If you’re looking for a cozy treat that combines the warm flavors of fall with the creaminess of cheesecake, look no further! Sweet Potato Cheesecake Stuffed Cookies are here to win over your heart. These delightful cookies are a perfect blend of soft, spiced dough and a rich sweet potato cheesecake filling. They’re simple to make and wonderful for sharing with friends and family.
Why Make This Recipe
These cookies are not just a tasty dessert; they are filled with the goodness of sweet potatoes, cream cheese, and warm spices. They’re perfect for weekends, holiday gatherings, or just whenever you need a little sweetness in your day. Your family will love them, and they’re easy enough for anyone to bake!
How to Make Sweet Potato Cheesecake Stuffed Cookies
Ingredients:
- 1/2 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for a smoother texture)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the mashed sweet potato, cream cheese, powdered sugar, ground cinnamon, vanilla extract, and heavy cream (if using). Mix until it’s smooth and creamy. Set this mixture aside.
- In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Take a tablespoon of cookie dough and flatten it slightly in your hands. Add about 1-2 teaspoons of the sweet potato cheesecake filling in the center of the dough.
- Take another tablespoon of dough, flatten it, and place it on top of the filling. Seal the edges of the dough around the filling to encase it completely.
- Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, enjoy the delicious combination of soft, spiced cookies with a creamy sweet potato cheesecake filling!
How to Serve Sweet Potato Cheesecake Stuffed Cookies
These cookies taste best when they’re fresh, but they’re also delightful at room temperature. Serve them as a sweet treat after dinner or pack them in lunchboxes for a special surprise.
How to Store Sweet Potato Cheesecake Stuffed Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay yummy for up to a week. You can also refrigerate them for longer freshness, but let them sit out for a few minutes before serving to enjoy their full flavor.
Tips to Make Sweet Potato Cheesecake Stuffed Cookies
- Make sure your butter is softened for easy mixing.
- If you prefer a smoother cheesecake filling, use the heavy cream!
- Experiment by adding chopped nuts or chocolate chips to the cookie dough for extra flavor.
Variation
You can switch things up by using pumpkin puree instead of sweet potato for a different taste! You can also add spices like ginger for extra warmth.
FAQs
1. Can I use fresh sweet potatoes?
Yes! Just cook and mash them before using in the recipe.
2. How do I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I freeze the cookies?
Absolutely! Freeze the baked cookies in an airtight container for up to 3 months. Thaw them at room temperature before enjoying.