If you’re craving something that strikes the perfect balance between comforting and irresistible, Sweet Potato Cheesecake Cookies are about to be your new go-to treat. These pillowy cookies bring together the warmth of spiced sweet potatoes with a decadent, creamy cheesecake center that melts in every bite. Each cookie enchants with gentle notes of cinnamon and nutmeg, making them as delightful for cozy fall weekends as they are for holiday dessert tables or after-school snacks. Whether you’re a longtime sweet potato lover or simply in need of a cookie upgrade, these cookies are sure to spark joy the moment you pull them from the oven.

Sweet Potato Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is a breeze, and each one plays a starring role in making Sweet Potato Cheesecake Cookies so memorable. Here’s what you need to transform simple pantry staples into bakery-quality cookies that truly stun.

Unsalted butter (1/2 cup, softened): Supplies richness and helps the cookies bake up soft and tender.
Brown sugar (1/2 cup): Boosts caramel flavor and keeps the cookies extra moist and chewy.
Granulated sugar (1/4 cup): Delivers that classic cookie sweetness and assists with golden brown edges.
Mashed cooked sweet potato (1/3 cup, well-drained): Adds natural sweetness, beautiful color, and a subtle earthy flavor that makes these cookies unique.
Large egg: Binds everything together for a cohesive, perfectly textured dough.
Vanilla extract (1 tsp for dough, 1/4 tsp for filling): Rounds out the flavors and amps up the cozy, inviting aroma.
All-purpose flour (1 1/2 cups): Gives structure to the cookies without making them heavy.
Baking soda (1/2 tsp): Ensures the cookies puff and crackle just right.
Ground cinnamon (1/2 tsp): Infuses the dough with warm, fragrant spice throughout.
Ground nutmeg (1/4 tsp): Adds depth and a subtle holiday flair.
Salt (1/4 tsp): Balances the sweetness and enhances all the spices.
Cream cheese (4 oz, softened): The star of the filling; brings a luscious, tangy contrast to the sweet potato cookie shell.
Powdered sugar (2 tbsp): Sweetens the cheesecake filling and makes it irresistibly creamy.

How to Make Sweet Potato Cheesecake Cookies

Step 1: Prep the Cheesecake Filling

Start by beating together the softened cream cheese, powdered sugar, and a touch of vanilla until you have a smooth, fluffy mixture. Scoop out teaspoon-sized balls onto a plate or tray and pop them in the freezer for about 15 to 20 minutes. This little freezing trick keeps the filling firm and makes stuffing the cookies a breeze later on.

Step 2: Cream the Sugars and Butter

While the filling chills, cream the butter, brown sugar, and granulated sugar in a large bowl until the mixture is light and airy. This step is key to creating cookies with that signature pillowy texture and golden-brown color.

Step 3: Incorporate the Wet Ingredients

Beat in the mashed sweet potato, egg, and vanilla extract. The sweet potato should be well-drained and mashed until smooth to keep your dough consistent and free of lumps. This is where those comforting flavors start to build!

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mix to the wet mixture, stirring gently until just combined. The dough should feel plush but not sticky—perfect for wrapping around that dreamy cheesecake center.

Step 5: Stuff and Shape the Cookies

Scoop about a heaping tablespoon of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling ball in the center, then carefully wrap the dough around it, rolling into a ball to completely encase the filling. Make sure it’s sealed on all sides, so the cheesecake stays tucked in during baking. Arrange the dough balls a couple of inches apart on your lined baking sheets.

Step 6: Bake to Perfection

Slide the trays into your preheated oven and let the cookies bake for 11 to 13 minutes. You’ll know they’re ready when the edges are set and the tops are just beginning to crack. Allow the cookies to cool on the pans for a few minutes, then transfer to a wire rack to cool completely—all the better to set those beautiful creamy centers.

How to Serve Sweet Potato Cheesecake Cookies

Garnishes

For an extra pop of flavor and color, consider sprinkling your cookies with a pinch of cinnamon sugar right before baking, or drizzling them with a sweet glaze after they’ve cooled. A dusting of powdered sugar is always a classic touch, making the cookies feel extra special on a holiday platter.

