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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Create cookie sandwiches by positioning a second dough disc atop the filling, delicately sealing the edges to encase the creamy center.
- 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