There is nothing quite as comforting and delightful as diving into a treat that combines the cozy flavors of autumn with the creamy indulgence of cheesecake. The Sweet Potato Pie Cheesecake Cookies Recipe brings you exactly that—a sublime marriage of sweet potato pie spices and rich cheesecake nestled inside a buttery cookie dough. You’ll love how each bite offers a tender cookie exterior that gives way to a luscious, creamy center bursting with warm cinnamon and nutmeg. This recipe is perfect for sharing with loved ones or treating yourself to a special moment of seasonal bliss.
Ingredients You’ll Need
The magic of this Sweet Potato Pie Cheesecake Cookies Recipe lies in its straightforward yet essential ingredients. Each one plays a crucial role in building the perfect flavor and texture that will win your heart.
- Unsalted butter: Provides a rich, creamy base for the cookie dough that ensures tenderness.
- Granulated sugar: Adds just the right amount of sweetness and helps achieve that light, fluffy cookie texture.
- Large eggs: Bind the dough while imparting moisture and richness.
- Vanilla extract: A flavor enhancer that ties all elements together with its warm aroma.
- All-purpose flour: The structure backbone for the cookie dough.
- Baking powder and baking soda: Work together to give the cookies the perfect lift and softness.
- Salt: Balances the sweetness and intensifies flavors.
- Mashed sweet potatoes: The star ingredient that delivers that creamy texture and natural sweetness with a pop of vibrant color.
- Brown sugar: Adds depth and a subtle molasses note reminiscent of classic sweet potato pie.
- Cinnamon, nutmeg, and ginger: The trio of spices that create that warm, nostalgic taste we all crave.
- Cream cheese: Provides a luscious, tangy cheesecake filling that perfectly complements the spices and sweetness.
- Powdered sugar: Sweetens and smooths the cream cheese filling for extra creaminess.
How to Make Sweet Potato Pie Cheesecake Cookies Recipe
Step 1: Make the Cookie Dough
Start by creaming the softened unsalted butter and granulated sugar together until your mixture is light and fluffy—this step is key to tender cookies. Then, beat in the eggs one at a time to incorporate that rich moisture. Stir in vanilla extract for that signature warmth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then gradually add these dry ingredients into your wet mix until a soft dough forms. Pop your dough into the refrigerator to chill for at least 30 minutes, which will make it easier to handle and help the flavors meld.
Step 2: Prepare the Sweet Potato Pie Filling
While the dough chills, mix together your mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth and fragrant. This filling is where the nostalgic, autumnal flavors of the Sweet Potato Pie Cheesecake Cookies Recipe come alive, capturing the essence of a classic sweet potato pie inside a cookie.
Step 3: Make the Cheesecake Filling
Beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. This luscious filling adds a delightful tang and creamy texture that specializes these cookies, making every bite heavenly.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Take about 2 tablespoons of cookie dough and flatten it into a disk in your palm. Gently add a spoonful of cheesecake filling and then a dollop of the sweet potato pie filling right in the center. Cover this with another flattened piece of dough, sealing the edges carefully so that the filling stays enclosed during baking. Repeat this process with the remaining dough and fillings.
Step 5: Bake the Cookies
Place your assembled cookies on the baking sheet with enough space (at least 2 inches apart) to allow for slight spreading. Bake for 12 to 15 minutes until the edges are lightly golden and the aroma fills your kitchen with cozy warmth. The golden hue signals a perfect balance of soft and slightly crisp textures.
Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes so they firm up just enough, then transfer them to a wire rack to cool completely. This step will help the cookies hold their shape and let the flavors develop fully.
How to Serve Sweet Potato Pie Cheesecake Cookies Recipe
Garnishes
Bring out the best in these cookies by adding light garnishes such as a dusting of powdered sugar or a drizzle of caramel sauce. A sprinkle of crushed pecans on top before baking also offers a delightful crunch and nutty flavor that pairs beautifully with the spiced filling.
