The smell of sweet potatoes and cinnamon wafting through the kitchen always takes me back to my grandmother’s house during the holidays. As a child, I would eagerly await her famous Sweet Potato Cheesecake Cookies, their soft, pillowy texture and rich, creamy flavor a true delight. The way the warm spices mingled with the velvety cream cheese frosting was simply heavenly. Grabbing a fresh-baked cookie, still slightly gooey in the center, was the highlight of my day. Even now, years later, that comforting memory of togetherness and homemade goodness is what inspires me to recreate those beloved Sweet Potato Cheesecake Cookies in my own kitchen.
Why This Sweet Potato Cheesecake Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Sweet Potato Cheesecake Cookies
This recipe for Sweet Potato Cheesecake Cookies is truly special because it combines the natural sweetness and vibrant color of roasted sweet potatoes with the decadence of a rich cream cheese filling. The key is striking the perfect balance between the earthy, caramelized notes of the sweet potato and the tangy creaminess of the cheesecake-like center. The result is a cookie that is both indulgent and refreshingly unique – one that’s sure to become a new family favorite. This recipe yields 24 delectable cookies, so there’s plenty to share (or hoard for yourself!).
Essential Ingredients You’ll Need
To make these Sweet Potato Cheesecake Cookies, you’ll need a few simple, high-quality ingredients: all-purpose flour, baking powder, cinnamon, salt, unsalted butter, granulated sugar, an egg, vanilla extract, roasted sweet potato puree, and cream cheese. These carefully selected components come together to create a cookie that’s both comforting and elevated.
Step-by-Step Sweet Potato Cheesecake Cookies Instructions
Preparing Your Sweet Potato Cheesecake Cookies
This recipe takes 32 minutes total – 20 minutes for prep and 12 minutes for cooking. You’ll need a few basic tools, like a mixing bowl, an electric hand mixer, a baking sheet, and a piping bag or small spoon for the cheesecake filling. Let’s get started!
1- Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
2- In a large bowl, cream together the 1/2 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 2-3 minutes. Beat in the 1 large egg and 1 teaspoon of vanilla extract until fully incorporated.
3- Gently fold in the 1 cup of roasted sweet potato puree until just combined. Be careful not to overmix.
4- Scoop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You should have 24 cookies. Bake for 12 minutes, or until the edges are lightly golden.
5- While the cookies are baking, prepare the cream cheese filling by beating 4 ounces of softened cream cheese with 2 tablespoons of granulated sugar until smooth and creamy.
6- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, use a piping bag or small spoon to dollop a heaping teaspoon of the cream cheese filling onto the center of each cookie.
Pro Tips for Success
For the best results, be sure to use room-temperature ingredients and don’t overmix the dough. Roasting the sweet potatoes in advance will also intensify their natural sweetness. Chilling the dough for 30 minutes before baking can help the cookies hold their shape better. And don’t forget to let the cookies cool completely before adding the cream cheese filling – this will help prevent the filling from melting.
Serving and Storing Your Sweet Potato Cheesecake Cookies
Perfect Pairings for Sweet Potato Cheesecake Cookies
These Sweet Potato Cheesecake Cookies are the perfect treat to enjoy with a hot cup of coffee or a glass of cold milk. They also make a lovely addition to a holiday dessert spread, pairing beautifully with other seasonal favorites like pumpkin pie or apple crisp. Each of the 24 cookies in this recipe serves as a delightful individual portion.
Storage and Make-Ahead Tips
For best quality, store the unfilled cookies in an airtight container at room temperature for up to 5 days. The filled cookies can be refrigerated for up to 1 week. To make these cookies ahead of time, prepare the dough and freeze it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before baking. The cream cheese filling can also be made in advance and kept chilled until ready to assemble.
Variations and Dietary Adaptations for Sweet Potato Cheesecake Cookies
Creative Sweet Potato Cheesecake Cookies Variations
Get creative by trying different flavors and mix-ins! For a festive twist, add a sprinkle of chopped pecans or a drizzle of caramel sauce. You could also experiment with swapping the sweet potato for roasted butternut squash or pumpkin puree. During the holiday season, a dusting of ground nutmeg or a touch of orange zest would be a lovely addition.
Making Sweet Potato Cheesecake Cookies Diet-Friendly
To make these Sweet Potato Cheesecake Cookies gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. For a vegan version, use plant-based butter and cream cheese alternatives. To reduce the carbs, you can try substituting the granulated sugar with a zero-calorie sweetener like erythritol or monk fruit. No matter the dietary need, these cookies can be easily adapted to suit your preferences.
Frequently Asked Questions
Q: Can I use canned sweet potato puree instead of roasting my own?
A: Absolutely! Canned sweet potato puree works great in this recipe. Just be sure to drain any excess liquid before using.
Q: How many servings does this recipe make?
A: This recipe makes exactly 24 cookies, with each serving being 1 cookie.
Q: Can I freeze the baked and filled cookies?
A: Yes, the filled cookies can be frozen for up to 3 months. Just be sure to thaw them in the refrigerator before serving.
Q: How do I know when the cookies are done baking?
A: The cookies are done when the edges are lightly golden brown, about 12 minutes in the oven. They may still appear soft in the center, but they will continue to firm up as they cool.
Sweet Potato Cheesecake Cookies
- Total Time: 32
- Yield: 24 cookies
Description
Indulge in the perfect balance of sweet potato and creamy cheesecake in these irresistible cookies. A cozy and comforting fall baking recipe that’s sure to delight.
Ingredients
– 1 cup (226g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 1 cup (240g) canned sweet potato puree
– 1 (8oz) package cream cheese, softened
– 1 egg
– 2 tsp vanilla extract
– 2 1/4 cups (281g) all-purpose flour
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. 1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. 2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. 3. Add the sweet potato puree, cream cheese, egg, and vanilla extract. Mix until well combined.
4. 4. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
5. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6. Scoop dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. 7. Bake for 12-15 minutes, until lightly golden around the edges.
8. 8. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a deeper sweet potato flavor, you can use 1 1/2 cups of sweet potato puree. These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
These Sweet Potato Cheesecake Cookies are a true delight – a harmonious blend of autumnal flavors and creamy indulgence. Whether you’re baking them for a cozy family gathering or a festive holiday party, this recipe is sure to impress. So grab your mixing bowls and let’s get to work creating a batch of these irresistible cookies that will have everyone asking for the recipe. Enjoy!
