Description
Delightfully spiced Sweet Potato Pie Cheesecake Cookies combine the cozy flavors of sweet potato pie with a creamy cheesecake filling. These soft, tender cookies are perfect for fall gatherings and dessert lovers seeking a unique twist on classic flavors.
Ingredients
Scale
Cookie Dough
- 1 cup mashed cooked sweet potato, cooled
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon lemon juice
Topping
- Graham cracker crumbs for topping
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth. Then add the egg, vanilla extract, and cooled mashed sweet potato, mixing until fully combined and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.
- Mix Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to form the cookie dough. Avoid overmixing for tender cookies.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes to make it easier to handle and to help cookies hold their shape.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, ground cinnamon, and lemon juice until smooth and creamy to make the cheesecake filling.
- Form Cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place 1 teaspoon of cheesecake filling in the center, then carefully fold the dough around the filling and roll into a ball, ensuring the filling is fully encased.
- Place and Top Cookies: Arrange the cookie balls on the prepared baking sheets, spaced evenly. Lightly sprinkle the tops of each cookie with graham cracker crumbs for added texture and flavor.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are set and lightly golden around the edges.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and retain their shape.
Notes
- Ensure the mashed sweet potato is fully cooled before adding it to the dough to prevent extra moisture, which can affect cookie texture.
- Store cookies in an airtight container in the refrigerator for up to 5 days or freeze them for longer storage.
- For extra sweetness and indulgence, drizzle warm caramel sauce over the cookies before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
