If you’re searching for a dessert that truly bridges cozy comfort and a little wow-factor, Sweet Potato Cheesecake Cookies might just become your new favorite treat. These cookies deliver all the nostalgic warmth of sweet potatoes and toasty spices, but with a decadent twist—a creamy cheesecake center that takes each bite to a whole new level of indulgence. Soft, pillowy, and full of character, these cookies are perfect for fall gatherings or whenever you crave a unique spin on classic flavors.
Ingredients You’ll Need
This delightful recipe keeps things simple yet purposeful—every ingredient is carefully chosen to deliver the tender texture, cheesecake surprise, and vibrant color these cookies are famous for. Let’s highlight what you’ll need and why it matters.
- All-purpose flour: Provides structure for the cookies so they hold their plush, cake-like form.
- Baking powder: Adds just the right lift for a soft, thick cookie.
- Baking soda: Ensures a tender crumb and supports browning for a golden finish.
- Salt: Balances out the sweetness and lets all the other flavors shine.
- Ground cinnamon: Brings warmth and aromatic depth to both the dough and that irresistible aroma.
- Ground nutmeg: Offers subtle spice for a cozy, autumnal vibe.
- Ground ginger: Lends a gentle zing that wakes up each bite.
- Unsalted butter, softened: Creams beautifully with the sugars for rich flavor and tender texture.
- Granulated sugar: Provides sweetness and structure to the cookies and cheesecake filling.
- Brown sugar, packed: Adds moisture and a caramelized note that complements the sweet potato.
- Mashed cooked sweet potato: The star ingredient! Infuses the dough with natural sweetness, moisture, and gorgeous color.
- Large egg: Binds the dough together and contributes to that soft, chewy texture.
- Vanilla extract: Enhances overall flavor in both the cookie and the creamy filling.
- Cream cheese, softened: Creates a lush, tangy center that pairs perfectly with the sweet cookie exterior.
- Granulated sugar (for filling): Sweetens the cheesecake center just the right amount.
- Vanilla extract (for filling): Brings the cheesecake filling to life with fragrance and depth.
How to Make Sweet Potato Cheesecake Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step sets the stage for easy cleanup and perfect, evenly baked cookies every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This evenly distributes the leavening and spices, ensuring every bite of your Sweet Potato Cheesecake Cookies tastes just as delicious as the last.
Step 3: Cream the Wet Ingredients
In a large mixing bowl, cream your softened butter with both sugars until light and fluffy. This creates the perfect base for your cookie dough, offering both richness and just the right texture.
Step 4: Add Sweet Potato, Egg, and Vanilla
Beat in the mashed sweet potato, egg, and vanilla extract. Make sure your sweet potato is well-cooked and thoroughly mashed—this acts as a moist, flavorful addition that sets these cookies apart.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until everything comes together. Over-mixing can make the cookies tough, so stop as soon as it’s smooth and fully combined.
Step 6: Make the Cheesecake Filling
In a small bowl, stir together the softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until completely smooth. This dreamy filling is what makes your cookies feel like a mini cheesecake with every bite!
Step 7: Shape and Fill the Cookies
Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Drop a small spoonful of cream cheese filling in the center, then carefully fold the dough around it and pinch to seal. Place the dough balls on your baking sheet about 2 inches apart.
Step 8: Bake to Perfection
Bake your Sweet Potato Cheesecake Cookies for 12 to 14 minutes, until the edges are set and the tops are just turning golden. The trick is to not overbake, so your cookies stay soft and pillowy.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and keeps the cheesecake filling creamy and smooth in the center.
How to Serve Sweet Potato Cheesecake Cookies
Garnishes
Before baking, try sprinkling each cookie with a dusting of cinnamon sugar for a sparkly, slightly crispy finish on top. Once cooled, you can also drizzle with a simple icing or add a pinch of finely chopped toasted pecans for extra flair.
Side Dishes
Pair your Sweet Potato Cheesecake Cookies with a steaming mug of chai, a strong espresso, or even a classic glass of cold milk. If you’re serving them at a brunch, fresh berries and a yogurt parfait really complement the warm spices and creamy filling.
Creative Ways to Present
These cookies make a beautiful addition to a holiday cookie platter or gift box. Stack a few in a cellophane bag with a ribbon for heartfelt homemade gifts, or line them up on a tiered cake stand for a party-ready display anyone will gravitate toward.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Sweet Potato Cheesecake Cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The cream cheese center stays soft and delicious, ready to surprise with every bite.
Freezing
You can freeze these cookies after baking by wrapping them well and tucking them into a freezer-safe container. They’ll keep for up to 2 months—just thaw overnight in the fridge when you’re ready for a sweet treat.
Reheating
To enjoy that fresh-from-the-oven feel, simply warm the cookies for about 10 seconds in the microwave. The cheesecake center becomes extra creamy, and the cookie softens up beautifully.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure it’s unsweetened and well-drained. Canned sweet potato is a quick shortcut and will work wonderfully for these cookies.
What’s the best way to get smooth, lump-free mashed sweet potato?
For the creamiest mash, bake or steam your sweet potato until it’s very soft, then mash thoroughly with a fork or use a food processor for an ultra-smooth texture.
Can I make the dough or cheesecake filling ahead of time?
Yes! Both the cookie dough and the cream cheese filling can be made a day in advance. Just keep them tightly covered in the fridge until you’re ready to shape and bake.
How do I keep the cookies from leaking filling in the oven?
Make sure you completely enclose the cream cheese filling by pinching and sealing the dough all around before baking. Chilling the dough balls for 10–15 minutes before baking can also help prevent any leaks.
Are Sweet Potato Cheesecake Cookies good for gifting?
They are perfect for gifting! Their beautiful appearance and surprise filling make them a hit in gift boxes and at cookie exchanges. Just remember to let your lucky recipient know there’s cheesecake inside so they store them properly.
Final Thoughts
Whether you’re baking for family, friends, or just yourself, I truly hope you give Sweet Potato Cheesecake Cookies a whirl. They’re a little bit nostalgic, a lot delicious, and sure to leave everyone asking for seconds—and the recipe!
Print
Sweet Potato Cheesecake Cookies Recipe
- Total Time: 39 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delicious combination of sweet potato and cheesecake flavors with these delightful Sweet Potato Cheesecake Cookies. A perfect treat for fall or any time you’re craving a unique cookie experience.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 large egg
- 1 teaspoon vanilla extract
For Filling:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the mashed sweet potato, egg, and vanilla extract until smooth.
- Combine and Form Dough: Gradually add the dry ingredients to the wet mixture and stir until just combined. Form cookie dough balls with cream cheese filling in the center.
- Bake: Arrange the filled dough balls on the baking sheet and bake for 12-14 minutes until set and golden.
- Cool: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- You can sprinkle the tops with cinnamon sugar before baking for extra sweetness.
- Use well-cooked and mashed sweet potato for a smooth dough.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
