If you adore cozy, comforting flavors and crave a twist on classic sweets, the Sweet Potato Cheesecake Cookies Recipe is about to become your new obsession. These delightful cookies combine the natural sweetness and velvety texture of mashed sweet potatoes with a luscious cheesecake filling all sandwiched between tender, spiced cookie layers. Each bite offers a warm hug of cinnamon and nutmeg layered with creamy cheesecake, making these cookies an irresistible treat for any occasion. Trust me, once you try this recipe, it will be a cherished staple in your baking repertoire.
Ingredients You’ll Need
Gathering a handful of straightforward yet carefully chosen ingredients makes this Sweet Potato Cheesecake Cookies Recipe shine. Each element plays a crucial role—sweet potatoes bring moisture and natural sweetness, spices add warmth, and cream cheese creates that dreamy filling that elevates these cookies beyond ordinary.
- 1/2 cup mashed sweet potatoes: Use about one medium sweet potato, well-cooked and mashed smoothly for sweet moisture and vibrant color.
- 1 cup all-purpose flour: The foundation of your cookie dough, providing structure without weighing down the treat.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough to stay soft and fluffy.
- 1/2 teaspoon ground cinnamon: Injects warm, comforting spice that pairs beautifully with sweet potato.
- 1/4 teaspoon ground nutmeg: Adds a subtle hint of earthiness and depth to the flavor profile.
- 1/4 teaspoon salt: Balances sweetness and enhances the overall taste.
- 1/2 cup unsalted butter, softened: For rich flavor and tender crumb in the cookies.
- 1/4 cup granulated sugar: Provides sweetness without overpowering the other flavors.
- 1/4 cup brown sugar, packed: Adds moisture and a slight caramel note for complexity.
- 1 large egg: Binds ingredients together and contributes to the cookie’s softness.
- 1 teaspoon vanilla extract: Elevates flavors with its sweet, fragrant aroma.
- 8 oz cream cheese, softened: Essential for the luscious cheesecake filling, making it creamy and tangy.
- 1/4 cup powdered sugar: Sweetens the cheesecake filling while keeping it smooth.
- 1/2 teaspoon vanilla extract: A subtle flavor boost for the filling’s richness.
- 1/4 cup heavy cream: Whisked into the filling for a silky, fluffy texture.
How to Make Sweet Potato Cheesecake Cookies Recipe
Step 1: Prepare the Sweet Potato
Start by peeling and dicing your sweet potato into evenly sized cubes for quick, even cooking. Choose to either boil them until tender or roast for a deeper, caramelized flavor. Once soft, mash thoroughly until silky smooth, then set aside and let it cool to avoid melting the butter and cream cheese later on.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt—these dry ingredients pack in all the cozy spices and provide the perfect structure. In a larger bowl, cream the softened butter with granulated and brown sugars until fluffy, which gives your dough a lightness that’s crucial. Beat in the egg, mashed sweet potatoes, and vanilla extract until everything is beautifully combined. Finally, fold in your dry ingredients just until mixed. Chill this dough in the fridge for about 30 minutes—this rest firms it up, making it easier to shape and bake evenly.
Step 3: Make the Cheesecake Filling
Now for the star of the show—the cheesecake filling! Beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add the heavy cream and whip until light and luscious. This filling will add the perfect amount of tang and creaminess that contrasts beautifully with the spicy cookie.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking. Scoop tablespoon-sized portions of dough and gently roll them into balls. Flatten each ball slightly using your palm or the bottom of a glass. Spoon a small dollop of cheesecake filling onto the center of half your flattened dough discs. Top each with another flattened dough disc, gently pressing edges together to seal the filling inside. It’s like making two-layer mini pies with a creamy surprise!
Step 5: Bake and Cool
Bake for 12 to 15 minutes, keeping an eye on them so the edges turn a lovely golden brown but the cookies remain soft. Once baked, allow the cookies to cool for about 5 minutes on the sheet; then transfer them to a wire rack. The cooling helps the filling to set and the cookies to firm up perfectly for handling.
