Description
Soft and spiced Sweet Potato Cheesecake Cookies are filled with a luscious cheesecake center, perfect for fall and winter gatherings. These unique cookies blend warm spices and creamy filling, making them an irresistible treat for the season.
Ingredients
For the Cookies:
Unsalted butter, softened
Granulated sugar
Brown sugar, packed
Mashed sweet potato (cooked and cooled)
Large egg
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Cinnamon
Nutmeg
Ginger
Salt
For the Cheesecake Filling:
Cream cheese, softened
Powdered sugar
Vanilla extract
Instructions
- Prepare the Cheesecake Filling:
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes.
- Make the Cookie Dough:
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in mashed sweet potato, egg, and vanilla extract.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually combine with wet ingredients.
- Assemble the Cookies:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Flatten 1 ½ tablespoons of dough, place frozen cheesecake filling in the center, and seal edges. Roll into a ball.
- Bake:
- Bake for 12-14 minutes or until edges are set and tops are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Ensure cheesecake filling is frozen to keep it intact during baking.
Chill cookie dough for 15-20 minutes if it becomes too soft.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20 cookies
- Calories: 160 kcal
