Let me introduce you to the irresistible treat your cookie jar’s been waiting for: Sweet Potato Pie Cheesecake Cookies! Imagine the cozy flavors of homemade sweet potato pie colliding with the creamy bliss of cheesecake, all wrapped up in a soft, chewy cookie. These magical bites bring dessert dreams to life with every bite, blending comforting spices, creamy filling, and a touch of nostalgia. Whether you’re looking to impress at a holiday gathering or just want to enjoy a twist on classic cookies, this is the recipe you’ll find yourself coming back to again and again.
Ingredients You’ll Need
For these Sweet Potato Pie Cheesecake Cookies, every ingredient earns its place, adding flavor, texture, or a pop of color. Trust me, it’s the little details—like a hint of nutmeg or a swirl of cream cheese—that truly set these cookies apart!
- Mashed sweet potato (1 cup): Brings natural sweetness, beautiful color, and a delightfully moist crumb.
- Unsalted butter, softened (½ cup): Gives the dough richness and that perfect chewy bite.
- Granulated sugar (½ cup): Adds classic sweetness and helps the cookies bake up with just the right texture.
- Packed brown sugar (½ cup): Infuses the cookies with a caramel warmth and extra softness.
- Large egg (1): Binds everything together and lends structure so your cookies don’t crumble.
- Vanilla extract (1 tsp + ¼ tsp): Infuses both the dough and the cheesecake center with sweet aromatics.
- All-purpose flour (1½ cups): Lays the foundation for the perfect cookie base—soft without being cakey.
- Baking soda (½ tsp) & baking powder (½ tsp): Give the cookies a tender lift and slight puff.
- Ground cinnamon (½ tsp): Adds that iconic pie-spice flavor everyone loves.
- Ground nutmeg (¼ tsp): Just a hint brings warmth and that “something special.”
- Salt (¼ tsp): Balances the sweetness and heightens every flavor.
- Cream cheese, softened (4 oz): The star of the cheesecake filling, offering tang and creamy balance.
- Powdered sugar (2 tbsp): Sweetens the center without making it grainy.
- Crushed graham crackers (optional): Roll your dough balls for a fun, pie-like crunch.
How to Make Sweet Potato Pie Cheesecake Cookies
Step 1: Prep and Preheat
First things first—set your oven to 350°F and line your baking sheet with parchment paper. This small step ensures your Sweet Potato Pie Cheesecake Cookies bake evenly and lift effortlessly from the pan. If you haven’t already cooked your sweet potato, now’s the time! Make sure it’s cooled before adding to the dough.
Step 2: Cream Butter and Sugars
Grab a big mixing bowl, and beat your softened butter together with the granulated and brown sugars. This isn’t just about mixing—the beating process incorporates air, creating that fluffy, irresistible texture. Aim for a mixture that’s pale and creamy, about 2 minutes by hand or with a mixer.
Step 3: Add Wet Ingredients
Now, mix in your egg, a teaspoon of vanilla, and that bright orange cup of mashed sweet potato. Let these ingredients come together until you’ve got a silky, homogenous batter. The sweet potato brings moisture and a naturally earthy sweetness that’s iconic in these cookies.
Step 4: Combine Dry Ingredients
In a second bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Adding spices at this stage ensures every bite delivers a balanced blend of flavors. Gradually stir these dry ingredients into your wet mixture—go slow so the dough stays tender.
Step 5: Mix Up the Cheesecake Filling
Time for the secret creamy core! In a small bowl, blend the softened cream cheese with powdered sugar and ¼ teaspoon vanilla extract. You’re looking for a smooth, thick mixture that will hold in the center of each cookie.
Step 6: Shape and Fill the Cookies
Scoop about 1½ tablespoons of cookie dough and flatten gently in your palm. Place a heaping teaspoon of the cheesecake mixture in the center, then carefully fold the dough around it and pinch to seal. If you’d like a nod to traditional pie, roll each ball in crushed graham crackers before baking.
Step 7: Bake to Golden Perfection
Arrange the stuffed dough balls on the baking sheet, spacing them about 2 inches apart. Bake in your preheated oven for 12 to 14 minutes. The cookies are done when the edges are set and the tops look just dry. Let them cool on the pan for 5 minutes before moving to a wire rack; this keeps the centers creamy and the exteriors soft.
