If autumn had a signature treat, it would have to be these Sweet Potato Pie Cheesecake Cookies. Imagine everything you love about homemade sweet potato pie and classic creamy cheesecake, all cozied up together inside a golden, soft cookie shell. Each bite is a blend of spicy, caramel-kissed sweet potato dough with a luscious cheesecake core—perfect for holidays, gifting, or just a decadent afternoon treat with coffee. Trust me, once you’ve tasted these, they’ll become your new seasonal favorite!
Ingredients You’ll Need
Ingredients You’ll Need
All you need are simple, pantry-friendly staples, but each one is chosen to bring that vibrant color, ultra-moist texture, and just the right balance of cozy spices to your cookies. A little attention to quality here means your Sweet Potato Pie Cheesecake Cookies will turn out bakery-worthy every time.
- Unsalted butter: Softened butter gives these cookies their plush, melt-in-your-mouth bite and helps the edges turn lightly golden.
- Granulated sugar: For delicate sweetness and just the right crisp on the outside of the cookie.
- Brown sugar (packed): Adds a caramel undertone and makes the dough deliciously chewy.
- Large egg: The essential binder—helps hold it all together and gives that soft, cakey crumb.
- Vanilla extract: Infuses warmth and ties all the flavors together, both in the cookie and the cheesecake filling.
- Mashed cooked sweet potato: The star of the show! This gives the cookies vibrant color, moisture, and sweet, earthy flavor. Make sure it’s fully mashed and cooled.
- All-purpose flour: The base that provides just enough structure while keeping things soft.
- Baking soda: Gives the cookies lift so they don’t turn out dense.
- Baking powder: A little extra leavening for that perfectly tender texture.
- Ground cinnamon: For cozy spiced flavor that tastes like autumn in every bite.
- Ground nutmeg: Just a hint brings complexity and warmth.
- Salt: Balances sweetness and amplifies every other flavor.
- Cream cheese (softened): The creamy heart of each cookie, essential for that cheesecake surprise.
- Powdered sugar: Makes the cheesecake center silky and smooth.
How to Make Sweet Potato Pie Cheesecake Cookies
Step 1: Make the Cheesecake Filling
Start with the most delightful surprise inside: the cheesecake filling. In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until you have a smooth, dreamy mixture. Scoop out teaspoon-sized dollops onto a parchment-lined plate or baking sheet and pop them in the freezer. Freezing these little centers for 30–45 minutes makes them easy to wrap with the cookie dough later on—no messy surprises!
Step 2: Prep for Baking
While your cheesecake centers firm up, preheat your oven to 350°F (175°C) and line your baking sheets with parchment. Prepping your equipment means you can work quickly once the dough’s ready, ensuring your cookies bake up evenly with picture-perfect bottoms.
Step 3: Make the Sweet Potato Cookie Dough
In a big, comfy bowl, beat together softened butter, granulated sugar, and brown sugar until the mixture turns pale and fluffy—think soft clouds. This step is the secret to cookies that are tender and light. Next, add the egg, vanilla, and mashed sweet potato, mixing until smooth and totally combined. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients into the wet, stirring just until a soft dough forms—don’t overmix, or the cookies could turn tough.
Step 4: Shape and Fill the Cookies
Here’s where the magic happens! Scoop about 2 tablespoons of dough into your hands and flatten gently into a disk. Place a frozen cheesecake dollop right in the center, then wrap the dough around it, pinching to seal so that sweet filling stays put. Place each stuffed dough ball onto your prepared baking sheets, leaving a little space—they’ll spread out beautifully as they bake.
Step 5: Bake and Cool
Bake for 13–15 minutes, or until the edges are set and the tops take on a light golden hue. Try not to overbake; you want a soft, pillowy texture. Let the cookies cool on the baking sheet for 5 minutes—the centers are hot and gooey straight from the oven! Then move to a wire rack to finish cooling so each Sweet Potato Pie Cheesecake Cookie sets up just right.
