Description
These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of two beloved desserts. Soft and spiced sweet potato cookies are topped with a creamy cheesecake layer and a buttery graham cracker crumble, creating the perfect treat for fall gatherings, holidays, or anytime you’re craving a unique dessert.
Ingredients
Units
Scale
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup mashed sweet potato (cooked and cooled)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- For the Cheesecake Topping:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Graham Cracker Crumble:
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Instructions
- Prepare the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the mashed sweet potato, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Make the Cheesecake Topping:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Make the Graham Cracker Crumble:
- In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until crumbly.
- Assemble the Cookies:
- Scoop 1 1/2 tablespoons of cookie dough and place on the prepared baking sheet, spacing them about 2 inches apart.
- Using the back of a spoon or your thumb, create a small indent in the center of each dough ball.
- Fill the indent with about 1 teaspoon of the cheesecake mixture. Sprinkle a small amount of the graham cracker crumble on top of the cheesecake layer.
- Bake:
- Bake the cookies for 12–15 minutes, or until the edges are set and the cookies are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle the cookies with caramel sauce or maple syrup before serving.
- The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- To make the sweet potato mash, bake or boil a small sweet potato until tender, then mash until smooth.