Description
These Sweet Potato Pie Cheesecake Cookies combine the comforting flavors of sweet potato pie with the creamy richness of cheesecake in a delightful cookie form. Soft, buttery, and spiced with warm cinnamon, nutmeg, and ginger, these cookies are topped with a crunchy mixture of brown sugar and graham crackers for an irresistible texture and taste.
Ingredients
Scale
Cookie Dough
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
Topping
- 1/2 cup brown sugar
- 1/2 cup crushed graham crackers
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, cream together the softened butter, cream cheese, and sugar until the mixture becomes smooth and fluffy, ensuring a light texture for your cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing well until evenly combined.
- Mix in Sweet Potato and Spices: Stir in the mashed sweet potato along with cinnamon, nutmeg, and ginger until the mixture is well blended and fragrant.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and seasoning evenly.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms that is easy to handle.
- Scoop and Shape Cookies: Using a tablespoon, scoop portions of dough and roll them into balls. Place these balls onto the prepared baking sheet, spacing them adequately to allow for spreading while baking.
- Add Topping: In a small bowl, mix the brown sugar with crushed graham crackers. Generously sprinkle this mixture over the top of each cookie dough ball to add sweetness and crunch.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden and the cookies are set but still soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- For best results, ensure the cream cheese and butter are softened to room temperature to achieve a smooth dough texture.
- Mashed sweet potato can be prepared ahead of time and stored in the refrigerator.
- Adjust baking time slightly if your cookies are larger or smaller than tablespoon size to avoid over- or under-baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free variation, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
