Sweet Potato Cheesecake Cookies
Delightful cookies that blend the creamy richness of cheesecake with the comforting flavor of sweet potatoes, perfect for any gathering or as an everyday treat.
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.
Notes
To store these cookies, place them in an airtight container. They will keep well at room temperature for a few days. Refrigerate for up to a week. Freeze in an airtight container for up to three months.