Description
Delightfully soft and flavorful Sweet Potato Cheesecake Cookies combine creamy cheesecake filling sandwiched between delicately spiced sweet potato cookie dough for a unique fall-inspired treat that’s perfect for gatherings or cozy snacks.
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. Cook it by boiling or roasting until soft, then mash until smooth. Set aside to cool before using.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt to combine the dry ingredients evenly. In a separate large bowl, cream together the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add the egg, mashed sweet potatoes, and vanilla extract to the butter mixture, mixing until smooth and well incorporated. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Chill the dough in the refrigerator for about 30 minutes to firm up.
- Make the Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and silky. Add the heavy cream and continue mixing until the filling is creamy, smooth, and well combined.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of cookie dough and roll each into a ball. Flatten each ball slightly using your hand or the bottom of a glass to form discs. Spoon a small amount of cheesecake filling in the center of each cookie dough disc. Place another flattened cookie dough disc on top to form a sandwich, gently pressing the edges together to seal and prevent filling from leaking.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures the cookies firm up nicely and the filling sets.
Notes
- Mashed sweet potatoes can be prepared ahead and refrigerated for up to 2 days before making the dough.
- Be sure the cream cheese and butter are softened at room temperature for easier mixing.
- Chilling the dough helps prevent spreading and creates thicker cookies.
- You can substitute pumpkin puree for sweet potato if desired.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
