Growing up, my grandma’s sweet potato pie was always the highlight of our Thanksgiving feast. The warmth of the cinnamon-spiced filling, the buttery crust, and the gooey, caramelized top – it was pure comfort food heaven. As I got older, I started experimenting with new ways to enjoy that beloved sweet potato flavor. That’s how I stumbled upon the most incredible Sweet Potato Cheesecake Cookies. They combine the rich, creamy decadence of cheesecake with the cozy, familiar taste of sweet potatoes. Trust me, these cookies will have your friends and family begging for the recipe!
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Why This Sweet Potato Cheesecake Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Sweet Potato Cheesecake Cookies
What makes this Sweet Potato Cheesecake Cookies recipe so special is the way the flavors meld together into pure cookie bliss. The sweet potato puree lends a natural sweetness and creamy texture, while the cream cheese filling adds a luxurious, tangy contrast. And the best part? This recipe yields a generous 24 cookies, so you’ll have plenty to share (or hoard for yourself!).
Essential Ingredients You’ll Need
To make these Sweet Potato Cheesecake Cookies, you’ll need:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) canned sweet potato puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
Step-by-Step Sweet Potato Cheesecake Cookies Instructions
Preparing Your Sweet Potato Cheesecake Cookies
This recipe takes 42 minutes total – 30 minutes for prep and 12 minutes for cooking. You’ll need a mixing bowl, a hand mixer or stand mixer, a baking sheet, and parchment paper. Let’s get started!
1- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2- In a large bowl, beat the cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
3- In a separate bowl, whisk together 1 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
4- Add the sweet potato puree, 3/4 cup of granulated sugar, 2 eggs, and the remaining 1 teaspoon of vanilla extract to the cream cheese mixture. Beat until well combined.
5- Gradually stir the dry ingredients into the wet ingredients until a soft dough forms.
6- Scoop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 minutes, or until the edges are lightly golden.
Pro Tips for Success
To ensure your Sweet Potato Cheesecake Cookies turn out perfectly, here are a few pro tips:
- Make sure your cream cheese is at room temperature for the smoothest, creamiest filling.
- Don’t overmix the dough, as this can result in tough cookies.
- Adjust the baking time as needed – keep an eye on them and pull them out as soon as the edges start to brown.
Serving and Storing Your Sweet Potato Cheesecake Cookies
Perfect Pairings for Sweet Potato Cheesecake Cookies
These Sweet Potato Cheesecake Cookies are a delightful treat on their own, but they also pair beautifully with a hot cup of coffee or a cold glass of milk. They’d be a wonderful addition to your holiday cookie platter or a cozy afternoon snack. Each batch yields 24 cookies, so there’s plenty to share (or not!).
Storage and Make-Ahead Tips
To store your Sweet Potato Cheesecake Cookies, let them cool completely, then transfer them to an airtight container. They’ll keep at room temperature for up to 5 days. You can also freeze them for up to 3 months. When ready to enjoy, simply thaw at room temperature.
Variations and Dietary Adaptations for Sweet Potato Cheesecake Cookies
Creative Sweet Potato Cheesecake Cookies Variations
Feeling adventurous? Try swapping out the cinnamon for other warm spices like nutmeg or ginger. You could also add a sprinkle of chopped pecans or walnuts on top for some crunch. And for a seasonal twist, try making these cookies with roasted pumpkin or butternut squash puree instead of sweet potato.
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 flour blend. For a vegan version, use a dairy-free cream cheese and omit the eggs, replacing them with a flax or chia “egg.” And for a lower-carb take, you can reduce the granulated sugar and use a keto-friendly sweetener instead.
Frequently Asked Questions
Q: Can I use canned sweet potato puree instead of making it from scratch?
A: Absolutely! Using canned sweet potato puree will save you time and still result in delicious cookies.
Q: How many servings does this recipe make?
A: This recipe makes exactly 24 cookies, with each serving being 1 cookie.
Q: Can I make the cookie dough ahead of time?
A: Yes, you can make the dough up to 3 days in advance. Just store it in an airtight container in the refrigerator until you’re ready to bake.
Q: What’s the best way to reheat leftover cookies?
A: For best results, reheat the cookies in a 325°F (163°C) oven for 5-7 minutes, or until warmed through.
Sweet Potato Cheesecake Cookies
- Total Time: 42
- Yield: 24 cookies
Description
Indulge in the ultimate fusion of sweet potatoes and creamy cheesecake with these irresistible cookies. The perfect balance of flavors and textures in every bite.
Ingredients
– 1 cup (230g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 1 cup (240g) canned sweet potato puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups (281g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 8 ounces (226g) cream cheese, softened
– 1/4 cup (50g) granulated sugar
– 1 large egg yolk
Instructions
1. 1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. 2. In a large bowl, cream the butter and 1 cup of sugar together until light and fluffy, about 2-3 minutes.
3. 3. Mix in the sweet potato puree, 2 eggs, and vanilla extract until combined.
4. 4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. 6. In a medium bowl, beat the cream cheese, 1/4 cup sugar, and egg yolk until smooth.
7. 7. Scoop 2 tablespoons of the cookie dough and place it on the prepared baking sheet. Indent the center with your thumb and fill with about 1 teaspoon of the cream cheese mixture.
8. 8. Bake for 12-14 minutes, or until the edges are lightly browned. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add a sprinkle of cinnamon or nutmeg to the cookie dough. These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 30
- Cook Time: 12
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American
Conclusion
Sweet Potato Cheesecake Cookies are a delightful twist on a classic dessert, and this recipe is sure to become a new family favorite. The rich, creamy filling and the cozy, familiar sweet potato flavor make these cookies simply irresistible. Give them a try, and don’t forget to share the recipe – trust me, your friends and loved ones will be begging for it!