Side Dishes

Sweet Potato Cheesecake Cookies hold their own as a dessert, but they also pair wonderfully with cozy beverages like hot spiced chai, pumpkin lattes, or just a tall glass of cold milk. If you’re serving them as part of a bigger spread, a fresh fruit salad or a scoop of vanilla ice cream provides a lovely, refreshing contrast.

Creative Ways to Present

To really make these cookies the star, arrange them on a rustic wooden board or a pretty cake stand. For parties, wrap individual cookies in parchment and tie with twine for a charming take-home treat. And if you’re feeling bold, create a cookie sandwich by adding a dollop of whipped cream between two cookies—absolutely decadent!

Make Ahead and Storage

Storing Leftovers

Your Sweet Potato Cheesecake Cookies will keep their fresh-from-the-oven magic best if stored in an airtight container in the fridge. They stay moist and delicious for up to 5 days—if you can resist them that long!

Freezing

If you want to make a batch ahead for future cravings, these cookies freeze beautifully. Place the cooled cookies in a single layer in an airtight container or zip-top bag (separating layers with parchment paper), and freeze for up to two months. Thaw overnight in the refrigerator for best results.

Reheating

To bring back that just-baked goodness, warm your cookies in a 300°F (150°C) oven for about 5 minutes or give them a quick zap in the microwave (15–20 seconds). The centers will turn lush and creamy again, like they were just pulled from the oven.

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! Just make sure the canned sweet potato is unsweetened and well-drained before measuring and adding to your dough. This makes the recipe even easier without losing any flavor or texture.

Can I make Sweet Potato Cheesecake Cookies gluten free?

Yes—simply swap the all-purpose flour for your favorite measure-for-measure gluten free baking blend. Make sure to check that all other ingredients are certified gluten free, and enjoy these cookies without compromise!

Do I have to chill the cream cheese filling?

Chilling the cream cheese filling makes it much easier to handle and stuff inside the dough. If you skip this step, you might find the filling too soft to work with, which could get a bit messy.

What can I do if my cookie dough is too sticky?

If your dough feels too sticky, try refrigerating it for 10–15 minutes before shaping. You can also dust your hands lightly with flour, making stuffing and rolling the cookies much easier.

Can I make Sweet Potato Cheesecake Cookies in advance for a party?

Definitely! You can bake them a day ahead and store them in the fridge. For even easier prep, shape and freeze the cookie dough balls (with filling), then bake them straight from frozen—just add an extra minute or two to the bake time.

Final Thoughts

There’s something genuinely special about baking a batch of Sweet Potato Cheesecake Cookies and watching friends and family light up at that first creamy, spiced bite. Whether you’re new to baking or a seasoned cookie maker, these cookies are pure comfort and a guaranteed crowd-pleaser. Don’t wait for a holiday—treat yourself and share the joy of Sweet Potato Cheesecake Cookies today!

Sweet Potato Cheesecake Cookies Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 42 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Indulge in the perfect combination of sweet potato goodness and creamy cheesecake filling with these delectable Sweet Potato Cheesecake Cookies. A delightful treat for the fall season or any time you’re craving a unique and flavorful cookie.

Ingredients

Scale

Cookies:

1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) brown sugar
1/4 cup (50g) granulated sugar
1/3 cup mashed cooked sweet potato (well-drained)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Cheesecake Filling:

4 oz (113g) cream cheese, softened
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

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Instructions

Prepare Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized portions onto a plate or tray and freeze for 15–20 minutes to firm up.
Make Cookie Dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the mashed sweet potato, egg, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Assemble and Bake: Scoop a heaping tablespoon of cookie dough, flatten slightly, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling and roll into a ball, making sure the filling is sealed inside. Place on prepared baking sheets about 2 inches apart. Bake for 11–13 minutes at 350°F (175°C) until edges are set and tops are slightly cracked. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For added flavor, sprinkle cinnamon sugar on top before baking or drizzle with a simple glaze once cooled.
Leftovers store well in the fridge for up to 5 days.

Prep Time: 30 minutes (including chilling)
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American