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Sweet Potato Pie Cheesecake Cookies

Sweet Potato Pie Cheesecake Cookies
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Indulge in Sweet Potato Pie Cheesecake Cookies, which uniquely blend the creamy richness of cheesecake with the comforting spices and natural sweetness of sweet potato pie. These soft, chewy cookies are perfect for fall or any cozy occasion, offering warm cinnamon, nutmeg, and ginger flavors balanced by a smooth cream cheese swirl, creating a dessert that’s both nostalgic and delightfully delicious.

Ingredients

Scale

Main Ingredients

  • 1 cup sweet potato puree (roasted or boiled and mashed)
  • 4 oz cream cheese, softened
  • 1/2 cup brown sugar, packed
  • 1 3/4 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 large eggs
  • 1/2 cup unsalted butter, softened

Instructions

  1. Prepare Sweet Potato Puree: Roast or boil sweet potatoes until tender, then mash thoroughly or blend until smooth to create a moist and naturally sweet base for the cookies.
  2. Mix Cream Cheese Layer: In a separate bowl, beat the softened cream cheese with a small amount of sugar and vanilla extract until smooth and creamy, forming the cheesecake component.
  3. Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
  4. Cream Butter and Sugar: Using a mixer, cream the softened butter with brown sugar until the mixture is light and fluffy, which will give the cookies a tender texture.
  5. Add Eggs and Sweet Potato Puree: Beat in eggs one at a time, then mix in the prepared sweet potato puree and vanilla extract until fully combined.
  6. Incorporate Dry Ingredients: Gradually add the dry flour mixture in batches and mix until just combined to form the cookie dough.
  7. Assemble Cookies: Drop spoonfuls of cookie dough onto a parchment-lined baking sheet. Add a dollop of the cream cheese mixture on top of each, then gently swirl with a toothpick or knife to create a marbled effect.
  8. Bake and Cool: Bake cookies at 350°F (175°C) for 12-15 minutes until the edges are set but the centers remain soft. Let them cool completely on a wire rack before serving for perfect texture and flavor.

Notes

  • Use room temperature ingredients like softened butter and cream cheese for a smoother dough.
  • Do not overmix the dough to avoid tough cookies; mix until ingredients are just combined.
  • Swirl the cream cheese topping gently for an attractive marbled look without blending it completely into the dough.
  • If dough is too sticky, chill it in the refrigerator for 30 minutes before baking for easier handling.
  • Use parchment paper on baking sheets to prevent sticking and promote even baking.

Nutrition

Keywords: sweet potato cookies, cheesecake cookies, fall dessert, spiced cookies, sweet potato pie, cream cheese cookies, gluten-free dessert option

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