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–+ servings

Sweet Potato Cheesecake Cookies

Discover the perfect blend of sweet potato pie and cheesecake in these delectable cookies. Ideal for fall gatherings, easy to make, and irresistibly delicious.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup mashed sweet potatoes
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp vanilla extract (for pie filling)
  • 8 oz cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract (for cheesecake filling)

Equipment

  • Large mixing bowls
  • Whisk
  • Mixing spoons
  • Baking sheet
  • Parchment paper
  • Piping bag (optional)

Method
 

  1. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  6. Chill the dough in the fridge for at least 30 minutes.
  7. In a bowl, mix together the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
  8. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  9. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  10. Scoop 2 tablespoons of cookie dough and flatten it into a disk shape.
  11. Place a small amount of cheesecake filling in the center of each dough disk, followed by a dollop of sweet potato pie filling.
  12. Cover with another flattened piece of cookie dough and seal the edges tightly.
  13. Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart.
  14. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
  15. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 130kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 60mgPotassium: 70mgFiber: 1gSugar: 9gVitamin A: 4000IUVitamin C: 2mgCalcium: 25mgIron: 0.6mg

Notes

For an extra special touch, sprinkle a little bit of cinnamon sugar on top of the cookies before baking. This adds a delightful, slightly crunchy texture and enhances the overall flavor.
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