Description
Homemade sweet potato cheesecake cookies blend creamy comfort with seasonal spice. Warm notes of cinnamon and nutmeg complement the rich, velvety texture that will draw friends close and spark delightful conversation.
Ingredients
Scale
- ½ cup (115g) unsalted butter, softened
- ½ cup (120g) mashed sweet potato (about 1 small baked sweet potato)
- 1 large egg
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 tbsps powdered sugar
- 4 oz (115g) cream cheese, softened
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup (25g) chopped pecans
- 1 tbsp granulated sugar
- ¼ tsp cinnamon
Instructions
- Prepare Cheesecake Filling: Whip cream cheese, powdered sugar, and vanilla extract into a luxurious, velvety mixture. Create miniature dollops on a parchment-lined surface and freeze for 30 minutes until completely solidified.
- Mix Cookie Base: Cream butter with granulated and brown sugars until fluffy. Fold in egg, vanilla extract, and mashed sweet potato, blending until harmoniously combined. In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Develop Dough: Gently fold dry ingredients into wet mixture, being careful not to overmix. Chill dough for 30 minutes to intensify flavor profile and improve texture consistency.
- Assemble Cookies: Preheat oven to 350°F. Scoop tablespoon-sized dough portions, flatten slightly, and strategically place a frozen cheesecake filling dollop in the center. Carefully envelop filling, rolling into smooth spheres.
- Garnish and Bake: Optional: Sprinkle chopped pecans and cinnamon-sugar mixture atop cookies. Arrange on parchment-lined baking sheets, ensuring ample spacing. Bake for 12-15 minutes until edges set and surfaces display characteristic cracking.
- Finish and Cool: Rest cookies on baking sheets for 5 minutes, then transfer to a wire rack. Allow complete cooling to stabilize flavors and texture, creating a perfect sweet potato cheesecake cookie experience.
Notes
- Chill Cheesecake Filling Precisely: Freeze filling dollops exactly 30 minutes to ensure perfect structure and prevent melting during baking.
- Handle Dough Gently: Mix dry and wet ingredients minimally to maintain soft, tender cookie texture and prevent tough, dense results.
- Control Moisture Balance: Use well-drained mashed sweet potato to prevent excess liquid that could compromise cookie consistency.
- Optimize Filling Technique: Completely seal cheesecake center within cookie dough to prevent leakage and create smooth, uniform appearance during baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg