Description
These Sweet Potato Cheesecake Cookies combine the wholesome flavor of mashed sweet potatoes with a rich, creamy cheesecake filling. Soft, spiced cookie dough encases a frozen cheesecake center, baked to golden perfection for a delightful treat perfect for fall gatherings or anytime a cozy dessert is desired.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup mashed sweet potato, cooked and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Prepare the Cheesecake Filling: In a small bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. This will serve as the luscious center of your cookies.
- Freeze the Filling: Using a teaspoon, scoop out portions of the cheesecake filling onto a parchment-lined tray. Freeze these portions for at least 30 minutes until firm, which helps maintain their shape during baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Then, stir in the mashed sweet potato, egg, and vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just incorporated to form the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Assemble the Cookies: Take about 1 ½ tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling piece in the center, then carefully fold the dough around it, sealing the edges completely. Roll the combined dough and filling into a ball shape.
- Bake the Cookies: Arrange the cookie balls on the prepared baking sheets and bake for 12-14 minutes, or until the edges are set and the tops are lightly golden. This ensures a soft cookie with a creamy center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies set without losing their delicate texture.
Notes
- Freezing the cheesecake filling is crucial to prevent it from melting too quickly during baking.
- Ensure the sweet potatoes are fully cooked and cooled before adding to the dough to avoid excess moisture.
- Seal the dough edges tightly around the filling to prevent leakage while baking.
- Store cookies in an airtight container and refrigerate if not consuming within two days due to the cream cheese filling.
- The spices can be adjusted to taste for a more or less pronounced fall flavor.
