Description
These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of two beloved desserts in a single bite-sized treat. Creamy cheesecake filling wrapped in a sweet potato cookie dough, these cookies are perfect for fall or holiday gatherings.
Ingredients
Scale
Sweet Potato Cookie Dough:
- 1 cup mashed sweet potato (cooked and cooled)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tbsp powdered sugar
- ¼ tsp vanilla extract
- Crushed graham crackers for rolling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla, and mashed sweet potato until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix dough: Gradually mix the dry ingredients into the wet until a soft dough forms.
- Prepare cheesecake filling: In a small bowl, combine the cream cheese, powdered sugar, and vanilla for the cheesecake filling.
- Fill and bake: Scoop dough, flatten, add cheesecake filling, seal, roll into a ball, coat with graham crackers, and bake for 12–14 minutes.
- Cool and serve: Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough for 20–30 minutes if it’s too sticky to handle.
- These cookies store well in the fridge and taste even better the next day!
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
