Description
Sweet Potato Pie Cheesecake Cookies combine the earthy sweetness of sweet potato pie with the creamy decadence of cheesecake, all wrapped in a soft, chewy cookie. Perfect for cozy autumn gatherings or any occasion that calls for a standout dessert!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 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 and cooled)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Prepare the Cookie Dough
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually mix into the wet ingredients.
- Fold in mashed sweet potatoes.
- Make the Cheesecake Filling
- Beat cream cheese until smooth. Mix in sugar, egg, and vanilla. Stir in sour cream until combined.
- Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop a tablespoon of cookie dough on the sheet, make an indentation, and add a teaspoon of cheesecake filling. Cover with more dough to seal.
- Bake
- Bake for 12–15 minutes, or until edges are golden.
- Cool cookies for 5 minutes on the sheet before transferring to a wire rack.
Notes
- For a spiced twist, add ground cloves or ginger.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