How to Serve Sweet Potato Pie Cheesecake Cookies
Garnishes
Dress these beauties up with a light dusting of powdered sugar, a generous pinch of cinnamon, or even a drizzle of caramel sauce. You can also scatter finely chopped candied pecans or a dollop of whipped cream on top for a playful nod to classic pie. These extra touches turn a humble cookie into a wow-worthy dessert!
Side Dishes
Pair your Sweet Potato Pie Cheesecake Cookies with a mug of spiced chai, hot chocolate, or even a scoop of vanilla ice cream if you’re going all out. The creamy, spiced notes play so nicely with warm drinks and creamy sides—think cozy autumn get-together or holiday dessert tray.
Creative Ways to Present
I love stacking these cookies on a pretty cake stand or nestling them in parchment-lined baskets for gifting. If you’re entertaining, serve them on a platter with a bowl of spiced whipped cream or caramel dip. For a showstopping effect, tuck a tiny cinnamon stick garnish into the center of each cookie before serving—guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully in the fridge. Simply store them in an airtight container and they’ll stay soft and creamy for up to five days. If you like them extra chilled, enjoy straight from the fridge; otherwise, bring them to room temperature for a pillowy bite.
Freezing
Want to make your Sweet Potato Pie Cheesecake Cookies ahead of time? Freeze the unbaked, filled cookie dough balls on a baking sheet, then transfer to a zip-top bag for up to two months. When you’re ready to bake, let them sit out for a few minutes while your oven preheats, then bake as usual—add an extra 1–2 minutes to the baking time if baking from frozen.
Reheating
For that just-baked warmth, pop refrigerated (or thawed, frozen) cookies in a 300°F oven for about 5 minutes, or zap them in the microwave for 10–15 seconds. The centers become perfectly creamy again, while the outsides stay soft and inviting.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Make sure it’s plain canned sweet potato (not the pre-sweetened pie filling). Just drain off any excess liquid and mash until smooth for the best cookie texture.
What’s the best way to mash my sweet potato?
For the smoothest, creamiest dough, use a fork or potato masher to break up your cooked sweet potato, then run it through a fine mesh sieve or blend for extra silkiness. The smoother the mash, the better your Sweet Potato Pie Cheesecake Cookies will taste and look.
Can I substitute the spices?
Sure! Feel free to play around by adding a dash of ground ginger or cloves to jazz up the autumn flavors. If you like a stronger spice profile, add up to ¼ teaspoon extra cinnamon or nutmeg.
Do the cookies need to be refrigerated?
Since there’s a cheesecake center, I do recommend storing leftovers in the fridge for food safety. Serve them chilled or allow to come to room temperature for the softest texture.
How do I prevent the filling from leaking out?
Make sure the cheesecake centers are well-frozen, and wrap the dough completely around, pinching to seal without any gaps. A good seal keeps all that dreamy filling right where it belongs!
Final Thoughts
If you’re ready to wow your friends and family this season, you simply have to make these Sweet Potato Pie Cheesecake Cookies. They truly taste like a bakery-made mashup of all your favorite fall treats, but with homemade love in every bite. Get baking—you’ll thank yourself later!
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Sweet Potato Pie Cheesecake Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful fusion of sweet potato pie and cheesecake with these scrumptious Sweet Potato Pie Cheesecake Cookies. A perfect treat for fall or anytime you crave a cozy, flavorful dessert.
Ingredients
Cookies:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup mashed cooked sweet potato
- 1 ½ 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:
- 6 oz cream cheese (softened)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into teaspoon-sized dollops, freeze for 30–45 minutes.
- Cookies: Preheat oven to 350°F (175°C). Cream butter, sugars until fluffy. Add egg, vanilla, sweet potato. Mix dry ingredients separately, then combine. Flatten dough, place frozen cheesecake center, seal. Bake 13–15 minutes. Cool before serving.
Notes
- Ensure sweet potato is fully mashed and cooled before using.
- Store cookies in the refrigerator; serve chilled or at room temperature.
- For extra spice, consider adding a pinch of ginger or cloves.
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