Sweet Potato Cheesecake Cookies: 3 Best Fall Dessert To Try!
Introduction
As the leaves turn golden and the air grows crisp, it’s time to embrace the flavors of fall with our irresistible Sweet Potato Cheesecake Cookies. These delectable treats combine the comforting warmth of sweet potatoes with the indulgent creaminess of cheesecake, creating a cookie that’s sure to become your new autumn obsession. According to a recent survey, 78% of Americans crave fall-inspired desserts during the cooler months, making these cookies the perfect addition to your seasonal baking repertoire. Let’s dive into this mouthwatering recipe that seamlessly blends two beloved desserts into one irresistible treat.
Why is it Perfect for You?
Our Sweet Potato Cheesecake Cookies are more than just a delicious snack; they’re a versatile treat that caters to various occasions and preferences:
1. Healthier indulgence: Sweet potatoes are packed with vitamins and fiber, offering a nutritious twist to traditional cookies.
2. Crowd-pleaser: Perfect for holiday gatherings, these cookies appeal to both cheesecake and cookie lovers alike.
3. Make-ahead friendly: Ideal for busy hosts, these cookies can be prepared in advance and stored for later enjoyment.
4. Customizable: Easily adaptable to different dietary needs with simple substitutions.
Ingredients List
For the cookie base:
– 1 cup mashed sweet potato
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
For the cheesecake filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 egg yolk
– 1/2 tsp vanilla extract
Preparation Time and Servings
– Prep time: 30 minutes
– Cook time: 15 minutes
– Total time: 45 minutes
– Servings: 24 cookies
Step-by-Step Instructions
1. Prepare the Sweet Potato
Peel, cube, and boil the sweet potato until tender. Mash and let cool completely.
2. Make the Cookie Dough
In a large bowl, cream together butter and brown sugar. Beat in the egg, vanilla, and mashed sweet potato.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
4. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Prepare the Cheesecake Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
6. Shape and Fill Cookies
Form the dough into balls, create an indentation, and fill with cheesecake mixture.
7. Bake to Perfection
Bake at 350°F (175°C) for 12-15 minutes until edges are lightly golden.
Nutritional Information
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 150 |
| Fat | 7g |
| Carbs | 20g |
| Protein | 2g |
| Fiber | 1g |
Calories per Person
Each Sweet Potato Cheesecake Cookie contains approximately 150 calories. Compared to traditional cheesecake slices (which can range from 250-400 calories), these cookies offer a more portion-controlled indulgence.
Healthier Alternatives for the Recipe
1. Substitute whole wheat flour for all-purpose flour to increase fiber content.
2. Use Greek yogurt cream cheese for a protein boost and fewer calories.
3. Replace brown sugar with coconut sugar or a natural sweetener like stevia.
4. For a vegan option, use plant-based butter and cream cheese alternatives.
Serving Suggestions
Elevate your Sweet Potato Cheesecake Cookies experience with these creative serving ideas:
1. Pair with a warm cup of spiced chai tea for a cozy autumn treat.
2. Crumble over vanilla ice cream for a decadent dessert.
3. Serve alongside a cheese board for a unique sweet-savory combination.
4. Package in decorative boxes for a thoughtful homemade gift.
Common Mistakes to Avoid
1. Overmixing the dough: This can lead to tough cookies. Mix just until ingredients are combined.
2. Using hot sweet potato: Ensure it’s cooled completely to avoid melting the butter in the dough.
3. Overbaking: Remove cookies when edges are just golden for the perfect soft texture.
4. Skipping chilling time: If the dough is too soft, chill for 30 minutes before shaping.
Storing Tips for the Recipe
Keep your Sweet Potato Cheesecake Cookies fresh with these storage tips:
1. Room temperature: Store in an airtight container for up to 3 days.
2. Refrigerator: Keep fresh for up to a week in a sealed container.
3. Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
Q: Can I use canned sweet potato puree?
A: Yes, ensure it’s pure sweet potato without added sugars or spices.
Q: How do I know when the cookies are done?
A: The edges should be lightly golden, and the center should be set but still slightly soft.
Q: Can I make these cookies ahead of time for a party?
A: Absolutely! They can be made 1-2 days in advance and stored properly.
Conclusion
Our Sweet Potato Cheesecake Cookies offer a perfect blend of comfort and indulgence, ideal for fall gatherings or cozy nights in. With their unique combination of flavors, nutritional benefits, and versatility, these cookies are sure to become a staple in your baking repertoire. Whether you’re a seasoned baker or a cooking novice, this recipe provides an easy way to impress your guests and satisfy your sweet tooth. Don’t miss out on this delightful autumn treat that brings together the best of sweet potato cookies, fall desserts, cheesecake cookies, Thanksgiving cookies, holiday baking, soft cookies, creamy cookies, all in one irresistible package.
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Share your experience with us
Dressing is perfect!
Not a big fan of mayo, loved the Greek yogurt swap. Reduced garlic a bit. Dressing was delish!
Best coffee cake- ever!!
This recipe was not the easiest to follow due to how it was written. It requires a lot of back and forth from instructions to the lists of ingredients but oh, hey, the end result is totally worth the effort! Mouthwatering and delicious plus it’s a pretty presentation.
Confused on picture
The cookies are tasty, but do you have the recipe for the actual cookies in your picture? These cookies are certainly not going to be that beautiful purple color. Thanks!
good for a nice dinner
nice
