Description
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
Scale
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
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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.
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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.
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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.
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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
- Serving Size: 1 cookie
- Calories: 200kcal
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg