Description
These Sweet Potato Cheesecake Cookies are a delightful fusion of two classic desserts. The soft, moist cookies are infused with the rich, creamy flavor of cheesecake, creating a truly indulgent treat.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup mashed sweet potatoes
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
– 1/4 cup powdered sugar
Instructions
1. 1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. 3. Beat in the egg and vanilla extract until well combined.
4. 4. Stir in the mashed sweet potatoes.
5. 5. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
6. 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. 7. In a small bowl, beat the cream cheese and powdered sugar together until smooth.
8. 8. Scoop the cookie dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
9. 9. Using your thumb, make an indentation in the center of each cookie dough ball.
10. 10. Spoon a small amount of the cheesecake filling into the indentation of each cookie.
11. 11. Bake for 12-14 minutes, or until the cookies are lightly golden.
12. 12. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more pronounced sweet potato flavor, you can add an extra 1/4 cup of mashed sweet potatoes to the dough. The cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: American