How to Serve Sweet Potato Cheesecake Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or cinnamon sugar over the cookies before serving for a simple, elegant touch. For a more decadent presentation, drizzle melted white or dark chocolate across the tops. Even a few chopped pecans or a hint of sea salt on top can add texture and flavor contrast.
Side Dishes
This Sweet Potato Cheesecake Cookies Recipe pairs wonderfully with a hot cup of spiced chai tea or freshly brewed coffee, beautifully enhancing the cookie’s warmth. For a brunch spread, consider serving alongside fresh fruit or a light, fluffy whipped cream for dipping—adding layers of freshness and creaminess.
Creative Ways to Present
Stack these cookies in a rustic jar or on a charming platter for a cozy dessert table. Wrap them up individually in clear cellophane tied with a festive ribbon for thoughtful gifts. For an indulgent treat, serve them warm with a scoop of vanilla ice cream nestled between two cookies to make an irresistibly gooey sandwich.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Sweet Potato Cheesecake Cookies Recipe in an airtight container at room temperature for up to three days. This way, the cookies retain their softness and the cheesecake filling stays creamy, ready for a quick snack.
Freezing
If you want to enjoy these cookies later or prep in advance, freeze the assembled but unbaked cookies on a baking sheet until solid. Then transfer to a freezer-safe bag for up to two months. Bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Reheating
To refresh the cookies, warm them gently in a preheated oven at 300°F for about 5 to 7 minutes. This brings back the soft, tender texture without melting the creamy cheesecake center. Avoid microwaving to prevent the filling from overheating and altering the texture.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned mashed sweet potatoes can work well—just make sure they are plain and unsweetened. Reduce any added liquids in the recipe slightly since canned versions can be moister than homemade.
Is it necessary to chill the dough before baking?
Chilling the dough for at least 30 minutes helps solidify the fats in the batter, which prevents spreading and keeps the cookies soft yet defined. It also allows flavors to meld for a more robust taste.
Can I substitute cream cheese with something else?
Cream cheese is key to getting that classic cheesecake flavor and creamy texture. However, for a dairy-free or vegan alternative, try using a softened vegan cream cheese, which will yield similar results.
How do I prevent the cheesecake filling from leaking out?
Make sure to gently seal the edges of the cookie sandwiches without overfilling the cheesecake layer. Chilling the dough helps it firm up, making sealing easier. Baking on parchment paper also ensures gentle handling while they set.
Can these cookies be made smaller or larger?
Absolutely! You can adjust the size by scooping smaller or larger portions of dough. Just remember to adjust the baking time accordingly—smaller cookies will bake faster, while larger ones need more time to cook through.
Final Thoughts
There’s just something utterly comforting and special about the Sweet Potato Cheesecake Cookies Recipe that makes it stand out from the crowd. Whether you’re baking for friends, family, or simply indulging yourself, these cookies bring warm flavors and creamy indulgence wrapped in every bite. I promise once you make this recipe, it will find a permanent spot in your baking favorites—give it a try and enjoy every delicious moment!
Print
Sweet Potato Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Cheesecake Cookies combine the rich flavors of creamy cheesecake with the natural sweetness and moisture of mashed sweet potatoes. Soft, tender cookie dough sandwiches a luscious cheesecake filling, making for a delightful dessert perfect for fall or any time you crave a cozy sweet treat.
Ingredients
Cookie Dough
- 1/2 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Prepare the Sweet Potato: Peel and dice the sweet potato, then cook it by boiling or roasting until soft. Mash it until smooth and set aside to cool completely.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg, mashed sweet potatoes, and vanilla extract to the butter mixture, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Chill the dough in the refrigerator for about 30 minutes.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Add the heavy cream and mix until creamy and well combined.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of cookie dough and roll them into balls. Flatten each ball slightly. Spoon a small amount of cheesecake filling in the center of one flattened cookie dough disc, then place another flattened disc on top to form a sandwich. Gently press the edges to seal.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the sweet potato is completely cooled before mixing into the dough to prevent melting the butter.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Use room temperature cream cheese and butter for easier mixing and smoother texture.
- Chilling the dough is important to prevent spreading during baking.
- Store cookies in an airtight container in the refrigerator for up to 4 days as they contain cream cheese filling.
