Description
These Sweet Potato Cheesecake Cookies combine the warm autumnal flavors of spiced sweet potato cookie dough with a creamy, tangy cheesecake center. Soft and moist cookies with a delightful surprise inside, perfect for cozy gatherings or holiday treats.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup mashed sweet potato (cooked and cooled)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 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 smooth and creamy. This will create the luscious center for your cookies.
- Freeze the Filling: Using a teaspoon, scoop small portions of the cheesecake filling onto a parchment-lined tray. Freeze for at least 30 minutes, which will help the filling hold its shape during baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Wet Ingredients: Mix in the mashed sweet potato, egg, and vanilla extract until well combined, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until all is combined and a soft dough forms.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Assemble the Cookies: Take about 1½ tablespoons of the cookie dough and flatten it in your hand. Place one frozen cheesecake filling portion in the center, carefully folding the dough edges around to encase the filling completely. Roll the filled dough gently between your palms to form a smooth ball.
- Bake the Cookies: Arrange the prepared cookie balls on the baking sheets, spacing them adequately. Bake for 12 to 14 minutes or until the edges are set and the tops turn a light golden color, ensuring the cookie is cooked through without melting the filling.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving to maintain texture and prevent sogginess.
Notes
- Ensure the sweet potato is well mashed and cooled before adding to the dough to prevent excess moisture.
- Freezing the cheesecake filling is key to maintaining its shape during baking.
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version, though texture may vary slightly.
- Store cookies in an airtight container in the refrigerator for up to 5 days as they contain cream cheese filling.
- For extra flavor, consider adding a pinch of cloves or allspice to the dry ingredients.
