Sweet Potato Pie Cheesecake Cookies
Sweet Potato Pie Cheesecake Cookies are a delightful treat that combines the rich flavors of sweet potato pie with the creamy goodness of cheesecake, all wrapped up in a soft cookie. This delicious dessert is perfect for any occasion, whether it’s a holiday gathering, a cozy evening at home, or simply to satisfy your sweet tooth.
Why Make This Recipe
Making Sweet Potato Pie Cheesecake Cookies is a fun way to enjoy the flavors of fall. The sweet potato puree gives these cookies a warm and comforting taste, while the creamy cheesecake filling adds a delightful surprise. This recipe is not only tasty but also easy to follow. It’s a great way to impress friends and family with a unique dessert that everyone will love.
How to Make Sweet Potato Pie Cheesecake Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup canned sweet potato puree
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup powdered sugar
Directions
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat in the egg and vanilla. Gradually add the dry ingredients to the wet ingredients.
Step 2: In a separate bowl, beat the cream cheese and granulated sugar until smooth. Add the sweet potato puree, vanilla, cinnamon, and nutmeg. Mix well, and then add the powdered sugar until smooth.
Step 3: Take a scoop of cookie dough, flatten it into a disc, add a small amount of cheesecake filling, fold the dough around the filling, and roll it into a ball. Place the dough balls on the lined baking sheet.
Step 4: Bake the cookies for 10-12 minutes until they are golden. Allow them to cool before serving.
How to Serve Sweet Potato Pie Cheesecake Cookies
You can serve these cookies warm or at room temperature. They are great on their own, but you can also drizzle some caramel sauce over the top or serve them with whipped cream for an extra treat. Pair them with a cup of coffee or tea for a delightful cozy experience.
How to Store Sweet Potato Pie Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure to separate the cookies with parchment paper to prevent them from sticking together.
Tips to Make Sweet Potato Pie Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Use canned sweet potato puree for convenience, but be sure it doesn’t contain added sugar or spices.
- Feel free to adjust the spices to suit your taste. Adding a pinch or two of allspice can give a nice flavor twist.
Variation
If you want to mix things up, consider adding chocolate chips or chopped nuts to the cookie dough for added texture. You can also swap out the sweet potato for pumpkin puree for a different flavor profile.
FAQs
1. Can I use fresh sweet potatoes instead of canned?
Yes, you can use cooked and mashed fresh sweet potatoes. Just ensure they are smooth and creamy.
2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to three days before baking. Just remember to let it come to room temperature before scooping and baking.
Enjoy making your Sweet Potato Pie Cheesecake Cookies! They are sure to become a favorite treat.
