Sweet Potato Pie Cheesecake Cookies

Sweet Potato Pie Cheesecake Cookies are a delightful fusion of two favorite desserts: sweet potato pie and cheesecake. These cookies feature a soft, spiced sweet potato dough, a creamy cheesecake filling, and a crumbly graham cracker topping. Perfect for holiday celebrations or anytime you crave something unique and indulgent, these cookies are as delicious as they are eye-catching.

Why You’ll Love This Recipe

• Combines the best parts of sweet potato pie and cheesecake.
• Soft, spiced cookies with a luscious cream cheese center.
• Perfect for holiday cookie trays or special occasions.
• Simple to prepare with pantry-friendly ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• Mashed sweet potato (cooked and cooled)
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg

For the Cheesecake Filling:

• Cream cheese, softened
• Powdered sugar
• Vanilla extract

For the Topping:

• Crushed graham crackers
• Optional: Ground cinnamon or sugar for added flavor

Directions

Prepare the Cheesecake Filling:

1. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Scoop small spoonfuls of the mixture onto a parchment-lined plate and freeze for 30 minutes to firm up.

Make the Cookie Dough:

1. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in the mashed sweet potato, egg, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

Assemble the Cookies:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place a frozen cheesecake filling ball in the center and wrap the dough around it, ensuring the filling is completely enclosed.
3. Roll the cookie dough ball in crushed graham crackers and place it on the prepared baking sheet. Repeat with the remaining dough and filling.

Bake:

1. Bake the cookies for 12-15 minutes, or until the edges are set and the tops are lightly golden. Avoid overbaking to keep the cookies soft.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 18-20 cookies
• Prep Time: 30 minutes
• Chill Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes

Variations

• Pumpkin Twist: Substitute the mashed sweet potato with canned pumpkin puree for a seasonal variation.
• Pecan Crunch: Mix finely chopped pecans into the graham cracker topping for extra texture.
• Spiced Up: Add a pinch of ground cloves or ginger to the dough for a bolder spice profile.
• Gluten-Free Option: Use gluten-free all-purpose flour and gluten-free graham crackers.
• Maple Glaze: Drizzle a maple glaze over the cooled cookies for added sweetness.

Storage/Reheating

• Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unbaked cookie dough balls (with filling) for up to 2 months. Bake from frozen, adding 1-2 minutes to the baking time.
• Reheating: These cookies are best enjoyed at room temperature or slightly chilled; reheating is not necessary.

FAQs

1. Can I use canned sweet potato puree?

Yes, canned sweet potato puree works perfectly for this recipe.

2. Do I need to chill the cookie dough?

No, chilling the dough is not required, but freezing the cheesecake filling is essential to keep it firm during baking.

3. Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the best texture and flavor.

4. How do I prevent the filling from leaking out?

Ensure the dough completely encloses the filling and that the filling is frozen solid before assembly.

5. Can I add chocolate chips to the dough?

Absolutely! Mini chocolate chips would pair wonderfully with the spiced sweet potato flavor.

6. How do I crush the graham crackers?

Use a food processor or place them in a resealable bag and crush them with a rolling pin.

7. Can I make these cookies smaller or larger?

Yes, adjust the size of the dough and filling accordingly, and adjust the baking time by 1-2 minutes.

8. Can I skip the graham cracker topping?

Yes, the cookies will still taste amazing without the topping.

9. What’s the best way to mash sweet potatoes?

Bake or boil sweet potatoes until tender, then mash them with a fork or potato masher until smooth.

10. Can I make these cookies vegan?

Yes, substitute plant-based butter, cream cheese, and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan version.

Conclusion

Sweet Potato Pie Cheesecake Cookies bring together the warm spices of sweet potato pie and the creamy decadence of cheesecake in one delicious bite. Perfect for holidays or any time you want a unique dessert, these cookies are sure to impress. Customize them to your taste and enjoy a treat that’s as comforting as it is indulgent!

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