Description
These Sweet Potato Pie Cheesecake Cookies combine the creamy richness of cheesecake with the warm, comforting flavors of sweet potato pie spices. Soft and tender with a delightful crunchy brown sugar and graham cracker topping, these cookies are perfect for fall gatherings or any time you want a unique, tasty treat.
Ingredients
Scale
Cookie Dough
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
Topping
- 1/2 cup brown sugar
- 1/2 cup crushed graham crackers
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Cream base ingredients: In a large bowl, beat together the softened butter, cream cheese, and sugar until the mixture is smooth and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
- Add sweet potato and spices: Stir in the mashed sweet potato, ground cinnamon, nutmeg, and ginger until the mixture is evenly incorporated, creating a spiced, creamy dough base.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture until a cohesive cookie dough forms.
- Shape cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place the dough balls spaced apart on the prepared baking sheet to allow room for spreading.
- Prepare topping: In a small bowl, mix together the brown sugar and crushed graham crackers, which will add a crunchy, sweet topping.
- Add topping to dough balls: Generously sprinkle the brown sugar and graham cracker mixture over the tops of the cookie dough balls before baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the cookies feel set to the touch.
- Cool and serve: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before enjoying.
Notes
- The sweet potato should be cooked and mashed until smooth for the best texture.
- Ensure cream cheese and butter are softened to room temperature for smooth mixing.
- Graham cracker topping adds a nice crunch but can be substituted with chopped nuts if preferred.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well – freeze baked cookies in an airtight container for up to 3 months.
