If you’re craving a dessert that brings together the cozy warmth of fall flavors and the creamy richness of cheesecake all wrapped into a delightful cookie, then the Sweet Potato Pie Cheesecake Cookies Recipe is your new best friend. These cookies offer a tender, buttery base with a luscious sweet potato filling and a dreamy cheesecake center, creating an irresistible bite every time. Whether for a holiday gathering, an afternoon treat, or just because, this recipe will quickly become a staple you’ll love sharing.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success. Each one plays an important role, from creating the tender dough to adding that perfect blend of spice, sweetness, and creamy texture that makes these cookies stand out.
- Unsalted butter (1 cup): Softened for a creamy dough with a rich buttery flavor that helps bind everything together.
- Granulated sugar (1 ½ cups): Sweetens and contributes to the cookie’s golden color and crisp edges.
- Large eggs (2): Provide structure and help keep the cookies soft and chewy.
- Vanilla extract (3 teaspoons total): Adds a lovely aromatic warmth throughout dough, filling, and cheesecake layers.
- All-purpose flour (3 cups): The base of the cookie dough creating the perfect tender crumb.
- Baking powder (1 teaspoon) and baking soda (½ teaspoon): Leavening agents that help the cookies rise just right.
- Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
- Mashed sweet potatoes (1 cup): Gives the cookies their signature fall flavor and moist texture.
- Brown sugar (¼ cup): Adds a deeper molasses sweetness to the sweet potato pie filling.
- Cinnamon (½ teaspoon), nutmeg (¼ teaspoon), and ginger (¼ teaspoon): The classic cozy spices that bring warmth and depth to the filling.
- Cream cheese (8 ounces): Softened for the rich, tangy cheesecake layer that perfectly complements the sweet potato.
- Powdered sugar (¼ cup): Sweetens and smooths the cheesecake filling for a luscious bite.
How to Make Sweet Potato Pie Cheesecake Cookies Recipe
Step 1: Make the Cookie Dough
To start off, cream together the softened butter and granulated sugar until you get a light and fluffy mixture packed with butter’s richness. Then, add eggs one at a time to keep things smooth and creamy, followed by a teaspoon of vanilla extract that gives the dough an inviting aroma. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt before gradually mixing these dry ingredients into your wet base until a soft, pliable dough forms. Pop this dough into the refrigerator to chill for at least 30 minutes; chilling helps the dough firm up, making it easier to work with and results in a better cookie texture.
Step 2: Prepare the Sweet Potato Pie Filling
While your dough chills, blend together your mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until perfectly smooth. This filling is where all those iconic autumn flavors come alive, bringing a natural sweetness balanced by warming spices that will shine inside your cookies.
Step 3: Make the Cheesecake Filling
Next, beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. This luscious cheesecake filling will pair beautifully with the sweetness of the pie filling and form the luscious centerpiece of your cookie.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Flatten about 2 tablespoons of cookie dough into a disk on your work surface, then add a generous spoonful of cream cheese filling and a dollop of the sweet potato pie filling in the center. Carefully cover this with another disk of cookie dough and pinch the edges to seal the fillings inside. Repeat this delightful assembly with the remaining dough and fillings, ensuring each cookie is perfectly stuffed.
Step 5: Bake the Cookies
Place your stuffed cookies on the baking sheet about 2 inches apart to allow room for baking. Bake them for 12 to 15 minutes, until the edges turn a lovely light golden color. Keep an eye on them so they bake perfectly soft with just the right amount of crispness on the outside.
Step 6: Cool and Serve
After baking, let your cookies cool on the baking sheet for five minutes to settle, then transfer them onto a wire rack to cool completely. This resting time ensures the fillings set properly, making each bite wonderfully creamy and satisfying.
How to Serve Sweet Potato Pie Cheesecake Cookies Recipe
Garnishes
If you want to jazz up the presentation, try dusting a little cinnamon or powdered sugar on top of the cooled cookies. A drizzle of caramel sauce can also bring an extra touch of indulgence that’s hard to resist.
