Description
These Sweet Potato Cheesecake Cookies are a delightful twist on classic cookies, combining the natural sweetness and moisture of mashed sweet potatoes with a creamy cheesecake filling. Soft, chewy, and filled with a luscious cream cheese center, they make a perfect treat for fall or any time you crave a comforting dessert with a unique flavor combo.
Ingredients
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 tender, then mash it until smooth. Set aside to cool completely before using.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. In a separate large bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy. Beat in the egg, cooled mashed sweet potatoes, and vanilla extract until smoothly combined. Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Chill the dough in the refrigerator for about 30 minutes to firm up.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Slowly add the heavy cream and continue beating until the mixture is creamy 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 the chilled cookie dough and roll them into balls. Flatten each ball slightly with your hand or the bottom of a glass. Spoon a small amount of cheesecake filling onto the center of each flattened cookie dough disc. Top with another flattened cookie dough disc and gently press the edges together to seal the filling inside, forming a cookie sandwich.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the mashed sweet potato is completely cooled before mixing with butter and sugar to prevent melting the butter.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
- If you prefer a less sweet cookie, reduce the granulated and brown sugar slightly.
- Chilling the dough helps control spreading during baking and improves texture.
- Store cookies in an airtight container in the refrigerator to maintain freshness, especially due to the cheesecake filling.
