Sweet Potato Cheesecake Cookies: A Heavenly Treat Recipe

Warm, gooey, and packed with sweet potato cheesecake flavor, these cookies dance between comfort and indulgence.

Soft, pillowy dough meets rich cream cheese swirls in a delectable sweet potato cheesecake cookies recipe that promises pure delight.

Every bite tells a story of carefully balanced flavors and tender textures.

The kitchen fills with an irresistible aroma that beckons hungry souls.

Spices whisper hints of warmth and nostalgia through each golden-edged morsel.

These cookies transform an ordinary afternoon into a celebration of seasonal baking magic.

Prepare to fall in love with a dessert that marries classic comfort with unexpected elegance.

Quick Recipe Overview

Prep Time: 20 minutes (+30 minutes chilling)

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 210 kcal

Servings: 12

Sweet Potato Cheesecake Cookies Recipe Ingredients

• Cream Cheese: Smooth and tangy base that creates luxurious, creamy center with rich texture.
• Powdered Sugar: Adds delicate sweetness and helps stabilize filling's consistency.
• Vanilla Extract: Enhances flavor profile with warm, aromatic undertone.

• Butter: Provides rich, tender texture and deep golden flavor to cookies.
• Granulated Sugar: Creates crisp exterior and sweet foundation for cookie.
• Brown Sugar: Adds moisture and deep caramel-like complexity to dough.
• Egg: Binds ingredients and contributes to soft, chewy cookie structure.
• Sweet Potato: Introduces natural sweetness, vibrant color, and subtle earthy notes.

• All-Purpose Flour: Essential structural component that holds cookie together.
• Baking Soda, Baking Powder: Leavening agents ensuring perfect rise and soft texture.
• Cinnamon, Nutmeg: Warm spices that complement sweet potato's natural sweetness.
• Salt: Balances flavors and enhances overall taste profile.

• Pecans: Adds delightful crunch and nutty dimension to cookie's exterior.
• Cinnamon-Sugar Mixture: Provides extra sweet-spicy finishing touch.

Tools That Help Craft Sweet Potato Cheesecake Cookies

• Large bowl: Essential for mixing cookie dough ingredients thoroughly.
• Small bowl: Perfect for preparing smooth cheesecake filling.
• Electric mixer or hand mixer: Great for beating butter and sugars until fluffy.
• Whisk: Needed to combine dry ingredients evenly.
• Parchment paper: Crucial for lining baking sheets and freezing cheesecake portions.
• Baking sheets: Used for baking cookies with even heat distribution.
• Wire cooling rack: Helps cookies cool properly after baking.
• Measuring cups and spoons: Ensures accurate ingredient amounts.
• Spatula: Useful for scraping and mixing ingredients.

Bake Sweet Potato Cheesecake Cookies That Melt in Your Mouth

• Create Cheesecake Centers

Mix cream cheese, powdered sugar, and vanilla until silky smooth. Drop tiny dollops onto a parchment-lined plate and freeze solid for half an hour.

• Whip Cookie Base

Cream butter with sugars until fluffy and light. Fold in egg, vanilla, and mashed sweet potato until blended. Gently stir in dry ingredients, creating a rich dough. Chill mixture for 30 minutes to enhance flavor.

• Shape Delightful Treats

Heat oven to 350°F. Scoop dough and flatten slightly. Place frozen cheesecake center inside, then wrap dough around filling, forming perfect round cookies. Ensure filling is completely enclosed.

• Bake and Embellish

Sprinkle cookies with chopped pecans and optional cinnamon-sugar. Slide into preheated oven and bake 12-15 minutes until edges look golden and tops show gentle cracking. Let cookies rest on baking sheet briefly before transferring to cooling rack.

Flavor Tips for Sweet Potato Cheesecake Cookie Success

• Freeze cheesecake filling completely solid before stuffing to prevent melting during baking.
• Prepare cookie dough and cheesecake filling up to 3 days in advance, storing separately in refrigerator for quick assembly.
• Replace all-purpose flour with gluten-free flour blend and add xanthan gum for identical texture and structure.
• Swap cream cheese with dairy-free cream cheese alternative and use vegan butter to create lactose-free version of cookies that taste just as delicious.
• Skip pecans or replace with sunflower seeds for those with nut allergies while maintaining crunch and flavor profile.