How to Serve Sweet Potato Pie Cheesecake Cookies
Garnishes
A light dusting of powdered sugar instantly elevates these cookies with a snowy finish. Or, drizzle a little caramel sauce over the top for added decadence. If you’re feeling festive, a sprinkle of extra cinnamon or even a pinch of flaky salt can bring out all those cozy flavors.
Side Dishes
Pair your Sweet Potato Pie Cheesecake Cookies with a mug of hot spiced chai, fresh apple cider, or a scoop of vanilla ice cream. They make a dreamy addition to any dessert tray, balancing richer chocolate treats and tangy fruit bars with their subtle spice and creamy center.
Creative Ways to Present
Stack them up on a rustic cake stand with mini pie slices and themed décor for holiday gatherings. For gifting, wrap individual cookies in parchment and tie with twine—they travel well and their unique flavor is always a pleasant surprise. Or, arrange a trio of cookies on a pretty plate and serve for an elegant autumn afternoon tea.
Make Ahead and Storage
Storing Leftovers
Once your Sweet Potato Pie Cheesecake Cookies have cooled completely, store them in an airtight container in the refrigerator. The flavors intensify as they sit, and the cheesecake centers stay perfectly creamy and luscious.
Freezing
Want to save some for a future cookie craving? You can freeze these cookies either before or after baking. Flash-freeze unbaked, stuffed dough balls on a baking sheet, then transfer to a zip-top bag. Baked cookies hold up well too—just thaw in the fridge overnight before enjoying.
Reheating
For that just-baked taste, warm cookies in a 300°F oven for about 5 minutes. This gently revives the soft texture and gives you a melty cheesecake core as if they just came out of the oven!
FAQs
Can I use canned sweet potato puree?
Absolutely! Just make sure to use unsweetened puree and drain any excess liquid if it seems watery—this helps your Sweet Potato Pie Cheesecake Cookies hold their shape and taste homemade.
How do I keep the cheesecake filling from leaking?
Be sure to fully encase the cream cheese filling with dough and pinch the seams tightly. If your dough feels sticky or soft, a quick chill in the fridge makes it much easier to handle and shape.
Can I make these cookies gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Check that your graham crackers (if using) are also gluten-free for a totally celiac-friendly treat.
Are these cookies very sweet?
They strike a beautiful balance—sweet from the sugars and sweet potato, but never overpowering thanks to the tangy cream cheese and a touch of salt. You can always reduce the sugar if you prefer a more subtly sweet cookie.
How long do Sweet Potato Pie Cheesecake Cookies stay fresh?
Stored in the fridge, they’re best within 4-5 days, but honestly, their flavor gets even better after a day or two as the spices meld and the cheesecake centers set.
Final Thoughts
If you love classic comfort desserts with a playful twist, these Sweet Potato Pie Cheesecake Cookies are about to win you over. Nothing beats the thrill of discovering that creamy cheesecake filling inside a chewy, beautifully-spiced cookie. So, grab your apron and share a batch—you’ll see just how quickly these cookies become everyone’s new favorite!
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of two beloved desserts in a single bite-sized treat. Creamy cheesecake filling wrapped in a sweet potato cookie dough, these cookies are perfect for fall or holiday gatherings.
Ingredients
Sweet Potato Cookie Dough:
- 1 cup mashed sweet potato (cooked and cooled)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tbsp powdered sugar
- ¼ tsp vanilla extract
- Crushed graham crackers for rolling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla, and mashed sweet potato until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix dough: Gradually mix the dry ingredients into the wet until a soft dough forms.
- Prepare cheesecake filling: In a small bowl, combine the cream cheese, powdered sugar, and vanilla for the cheesecake filling.
- Fill and bake: Scoop dough, flatten, add cheesecake filling, seal, roll into a ball, coat with graham crackers, and bake for 12–14 minutes.
- Cool and serve: Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough for 20–30 minutes if it’s too sticky to handle.
- These cookies store well in the fridge and taste even better the next day!
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
