Description
Indulgent sweet potato cheesecake cookies blend creamy richness with warm autumn spices, creating a delightful fusion of comfort and elegance. Perfectly balanced between classic cookie charm and sophisticated dessert, these treats promise a mouthwatering experience you’ll savor with every delectable bite.
Ingredients
Scale
Main Ingredients:
- ½ cup (115g) unsalted butter, softened
- ½ cup (120g) mashed sweet potato (about 1 small baked sweet potato)
- 1 large egg
- 1 ½ cups (190g) all-purpose flour
Sweeteners:
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 tablespoons powdered sugar
Spices and Flavor Enhancers:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
Cheesecake Filling:
- 4 ounces (115g) cream cheese, softened
Optional Topping:
- ¼ cup (25g) chopped pecans
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
Instructions
- Craft the cheesecake filling by blending cream cheese, powdered sugar, and vanilla extract until silky smooth in a compact mixing vessel.
- Transform the creamy mixture into tiny dollops, precisely ½ teaspoon in size, and position them on a parchment-lined surface.
- Transfer the prepared portions to the freezer, allowing them to solidify for a minimum of 30 minutes until completely rigid.
- Create the sweet potato cookie base by vigorously creaming butter with granulated and brown sugars until light and airy.
- Introduce the egg, vanilla extract, and mashed sweet potato into the butter mixture, stirring until thoroughly integrated.
- Separately combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a clean bowl, whisking to distribute ingredients evenly.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing minimally to prevent overworking the dough.
- Refrigerate the cookie dough for 30 minutes to enhance flavor development and texture.
- Preheat the oven to 350°F and prepare baking sheets with parchment paper.
- Portion out tablespoon-sized cookie dough segments, gently flattening each.
- Nestle a frozen cheesecake filling portion into the center of each dough portion.
- Carefully encase the filling with additional dough, sealing edges and rolling into smooth spheres.
- Arrange cookies on baking sheets, maintaining approximately 2 inches of separation.
- Optional: Embellish cookie tops with chopped pecans and a sprinkle of cinnamon-sugar mixture.
- Bake for 12-15 minutes until edges set and surfaces develop slight cracking.
- Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire cooling rack.
- Permit cookies to cool completely, enabling flavors to meld and texture to stabilize.
Notes
- Chill the cookie dough thoroughly to prevent spreading and maintain the perfect shape during baking.
- Ensure cream cheese filling is completely frozen before stuffing to prevent melting and maintain a gooey center.
- Use room temperature ingredients like butter and eggs for smoother, more consistent cookie texture.
- Swap pecans with other nuts like walnuts or almonds for varied flavor and crunch profiles.
- Prep Time: 20 minutes (+30 minutes chilling)
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg