop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes to firm up.
- Make the Cookie Dough: In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Mix in the mashed sweet potato, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined to form a dough.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Flatten about 1 ½ tablespoons of the cookie dough in your hand, place a frozen cheesecake filling portion in the center, and carefully seal the edges around the filling. Roll the dough gently into a ball to encase the cheesecake.
- Bake: Arrange the cookie balls on the prepared baking sheets, spacing them slightly apart. Bake for 12 to 14 minutes, or until the edges are set and the tops turn lightly golden.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help the cookies firm up and maintain their shape.
Notes
- Make sure the sweet potato is well mashed and cooled before adding to the dough for the best texture.
- Freezing the cheesecake filling helps prevent it from melting during baking.
- You can store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
- Ensure the cookie edges are well sealed to avoid leakage of the cheesecake filling while baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
