Description: These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of two beloved desserts. Imagine the warm, comforting flavors of sweet potato pie swirled into a soft, chewy cookie, with a creamy, tangy cheesecake filling nestled inside. These cookies are a showstopper, perfect for holiday gatherings, special occasions, or simply when you crave a little something extraordinary. They are surprisingly easy to make and guaranteed to impress!
Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup mashed sweet potatoes (cooked, cooled, and well-mashed, no chunks)
For the Cheesecake Filling:
- 8 oz (1 package) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Preparation:
Step 1: PREPARE THE COOKIE DOUGH
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This creaming process is crucial; it incorporates air into the butter and sugar, creating a tender cookie. This should take about 3-4 minutes on medium speed. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Adding the eggs one at a time allows each egg to fully emulsify into the mixture, contributing to the cookie’s structure and richness. Then, stir in the vanilla extract. Vanilla enhances all the other flavors and adds a warm, inviting aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking ensures that these ingredients are evenly distributed, preventing clumps and creating a consistent texture. The baking powder and baking soda are leavening agents that help the cookies rise, while the salt balances the sweetness and enhances the flavors. Cinnamon and nutmeg provide the signature warm spice notes of sweet potato pie.
- Mix in Sweet Potatoes: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Fold in the mashed sweet potatoes until evenly distributed. Make sure the sweet potatoes are thoroughly mashed; any chunks will affect the cookie’s texture. The sweet potato adds moisture, tenderness, and, of course, that delicious sweet potato pie flavor.
Step 2: MAKE THE CHEESECAKE FILLING
- Beat Cream Cheese: In another bowl, beat the softened cream cheese until smooth. Using an electric mixer is highly recommended for this step to ensure a lump-free filling. Start with softened cream cheese for the best results. Add the granulated sugar and mix until combined. The sugar sweetens the filling and helps to create a smooth, creamy texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until smooth. The egg contributes to the filling’s richness and helps it set properly during baking. The vanilla extract enhances the overall flavor.
- Stir in Sour Cream: Finally, stir in the sour cream until well blended. Sour cream adds a subtle tang that complements the sweetness and provides extra moisture, resulting in a creamy, decadent cheesecake filling.
Step 3: ASSEMBLE THE COOKIES
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes for easy cleanup.
- Scoop Cookie Dough: Using a cookie scoop (a 1.5-inch scoop is ideal), drop a tablespoon (or slightly more, depending on the scoop size) of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This prevents the cookies from spreading into each other during baking.
- Add Cheesecake Filling: Make a small indentation in the center of each cookie dough ball using your thumb or the back of a spoon. Spoon about a teaspoon of the cheesecake filling into the center of each indentation. Be careful not to overfill, as the filling may spill out during baking.
- Cover with More Dough: Take a small amount of additional cookie dough (about half a tablespoon) and gently flatten it. Carefully place it over the cheesecake filling, sealing it in as much as possible. You can pinch the edges to help seal it. This step is important to keep the cheesecake filling contained within the cookie.
Step 4: BAKE THE COOKIES
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool. Overbaking will result in dry cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking apart while they are still soft.
Why you will love this recipe
- Unique Flavor Combination: This recipe brings together the comforting flavors of sweet potato pie with the creamy richness of cheesecake, creating a truly unique and unforgettable treat.
- Impressive Presentation: These cookies look as good as they taste! The cheesecake filling nestled inside the sweet potato cookie dough makes them visually appealing and perfect for special occasions.
- Surprisingly Easy: Despite their impressive appearance and flavor, these cookies are relatively easy to make, even for novice bakers. The instructions are clear and straightforward.
- Perfect for the Holidays: Sweet potato pie is a classic holiday dessert, and these cookies are a fun and festive way to enjoy those flavors in a different format.
- Customizable: You can easily adjust the spices to your liking or add other ingredients, such as chopped pecans or chocolate chips, to customize the recipe to your preferences.
COOKING Rating
Intermediate
Serving Suggestions:
- Serve these cookies warm or at room temperature.
- Pair them with a glass of cold milk or a cup of hot coffee.
- Dust them with powdered sugar for an extra touch of sweetness and visual appeal.
- Serve them as part of a holiday dessert platter.
- Package them in a decorative box or tin as a homemade gift.
Tips:
- Make sure your butter and cream cheese are softened to room temperature for the best results.
- Do not overmix the cookie dough, as this will result in tough cookies.
- Be careful not to overfill the cookies with the cheesecake filling.
- If the cookie dough becomes too soft to handle, chill it in the refrigerator for 15-20 minutes.
- Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For longer storage, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw them at room temperature before serving.
- Experiment with different spices, such as ginger or cloves, to customize the flavor.
- Add chopped pecans or walnuts to the cookie dough for added texture and flavor.
- Drizzle the cooled cookies with melted chocolate or caramel for an extra touch of decadence.
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Nutritional Information:
(Approximate, per cookie)
- Calories: 220-250
- Protein: 3-4 grams
- Sodium: 100-150 mg
(Note: These values are estimates and will vary based on specific ingredients and portion sizes.)
Conclusion
These Sweet Potato Pie Cheesecake Cookies are a delightful and unique treat that will impress your friends and family. They combine the comforting flavors of sweet potato pie with the creamy richness of cheesecake, all in a convenient and portable cookie form. With their impressive presentation and relatively easy preparation, they are perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these unforgettable cookies!
Questions and Answers about Sweet Potato Pie Cheesecake Cookies
Q1: Can I use canned sweet potato puree instead of fresh mashed sweet potatoes?
A: While fresh mashed sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potato puree as a substitute in a pinch. Just make sure it is 100% pure sweet potato puree, not sweet potato pie filling. Also, check the moisture content. Canned puree can sometimes be wetter than freshly mashed sweet potatoes, so you might need to add an extra tablespoon or two of flour to the cookie dough to compensate. Also, consider roasting the sweet potatoes as that brings out more of their natural sweetness as it will create a similar taste and texture to cooking the sweet potatoes
Q2: My cheesecake filling is too runny. What can I do?
A: If your cheesecake filling is too runny, it’s likely due to the cream cheese or sour cream not being at room temperature. Ensure both ingredients are properly softened before mixing. You can also add a tablespoon of cornstarch to the filling to help thicken it. Be sure to whisk the cornstarch into the sugar before adding it to the cream cheese to prevent lumps. Remember, the filling will also firm up slightly in the refrigerator.
Q3: Can I make these cookies ahead of time?
A: Absolutely! These cookies can be made 1-2 days ahead of time and stored in an airtight container at room temperature. You can also freeze the baked cookies for up to 2 months. Thaw them completely at room temperature before serving. For the best texture, consider freezing them individually before placing them in a container.
Q4: My cookies are spreading too much during baking. What am I doing wrong?
A: Several factors can cause cookies to spread too much. Ensure your oven temperature is accurate. Using too much butter or sugar can also contribute to spreading. Measure your ingredients carefully. Also, make sure your baking sheet is cool. Avoid placing cookie dough on a hot baking sheet. Chilling the cookie dough for 30 minutes before baking can also help prevent spreading. This allows the butter to solidify, resulting in a thicker cookie.
Q5: Can I substitute the sour cream in the cheesecake filling?
A: Yes, you can substitute the sour cream with plain Greek yogurt or full-fat yogurt. These substitutes will provide a similar tang and moisture to the filling. However, the texture may be slightly different. Greek yogurt will create a slightly thicker, tangier filling than sour cream, while full-fat yogurt will be closer in consistency to sour cream. Make sure it is plain, unsweetened yogurt.
