Description
Creamy sweet potato pie cheesecake cookies blend Southern comfort with dessert innovation, delivering a delightful fusion of classic flavors and modern baking creativity. Warm spices and rich textures invite you to savor each delectable bite of this irresistible seasonal treat.
Ingredients
Scale
Main Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (120 milliliters) mashed sweet potato (cooked and cooled)
- 1 large egg
- 1 ¾ cups (220 grams) all-purpose flour
- 8 ounces (226 grams) cream cheese, softened
Sweeteners and Sugars:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar, packed
- ¼ cup (30 grams) powdered sugar
- 1 tablespoon (12 grams) granulated sugar
Spices and Flavor Enhancers:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup (60 grams) graham cracker crumbs
- 2 tablespoons (30 milliliters) unsalted butter, melted
- 1 teaspoon baking soda
Instructions
- Craft the sweet potato cookie base by thoroughly blending softened butter with granulated and brown sugars until the mixture achieves a light, airy consistency.
- Incorporate mashed sweet potato, egg, and vanilla extract into the butter mixture, stirring until the texture becomes uniformly smooth.
- Separately whisk together flour, baking soda, warming spices (cinnamon, nutmeg, ginger), and salt, then gently fold these dry ingredients into the wet mixture until just combined.
- Prepare the luscious cheesecake topping by whipping cream cheese with powdered sugar and vanilla extract until achieving a silky, spreadable texture.
- Create a crunchy graham cracker topping by combining graham cracker crumbs with melted butter and sugar, mixing until the mixture develops a crumbly consistency.
- Portion cookie dough into small rounds on a parchment-lined baking sheet, leaving adequate space between each cookie.
- Delicately press a shallow indentation into the center of each cookie using the back of a spoon or thumb.
- Fill each indentation with a dollop of creamy cheesecake mixture, then sprinkle a light layer of graham cracker crumble atop.
- Bake in a preheated 350°F oven for 12-15 minutes, watching for golden edges and set centers.
- Allow cookies to rest on the baking sheet for several minutes before transferring to a cooling rack, ensuring they firm up and reach the perfect texture.
Notes
- Swap sweet potatoes with pumpkin puree for a different autumn-inspired flavor profile that maintains the same creamy texture and warm spice notes.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version that still delivers rich, indulgent taste.
- Ensure cream cheese is at room temperature to create a smooth, lump-free cheesecake topping that spreads easily and bakes evenly.
- Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and maintain a thicker, more structured cookie shape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg