Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Sweet Potato Cheesecake Cookies are a delightful combination of creamy cheesecake filling and soft, flavorful sweet potato cookies. Perfect for fall or any time you want a delicious twist on your usual cookies!

Ingredients

Scale

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:
    Peel and dice the sweet potato, then cook it by boiling or roasting until soft. Mash 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 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, and mix until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Chill the dough in the refrigerator for about 30 minutes.
  • Make the Cheesecake Filling:
    In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream and mix until 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 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 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.
  • Bake:
    Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • These cookies are best enjoyed with a glass of milk or a cup of coffee.
  • The cookie dough should be chilled for at least 30 minutes to make it easier to handle.
  • You can adjust the sweetness of the cheesecake filling by adding more powdered sugar if desired.
  • If you prefer a thicker filling, you can reduce the amount of heavy cream slightly.
  • These cookies are great for fall but can be enjoyed year-round!

Nutrition

Find it online: https://deliceflash.com/sweet-potato-cheesecake-cookies/