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Sweet Potato Pie Cheesecake Cookies

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These soft, spiced cookies are filled with a creamy cheesecake center, combining the flavors of sweet potato pie and cheesecake in every bite. A delightful treat for the fall or holiday season!

Ingredients

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For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup mashed sweet potatoes (cooked and cooled)

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Instructions

  • Prepare the Cookie Dough:
    • Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes).
    • Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    • Mix in Sweet Potatoes: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the mashed sweet potatoes until evenly distributed.
  • Make the Cheesecake Filling:
    • Beat Cream Cheese: In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until combined.
    • Add Egg and Vanilla: Mix in the egg and vanilla extract until smooth. Finally, stir in the sour cream until well blended.
  • Assemble the Cookies:
    • Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Scoop Cookie Dough: Using a cookie scoop, drop a tablespoon of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
    • Add Cheesecake Filling: Make a small indentation in the center of each cookie dough ball and spoon about a teaspoon of the cheesecake filling into the center.
    • Cover with More Dough: Take a small amount of additional cookie dough and gently place it over the cheesecake filling, sealing it in.
  • Bake the Cookies:
    • Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
    • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Mashed Sweet Potatoes: Make sure the sweet potatoes are fully cooked and cooled before using them in the dough to prevent the cookies from becoming too soft or runny.
  • Cookie Dough: If the dough is too sticky to handle, refrigerate it for 10-15 minutes to make it easier to scoop and shape.
  • Cheesecake Filling: You can make the cheesecake filling ahead of time and store it in the fridge for up to 1 day before assembling the cookies.
  • Storage: These cookies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 1 week.
  • Freezing: To freeze, place the assembled cookies on a baking sheet and freeze them until firm. Transfer to a zip-top bag and store in the freezer for up to 3 months. When ready to bake, just place them on a baking sheet and bake as usual.

Nutrition

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