Side Dishes
Serve your Sweet Potato Pie Cheesecake Cookies Recipe alongside a warm beverage like chai tea, spiced latte, or a classic cup of coffee. For a more indulgent pairing, a scoop of vanilla ice cream or a dollop of whipped cream on the side will elevate this cozy treat to dessert perfection.
Creative Ways to Present
If you want to impress guests or make these special for a gathering, arrange the cookies on a rustic wooden platter garnished with autumn leaves and whole cinnamon sticks. Alternatively, stack them in a charming mason jar tied with twine for a gift-worthy presentation that feels personal and thoughtful.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture. They remain delightfully fresh and flavorful, making them perfect for a quick afternoon snack.
Freezing
These cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They can be stored frozen for up to 3 months—perfect for holiday prep or unexpected guests!
Reheating
To bring back that just-baked warmth and softness, reheat frozen or chilled cookies in a preheated oven at 300°F (150°C) for about 5 to 7 minutes. This will refresh the fillings and crisp the edges lightly without drying them out.
FAQs
Can I use canned sweet potatoes instead of fresh mashed sweet potatoes?
Absolutely! Canned sweet potatoes can be a great time-saver. Just make sure to drain and mash them well for a smoother filling texture. The flavor will remain just as delicious either way.
Are these cookies gluten-free?
Not as written, since this recipe relies on all-purpose flour. However, you could experiment with a gluten-free baking blend, making sure it includes xanthan gum or a similar binder to keep the dough’s structure strong.
Can I make the fillings ahead of time?
Yes! Both the sweet potato pie filling and cheesecake filling can be prepared a day in advance and stored in the refrigerator. This is a great way to save time on baking day and let the flavors develop further.
How do I prevent the fillings from leaking out while baking?
Sealing the cookie dough edges well around the fillings is key. Press the seams together firmly and consider slightly dampening the edges with a little water before sealing to create a better “glue.” Chilling the dough beforehand also helps keep the shape intact.
Can I add nuts to the recipe?
Definitely! Chopped pecans or walnuts mixed into the dough or sprinkled over the fillings add wonderful texture and complement the warm spices wonderfully. Just be mindful if baking for those with nut allergies.
Final Thoughts
There is such joy in baking and sharing something as special as this Sweet Potato Pie Cheesecake Cookies Recipe. Its comforting spices, creamy center, and perfectly tender cookie shell offer an experience that’s both nostalgic and excitingly new. I encourage you to bring these delightful cookies into your kitchen—the smiles they inspire are truly priceless. Happy baking, and enjoy every bite!
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Sweet Potato Pie Cheesecake Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: 16 servings 1x
Description
Sweet Potato Pie Cheesecake Cookies combine the warm, comforting flavors of sweet potato pie with creamy cheesecake wrapped inside a soft, buttery cookie dough. These delightful cookies feature a tender cookie exterior filled with a luscious cheesecake and sweet spiced sweet potato center, making them a perfect treat for fall or any festive occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sweet Potato Pie Filling
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cookie Dough: Cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture until a soft dough forms. Chill the dough for at least 30 minutes to firm up.
- Prepare the Sweet Potato Pie Filling: In a medium bowl, mix together the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth and evenly combined.
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until creamy and smooth. Transfer this cheesecake mixture into a piping bag or keep it spoon-ready for assembly.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it into a disk. Add a spoonful of cheesecake filling and then a dollop of the sweet potato filling in the center. Cover with another piece of dough, pressing and sealing the edges carefully to enclose the fillings. Repeat this process with the remaining dough and fillings.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes until the edges become lightly golden and the cookies are set.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy these flavorful cookies as a festive treat or dessert.
Notes
- Use fully softened butter and cream cheese for smooth mixing and the best texture.
- Chilling the dough helps prevent spreading during baking and makes the cookies easier to shape.
- Make sure the sweet potato filling is not too watery to avoid soggy cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well; freeze unbaked cookies assembled on a sheet, then transfer to a bag. Bake from frozen, adding a couple minutes to the baking time.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
