Scrumptious Sweet Potato Cheesecake Cookies Recipe for Fall Joy

Crafting a delightful sweet potato cheesecake cookies recipe brings unexpected joy to your baking adventure.

Every baker knows surprises can spark culinary magic in the kitchen.

Soft, pillowy cookies with creamy cheesecake undertones create irresistible moments of pure indulgence.

Rich autumn spices mingle with smooth cream cheese and velvety sweet potato, promising a sensational treat.

Comfort and creativity blend seamlessly in these delectable morsels that dance between familiar and innovative.

Warm aromas will beckon everyone to the kitchen, eager to savor each delicious bite.

Let’s transform ordinary cookies into an extraordinary dessert experience you won’t forget.

What Sets Sweet Potato Cheesecake Cookies Apart

• Capture Seasonal Comfort: Warm autumn spices like cinnamon and nutmeg create a cozy, nostalgic flavor profile that wraps you in delightful seasonal happiness.
• Quick and Easy Preparation: Straightforward steps with basic ingredients mean you can whip up these delectable cookies in under an hour, perfect for spontaneous baking adventures.
• Playful Dessert Fusion: Combines the creamy richness of cheesecake with the soft, classic cookie texture, offering a unique twist that surprises and delights taste buds with every bite.
• Kid-Friendly Baking Project: Interactive assembly process lets children help sandwich cookies together, making it an excellent family bonding activity that creates sweet memories and delicious treats.

Sweet Potato Cheesecake Cookies – Key Ingredients

• Flour, Baking Soda, Cinnamon, Nutmeg, Salt: Essential for creating the perfect cookie base with warm, aromatic spices that complement the sweet potato flavor.

• Sweet Potato: Adds natural sweetness, moisture, and vibrant orange color to the cookies.
• Butter, Granulated Sugar, Brown Sugar: Provide rich flavor and help create a soft, tender cookie texture.
• Egg, Vanilla Extract: Bind the ingredients and enhance the overall taste with deep vanilla notes.

• Cream Cheese, Powdered Sugar, Vanilla Extract, Heavy Cream: Create a smooth, creamy filling that adds a tangy cheesecake element to the cookie sandwich.

Baking Sweet Potato Cheesecake Cookies

Step 1: Prepare Sweet Potato

Cook the sweet potato by boiling or roasting until tender.

Use a fork to mash the sweet potato completely until smooth and silky.

Let the mashed sweet potato cool down to room temperature.

Step 2: Create Cookie Dough Base

• Flour
• Baking soda
• Cinnamon
• Nutmeg
• Salt

In a separate large bowl, beat butter with granulated and brown sugar until creamy and fluffy.

Incorporate the egg, cooled mashed sweet potato, and vanilla extract.

Blend until the mixture looks uniform and soft.

Slowly fold in the dry ingredients, mixing gently until just combined.

Refrigerate the dough for 30 minutes to firm up.

Step 3: Whip Cheesecake Filling

Using an electric mixer, blend cream cheese until smooth.

Add powdered sugar and vanilla extract.

Pour in heavy cream and whip until the filling becomes light and airy.

Step 4: Shape Cookie Sandwiches

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Roll cookie dough into small balls.

Flatten each ball into a disc shape.

Place a dollop of cheesecake filling in the center of half the discs.

Cover with remaining dough discs, pressing edges to seal.

Step 5: Bake Cookies

Place cookie sandwiches on the prepared baking sheet.

Bake for 12-15 minutes until edges turn golden brown.

Remove from oven and let cookies rest on the baking sheet for 5 minutes.

Transfer to a wire rack to cool completely.

Sweet Potato Cheesecake Cookie Tips That Work

• Steam or roast the sweet potato to preserve more nutrients and enhance its natural sweetness, creating a richer flavor profile for the cookies.
• Refrigerate cookie dough for at least 30 minutes to prevent spreading and help the cookies maintain their shape during baking, ensuring a perfect texture.
• Use cold cream cheese and whip it thoroughly to create a stable filling that won't ooze out during baking, keeping your cookies neat and delicious.
• Adjust cinnamon and nutmeg quantities to suit your taste preferences, ensuring the warm spices complement the sweet potato without overwhelming the delicate cheesecake flavor.
• Let cookies cool completely on the wire rack to set the cheesecake filling and prevent breaking, maintaining their structural integrity and appealing appearance.

Store Sweet Potato Cheesecake Cookies

• Store cookies in an airtight container with parchment paper between layers to prevent sticking. Keep refrigerated for up to 5 days.
• Wrap individual cookies in plastic wrap, place in freezer-safe container, and freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Warm cookies briefly in microwave for 10-15 seconds or let sit at room temperature for soft texture. Avoid overheating to maintain cookie's delicate cheesecake filling.
• Consume within first 3 days for best taste and freshest texture, as cream cheese filling can lose its creamy consistency over time.

