These “Sweet Potato Pie Cheesecake Cookies” are a unique and enticing dessert, clearly illustrated in the image. The picture showcases several large, round cookies with a golden-brown edge, suggesting a tender, slightly crisp exterior. The prominent feature is the luscious, smooth, and light brown filling generously spread across the top of each cookie, reminiscent of sweet potato pie filling. One cookie is broken in half, revealing a distinct white, creamy layer beneath the sweet potato topping, which is the “cheesecake” component, adding a rich, tangy counterpoint to the sweetness of the sweet potato. The cookie base itself appears to be a soft, perhaps sugar cookie or butter cookie, providing a perfect foundation for the two distinct fillings. The combination of classic sweet potato pie flavors with a creamy cheesecake element and a cookie base creates a multi-layered dessert that is both comforting and sophisticated. This fusion dessert is perfect for fall gatherings, holiday feasts, or simply as a delightful treat for those who enjoy the flavors of sweet potato pie and cheesecake. The recipe information provided in the image explicitly lists key ingredients like “1 cup unsalted butter, softened,” “1 cup brown sugar, packed,” and “1/2 cup granulated sugar,” confirming the rich, sweet nature of the cookie base. This comprehensive recipe will guide you through creating a tender cookie base, preparing a smooth sweet potato pie filling, and a creamy cheesecake layer, then assembling and baking these innovative and delicious cookies to perfection.
Ingredients:
- For the Cookie Base:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Cheesecake Filling:
- 8 ounces (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- For the Sweet Potato Pie Topping:
- 1 cup (240g) cooked sweet potato puree (from about 1 medium sweet potato, roasted or boiled until very tender)
- ½ cup (110g) packed light brown sugar
- ¼ cup (56g) unsalted butter, melted
- 1 large egg
- 2 tablespoons milk (whole milk or half-and-half)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Pinch of ground cloves (optional)
- Pinch of salt
- Equipment:
- Large mixing bowls (3)
- Electric mixer (stand mixer or handheld)
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop (2-tablespoon size recommended)
- Baking sheets
- Parchment paper or silicone baking mats
- Small whisk or fork
Instructions:
Part 1: Prepare the Cookie Base
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350∘F (175∘C). Line two large baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Chill Dough (Optional but Recommended): For easier handling, you can chill the cookie dough for 20-30 minutes.
Part 2: Prepare the Cheesecake Filling
- Beat Cream Cheese: In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, scraping down the sides of the bowl.
- Add Remaining Ingredients: Add the granulated sugar, egg yolk, and vanilla extract. Beat on low speed until just combined and smooth. Do not overmix. Set aside.
Part 3: Prepare the Sweet Potato Pie Topping
- Prepare Sweet Potato Puree: If you don’t have cooked sweet potato puree, peel and dice one medium sweet potato. You can boil it until very tender (about 15-20 minutes), then drain and mash it, or roast it (400∘F/200∘C for 45-60 minutes) until tender, scoop out the flesh, and mash. Ensure it’s smooth.
- Combine Ingredients: In a third medium mixing bowl, combine the cooked sweet potato puree, packed light brown sugar, melted unsalted butter, egg, milk, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and optional ground cloves and salt.
- Whisk until Smooth: Whisk everything together until the mixture is completely smooth and well combined. Set aside.
Part 4: Assemble the Cookies
- Scoop Cookie Dough: Use a 2-tablespoon cookie scoop (or your hands) to scoop balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-24 cookies.
- Create Indentations: Use the back of a spoon or your thumb to create a shallow indentation in the center of each cookie dough ball. This will hold the fillings. Make sure the edges of the indentation are slightly raised.
- Add Cheesecake Filling: Spoon about 1-2 teaspoons of the cheesecake filling into each indentation.
- Add Sweet Potato Topping: Carefully spoon about 1-2 teaspoons of the sweet potato pie topping over the cheesecake filling in each cookie, spreading it gently to cover the cheesecake layer. The image shows the sweet potato topping covering the cheesecake.
Part 5: Bake the Cookies
- Bake: Bake the cookies in the preheated oven for 12-16 minutes, or until the edges of the cookies are lightly golden brown and the fillings are set. The sweet potato topping should appear slightly drier on top and set in the middle. The baking time may vary depending on your oven and the size of your cookies.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes before carefully transferring them to a wire cooling rack to cool completely. The cheesecake and sweet potato layers will firm up as they cool.
Part 6: Serve and Store
- Serve: Once completely cooled, serve the “Sweet Potato Pie Cheesecake Cookies.” They are delicious at room temperature or slightly chilled.
- Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3-4 days due to the cheesecake filling.
Tips for Success:
- Softened Butter (Cookies & Cheesecake): Ensure your butter and cream cheese are properly softened for the cookie dough and cheesecake filling. This allows them to cream smoothly and incorporate air, resulting in a tender cookie and a lump-free filling.
- Sweet Potato Puree Consistency: For the sweet potato topping, ensure your sweet potato puree is very smooth and free of lumps for the best texture. A food processor can help achieve this if mashing by hand isn’t enough.
- Don’t Overmix: Overmixing the cookie dough can develop gluten, leading to tougher cookies. Mix just until the ingredients are combined.
- Uniform Indentations: Try to make similar-sized indentations in each cookie so they hold a consistent amount of filling and bake evenly.
- Prevent Cracking (Sweet Potato Topping): If your sweet potato topping cracks slightly, it’s normal as it bakes and sets.
- Chilling Dough: Chilling the cookie dough helps prevent the cookies from spreading too much during baking and makes them easier to handle, especially when adding the fillings.
- Parchment Paper: Using parchment paper prevents sticking and makes it easy to remove the cookies from the baking sheet.
- Serving Temperature: While delicious at room temperature, the cheesecake layer is often firmer and more defined when the cookies are slightly chilled.
- Creative Toppings (Optional): You could lightly dust with powdered sugar, a sprinkle of cinnamon, or even a tiny dollop of whipped cream just before serving for an extra flourish.
Enjoy these wonderfully unique and flavorful “Sweet Potato Pie Cheesecake Cookies”!