Description
These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of classic sweet potato pie and creamy cheesecake, all wrapped in a soft, buttery cookie dough. Perfect for fall or any time you crave a comforting, festive treat, these cookies boast warm spices, a rich sweet potato filling, and a luscious cheesecake center, making every bite irresistibly delicious.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sweet Potato Pie Filling
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cookie Dough: Cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients until a soft dough forms. Chill the dough in the refrigerator for at least 30 minutes to firm up.
- Prepare the Sweet Potato Pie Filling: In a medium bowl, mix the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until the mixture is smooth and well combined. Set aside.
- Make the Cheesecake Filling: Beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. Transfer this mixture to a piping bag or set aside with a spoon for easy portioning.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take approximately 2 tablespoons of chilled cookie dough and flatten it into a disk. Place a small spoonful of the cheesecake filling in the center, then add a dollop of the sweet potato filling on top. Cover this with another flattened piece of dough and seal the edges carefully to encase the fillings.
- Bake the Cookies: Arrange the assembled cookies on the prepared baking sheet with about 2 inches of space between each cookie. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the cookies are set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy these festive cookies with a soft center and warm flavors.
Notes
- Chilling the dough is important to prevent spreading and to make rolling and shaping easier.
- Use room temperature ingredients for better mixing and texture.
- If you don’t have a piping bag, a spoon or plastic bag with a small cut corner will work for filling the cheesecake center.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a dairy-free version, substitute cream cheese with a suitable vegan cream cheese alternative.
