Description
Sweet potato pie cheesecake cookies blend classic Southern dessert flavors into an irresistible cookie. Rich cream cheese and warm spices create a delightful treat you cannot resist enjoying with friends and family.
Ingredients
Scale
- 8 oz (226 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 1 large egg
- ½ cup mashed sweet potato (cooked and cooled)
- 1 ¾ cups (219 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar, packed
- ¼ cup (30 grams) powdered sugar
- ½ cup graham cracker crumbs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 tbsps unsalted butter, melted
- 1 tbsp granulated sugar
Instructions
- Preparation: Warm the oven to 350°F and line a baking sheet with parchment paper for optimal cookie release.
- Butter Mixture: Cream butter and sugars until light and fluffy, creating a smooth base for the sweet potato dough.
- Wet Ingredients: Blend mashed sweet potato, egg, and vanilla extract into the butter mixture until fully integrated.
- Dry Components: Whisk flour, baking soda, spices, and salt together, ensuring even distribution of dry ingredients.
- Dough Formation: Fold dry ingredients into wet mixture, mixing minimally to maintain a tender cookie texture.
- Cheesecake Topping: Whip cream cheese, powdered sugar, and vanilla until achieving a silky, luxurious consistency.
- Graham Cracker Crumble: Combine crumbs, melted butter, and sugar to create a delicate, crumbly topping.
- Cookie Shaping: Drop dough mounds onto the prepared sheet, leaving space between each cookie and creating a central indentation.
- Filling and Topping: Fill cookie centers with cheesecake mixture and generously sprinkle graham cracker crumble on top.
- Baking and Cooling: Bake for 12-15 minutes until edges turn golden and centers set. Rest on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
Notes
- Prevent Overmixing: Stir the dry and wet ingredients just until combined to maintain a tender, soft cookie texture without developing tough gluten strands.
- Control Moisture: Drain excess liquid from mashed sweet potato to prevent soggy cookies and ensure a perfect, crisp edge during baking.
- Chill for Success: Refrigerate the dough for 30 minutes before baking to minimize spreading and help cookies maintain their structured shape.
- Temperature Precision: Use room temperature cream cheese and butter for smoother, more uniform filling and easier incorporation into the cookie base.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 245
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 33 mg