Sweet Potato Cheesecake Cookies with Cheesecake Dipping Sauce
Sweet Potato Cheesecake Cookies with Cheesecake Dipping Sauce are a delightful treat that combines the creamy richness of cheesecake with the warm, comforting flavor of sweet potatoes. These cookies are perfect for bringing something unique to your dessert table, ensuring everyone will enjoy a sweet and tasty experience.
Why Make This Recipe
There are many reasons to make Sweet Potato Cheesecake Cookies. First, they are a delicious blend of flavors that is sure to surprise and please your family and friends. The creamy cheesecake adds richness, while the sweet potato gives a hint of natural sweetness and nutrition. Plus, they are easy to make, perfect for any gathering, or just for enjoying at home with a cup of tea or coffee.
How to Make Sweet Potato Cheesecake Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup mashed sweet potato (cooked and pureed)
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the mixture and mix well.
- In a separate bowl, combine the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Gently fold in the mashed sweet potato until the dough is smooth.
- In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Take a tablespoon of the cookie dough and place it on the baking sheet. Flatten the dough slightly.
- Place a teaspoon of the cheesecake mixture in the center of each cookie and swirl together gently.
- Bake for 12-15 minutes, or until the cookies are lightly golden on the edges.
- While the cookies are baking, prepare the dipping sauce by beating the softened cream cheese, powdered sugar, heavy cream, and vanilla extract together until smooth and creamy.
- Once the cookies have cooled, serve them with the cheesecake dipping sauce on the side for dipping. You can garnish with a little cinnamon or crushed graham crackers if you want.
How to Serve Sweet Potato Cheesecake Cookies
Serve these cookies warm with the cheesecake dipping sauce on the side. You can arrange them on a nice plate, and maybe add a sprinkle of cinnamon or some crushed graham crackers for extra flair. They make a great dessert after dinner or a fun snack during the day.
How to Store Sweet Potato Cheesecake Cookies
To store these cookies, place them in an airtight container. They will keep well at room temperature for a few days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to bring them to room temperature before serving.
Tips to Make Sweet Potato Cheesecake Cookies
- Make sure your butter is softened for best mixing.
- You can use canned sweet potato puree for convenience if you don’t have time to cook your own.
- For extra flavor, try adding a pinch of nutmeg to the cookie dough.
- Don’t overmix the dough after adding the flour; this keeps the cookies tender.
Variation
If you want to switch things up, you can try adding chocolate chips or nuts to the cookie dough for a different texture and flavor. Another idea is to use pumpkin puree instead of sweet potato for a seasonal twist.
FAQs
Q1: Can I freeze these cookies?
A1: Yes, you can freeze the cookies. Place them in an airtight container, and they will last for up to three months in the freezer.
Q2: Can I make the cookie dough ahead of time?
A2: Absolutely! You can prepare the cookie dough a day in advance and refrigerate it until you are ready to bake.
Q3: How do I know when the cookies are done baking?
A3: The cookies should be lightly golden on the edges. They will continue to firm up as they cool, so do not worry if they seem a little soft when you take them out of the oven.
Enjoy your Sweet Potato Cheesecake Cookies with Cheesecake Dipping Sauce! They are sure to become a beloved treat in your home.
Sweet Potato Cheesecake Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure the butter is softened for best mixing.
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon For extra flavor, you can add a pinch of nutmeg.
- 1/2 cup mashed sweet potato (cooked and pureed) You can use canned sweet potato puree for convenience.
For the Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
For the Cheesecake Dipping Sauce
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the mixture and mix well.
- In a separate bowl, combine the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Gently fold in the mashed sweet potato until the dough is smooth.
- In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Baking
- Take a tablespoon of the cookie dough and place it on the baking sheet. Flatten the dough slightly.
- Place a teaspoon of the cheesecake mixture in the center of each cookie and swirl together gently.
- Bake for 12-15 minutes, or until the cookies are lightly golden on the edges.
- While the cookies are baking, prepare the dipping sauce by beating the softened cream cheese, powdered sugar, heavy cream, and vanilla extract together until smooth and creamy.
- Once the cookies have cooled, serve them with the cheesecake dipping sauce on the side for dipping. Optional: garnish with a little cinnamon or crushed graham crackers.
