Description
Creamy sweet potato pie cheesecake cookies blend Southern comfort with indulgent dessert magic. Spiced graham cracker crumbs and luscious filling create an irresistible treat you’ll crave again and again.
Ingredients
Scale
Primary Ingredients:
- 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
- 8 ounces (226 grams) cream cheese, softened
Sweet Spices and Enhancers:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ cup (30 grams) powdered sugar
Garnish and Topping:
- ½ cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring a non-stick surface for the delicate cookies.
- In a spacious mixing bowl, whip the butter and sugars until they transform into a light, airy mixture, creating a smooth foundation for the sweet potato-infused dough.
- Incorporate the mashed sweet potato, egg, and vanilla extract into the butter mixture, blending until the ingredients harmonize into a uniform consistency.
- Separately, combine the flour, baking soda, aromatic spices, and salt, whisking to distribute the dry ingredients evenly.
- Gently fold the dry ingredients into the wet mixture, stirring just until they merge, avoiding overmixing which can lead to tough cookies.
- For the creamy cheesecake topping, whisk the cream cheese, powdered sugar, and vanilla until silky and luxurious.
- Prepare the graham cracker crumble by mixing crumbs, melted butter, and sugar until they form a delicate, crumbly texture.
- Portion the cookie dough into small mounds on the prepared baking sheet, leaving ample space between each cookie.
- Create a gentle indentation in the center of each dough ball, forming a perfect nest for the cheesecake filling.
- Carefully spoon the cheesecake mixture into the cookie centers, then sprinkle the graham cracker crumble atop each cookie.
- Slide the baking sheet into the preheated oven and bake for 12-15 minutes, watching for golden edges and a set appearance.
- Allow the cookies to rest on the baking sheet for a brief 5 minutes, then transfer to a wire rack to cool completely, letting the flavors meld and textures settle.
Notes
- Swap mashed sweet potato with pumpkin puree for a different autumn-inspired flavor profile that keeps the cookie’s signature moisture and warmth.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version that maintains the cookie’s delightful sweetness.
- Ensure cream cheese is at room temperature for seamless blending and a smoother cheesecake topping that spreads easily without lumps.
- Use gluten-free graham crackers and all-purpose gluten-free flour to transform these cookies into a celiac-friendly treat that everyone can enjoy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg