If you’re on the hunt for a dessert that feels like a warm hug on a chilly day, the Sweet Potato Cheesecake Cookies Recipe is your new best friend. Combining the natural sweetness and creamy texture of mashed sweet potatoes with a luscious cheesecake filling inside soft, spiced cookies, these treats strike the perfect balance between cozy and indulgent. Whether you’re craving something for a fall afternoon treat or a special dessert to impress friends, this recipe will quickly become one you reach for again and again.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in building the comforting flavor and tender texture of these cookies. From the sweetness and moisture of the sweet potato to the fragrant spices that add warmth, every item on the list is carefully chosen to make this recipe shine.
- 1 cup mashed cooked sweet potato: Provides natural sweetness, moisture, and a beautiful warm color.
- ½ cup unsalted butter, softened: Adds richness and helps create that tender cookie crumb.
- ½ cup brown sugar: Brings a deep, caramel-like sweetness that complements the spices.
- ¼ cup granulated sugar: Balances sweetness and aids in browning.
- 1 large egg: Binds the ingredients together and adds structure.
- 1 teaspoon vanilla extract: Enhances all the flavors with its sweet, aromatic notes.
- 1½ cups all-purpose flour: The base providing structure and chewiness.
- ½ teaspoon baking soda: Helps the cookies rise and spread just right.
- ½ teaspoon baking powder: Gives a bit of extra lift for soft, fluffy cookies.
- ½ teaspoon ground cinnamon: Warms the flavor and pairs perfectly with sweet potato.
- ¼ teaspoon ground nutmeg: Adds a hint of cozy spice complexity.
- ¼ teaspoon salt: Balances sweetness and enhances flavor depth.
For the Cheesecake Filling:
- 4 oz cream cheese, softened: The star of the filling, creamy and tangy for contrast.
- 2 tablespoons granulated sugar: Sweetens the filling just enough.
- ½ teaspoon vanilla extract: Infuses the cream cheese with warm vanilla aroma.
How to Make Sweet Potato Cheesecake Cookies Recipe
Step 1: Prepare Your Dry Ingredients
First, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. This ensures that your spices and leavening agents are evenly distributed so that each cookie has a consistent flavor and rise.
Step 2: Cream the Butter and Sugars
Using a large bowl, beat the softened butter along with the brown and granulated sugars until the mixture is pale and fluffy. This process traps air, giving your cookies that light and tender crumb that’s utterly delightful.
Step 3: Incorporate Wet Ingredients
Mix in the egg, vanilla extract, and mashed sweet potato with the creamed butter and sugars. The sweet potato adds moisture and a subtle earthiness, making these cookies uniquely soft and flavorful.
Step 4: Combine Dry and Wet Mixtures
Gradually add your dry ingredients to the wet mix, stirring just until all elements are combined. Overmixing here can lead to tough cookies, so stop as soon as the flour disappears into the batter.
Step 5: Make the Cheesecake Filling
In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This luxurious filling is what makes these cookies so special, providing a tangy, velvety surprise inside every bite.
Step 6: Assemble the Cookies
Scoop tablespoon-sized portions of cookie dough and flatten them slightly. Place about 1 teaspoon of cheesecake filling in the center of half of the dough pieces. Top each with another flattened dough portion and carefully seal the edges to encase the filling completely. Gently roll into balls and arrange on parchment-lined baking sheets, spacing them about two inches apart to allow for gentle spreading.
Step 7: Bake to Perfection
Bake your cookies in a preheated 350°F oven for 12 to 14 minutes, or until the edges are set and the tops look dry but still soft. After baking, let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely. These cookies are absolutely wonderful served slightly warm or fully cooled.
How to Serve Sweet Potato Cheesecake Cookies Recipe
Garnishes
For an extra touch of elegance and flavor, consider sprinkling the cookies with a light dusting of powdered sugar or a drizzle of caramel sauce. Toasted pecans or a pinch of flaky sea salt can also add a delightful contrast to the sweet and creamy filling.
