If you love the cozy flavors of sweet potato pie and the rich, creamy tang of cheesecake, prepare to fall head over heels for these Sweet Potato Pie Cheesecake Cookies. Imagine a soft, spiced cookie infused with real sweet potato and filled with a decadent pocket of cheesecake, all in a bite-sized treat that’s just as perfect for the holidays as it is for a weekday pick-me-up. These cookies bring together your favorite Southern pie and classic cheesecake into one unforgettable dessert experience!
Ingredients You’ll Need
The ingredient list is refreshingly simple—even better, each item plays a starring role in creating the brilliant color, unmatched texture, and layered flavors of these unforgettable cookies. Don’t skip on any part, because together they make Sweet Potato Pie Cheesecake Cookies something truly magical.
- Unsalted butter (1/2 cup, softened): Ensures each cookie is super tender and adds a wonderful, rich flavor base.
- Granulated sugar (1/2 cup): Sweetens the dough just enough and helps create the perfect cookie spread.
- Brown sugar (1/2 cup, packed): Adds caramel notes and moisture, making every bite extra chewy and decadent.
- Mashed cooked sweet potato (1/2 cup, cooled): This is the secret weapon, infusing the cookies with autumn hue and lovely sweetness.
- Large egg (1): Holds everything together without making the dough too dense.
- Vanilla extract (1 teaspoon + 1/4 teaspoon for filling): Brings warmth and depth to both the cookie and cheesecake center.
- All-purpose flour (1 3/4 cups): The structural backbone that keeps the cookies thick and satisfying.
- Baking soda (1/2 teaspoon): Provides gentle lift for a soft, cakey crumb.
- Baking powder (1/2 teaspoon): Teams up with baking soda to ensure the cookies don’t end up too dense.
- Ground cinnamon (1/2 teaspoon): Brings that essential warmth reminiscent of classic pie spice.
- Ground nutmeg (1/4 teaspoon): The perfect companion to cinnamon—just a little wakes up all the flavors.
- Salt (1/4 teaspoon): Enhances every other ingredient and balances sweetness.
- Cream cheese (4 oz, softened): Creates the luscious, tangy filling that makes each bite a cheesecake dream.
- Powdered sugar (2 tablespoons): Sweetens the cream cheese without any gritty texture.
- Crushed graham crackers, cinnamon sugar, or glaze (optional toppings): Adds crunch, sparkle, or a pretty finish—up to you!
How to Make Sweet Potato Pie Cheesecake Cookies
Step 1: Prepare and Preheat
Start by getting your oven nice and toasty at 350°F (175°C), then line two baking sheets with parchment paper. This will keep the cookies from sticking and make cleanup a breeze. This little step sets the stage for your Sweet Potato Pie Cheesecake Cookies to bake up beautifully.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, blend the softened butter, granulated sugar, and brown sugar until the mixture looks light, fluffy, and irresistible. The combination of the two sugars gives your cookies both depth and just the right amount of chewiness.
Step 3: Add Sweet Potato and Flavorings
Mix in the cooled mashed sweet potato, egg, and vanilla extract until everything is gorgeously combined. This is when your batter starts to pick up that fantastic orange color and the base of all those classic pie flavors.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stirring the dry ingredients first ensures your spices and leaveners are distributed evenly for perfectly flavored cookies.
Step 5: Bring It All Together
Gradually mix the dry ingredients into the wet, stirring gently until fully combined and no streaks remain. Don’t overmix—stop as soon as you have a soft, pliable dough. Chilling for 30 minutes makes the dough easier to handle and helps your Sweet Potato Pie Cheesecake Cookies keep their shape in the oven.
Step 6: Make the Cheesecake Filling
While the dough chills, whip up that dreamy cheesecake filling. Beat softened cream cheese with powdered sugar and a splash of vanilla extract until it’s smooth. Scoop teaspoon-sized dollops onto a parchment-lined plate and pop them in the freezer until firm, about 15–20 minutes. Freezing is essential so your cream cheese center doesn’t melt out during baking!
Step 7: Assemble the Cookies
Ready for the fun part? Scoop about 1 1/2 tablespoons of dough, flatten it slightly in your hand, tuck in a frozen cheesecake dollop, and wrap the dough completely around it. Roll into a neat ball and set on your baking sheet. Repeat with the rest—each one hides a creamy surprise!
