Description
Delight in these soft and flavorful Sweet Potato Cheesecake Cookies, combining the natural sweetness of mashed sweet potatoes with a creamy cheesecake filling. Perfectly spiced with cinnamon, nutmeg, and ginger, these cookies offer a unique twist on traditional treats, making them an ideal dessert for fall or any time you crave a comforting, sweet snack.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup mashed sweet potato (cooked and cooled)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. This filling will be frozen before incorporating into the cookies to help maintain its shape during baking.
- Freeze Cheesecake Filling: Scoop teaspoon-sized portions of the cheesecake mixture onto a parchment-lined tray. Place the tray in the freezer and freeze for at least 30 minutes to firm up the filling.
- Make the Cookie Dough Base: In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the mashed sweet potato, large egg, and vanilla extract until fully incorporated, providing moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently to form a consistent dough without overmixing.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Assemble the Cookies: Take 1 ½ tablespoons of cookie dough and flatten it in your hand or on a work surface. Place a frozen cheesecake filling portion in the center, then carefully fold and seal the edges around the filling. Roll the filled dough into a smooth ball to encase the cheesecake completely.
- Bake the Cookies: Arrange the filled dough balls on the prepared baking sheets spaced evenly apart. Bake for 12-14 minutes, or until the cookie edges are set and tops turn lightly golden, indicating they are fully baked but still soft inside.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents the cookies from breaking and helps the cheesecake center set perfectly.
Notes
- Ensure the mashed sweet potato is properly cooked and cooled before adding to the dough to avoid excess moisture.
- Freezing the cheesecake filling before assembling helps keep the filling intact during baking.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
- For a dairy-free alternative, cream cheese can be substituted with a vegan cream cheese option.
