Description
These Sweet Potato Cheesecake Cookies combine the rich flavors of creamy cheesecake with the natural sweetness and moisture of mashed sweet potatoes. Soft, tender cookie dough sandwiches a luscious cheesecake filling, making for a delightful dessert perfect for fall or any time you crave a cozy sweet treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Prepare the Sweet Potato: Peel and dice the sweet potato, then cook it by boiling or roasting until soft. Mash it until smooth and set aside to cool completely.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg, mashed sweet potatoes, and vanilla extract to the butter mixture, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Chill the dough in the refrigerator for about 30 minutes.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Add the heavy cream and mix until creamy and well combined.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of cookie dough and roll them into balls. Flatten each ball slightly. Spoon a small amount of cheesecake filling in the center of one flattened cookie dough disc, then place another flattened disc on top to form a sandwich. Gently press the edges to seal.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the sweet potato is completely cooled before mixing into the dough to prevent melting the butter.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Use room temperature cream cheese and butter for easier mixing and smoother texture.
- Chilling the dough is important to prevent spreading during baking.
- Store cookies in an airtight container in the refrigerator for up to 4 days as they contain cream cheese filling.
