Here’s a delicious Sweet Potato Pie Cheesecake Cookies recipe that combines the flavors of sweet potato pie, creamy cheesecake, and soft, spiced cookies. Perfect for fall or any time you’re craving a cozy treat!
Sweet Potato Pie Cheesecake Cookies
Prep Time: 20 mins | Cook Time: 12-14 mins | Total Time: ~35 mins
Makes: ~18-20 cookies
Ingredients:
For the Cheesecake Filling:
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4 oz (½ block) cream cheese, softened
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¼ cup powdered sugar
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½ tsp vanilla extract
For the Sweet Potato Cookie Dough:
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½ cup (1 stick) unsalted butter, softened
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½ cup light brown sugar, packed
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¼ cup granulated sugar
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½ cup mashed sweet potato (cooked & cooled)
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1 large egg
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1 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp ginger
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¼ tsp cloves
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½ tsp baking soda
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¼ tsp salt
Optional Topping:
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Whipped cream or cream cheese frosting
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Crushed pecans or graham cracker crumbs
Instructions:
1. Make the Cheesecake Filling:
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In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
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Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for 30 minutes (or refrigerate for 1 hour) to firm up.
2. Make the Cookie Dough:
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In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
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Add the mashed sweet potato, egg, and vanilla, mixing well.
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In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
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Gradually mix the dry ingredients into the wet until just combined.
3. Assemble & Bake:
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Scoop 1½ tbsp of cookie dough, flatten slightly, and place a frozen cheesecake dollop in the center.
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Cover with another 1½ tbsp of dough, sealing the edges to encase the filling.
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Roll gently into a ball and place on the baking sheet (leave space—they’ll spread slightly).
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Bake for 12-14 minutes until edges are set but centers are still soft.
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Let cool on the pan for 5 minutes before transferring to a wire rack.
4. Optional Finishing Touches:
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Dust with powdered sugar, drizzle with caramel, or top with whipped cream and crushed pecans.
Tips:
✔ Sweet Potato Prep: Roast or boil 1 small sweet potato, then mash & cool before using.
✔ No Lumps: Ensure cream cheese is fully softened for a smooth filling.
✔ Storage: Keep in an airtight container in the fridge for up to 4 days.
These cookies are soft, spiced, and stuffed with creamy cheesecake—like a mini sweet potato pie in every bite! Enjoy! 🍠🍪
Would you like any modifications (e.g., gluten-free, less sugar)? 😊