Side Dishes
These cookies pair beautifully with a warm cup of spiced chai tea or a rich cup of coffee. For a festive twist, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to accentuate the creamy cheesecake filling.
Creative Ways to Present
Try stacking the cookies on a festive platter for a holiday dessert table or arrange them in decorative tins to gift friends and family. You can also sandwich a little extra cream cheese frosting between two cookies for a decadent treat that doubles down on the creamy goodness.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sweet Potato Pie Cheesecake Cookies Recipe in an airtight container at room temperature for up to three days. For longer freshness, store them in the refrigerator, which helps preserve the cheesecake filling’s texture.
Freezing
You can freeze these cookies either before or after baking. For unbaked dough balls, freeze them on a tray until solid, then transfer to a freezer bag for up to one month. For baked cookies, wrap individually or layer with parchment paper in a freezer-safe container. Thaw overnight in the fridge before enjoying.
Reheating
Reheat the cookies gently in a low oven (about 300°F/150°C) for 5-7 minutes to warm the filling and soften them slightly, or microwave for 15-20 seconds for a quick warm bite. This enhances the flavors and brings back that freshly-baked feel.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just be sure to drain and mash canned sweet potatoes well. Fresh or canned both work great, though fresh mashed sweet potatoes may offer a slightly fresher flavor.
What if I don’t have cream cheese? Can I substitute?
Cream cheese is key for the cheesecake filling’s texture and tanginess, but you can try mascarpone or ricotta for a milder taste, keeping in mind that the texture will be different.
How long do these cookies stay fresh?
When stored properly in an airtight container, these cookies stay fresh for about 3-5 days at room temperature or up to a week in the fridge.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and make sure your baking powder and other ingredients are gluten-free as well. The texture might be slightly different but still delicious.
Are these cookies suitable for freezing after baking?
They freeze wonderfully. Just make sure to cool them completely first, then store in a freezer-safe container. Thaw in the fridge overnight for best results.
Final Thoughts
There’s something truly special about the Sweet Potato Pie Cheesecake Cookies Recipe that brings comfort and delight in every bite. Perfect for sharing or savoring by yourself, these cookies combine beloved flavors in a way that feels both nostalgic and fresh. I can’t wait for you to try them and add your own personal twist to this cozy, creamy, and absolutely delicious treat.
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of classic sweet potato pie and creamy cheesecake, all wrapped in a soft, buttery cookie dough. Perfect for fall or any time you crave a comforting, festive treat, these cookies boast warm spices, a rich sweet potato filling, and a luscious cheesecake center, making every bite irresistibly delicious.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sweet Potato Pie Filling
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cookie Dough: Cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients until a soft dough forms. Chill the dough in the refrigerator for at least 30 minutes to firm up.
- Prepare the Sweet Potato Pie Filling: In a medium bowl, mix the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until the mixture is smooth and well combined. Set aside.
- Make the Cheesecake Filling: Beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. Transfer this mixture to a piping bag or set aside with a spoon for easy portioning.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take approximately 2 tablespoons of chilled cookie dough and flatten it into a disk. Place a small spoonful of the cheesecake filling in the center, then add a dollop of the sweet potato filling on top. Cover this with another flattened piece of dough and seal the edges carefully to encase the fillings.
- Bake the Cookies: Arrange the assembled cookies on the prepared baking sheet with about 2 inches of space between each cookie. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the cookies are set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy these festive cookies with a soft center and warm flavors.
Notes
- Chilling the dough is important to prevent spreading and to make rolling and shaping easier.
- Use room temperature ingredients for better mixing and texture.
- If you don’t have a piping bag, a spoon or plastic bag with a small cut corner will work for filling the cheesecake center.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a dairy-free version, substitute cream cheese with a suitable vegan cream cheese alternative.
