Sweet Potato Cheesecake Cookies Recipe

If you’re looking for a unique dessert that combines the flavors of autumn with the indulgence of cheesecake, look no further than these Sweet Potato Cheesecake Cookies! These soft, chewy cookies are infused with sweet potato goodness, topped with a creamy cheesecake swirl, and baked to perfection. They’re a perfect treat for the fall season and are sure to impress family and friends alike.

Ingredients for Sweet Potato Cheesecake Cookies

• For the Cookies:
  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
• For the Cheesecake Swirl:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk

How to Make Sweet Potato Cheesecake Cookies

this recipe

1. Prepare the Sweet Potatoes: Start by baking or boiling the sweet potato until tender. Allow it to cool before mashing it into a smooth puree. You’ll need about 1 cup of mashed sweet potato for the cookie dough.
2. Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, mashed sweet potato, and vanilla extract. Mix until fully combined.
3. Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft and slightly sticky.
4. Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy. If you prefer a thicker swirl, you can add more cream cheese to the mixture.
5. Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, drop spoonfuls of the sweet potato cookie dough onto the prepared baking sheet. Then, using a spoon or toothpick, swirl a dollop of the cheesecake mixture into each cookie. Be careful not to overmix; the cheesecake swirl should remain visible.
6. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Why You’ll Love These Sweet Potato Cheesecake Cookies

• Unique Flavor Combination: The soft, spiced sweet potato cookie dough pairs perfectly with the creamy cheesecake swirl. It’s a combination that offers a perfect balance of flavors, with the warmth of cinnamon and nutmeg complementing the richness of the cheesecake.
• Perfect for Fall: These cookies are an excellent way to use up any extra sweet potatoes you have on hand. They’re also a great choice for holiday gatherings, family parties, or as a treat for yourself when you’re craving something comforting and sweet.
• Cheesecake Lovers’ Dream: If you’re a fan of cheesecake, you’ll love how the creamy swirl adds a luxurious touch to every bite of these cookies. They’re the perfect way to enjoy the best of both worlds—the flavor of cheesecake in cookie form!

Tips for the Best Sweet Potato Cheesecake Cookies

• Make-Ahead Tip: You can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. This will help the flavors meld and make for even softer cookies.
• Freezing Option: To enjoy these cookies later, freeze them in an airtight container. Simply thaw at room temperature or heat them up in the microwave for a few seconds before serving.
• Add-Ins: Feel free to mix in some chopped nuts, mini chocolate chips, or dried cranberries for an extra touch of flavor and texture.

Conclusion

These Sweet Potato Cheesecake Cookies are the perfect blend of seasonal flavors, comfort, and indulgence. With their soft texture, creamy cheesecake swirl, and irresistible taste, they’re bound to become a fall favorite in your household. Whether you’re celebrating the season or simply looking for a new dessert to try, these cookies are sure to satisfy your sweet tooth. Happy baking!

Serving and Storage Tips for Sweet Potato Cheesecake Cookies

Serving Tips:

1. Perfect Pairing: These Sweet Potato Cheesecake Cookies are delicious on their own, but they also pair wonderfully with a warm cup of coffee, tea, or hot chocolate. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce.
2. Holiday or Special Occasion: These cookies are perfect for fall gatherings, Thanksgiving, or any holiday celebrations. Arrange them on a decorative plate, and they’ll be sure to impress your guests with their unique flavor and presentation.
3. Presentation Idea: For a festive touch, sprinkle a little powdered sugar on top of each cookie just before serving, or garnish with a small dollop of whipped cream and a dash of cinnamon for an extra touch of indulgence.

Storage Tips:

1. Room Temperature: If you plan to enjoy your cookies within a few days, store them in an airtight container at room temperature. They’ll stay fresh for up to 3-4 days.
2. Refrigeration: Because of the cheesecake swirl, these cookies can be refrigerated to help preserve their freshness. Simply place the cookies in an airtight container and store them in the fridge for up to a week. Let them sit at room temperature for a few minutes before enjoying, as they may harden slightly when chilled.
3. Freezing: To extend their shelf life, you can freeze Sweet Potato Cheesecake Cookies for up to 2-3 months. Allow the cookies to cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, thaw at room temperature for the best texture.
4. Freezing Cookie Dough: If you want to prepare the dough ahead of time, you can freeze the cookie dough before baking. Roll the dough into balls, place them on a baking sheet, and freeze for about an hour. Then, transfer the frozen dough balls to an airtight container or freezer bag. When ready to bake, place the dough balls on a baking sheet and bake as usual, adding an extra minute or two to the baking time.

By following these storage and serving tips, you can ensure that your Sweet Potato Cheesecake Cookies stay fresh and delicious, whether you’re enjoying them right away or saving them for later!

1. Can I use canned sweet potato instead of fresh? Yes, you can use canned sweet potato puree for this recipe. Be sure to choose a variety with no added sugar or spices. Drain any excess liquid from the canned sweet potato before using it in the recipe to maintain the correct dough consistency.
2. Can I make these cookies without the cheesecake swirl? While the cheesecake swirl adds a delicious creamy layer, you can omit it if you prefer. Simply bake the sweet potato cookies without the swirl, and you’ll have a slightly different texture but still a tasty treat.
3. How can I make these cookies dairy-free? To make these cookies dairy-free, substitute the butter with a dairy-free margarine or coconut oil, and replace the cream cheese with a dairy-free cream cheese alternative. Make sure to also check the labels of your sweet potato puree and other ingredients to ensure they are dairy-free.
4. Can I add mix-ins like nuts or chocolate chips to these cookies? Absolutely! Feel free to customize your cookies by adding mix-ins like chopped pecans, walnuts, or mini chocolate chips. Just fold them into the cookie dough before spooning it onto the baking sheet.

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