Introduction
Sweet Potato Cheesecake Cookies
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
For the Sweet Potato Cookies:
120g mashed sweet potatoes (about 1 medium sweet potato)
130g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
115g unsalted butter, softened
50g granulated sugar
55g brown sugar, packed
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
225g cream cheese, softened
30g powdered sugar
1/2 teaspoon vanilla extract
60ml heavy cream
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
About 12 cookies
Directions
Prepare the Sweet Potato:
1. 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:
1. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
2. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
3. Add the egg, mashed sweet potatoes, and vanilla extract to the butter mixture, and mix until smooth.
4. 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:
1. In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Add heavy cream and mix until creamy and well combined.
Assemble the Cookies:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 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.
3. Spoon a small amount of cheesecake filling in the center of each cookie dough disc.
4. Place another flattened cookie dough disc on top to form a sandwich, gently pressing the edges together to seal.
Bake:
1. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown.
2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
**Detailed Directions and Instructions**
Prepare the Sweet Potato:
1. Peel and dice the sweet potato. Cook it by either boiling it in a pot of water or roasting it in the oven until soft. Once cooked, mash the sweet potato until it is smooth and set aside to cool.
Make the Cookie Dough:
1. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
2. In a separate large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. The sweetness of the sugar will enhance the warmth of the butter.
3. Add the large egg, the cooled mashed sweet potatoes, and the vanilla extract to the butter mixture. Mix until everything is smooth and well incorporated.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure soft cookies. Chill the dough in the refrigerator for about 30 minutes to firm up.
Make the Cheesecake Filling:
1. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. The cream cheese should be at room temperature for easy blending.
2. Add the heavy cream and mix until the filling is creamy and well combined, reminiscent of a classic cheesecake.
Assemble the Cookies:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring easy removal of the cookies.
2. Scoop tablespoon-sized portions of the chilled cookie dough and roll them into balls. Flatten each ball slightly using your hand or the bottom of a glass until you create a disc shape.
3. Spoon a small amount of cheesecake filling into the center of each cookie dough disc. Don’t be shy—this is where the magic happens!
4. Take another flattened cookie dough disc and place it on top of the filling, gently pressing the edges together to seal the cookies. These will bake into delightful little sandwiches.
Bake:
1. Bake the assembled cookies in the preheated oven for 12-15 minutes, or until the edges turn a golden brown while the centers remain delightfully soft.
2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The aroma of cinnamon and sweet potato will fill your kitchen as they cool.
**Notes**
Ingredient Substitutions:
– You can use pumpkin puree instead of sweet potatoes for a different flavor twist.
– For a dairy-free option, substitute vegan cream cheese and butter.
Storage:
– Store the cookies in an airtight container at room temperature for up to 3 days. For prolonged freshness, refrigerate for up to a week.
Serving Suggestions:
– These cookies are fantastic on their own but serve them with a cup of warm chai or apple cider for the perfect fall treat.
Pro Tips for Success:
– Ensure that your ingredients, especially butter and cream cheese, are at room temperature so they mix easily.
– Monitor the baking time closely for perfectly chewy cookies—take them out just as they start to turn golden.
Common Questions:
– Can I freeze these cookies? Yes, freeze them in a single layer on a baking sheet, and once frozen, transfer them to a zip-top bag for up to a month.
– Can I add nuts? Absolutely! Chopped walnuts or pecans can add delightful crunch.
Enjoy these mouth-watering Sweet Potato Cheesecake Cookies, capturing the essence of fall with every bite!
Cook Techniques
Preparing Sweet Potatoes
Peel and dice the sweet potatoes, then cook them by boiling or roasting until soft. Once cooked, mash the sweet potatoes until smooth and set aside to cool.
Making Cookie Dough
Whisk together the dry ingredients in a medium bowl. In a separate bowl, cream softened butter with granulated and brown sugar until light and fluffy. Mix in the egg, mashed sweet potatoes, and vanilla extract, then gradually incorporate the dry ingredients. Chill the dough for about 30 minutes.
Making Cheesecake Filling
Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Then, mix in heavy cream until creamy and well combined.
Assembling Cookies
Preheat your oven and prepare a baking sheet with parchment paper. Scoop and roll the cookie dough into balls, flatten each slightly, and spoon a small amount of cheesecake filling in the center. Top with another flattened cookie dough disc and gently press to seal.
Baking Cookies
Bake the assembled cookies in a preheated oven until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
FAQ
Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato can be used as a convenient alternative, but make sure it is pureed and not in syrup.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cookies?
Yes, you can freeze the assembled but unbaked cookies. Store them in a single layer on a baking sheet until frozen, then transfer to an airtight container for up to 3 months.
What can I substitute for cream cheese?
You can use mascarpone cheese or a vegan cream cheese alternative if you’re looking for a different flavor profile or dietary preference.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, though the texture may vary slightly.
Conclusion
These Sweet Potato Cheesecake Cookies are a deliciously unique treat that blends the warmth of sweet potatoes with the creaminess of cheesecake. Ideal for sharing during festive gatherings or enjoying at home, these cookies offer a comforting flavor profile that is sure to please cookie lovers of all ages.
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