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Sweet Potato Pie Cheesecake Cookies

Sweet Potato Pie Cheesecake Cookies
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Sweet Potato Pie Cheesecake Cookies combine the creamy richness of cheesecake with the warm, spiced flavors of classic sweet potato pie. These soft and chewy cookies feature a luscious cheesecake swirl and aromatic spices like cinnamon, nutmeg, and allspice, making them a perfect seasonal dessert or unique treat for cozy gatherings and special occasions.

Ingredients

Scale

Cookie Base

  • 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice

Cheesecake Swirl

  • 4 oz cream cheese, softened (use vegan cream cheese for vegan version)
  • 2 tablespoons powdered sugar (or granulated sugar)

Optional Garnishes

  • Powdered sugar for dusting
  • Cinnamon glaze or melted dark/white chocolate for drizzling
  • Chopped pecans or walnuts (optional for nutty twist)

Instructions

  1. Prepare the Sweet Potato: Cook the sweet potato by boiling, baking, or microwaving until soft. Let it cool, then mash it thoroughly until smooth to create the sweet base for the cookies.
  2. Mix the Cookie Dough: In a large bowl, cream the softened butter and brown sugar together until fluffy and light. Add the room temperature egg and vanilla extract, mixing well. Gradually fold in the mashed sweet potatoes, then gently incorporate the flour, baking powder, cinnamon, nutmeg, and allspice just until combined to keep the dough tender.
  3. Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese with powdered sugar until smooth and creamy. This cheesecake mixture will be dolloped onto the cookie dough for rich, creamy pockets.
  4. Assemble the Cookies: Using a cookie scoop or spoon, drop dollops of cookie dough onto a baking sheet lined with parchment paper. Add a small spoonful of the cheesecake mixture on top of each dough portion, then use a toothpick or the back of a spoon to gently swirl the cheesecake into the dough to create a marbled effect.
  5. Bake and Cool: Bake the cookies in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges are set and lightly golden. Let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use sweet potatoes with naturally sweet, moist flesh like garnet or jewel varieties for best flavor.
  • Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing and tender texture.
  • Do not overmix the dough to avoid tough cookies; mix until just combined.
  • Chill the dough for 30 minutes before baking for thicker cookies and better-defined cheesecake swirls.
  • Underbake slightly for a softer, chewier cookie texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days to maintain softness.
  • Freeze cookies in a single layer before transferring to a freezer-safe container for up to 3 months.
  • Reheat cookies gently in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes to refresh.

Nutrition

Keywords: sweet potato pie, cheesecake cookies, autumn dessert, spiced cookies, gluten-free dessert, chewy cookies, holiday cookies

Find it online: https://homemademealz.com/sweet-potato-pie-cheesecake-cookies/