Sweet Potato Cheesecake Cookies

Introduction

These Sweet Potato Cheesecake Cookies are a unique and delicious twist on the classic cookie. The soft, flavorful sweet potato cookie dough is complemented perfectly by the rich, creamy cheesecake filling that’s sandwiched between two warm cookie halves. When I first made these for my family, I wasn’t sure how they’d turn out, but they were an immediate hit! The balance of spices, the creamy cheesecake center, and the slight sweetness of the sweet potato made them absolutely irresistible. My kids and husband couldn’t stop reaching for more, and even my extended family gave them rave reviews. Whether it’s fall, the holiday season, or any time you want a treat that’s both comforting and a little different, these cookies will definitely be a new favorite.

Why You’ll Love This Sweet Potato Cheesecake Cookies Recipe

There’s something magical about the combination of sweet potato and cheesecake, especially when paired in a cookie! Sweet potatoes bring warmth and richness to the cookies, with spices like cinnamon and nutmeg evoking the cozy feeling of fall. The cream cheese filling adds a layer of smooth, tangy creaminess, making each bite a delightful treat. These cookies are perfect for any occasion, from casual gatherings to more festive affairs. Plus, they’re not only delicious but visually appealing with their golden edges and creamy center.

The best part? These cookies are an unexpected but perfectly balanced twist on traditional cookies. If you love the idea of baking with sweet potatoes or cheesecake, these cookies are a must-try! They’re easy to make, comforting, and guaranteed to bring smiles to everyone who tries them.

Ingredients

For the Sweet Potato Cookies: 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

For the 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: Begin by peeling and dicing the sweet potato. You can either boil it until soft or roast it in the oven until tender. Once cooked, mash the sweet potato until smooth and set aside to cool.

Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, cream together the softened butter with both the 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 ingredients and stir until just combined. Once mixed, 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. Add the heavy cream and continue mixing until creamy and well combined. The filling should be smooth and slightly thick.

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 them into balls. Flatten each ball slightly using your hand or the bottom of a glass. Spoon a small amount of cheesecake filling in the center of each flattened cookie dough disc. Place another flattened cookie dough disc on top to form a sandwich, gently pressing the edges together to seal the filling inside.

Bake: Place the cookie sandwiches on the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Keep an eye on them to prevent overbaking.

Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.

These Sweet Potato Cheesecake Cookies are best served warm, but they’re also delicious at room temperature. Enjoy them with a glass of milk, a cup of coffee, or even a hot cider for a perfect fall treat!

Nutrition Facts (Estimated per serving, assuming 12 cookies)

Serving Size: 1 cookie
Calories: 190
Sugar: 14g
Sodium: 120mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

(Note: Nutritional information is approximate and may vary based on specific ingredients used.)

Preparation Time
Prep Time: 25 minutes
Cook Time: 12-15 minutes
Total Time: 45 minutes (plus chilling time)

How to Serve

Best served warm: Enjoy the cookies fresh out of the oven for a melty, gooey experience.
With milk or coffee: These cookies pair wonderfully with a cold glass of milk or a cup of your favorite hot beverage, such as coffee or tea.
On a dessert platter: Serve these cookies as part of a fall-themed dessert table.
For gifting: Package them in a cute tin or box to give as a homemade gift for the holidays or a special occasion.
As a snack: These cookies also make a great snack any time of the day when you’re craving something sweet and indulgent.

Additional Tips

1. Choosing the Right Sweet Potato: Opt for a medium-sized, firm sweet potato. Make sure to peel it well and cook it thoroughly before mashing for the best flavor and texture.
2. Make Ahead: You can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours before baking. This will allow the flavors to develop even more.
3. Chill the Dough: Don’t skip the chilling step! Chilling the dough helps prevent the cookies from spreading too much while baking, ensuring that they hold their shape.
4. Customize the Cheesecake Filling: If you prefer a sweeter filling, feel free to add a bit more powdered sugar or a touch of cinnamon.
5. Perfect Bake Time: Keep a close eye on your cookies toward the end of baking. The edges should be golden, but the centers should remain soft and chewy.

FAQ Section

1. Can I use real sweet potatoes instead of canned?
   Yes, you can absolutely use fresh sweet potatoes. Simply cook and mash them as instructed in the recipe.
2. Can I freeze the dough for later use?
   Yes, you can freeze the cookie dough for up to 3 months. Roll the dough into balls and freeze them on a baking sheet, then store in a freezer bag. When you’re ready to bake, just thaw and proceed with the recipe.
3. Can I substitute the heavy cream in the cheesecake filling?
   Yes, you can use milk or half-and-half as a substitute for the heavy cream, but it may alter the texture slightly, making it less creamy.
4. Can I use a different filling for these cookies?
   Absolutely! You could swap the cheesecake filling for cream cheese frosting or even a chocolate ganache if you prefer.
5. Are these cookies gluten-free?
   No, this recipe uses all-purpose flour. However, you can substitute with a gluten-free flour blend if needed.
6. How can I make these cookies dairy-free?
   Use dairy-free butter, non-dairy cream cheese, and coconut cream or a dairy-free heavy cream substitute to make this recipe dairy-free.
7. Can I make these cookies ahead of time?
   Yes! These cookies store well in an airtight container for 3-4 days, and they freeze nicely as well.
8. Do I need to peel the sweet potato?
   Yes, it’s best to peel the sweet potato before cooking, as the skin can affect the texture of the cookies.
9. What’s the best way to store these cookies?
   Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them.
10. Can I double the recipe?
    Absolutely! If you need more cookies, just double the ingredients and bake accordingly. Be sure to adjust baking times as necessary.

These Sweet Potato Cheesecake Cookies are perfect for fall, bringing together all the warmth of sweet potato with the creamy richness of cheesecake. Whether you’re making them for a family gathering or as a special treat for yourself, they’re sure to be a hit. Enjoy baking, and even more, enjoy eating these delicious, spiced cookies!

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