Description
These Sweet Potato Pie Cheesecake Cookies combine the warm, comforting flavors of sweet potato pie with creamy cheesecake, all packed between buttery, soft cookies. Perfect for fall or whenever you crave a decadent, festive treat, these cookies feature a rich filling of spiced sweet potato and smooth cheesecake, wrapped in a tender cookie dough.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sweet Potato Pie Filling
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cookie Dough: Cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in 1 teaspoon of vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for at least 30 minutes to make it easier to handle.
- Prepare the Sweet Potato Pie Filling: In a bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and 1 teaspoon vanilla extract. Mix well until the filling is smooth and evenly spiced.
- Make the Cheesecake Filling: Beat together the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until creamy and smooth. Transfer this mixture to a piping bag or prepare to spoon it out easily for assembly.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 2 tablespoons of chilled cookie dough and flatten it into a disk. Place a spoonful of cheesecake filling in the center, then add a dollop of the sweet potato pie filling on top. Cover with another flattened piece of dough and carefully seal the edges to enclose the fillings. Repeat this process with the remaining dough and fillings.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies turn lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving. Enjoy your sweet potato pie cheesecake cookies as a delicious fall treat or festive dessert.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easy mixing and smooth textures.
- Chilling the cookie dough is crucial to prevent cookies from spreading too much while baking.
- You can prepare the dough and fillings ahead of time and refrigerate before assembling and baking.
- Store baked cookies in an airtight container in the refrigerator for up to 4 days to keep the cheesecake filling fresh.
- For a dairy-free version, substitute cream cheese with a plant-based alternative and use vegan butter.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
