Sweet Potato Cheesecake Cookies Recipe
If you’re searching for a truly memorable treat that captures fall flavors in a delightfully unexpected way, then this Sweet Potato Cheesecake Cookies Recipe is exactly what your baking adventures need. Each soft cookie holds a surprise burst of sweet, tangy cheesecake filling at the center, wrapped in warmly spiced sweet potato dough. Perfect for holiday cookie platters or cozy nights in, these cookies are irresistible to kids and grownups alike, and are sure to become a favorite in your home.
Ingredients You’ll Need
The beauty of this recipe is in how a handful of everyday ingredients come together to create something genuinely special. Every element serves a purpose, whether it’s building the base flavor, providing creaminess, or giving the cookies their tender, melt-in-your-mouth texture. Here’s exactly what you’ll need and why each one matters:
- Mashed sweet potato (1/2 cup, cooled): Brings a naturally sweet, earthy flavor and rich orange hue to the dough.
- Unsalted butter (1/2 cup, softened): Adds moisture and softness, ensuring every bite is tender.
- Brown sugar (1/2 cup): Deepens the flavor with caramel notes, enhancing the cookie’s warmth.
- Granulated sugar (1/4 cup): Provides sweetness and helps with the chewy texture.
- Egg (1 large): Binds the ingredients so you achieve a cohesive dough.
- Vanilla extract (1 teaspoon): Rounds out the flavors and pairs perfectly with the spices.
- All-purpose flour (1 1/2 cups): The structure for your cookies, creating the right density to cradle that cheesecake surprise.
- Baking soda (1/2 teaspoon): Helps the cookies rise just enough for a light crumb.
- Baking powder (1/2 teaspoon): Works with baking soda to ensure a soft, slightly puffy cookie.
- Cinnamon (1/2 teaspoon): Brings cozy spice that complements the sweet potato beautifully.
- Nutmeg (1/4 teaspoon): Adds a gentle depth and aromatic quality to each bite.
- Salt (1/4 teaspoon): Balances sweetness and elevates all the other flavors.
- Cream cheese, softened (4 ounces): The star of the filling, lending classic tangy richness.
- Powdered sugar (2 tablespoons): Sweetens the cheesecake center, blending smoothly.
- Vanilla extract for filling (1/4 teaspoon): Ties the creamy filling together with flavor and aroma.
How to Make Sweet Potato Cheesecake Cookies Recipe
Step 1: Prep the Sweet Potato Cookie Dough
Begin by beating together the mashed, cooled sweet potato, softened butter, brown sugar, and granulated sugar. This step creates a smooth, creamy base that gives your dough both flavor and moisture. Next, add in the egg and vanilla extract and continue mixing until everything is fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add these dry ingredients into your wet mixture, stirring until a soft, lightly orange dough forms. It’s important not to overmix so that your cookies stay tender. Cover the bowl and refrigerate the dough for 30 minutes—this helps it firm up, making it easier to handle later.
Step 2: Prepare the Cheesecake Filling
While your dough chills, let’s whip up that irresistible cheesecake surprise! In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. Use a half-teaspoon measure to scoop out small mounds of filling—these will be tucked inside each cookie. Freeze the cheesecake dollops for about 15 to 20 minutes. Freezing is a crucial trick, as it keeps the filling from melting into the dough during baking and ensures a generous, gooey center.
Step 3: Shape the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup. Now comes the fun part! Scoop out 1 1/2-tablespoon portions of the chilled cookie dough and flatten each one slightly in your hand. Place a frozen cheesecake mound in the center, then carefully wrap the dough around the filling and pinch to seal. Make sure the cheesecake dollop is completely enclosed so it stays hidden until the first bite. Arrange the stuffed cookies on your sheet, leaving about two inches between each one so they have room to spread.
Step 4: Bake to Perfection
Bake your cookies in the preheated oven for 10 to 12 minutes, or until the edges look set and the bottoms gain a light golden color. Don’t overbake—these cookies are best when barely firm in the center. They’ll continue to set as they cool. Let the cookies rest on the baking sheet for five minutes before gently transferring them to a wire rack. This helps them keep their shape and allows the cheesecake centers to settle perfectly as they cool.
How to Serve Sweet Potato Cheesecake Cookies Recipe
Garnishes
For a festive finishing touch, dust your cookies with a sprinkle of cinnamon sugar or a drizzle of caramel sauce after they’ve cooled. A few shavings of white chocolate or a scattering of finely chopped toasted pecans can also elevate the presentation, hinting at the cozy, nutty flavors inside.
Side Dishes
Pair these cookies with a creamy chai latte, hot cocoa, or even a glass of cold milk for a comforting combo. If you’re hosting friends, serve them alongside an autumn fruit salad or a platter of fresh berries to add a refreshing contrast to their rich sweetness.
Creative Ways to Present
Display your Sweet Potato Cheesecake Cookies Recipe on a rustic wooden board lined with parchment for that homey, bakery-style vibe. For parties or gifts, package pairs of cookies in little cellophane bags tied with twine, or arrange them in a vintage cookie tin layered between wax paper. They make an unforgettable edible gift—especially when paired with a handwritten recipe card!
Make Ahead and Storage
Storing Leftovers
After cooling completely, store your Sweet Potato Cheesecake Cookies Recipe in an airtight container. They’ll keep for up to five days in the fridge, where the cheesecake center stays dense and creamy. If you prefer a softer bite, room temperature storage for two days is also fine—just note the filling may get a bit gooier.
Freezing
For longer storage, these cookies freeze beautifully. Stack them between layers of parchment in a freezer-safe container or bag. They’ll last up to two months, ready to be thawed out whenever a craving hits. You can even freeze shaped, unbaked cookies (with the filling inside), letting you bake a fresh batch anytime the mood strikes.
Reheating
If you enjoy your cookies warm and gooey, just pop one in the microwave for about 10–15 seconds straight from the fridge, or let frozen cookies thaw at room temperature before gently warming. This brings the cheesecake center back to its creamy, luscious best without drying out the cookie.
FAQs
Can I use canned sweet potato puree instead of fresh?
Yes, as long as you choose plain, unsweetened sweet potato puree with no added ingredients. This saves time and gives your Sweet Potato Cheesecake Cookies Recipe the same great flavor and lovely color.
What’s the best way to mash sweet potatoes for the dough?
Bake or steam peeled sweet potatoes until very tender, then mash well with a fork or potato masher. For extra smooth dough, you can use a food processor, but a few small lumps are totally fine and add character.
Can I add mix-ins to the cookie dough?
Absolutely! Chopped pecans, mini white chocolate chips, or even a hint of orange zest blend beautifully into this recipe. Just don’t overload the dough—about 1/2 cup of mix-ins is perfect for the right balance.
Is this recipe kid-friendly?
Definitely! Kids love the surprise cheesecake center, and the soft, spiced cookie is gentle on even the pickiest palates. This can also be a fun family baking project, especially when it comes time to stuff and shape the cookies.
Can I double this Sweet Potato Cheesecake Cookies Recipe?
Go ahead! Doubling works great and is ideal for holiday trays or bake sales. Use two baking sheets and rotate them halfway through baking to ensure every cookie is just right.
Final Thoughts
Whether you’re a dedicated cookie aficionado or just eager to try something new, this Sweet Potato Cheesecake Cookies Recipe hits that perfect balance of novelty and classic comfort. It’s hard not to fall in love with the swirled flavors and hidden creamy center. I can’t wait for you to experience just how magical these cookies can be—grab those sweet potatoes and let’s make dessert unforgettable!
Print
Sweet Potato Cheesecake Cookies Recipe
- Total Time: 1 hour 15 minutes (includes chilling)
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet potato and cheesecake with these soft and flavorful cookies. Perfect for fall or anytime you’re craving a unique treat!
Ingredients
Sweet Potato Cookie Dough:
- 1/2 cup mashed cooked sweet potato (cooled)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Cheesecake Filling:
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Sweet Potato Cookie Dough: In a mixing bowl, beat together sweet potato, butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla, mix well. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add dry ingredients to wet mixture, mix until dough forms. Chill for 30 minutes.
- Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Freeze in small mounds.
- Preheat oven to 350°F. Flatten cookie dough, place frozen cheesecake dollop in the center, seal dough around it. Bake for 10–12 minutes. Cool and enjoy!
Notes
- For extra flavor, try adding chopped pecans or a touch of maple extract to the dough.
- Store cookies in the fridge for a cheesecake-like texture or at room temperature for a softer cookie.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
