Sweet Potato Cheesecake Cookies
Soft, spiced cookies with a creamy cheesecake center — the ultimate fall treat.
Introduction
When the weather cools and cozy flavors take center stage, these Sweet Potato Cheesecake Cookies are the perfect bake. They combine the warmth of cinnamon and nutmeg with the creaminess of cheesecake filling, all wrapped in a soft sweet potato cookie. Think of them as a cross between a cookie and a mini pie — indulgent, comforting, and unique.
They’re ideal for autumn gatherings, Thanksgiving dessert platters, or simply enjoying with a cup of coffee on a crisp morning.
Ingredients
Sweet Potato Cookies
½ cup mashed sweet potatoes (about 1 medium sweet potato)
1 cup all‑purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Cheesecake Filling
8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ cup heavy cream
Instructions
Step 1: Prepare the Sweet Potato
Peel and dice the sweet potato.
Boil or roast until soft, then mash until smooth.
Set aside to cool.
Step 2: Make the Cookie Dough
Whisk flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
In a large bowl, cream butter with granulated and brown sugar until light and fluffy.
Add egg, mashed sweet potato, and vanilla; mix until smooth.
Gradually add dry ingredients to wet mixture, stirring until just combined.
Chill dough for 30 minutes.
Step 3: Make the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla until smooth.
Add heavy cream and mix until creamy.
Step 4: Assemble the Cookies
Preheat oven to 350°F (175°C). Line baking sheet with parchment.
Scoop tablespoon‑sized portions of dough, roll into balls, and flatten slightly.
Spoon cheesecake filling into the center.
Top with another flattened dough disc, sealing edges gently.
Step 5: Bake
Bake 12–15 minutes until edges are golden.
Cool on baking sheet for 5 minutes, then transfer to wire rack.
Tips for Success
Drain sweet potato well if boiled — excess moisture can make dough sticky.
Chill dough to make shaping easier.
Seal edges firmly to keep filling inside.
Don’t overbake — cookies should stay soft in the center.
Variations
Pumpkin Cheesecake Cookies: Swap sweet potato for pumpkin puree.
Nutty Twist: Add chopped pecans or walnuts to the dough.
Chocolate Drizzle: Drizzle melted chocolate over cooled cookies.
Mini Version: Make bite‑sized cookies for party platters.
Serving Ideas
Pair with hot coffee or spiced chai.
Dust with powdered sugar for presentation.
Serve warm with a scoop of vanilla ice cream.
Storage
Room Temperature: Store in airtight container for 2 days.
Refrigerator: Keeps fresh up to 5 days.
Freezer: Freeze baked cookies for up to 2 months.
Nutrition (per cookie, approx.)
Calories: ~180
Protein: ~3g
Fat: ~9g
Carbs: ~22g
Conclusion
These Sweet Potato Cheesecake Cookies are a delightful twist on classic fall baking. With their creamy filling, spiced cookie shell, and cozy flavor, they’re sure to become a seasonal favorite. Bake a batch, share with friends, and savor the taste of autumn in every bite.