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Sweet Potato Cheesecake Cookies Recipe

Sweet Potato Cheesecake Cookies Recipe
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4.6 from 23 reviews

Indulge in these delightful Sweet Potato Cheesecake Cookies, a perfect blend of sweet potato goodness and creamy cheesecake filling. These cookies are a must-try for any dessert lover!

Ingredients

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For the cookie dough:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup mashed cooked sweet potato (well-drained)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the cheesecake filling:

  • 4 oz cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the cheesecake filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into 12 small dollops and place on a parchment-lined plate or tray. Freeze for at least 30 minutes.
  2. Make the cookie dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the mashed sweet potato, egg yolk, and vanilla extract until well combined.
  3. Combine the dough: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  4. Assemble the cookies: Scoop about 2 tablespoons of dough and flatten in your hand. Place a frozen cheesecake filling dollop in the center and wrap the dough around it to seal completely. Place on the prepared baking sheet. Repeat with remaining dough and filling, spacing cookies about 2 inches apart.
  5. Bake and cool: Bake for 12 to 14 minutes or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Make sure the sweet potato is well mashed and not watery.
  • Chilling the dough briefly before filling makes it easier to handle.
  • Optional: sprinkle with cinnamon sugar before baking for extra flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/sweet-potato-cheesecake-cookies-recipe/