What to Enjoy with Sweet Potato Cheesecake Cookies

• Warm Spiced Chai Latte: Create a creamy, spiced chai latte that complements the sweet potato and cinnamon notes in the cookies, offering a comforting and aromatic beverage pairing.
• Vanilla Bean Ice Cream Scoop: Add a cold, smooth vanilla bean ice cream alongside the warm cookies, creating a delightful temperature and flavor contrast that enhances the dessert experience.
• Caramel Pecan Drizzle: Prepare a rich caramel sauce with toasted pecans to drizzle over the cookies, adding depth, crunch, and a luxurious layer of sweetness that elevates the entire dessert.
• Maple Bourbon Whipped Cream: Whip cream with a touch of maple syrup and bourbon, creating a decadent topping that brings warmth, complexity, and a sophisticated edge to the sweet potato cheesecake cookies.

Sweet Potato Cheesecake Cookies Adaptations

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version, ensuring the same rich texture and sweet potato flavor.
• Vegan Sweet Potato Sandwich Cookies: Substitute butter with coconut oil, use flax egg instead of regular egg, swap cream cheese with cashew-based cream cheese, and use plant-based heavy cream alternative.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of granulated and brown sugar, reducing overall sugar content while maintaining the cookie's delectable taste.
• Pumpkin Spice Variation: Swap sweet potato with pumpkin puree, increase spices like cinnamon and nutmeg, and add a pinch of ground ginger for a seasonal autumn-inspired cookie experience.

FAQs

• Are sweet potatoes necessary for this recipe?

Yes, sweet potatoes provide moisture, natural sweetness, and a unique flavor profile to the cookies, making them soft and adding subtle earthiness.

• Can I use canned sweet potato puree instead of fresh sweet potato?

Absolutely! Canned sweet potato puree works perfectly. Just ensure it’s pure sweet potato without added sugars or spices for the best results.

• How do I know when the cheesecake filling is ready?

The cheesecake filling should be smooth, creamy, and free of lumps. When you can easily spread it and it holds its shape, it’s ready to use in the cookie recipe.

• Is chilling the dough important?

Yes, chilling the dough helps prevent spreading during baking and allows the flavors to develop. It also makes the dough easier to handle when creating cookie sandwiches.

Sweet Potato Cheesecake Cookies Recipe

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• Total Time: 40 minutes
• Yield: 12 1x

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Description

Indulgent sweet potato cheesecake cookies blend creamy cheesecake richness with warm autumn spices. Delicate swirls of sweet potato and tangy cream cheese create a delightful harmony you’ll crave with every delectable bite.

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Ingredients

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Main Ingredients:

• 1/2 cup (118 ml) mashed sweet potatoes
• 1 cup (125 g) all-purpose flour
• 8 ounces (226 g) cream cheese, softened
• 1/2 cup (113 g) unsalted butter, softened

Sugars and Sweeteners:

• 1/4 cup (50 g) granulated sugar
• 1/4 cup (55 g) brown sugar, packed
• 1/4 cup (30 g) powdered sugar
• 1 large egg

Spices and Flavor Enhancers:

• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon vanilla extract
• 1/4 cup (60 ml) heavy cream

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Instructions

1. Transform the sweet potato into a silky purée by peeling, dicing, and roasting or boiling until tender. Mash thoroughly and allow to cool to room temperature.
2. Combine dry ingredients in a mixing vessel, whisking flour, baking soda, warming spices, and salt until evenly distributed. In a separate large bowl, whip butter with both sugar varieties until the mixture achieves a light, airy consistency.
3. Incorporate egg, mashed sweet potato, and vanilla into the butter mixture, blending until uniform. Gradually fold dry ingredients into wet components, mixing minimally to prevent overworking the dough. Refrigerate the mixture for half an hour to enhance flavor development and texture.
4. Craft the decadent cheesecake filling by whipping cream cheese with powdered sugar and vanilla until luxuriously smooth. Introduce heavy cream, continuing to blend until achieving a velvety, consistent texture.
5. Preheat the oven to 350°F and prepare a parchment-lined baking sheet. Form cookie dough into uniform spheres, then gently flatten into discs. Deposit a dollop of cheesecake filling at the center of each disc.
6. Create cookie sandwiches by positioning a second dough disc atop the filling, delicately sealing the edges to encase the creamy center.
7. Slide the cookie sandwiches into the preheated oven, baking for 12-15 minutes until edges transform to a golden hue. Rest cookies on the baking sheet for five minutes before transferring to a cooling rack to set completely.

Notes

• Chilling the dough helps prevent spreading and creates a more stable cookie structure during baking.
• Use room temperature cream cheese and butter for smoother, easier mixing and a creamier filling.
• Patting the cookie dough gently prevents overworking, which can make cookies tough and dense.
• For a gluten-free version, swap wheat flour with almond or coconut flour and add a binding agent like xanthan gum.
• Roasting sweet potatoes instead of boiling concentrates their natural sweetness and adds deeper flavor complexity.
• Keep cheesecake filling chilled before assembling to maintain its structural integrity and prevent leaking.
• Experiment with spice variations like adding ginger or cardamom for a unique flavor profile.
• Store cookies in an airtight container in the refrigerator to maintain freshness and prevent filling from becoming too soft.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg