If you are searching for a dessert that combines the warm, cozy flavors of fall with the luscious creaminess of cheesecake, look no further than this Sweet Potato Pie Cheesecake Cookies Recipe. These cookies offer the perfect marriage of spiced sweet potato dough and a dreamy, tangy cream cheese center that melts in your mouth. Each bite delivers that nostalgic sweet potato pie essence with an irresistible twist, making this treat a guaranteed hit at your next gathering or a sweet pick-me-up on a chilly afternoon.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in bringing this unique cookie to life. From the rich butter and sweet potatoes that create a tender crumb to the warm spices that evoke all those cozy memories, every element contributes to both flavor and texture.
- 1/2 cup unsalted butter (softened): Provides richness and helps create a tender, melt-in-your-mouth cookie.
- 1/2 cup granulated sugar: Adds sweetness and helps with the cookie’s structure.
- 1/2 cup brown sugar (packed): Brings moisture and a subtle caramel note for depth.
- 1/2 cup mashed cooked sweet potato (cooled): Infuses natural sweetness, moisture, and that signature fall flavor.
- 1 large egg: Binds the ingredients and adds tenderness.
- 1 teaspoon vanilla extract: Enhances the overall warmth and aroma.
- 1 3/4 cups all-purpose flour: Provides the structure to hold everything together.
- 1/2 teaspoon baking soda: Aids in leavening for a soft, light texture.
- 1/2 teaspoon baking powder: Works alongside baking soda to give cookies the perfect rise.
- 1/2 teaspoon ground cinnamon: Adds a comforting spice note that’s essential for that sweet potato pie experience.
- 1/4 teaspoon ground nutmeg: Imparts a subtle warmth and complexity.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavors.
- 4 oz cream cheese (softened): The star of the cheesecake filling, bringing a smooth, tangy center.
- 2 tablespoons powdered sugar: Sweetens the cheesecake filling gently without grittiness.
- 1/4 teaspoon vanilla extract (for filling): Adds a delicate aromatic note to the creamy filling.
- Optional toppings – crushed graham crackers, cinnamon sugar, or glaze: These little extras add crunch, sparkle, or shine, elevating presentation and flavor.
How to Make Sweet Potato Pie Cheesecake Cookies Recipe
Step 1: Prepare the Oven and Cream the Butter and Sugars
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking and promote even baking. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and full of promise—this is the base for your cookie’s tender crumb.
Step 2: Mix in Sweet Potato, Egg, and Vanilla
Next, add the cooled mashed sweet potato along with the egg and vanilla extract. Beat everything together until smooth and well combined. The sweet potato adds moisture and natural sweetness, giving these cookies their signature flavor and beautiful orange hue.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt. This blend of spices is key to capturing the spirit of classic sweet potato pie inside your cookies.
Step 4: Incorporate Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, blending until just combined. Careful mixing ensures your cookies remain tender with the perfect balance of flavor and texture. Once mixed, chill the dough in the refrigerator for 30 minutes — this makes handling it much easier in the next steps.
Step 5: Prepare the Cheesecake Filling
Meanwhile, whip up the cheesecake filling by combining softened cream cheese, powdered sugar, and vanilla extract in a small bowl. Mix until silky smooth, then scoop small teaspoon-sized dollops onto a parchment-lined plate and freeze them for about 15 to 20 minutes until firm. Freezing prevents the cheesecake centers from oozing out during baking.
Step 6: Assemble the Cookies
Once the dough and cheesecake filling are ready, scoop about 1 1/2 tablespoons of dough. Flatten each portion slightly, place a frozen cheesecake center in the middle, then gently wrap the dough around to seal it completely. Roll the filled dough into a ball and arrange it on the prepared baking sheets. Repeat this process until you have used all the dough and filling.
Step 7: Bake to Perfection
Bake for 11 to 13 minutes until the cookie edges are just set and lightly golden while the center remains soft and tender. Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack. If you want to add an extra touch, sprinkle with crushed graham crackers, cinnamon sugar, or drizzle a light glaze after the cookies have cooled.
How to Serve Sweet Potato Pie Cheesecake Cookies Recipe
Garnishes
A sprinkle of crushed graham crackers adds a hint of crunchy texture and a lovely nod to the classic pie crust. Cinnamon sugar is another inviting option that enhances the warm spices in the cookie, while a light drizzle of simple glaze adds a beautiful shine and a sweet finish that catches the eye.
Side Dishes
Pair these cookies with a warm cup of chai tea or a robust cup of coffee to balance the sweetness and spice. For an indulgent treat, serve alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to tastefully complement the cheesecake center.
Creative Ways to Present
Try stacking these cookies in a pretty jar layered with cinnamon sticks or placing them on a rustic wooden board with sprigs of fresh rosemary for a festive touch. They also make charming gifts — package a few in a decorative box or tied with a ribbon to share the joy of this Sweet Potato Pie Cheesecake Cookies Recipe with loved ones.
Make Ahead and Storage
Storing Leftovers
To keep your cookies fresh, store them in an airtight container in the refrigerator for up to 5 days. The cream cheese filling stays delightfully creamy, while the cookie dough keeps its tender texture. Separate layers with parchment paper to prevent sticking.
Freezing
For longer storage, freeze the baked cookies after they have cooled completely. Place them in a single layer on a baking sheet first; once firm, transfer to a resealable freezer bag or airtight container. They can be frozen for up to 3 months without losing their flavor or texture.
Reheating
When ready to enjoy, thaw the cookies at room temperature or warm gently in a low oven (around 300°F/150°C) for 5 to 7 minutes to revive their soft, gooey charm. Avoid microwaving to keep the texture just right.
FAQs
Can I use canned sweet potato instead of fresh cooked sweet potato?
Yes, canned sweet potato puree works well as a substitute as long as it is unsweetened and fully drained if necessary. Using fresh sweet potato might yield a slightly better flavor and texture, but canned is a convenient alternative.
What happens if the cheesecake filling isn’t frozen before baking?
If the cheesecake filling is not frozen, it can melt and leak out during baking, creating a mess and losing that delicious creamy center. Freezing firm ensures the filling stays intact, giving you that delightful surprise inside each cookie.
Are these cookies gluten-free?
Not as written — this Sweet Potato Pie Cheesecake Cookies Recipe uses all-purpose flour. However, you can try substituting a gluten-free flour blend that measures cup-for-cup, but results may vary slightly in texture.
Can I make the dough ahead of time?
Absolutely! The dough can be made and kept refrigerated for up to 48 hours before assembling. This actually helps develop flavor and makes the dough easier to handle when wrapping the cheesecake centers.
What is the best way to make a glaze for these cookies?
A simple glaze can be made by mixing powdered sugar with a small amount of milk or cream, plus a touch of vanilla extract. Drizzle this over cooled cookies for a shiny sweet finish that complements the spices beautifully.
Final Thoughts
There is something truly special about the Sweet Potato Pie Cheesecake Cookies Recipe — it captures the essence of fall wrapped in a warm, tender cookie with a luscious cheesecake heart. I promise once you try these, they’ll become a beloved favorite you’ll want to bake again and again. Whether for holiday gatherings or quiet moments with a cup of tea, these cookies offer comfort, flavor, and a little bit of magic.
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Sweet Potato Pie Cheesecake Cookies that combine the warm, spiced flavors of sweet potato pie with a creamy cheesecake center. These soft, flavorful cookies are perfect for fall gatherings or holiday desserts, offering a unique twist with a luscious cheesecake filling wrapped in a spiced cookie dough.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup mashed cooked sweet potato (cooled)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Optional Topping
- Crushed graham crackers
- Cinnamon sugar
- Light drizzle of glaze
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a mixing bowl, beat the softened butter together with granulated sugar and brown sugar until the mixture is light, fluffy, and creamy, which provides a tender texture to your cookies.
- Add Wet Ingredients: Mix in the cooled mashed sweet potato, then add the egg and vanilla extract, blending everything until the mixture is smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing, which can toughen the cookies.
- Chill the Dough: Cover and refrigerate the cookie dough for 30 minutes. Chilling firms the dough, making it easier to handle and improving the final texture.
- Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, forming the luscious filling for the cookies.
- Freeze Cheesecake Dollops: Scoop teaspoon-sized portions of the cheesecake filling onto a parchment-lined plate and freeze for about 15 to 20 minutes until the centers are firm and easy to handle.
- Assemble Cookies: Take about 1 1/2 tablespoons of chilled cookie dough, flatten it slightly in your hand, then place a frozen cheesecake dollop in the center. Wrap the dough around the cheesecake to seal it inside completely, rolling into a smooth ball. Place each assembled cookie onto the prepared baking sheets and repeat with remaining dough and filling.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are just set and turn a light golden color.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Optional Topping: Once cooled, optionally sprinkle the cookies with crushed graham crackers, cinnamon sugar, or lightly drizzle with glaze for an added layer of flavor and texture.
Notes
- Ensure the cheesecake filling is well frozen before wrapping in dough to prevent leakage during baking.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze the cookies after baking and thaw at room temperature before serving.
- Handle the dough gently when wrapping the cheesecake filling to avoid tearing.
- Using parchment paper on baking sheets helps prevent sticking and makes cleanup easier.
