Description
These sweet potato cheesecake cookies combine spiced cookie dough with creamy cheesecake and sweet potato filling for the ultimate fall dessert. Perfectly soft, rich, and warmly spiced, they’re like a bite of pie and cheesecake all in one irresistible cookie.
Ingredients
- Cookie Dough:
- 1 cup unsalted butter, softened
- 1½ 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 Filling:
- 1 cup mashed sweet potato
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- Cheesecake Filling:
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients to form dough. Chill for 30 minutes.
- Combine sweet potato, brown sugar, spices, and vanilla for the filling. Set aside.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 2 tablespoons of dough, flatten into a disk. Add 1 tsp of each filling to center. Top with another disk, pinch to seal.
- Bake for 12–15 minutes until golden at edges. Cool before serving.
Notes
- Use roasted sweet potato for richer flavor.
- Add chopped pecans or drizzle with melted white chocolate for a festive touch.
- Dough can be made ahead and chilled overnight.
- Ensure edges are sealed to avoid leaking filling.
