Sweet Potato Cheesecake Cookies Recipe
If you are craving a cookie that brings the cozy warmth of fall into every bite, this Sweet Potato Cheesecake Cookies Recipe is your new best friend in the kitchen. These cookies are a delightful fusion of soft, spiced sweet potato dough wrapped around a luscious, creamy cheesecake center, creating a perfect balance of flavors and textures. Each bite tells a story of comfort and sweetness, making them ideal for holiday gatherings, afternoon treats, or anytime you want to impress yourself and your loved ones. Trust me, once you try this recipe, these cookies will quickly become a staple in your baking rotation.
Ingredients You’ll Need
This Sweet Potato Cheesecake Cookies Recipe relies on simple, familiar ingredients that come together to create extraordinary taste and texture. Each component plays a vital role, from the buttery richness to the warm spices and the tangy cheesecake filling that makes the cookies irresistibly creamy inside.
- Unsalted butter, softened: Provides the rich and tender base for the cookie dough.
- Granulated sugar: Adds sweetness and helps with browning for a beautiful cookie surface.
- Brown sugar, packed: Imparts moisture and a subtle molasses flavor that complements the spices.
- Mashed sweet potato (cooked and cooled): Brings moistness, natural sweetness, and a lovely orange hue.
- Large egg: Binds the dough ingredients together for structure.
- Vanilla extract: Enhances flavor complexity and aroma.
- All-purpose flour: Forms the base of the dough, balancing tenderness and chewiness.
- Baking powder: Helps the cookies rise and stay fluffy.
- Baking soda: Reacts with acids for leavening and adds to cookie softness.
- Cinnamon: A must-have warm spice that pairs perfectly with sweet potato.
- Nutmeg: Offers a subtle hint of earthiness and depth.
- Ginger: Adds a mild, zesty spice that livens up the flavor profile.
- Salt: Balances sweetness and enhances all the other flavors.
- Cream cheese, softened: The star of the cheesecake filling, creamy and tangy.
- Powdered sugar: Sweetens and smooths the cheesecake filling for that melt-in-your-mouth texture.
How to Make Sweet Potato Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by combining softened cream cheese, powdered sugar, and vanilla extract in a small bowl. Whisk them together until completely smooth and creamy. This luscious filling is what makes these cookies special, giving a tangy, silky surprise inside every bite. To ensure ease when assembling, scoop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes. This freezing step helps with shaping the cookies later on.
Step 2: Make the Cookie Dough
In a large bowl, cream the softened butter together with granulated and brown sugars until the mixture is light, fluffy, and pale. This process aerates the dough and creates a soft texture. Next, blend in your cooled mashed sweet potato, egg, and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overworking the dough.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup. Take 1 ½ tablespoons of cookie dough and flatten it in your palm. Place a frozen cheesecake filling ball right in the center, then carefully fold the cookie dough around it, sealing the edges completely. Roll it into a smooth ball to prevent leaks while baking. This step is the heart of the Sweet Potato Cheesecake Cookies Recipe because the perfect seal keeps that creamy filling inside.
Step 4: Bake to Perfection
Arrange the filled dough balls spaced evenly on your baking sheets. Pop them in the oven for about 12 to 14 minutes, or until the edges are set and the tops show a gentle golden color. They may still feel soft when you remove them, but that delicate softness is a hallmark of these cookies. Let them cool on the baking sheet for about five minutes before transferring to a wire rack; this allows them to firm up just enough to handle without losing that moist interior charm.
How to Serve Sweet Potato Cheesecake Cookies Recipe
Garnishes
These cookies are stunning on their own, but a light dusting of powdered sugar or a drizzle of vanilla glaze instantly elevates the look and adds a touch of sweetness. You could also sprinkle chopped pecans or walnuts on top before baking for a delightful crunch and a rustic finish that pairs beautifully with the spices inside.
Side Dishes
Serve these cookies alongside a warm cup of chai tea, spiced coffee, or even a creamy latte to echo the warm spice notes in the dough. For a festive twist, offer a scoop of vanilla ice cream or a dollop of whipped cream to complement the cheesecake center and create a comforting dessert experience.
Creative Ways to Present
For gatherings or gifts, stack the Sweet Potato Cheesecake Cookies Recipe in a pretty jar with parchment paper, or arrange them on a rustic wooden board with seasonal fruit like sliced pears or apples. You could also sandwich two cookies with extra cheesecake filling for a decadent cookie sandwich that will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
Leftover cookies stay fresh best when placed in an airtight container at room temperature for up to 3 days. The soft texture and creamy cheesecake center remain delightfully intact, making them perfect for a quick snack or an indulgent treat after dinner.
Freezing
If you want to enjoy these cookies later, they freeze beautifully. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready, thaw them at room temperature to keep the cheesecake filling creamy and luscious.
Reheating
To bring back that fresh-baked goodness, warm the cookies in a 300°F oven for about 5 minutes. This gentle heat refreshes the flavors and softens the cookie without melting the cheesecake center too much. Microwave reheating can be done but do it cautiously to avoid overheating the filling.
FAQs
Can I substitute pumpkin for sweet potato in this recipe?
Absolutely! Pumpkin puree can be used as a direct substitute for mashed sweet potato and will provide a similar texture and an equally delightful flavor with a slightly different sweetness profile.
What type of cream cheese is best for the filling?
Use full-fat cream cheese for the creamiest, richest filling. It softens nicely and blends smoothly, giving you that signature cheesecake center every time.
Do I need to peel the sweet potatoes before mashing?
Peeling the sweet potatoes is recommended for a smoother dough texture and a more visually appealing cookie. However, if you lightly mash the skin, it won’t affect the taste dramatically.
Can I make this recipe gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free all-purpose blend that measures cup-for-cup. Make sure the blend contains xanthan gum or add it separately to help with structure.
How can I tell when the cookies are done baking?
The cookies are ready when the edges are firm and the tops have a light golden hue. They may still seem soft in the center, which is perfect for a tender, chewy bite.
Final Thoughts
Making these Sweet Potato Cheesecake Cookies Recipe is such a joyful experience that you’ll want to share them with everyone you love. They’re bursting with cozy flavors and a surprise cheesecake center that turns a simple cookie into a celebration of comfort and sweetness. Whether you’re baking for a special occasion or just treating yourself, these cookies deliver a hug in every bite. So go ahead and try this recipe—you’re going to fall in love with every mouthwatering morsel.
Print
Sweet Potato Cheesecake Cookies Recipe
- Total Time: 1 hour 4 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
Sweet Potato Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center. These soft, flavorful cookies are made with mashed sweet potatoes, aromatic spices, and a luscious cream cheese filling, baked to perfection for a delightful treat perfect for any season.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup mashed sweet potato (cooked and cooled)
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Then, scoop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes to firm up.
- Make the Cookie Dough: In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Mix in the mashed sweet potato, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined to form a dough.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Flatten about 1 ½ tablespoons of the cookie dough in your hand, place a frozen cheesecake filling portion in the center, and carefully seal the edges around the filling. Roll the dough gently into a ball to encase the cheesecake.
- Bake: Arrange the cookie balls on the prepared baking sheets, spacing them slightly apart. Bake for 12 to 14 minutes, or until the edges are set and the tops turn lightly golden.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help the cookies firm up and maintain their shape.
Notes
- Make sure the sweet potato is well mashed and cooled before adding to the dough for the best texture.
- Freezing the cheesecake filling helps prevent it from melting during baking.
- You can store baked 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 vegan cream cheese alternative.
- Ensure the cookie edges are well sealed to avoid leakage of the cheesecake filling while baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