Side Dishes
These cookies shine alongside a hot cup of chai tea or a robust coffee, which complement the cinnamon and nutmeg wonderfully. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream to enhance that cheesecake vibe.
Creative Ways to Present
Want to impress guests? Stack the cookies on a rustic wooden board or arrange them on a tiered dessert stand. Wrap a few in parchment and tie with twine for charming edible gifts. You can also press mini chocolate chips into the tops before baking for a fun twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Sweet Potato Cheesecake Cookies in an airtight container at room temperature for up to three days. This will help preserve their soft texture and prevent the cheesecake filling from drying out.
Freezing
If you’d like to make these cookies ahead of time, freeze the dough balls before baking by placing them on a tray lined with parchment paper. Once frozen solid, transfer them to a freezer-safe container. You can bake them straight from frozen, just add a couple of extra minutes to the baking time. Alternatively, freeze fully baked cookies in an airtight container for up to two months.
Reheating
To enjoy your cookies warm, reheat them gently in the microwave for about 15 seconds or in a low oven (300°F) for 5 to 7 minutes. This brings back that fresh-from-the-oven softness and melts the cheesecake center to luscious perfection.
FAQs
Can I substitute canned sweet potato for fresh?
Yes, you can use canned sweet potato puree if you’re short on time, but fresh mashed sweet potato offers the best flavor and texture for these cookies.
What if I don’t have cream cheese?
You can try using mascarpone or a thick Greek yogurt as alternatives, but cream cheese lends the most authentic cheesecake flavor and texture.
Are these cookies suitable for freezing after baking?
Absolutely! Baked Sweet Potato Cheesecake Cookies freeze well and thaw evenly, making them great for prepping ahead or storing leftovers.
Can these cookies be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend, you can enjoy these cookies without gluten. Just be sure your baking powder is gluten-free as well.
How do I prevent the cheesecake filling from leaking during baking?
Make sure to seal the edges of the dough very well around the filling and gently reshape into balls. Chilling the dough slightly before assembling can also help reduce leakage.
Final Thoughts
There’s something truly special about the way sweet potato and cheesecake come together in this Sweet Potato Cheesecake Cookies Recipe, turning simple ingredients into a comforting, festive treat. Whether you’re baking for yourself or sharing with loved ones, these cookies bring warmth and joy in each bite. I encourage you to give this recipe a try—you just might find your new favorite fall dessert to cherish year after year.
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Sweet Potato Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet Potato Cheesecake Cookies combine the natural sweetness and creaminess of mashed sweet potatoes with a luscious cheesecake filling, creating soft, flavorful cookies perfect for fall and holiday desserts.
Ingredients
Cookie Dough
- 1 cup mashed cooked sweet potato (about 1 medium)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of the leavening agents and spices throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and creamy. This step creates a fluffy base for the cookie dough.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and mashed sweet potato until the batter is smooth and well combined. The sweet potato adds moisture and natural sweetness.
- Combine Dough: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which could make cookies tough.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Shape Cookies: Scoop tablespoon-sized portions of the cookie dough and flatten each slightly. Place about 1 teaspoon of the cream cheese filling in the center of half of the dough portions. Top with remaining dough portions and seal the edges carefully to encase the filling. Gently roll into balls and space these about 2 inches apart on the baking sheets.
- Bake: Bake the cookies for 12–14 minutes, or until the edges are set and the tops appear dry. Avoid overbaking to keep them soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely or serve slightly warm for a soft, melty experience.
Notes
- These cookies can be made ahead and stored in an airtight container at room temperature for up to 3 days.
- If the cookie dough becomes too sticky to handle, chilling it in the refrigerator for 30 minutes will make shaping easier.
- Make sure the cream cheese is softened to prevent lumps in the filling.
- Space the cookies adequately to prevent them from merging during baking.
