- Unique Flavor Combination: The comforting taste of sweet potato pie and rich cheesecake filling in one bite.
- Soft and Chewy Texture: The cookies stay soft with a deliciously creamy center.
- Crowd Pleaser: A standout dessert that will impress at any gathering.
- Simple Ingredients: Uses pantry staples and a few fresh additions like sweet potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup mashed sweet potatoes (cooked and cooled)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Directions
1. Prepare the Cookie Dough
- Cream butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture.
- Fold in the mashed sweet potatoes until evenly distributed.
2. Make the Cheesecake Filling
- Beat the cream cheese in a bowl until smooth. Add granulated sugar and mix until combined.
- Mix in the egg and vanilla extract until smooth. Stir in sour cream until well blended.
3. Assemble the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop a tablespoon of cookie dough onto the sheet. Make a small indentation in each dough ball and spoon a teaspoon of cheesecake filling into the center.
- Cover with a small amount of additional cookie dough, sealing the filling in.
4. Bake the Cookies
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Spiced Twist: Add a pinch of ground cloves or ginger for extra warmth.
- Nutty Addition: Fold in chopped pecans or walnuts to the cookie dough for added crunch.
- Chocolate Drizzle: Drizzle melted chocolate over the baked cookies for a decadent finish.
- Vegan Option: Use vegan butter, egg substitutes, and dairy-free cream cheese.
Storage/Reheating
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
- Reheating: Enjoy cold, or warm in a microwave for 10 seconds to soften.
FAQs
1. Can I use canned sweet potatoes?
Yes, just ensure they are unsweetened and mashed to a smooth consistency.
2. How can I tell when the cookies are done?
The edges should be lightly golden, and the centers may look slightly underbaked but will firm up as they cool.
3. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
4. What if my cheesecake filling leaks?
Ensure the cookie dough fully covers the filling to prevent leaks during baking.
5. Can I use pumpkin instead of sweet potatoes?
Absolutely! Pumpkin puree works as a one-to-one substitute.
6. Do I need to chill the dough before baking?
It’s not required, but chilling can help prevent spreading if the dough is too soft.
7. Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour.
8. How do I prevent overbaking?
Keep an eye on the cookies around the 12-minute mark and remove them as soon as the edges are set.
9. Can I use a different filling?
Try chocolate ganache or a dollop of caramel for a fun twist.
10. What type of sweet potatoes should I use?
Orange-fleshed sweet potatoes, such as garnet or jewel varieties, are ideal for their natural sweetness.
Conclusion
Sweet Potato Pie Cheesecake Cookies are a delightful dessert that combines the best of two worlds: the earthy sweetness of sweet potatoes and the creamy richness of cheesecake. Perfect for holidays, potlucks, or simply treating yourself, these cookies are sure to become a favorite in your recipe collection. Try them today and enjoy a comforting treat that feels like a warm hug!
Sweet Potato Pie Cheesecake Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Sweet Potato Pie Cheesecake Cookies combine the earthy sweetness of sweet potato pie with the creamy decadence of cheesecake, all wrapped in a soft, chewy cookie. Perfect for cozy autumn gatherings or any occasion that calls for a standout dessert!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup mashed sweet potatoes (cooked and cooled)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Prepare the Cookie Dough
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually mix into the wet ingredients.
- Fold in mashed sweet potatoes.
- Make the Cheesecake Filling
- Beat cream cheese until smooth. Mix in sugar, egg, and vanilla. Stir in sour cream until combined.
- Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop a tablespoon of cookie dough on the sheet, make an indentation, and add a teaspoon of cheesecake filling. Cover with more dough to seal.
- Bake
- Bake for 12–15 minutes, or until edges are golden.
- Cool cookies for 5 minutes on the sheet before transferring to a wire rack.
Notes
- For a spiced twist, add ground cloves or ginger.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