Step 8: Bake and Cool
Bake your Sweet Potato Pie Cheesecake Cookies for 11–13 minutes, watching for set edges with just a whisper of golden color. Let them cool on the pan for 5 minutes before moving to a wire rack. Once cool, dust with crushed graham crackers or a cinnamon-sugar sprinkle for a sweet, nostalgic finish.
How to Serve Sweet Potato Pie Cheesecake Cookies
Garnishes
Give your cookies a bakery-worthy look and flavor with a light sprinkle of crushed graham crackers, a touch of cinnamon sugar, or a drizzly glaze. These little extras highlight the pie element and add delightful texture or sparkle—totally worth the 30 seconds!
Side Dishes
Pair a plate of Sweet Potato Pie Cheesecake Cookies with a scoop of vanilla ice cream, or offer them alongside a mug of spiced chai or creamy latte. They make a perfect finale to a cozy autumn meal or a fun element on a holiday dessert tray.
Creative Ways to Present
Show off your cookies by stacking them in a rustic basket, arranging them in paper cupcake liners for easy grabbing, or wrapping a few in cellophane bags as the sweetest homemade gift. If you’re serving for a party, try alternating cookies with sliced oranges or cinnamon sticks on a platter for extra flair!
Make Ahead and Storage
Storing Leftovers
To keep these cookies at their best, place any extras in an airtight container and store them in the fridge for up to 5 days. The cheesecake filling means a cooler environment keeps everything fresh, creamy, and safe to eat.
Freezing
Sweet Potato Pie Cheesecake Cookies freeze beautifully! Let them cool completely, then layer between parchment in a freezer-safe container or bag. They’ll keep for up to two months—just let them thaw at room temperature or gently in the fridge before serving.
Reheating
If you like a warm, gooey bite, microwave a cookie for 10–15 seconds straight from the fridge. This brings that cheesecake center back to melt-in-your-mouth perfection without overbaking the dough.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure it’s plain mashed sweet potato, not the pre-sweetened pie filling, so you have control over the sugar and flavor in your Sweet Potato Pie Cheesecake Cookies.
What if my cheesecake filling leaks out during baking?
This can happen if the cheesecake filling wasn’t quite frozen enough. Be sure to freeze those dollops until very firm, and seal the cookie dough tightly around each center to keep all the goodness tucked inside.
Can I make the dough ahead of time?
Definitely! You can make the cookie dough up to two days in advance. Store it covered in the fridge until you’re ready to assemble with the cheesecake filling. You may want to let it soften slightly before shaping.
Is it possible to make these gluten-free?
Yes! Substitute your favorite gluten-free 1:1 flour blend for the all-purpose flour. Just be aware that textures may vary slightly, but that cheesecake center will still be pure bliss.
Can I double the recipe for a crowd?
Go for it! The Sweet Potato Pie Cheesecake Cookies are always a hit at potlucks and parties. Simply double all the ingredients—your mixer can handle it—and follow the instructions as written.
Final Thoughts
I hope these Sweet Potato Pie Cheesecake Cookies bring as much joy to your kitchen as they do to mine. There’s something so special about that sweet, spiced dough hiding a creamy surprise inside. Gather your ingredients, invite someone to join you, and get ready for a batch of cookies no one will ever forget!
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Total Time: 1 hour 15 minutes (includes chilling and freezing)
- Yield: 20 cookies 1x
- Diet: Non-Vegetarian
Description
These Sweet Potato Pie Cheesecake Cookies are the ultimate fall treat, combining the flavors of sweet potato pie with a creamy cheesecake filling, all wrapped up in a delicious cookie. Perfect for holiday gatherings or anytime you want a taste of autumn in a handheld dessert.
Ingredients
Cookies:
- 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
For Topping (Optional):
- Crushed graham crackers
- Cinnamon sugar
- Light drizzle of glaze
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add sweet potato, egg, and vanilla; mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually mix into wet ingredients. Chill dough.
- Prepare cheesecake filling: Mix cream cheese, powdered sugar, and vanilla until smooth. Freeze small dollops on parchment.
- Assemble cookies: Wrap dough around frozen cheesecake center, roll into balls, and place on baking sheet. Bake until set and golden.
- Cool and serve: Cool on a wire rack. Optionally, top with crushed graham crackers or glaze.
Notes
- Ensure the cheesecake filling is well frozen to prevent leaking.
- Store in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