Serve These Cookies for Holidays or Fall Gatherings

• Rustic Dessert Plate: Arrange cookies on a wooden cutting board with a dusting of powdered sugar, garnished with fresh mint leaves for a charming, homemade presentation.
• Sweet Pairing Paradise: Serve alongside a warm mug of spiced apple cider or creamy chai latte to complement the cookie's rich sweet potato and cheesecake flavors.
• Gifting Gourmet Touch: Package cookies in a clear cellophane bag tied with a rustic twine ribbon, perfect for holiday gifts or potluck contributions that showcase your baking skills.
• Indulgent Dessert Drama: Create a decadent plating by drizzling caramel sauce over the cookies and adding a small scoop of vanilla bean ice cream for an extra luxurious dessert experience.

Store Your Sweet Potato Cookies to Stay Fresh

• Keep cookies in a sealed container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
• Store in the refrigerator for extended freshness, maintaining texture and flavor for up to 7 days when placed in a moisture-tight container.
• Wrap individual cookies in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, allowing quick defrosting at room temperature when craving a sweet treat.
• Prepare cookie dough and cheesecake filling up to 2 days in advance, storing separately in the refrigerator. Keep filling frozen until ready to assemble and bake for maximum convenience and fresh-baked flavor.

FAQs

• Can I use canned sweet potato for this recipe?

Yes, you can use canned sweet potato puree. Just make sure it’s plain and not sweetened with additional sugars or spices.

• Is it necessary to freeze the cheesecake filling?

Absolutely! Freezing helps the filling stay intact while assembling the cookies and prevents it from melting during baking.

• Can I make the dough and filling ahead of time?

Definitely! You can prepare the cookie dough and cheesecake filling up to 2 days in advance. Store the dough and frozen filling portions in the refrigerator until ready to assemble and bake.

• What if I don't have nutmeg?

No problem. You can skip the nutmeg or substitute with an equal amount of ground ginger or additional cinnamon for a similar warm spice flavor.

Dreamy Sweet Potato Cheesecake Cookies Recipe

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4.8 from 38 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Homemade sweet potato cheesecake cookies blend creamy comfort with seasonal spice. Warm notes of cinnamon and nutmeg complement the rich, velvety texture that will draw friends close and spark delightful conversation.

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Ingredients

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• ½ cup (115g) unsalted butter, softened
• ½ cup (120g) mashed sweet potato (about 1 small baked sweet potato)
• 1 large egg
• 1 ½ cups (190g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 2 tbsps powdered sugar
• 4 oz (115g) cream cheese, softened
• 1 tsp vanilla extract
• ½ tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup (25g) chopped pecans
• 1 tbsp granulated sugar
• ¼ tsp cinnamon

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Instructions

1. Prepare Cheesecake Filling: Whip cream cheese, powdered sugar, and vanilla extract into a luxurious, velvety mixture. Create miniature dollops on a parchment-lined surface and freeze for 30 minutes until completely solidified.
2. Mix Cookie Base: Cream butter with granulated and brown sugars until fluffy. Fold in egg, vanilla extract, and mashed sweet potato, blending until harmoniously combined. In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Develop Dough: Gently fold dry ingredients into wet mixture, being careful not to overmix. Chill dough for 30 minutes to intensify flavor profile and improve texture consistency.
4. Assemble Cookies: Preheat oven to 350°F. Scoop tablespoon-sized dough portions, flatten slightly, and strategically place a frozen cheesecake filling dollop in the center. Carefully envelop filling, rolling into smooth spheres.
5. Garnish and Bake: Optional: Sprinkle chopped pecans and cinnamon-sugar mixture atop cookies. Arrange on parchment-lined baking sheets, ensuring ample spacing. Bake for 12-15 minutes until edges set and surfaces display characteristic cracking.
6. Finish and Cool: Rest cookies on baking sheets for 5 minutes, then transfer to a wire rack. Allow complete cooling to stabilize flavors and texture, creating a perfect sweet potato cheesecake cookie experience.

Notes

• Chill Cheesecake Filling Precisely: Freeze filling dollops exactly 30 minutes to ensure perfect structure and prevent melting during baking.
• Handle Dough Gently: Mix dry and wet ingredients minimally to maintain soft, tender cookie texture and prevent tough, dense results.
• Control Moisture Balance: Use well-drained mashed sweet potato to prevent excess liquid that could compromise cookie consistency.
• Optimize Filling Technique: Completely seal cheesecake center within cookie dough to prevent leakage and create smooth, uniform appearance during baking.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 190
• Sugar: 15g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg