Description
Sweet Potato Pie Cheesecake Cookies combine the warm, comforting flavors of sweet potato pie with the creamy richness of cheesecake, all wrapped in a soft, buttery cookie. These delightful cookies feature a tender cookie dough filled with a smooth sweet potato pie mixture and a luscious cheesecake center, perfect for fall treats or festive gatherings.
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. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Chill the dough for at least 30 minutes to firm up.
- Prepare the Sweet Potato Pie Filling: In a bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix well until smooth and set aside.
- Make the Cheesecake Filling: Beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. Transfer this mixture into a piping bag or keep it ready to spoon.
- 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. Place a dollop of cheesecake filling and then a dollop of sweet potato filling in the center. Cover with another disk of cookie dough and carefully seal the edges to enclose the filling. Repeat this process with the remaining dough and fillings.
- Bake the Cookies: Arrange the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier mixing.
- Chilling the dough helps maintain the cookie shape during baking.
- Seal the edges of the cookies well to prevent the filling from leaking out while baking.
- These cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a spiced variation, add a pinch of cloves or allspice to the sweet potato filling.
