Description
Indulgent Sweet Potato Pie Cheesecake Cookies blend Southern comfort with creamy cheesecake magic, creating a delightful dessert that marries classic flavors. Warm spices and rich textures invite you to savor each delectable bite of this irresistible seasonal treat.
Ingredients
Scale
Cookies Base:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (220 grams) brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- 1 cup (250 grams) mashed sweet potatoes (cooked and cooled)
Spices and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Cheesecake Filling:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup (60 milliliters) sour cream
Instructions
- Create a luxurious cookie base by whipping softened butter with brown and granulated sugars until the mixture becomes airy and pale, approximately 3-4 minutes of vigorous mixing.
- Incorporate eggs individually, ensuring thorough blending after each addition, then infuse vanilla extract for enhanced flavor complexity.
- Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate vessel to eliminate potential lumps and ensure uniform distribution.
- Gently fold dry ingredients into the butter mixture, maintaining a delicate touch to prevent overmixing, then integrate mashed sweet potatoes for a vibrant, autumnal essence.
- Prepare the cheesecake filling by transforming cream cheese into a silky smooth texture, gradually introducing granulated sugar until fully incorporated.
- Introduce a single egg and vanilla extract to the cream cheese mixture, stirring until achieving a uniform, glossy consistency, then fold in sour cream for a tangy nuance.
- Preheat the oven to 350°F and line a baking sheet with parchment paper, creating a non-stick surface for perfect cookie release.
- Utilize a cookie scoop to deposit uniform dough portions onto the prepared sheet, maintaining generous spacing between each cookie.
- Craft a subtle indentation in each dough mound, then delicately nestle a dollop of cheesecake filling into the center.
- Strategically conceal the cheesecake center by draping a thin layer of cookie dough, gently sealing the filling within.
- Bake for 12-15 minutes until edges transform to a golden hue, recognizing that centers will appear slightly underdone but will set during cooling.
- Allow cookies to rest on the baking sheet for 5 minutes, facilitating initial stabilization, before transferring to a wire rack for complete cooling and texture refinement.
Notes
- Softening butter at room temperature ensures smooth, creamy cookie dough that blends ingredients effortlessly.
- Using fresh, smooth-textured sweet potatoes creates a richer, more vibrant flavor profile in the cookies.
- Chilling the cheesecake filling for 15-20 minutes before assembling helps maintain a cleaner, more defined filling inside the cookies.
- Measuring dry ingredients precisely prevents dense or crumbly cookie textures, guaranteeing perfect consistency every time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 224
- Sugar: 12 g
- Sodium: 157 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg