Description
These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of classic sweet potato pie flavors wrapped inside soft, buttery cookies with a luscious cheesecake center. Perfect for fall festivities or any time you crave a comforting, fragrant treat, these cookies combine the warm spices of cinnamon, nutmeg, and ginger with creamy cheesecake and sweet mashed sweet potato filling in every bite.
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 the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a perfect base for the cookies. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough for at least 30 minutes to make it easier to handle and to improve the texture of the cookies.
- Prepare the Sweet Potato Pie Filling: In a bowl, combine the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Stir until the mixture is smooth and well incorporated, capturing the essence of sweet potato pie in this flavorful filling.
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is creamy and smooth. Transfer this filling into a piping bag or use a spoon to fill the cookies later.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it into a disk. Add a dollop of the cheesecake filling followed by a dollop of the sweet potato pie filling in the center. Cover with another piece of cookie dough and carefully seal the edges to encase the filling entirely. Repeat this process with the remaining dough and fillings.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden, indicating the cookies are perfectly cooked through.
- Cool and Serve: Let the cookies cool for 5 minutes on the baking sheet to firm up slightly, then transfer them to a wire rack to cool completely. This ensures the cookies set properly and the filling inside solidifies while delivering maximum flavor and texture.
Notes
- Be sure to chill the dough before assembling to make it easier to work with and to prevent spreading during baking.
- Use room temperature cream cheese for a smooth cheesecake filling.
- If you don’t have fresh mashed sweet potatoes, canned sweet potato puree can be used as a substitute.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze unbaked assembled cookies on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to baking time.
