Sweet Potato Pie Cheesecake Cookies Recipe

If you’re searching for the ultimate treat that combines warmth, comfort, and a little bit of wow-factor, Sweet Potato Pie Cheesecake Cookies are about to become your new obsession. Imagine the classic flavors of a beloved Southern sweet potato pie snuggled up with a creamy cheesecake center, all in a soft, golden cookie. Every bite is a cozy hug of cinnamon, nutmeg, and vanilla with just the right touch of velvet smooth cream cheese — it’s nostalgia baked in a batch! Whether you’re making these for a holiday gathering or just because, these cookies promise to steal the show and have everyone begging for the recipe.

this Recipe

Ingredients You’ll Need

You might be delighted to see that all the magic of Sweet Potato Pie Cheesecake Cookies starts with simple, familiar ingredients. Each one plays a special role, building layers of taste, creaminess, and just a touch of crunch. Here’s how every item helps create that irresistible flavor profile:

• Mashed Sweet Potato: Adds natural sweetness, beautiful color, and a tender, moist crumb to the cookies.
• Unsalted Butter (softened): Brings richness and a soft, melt-in-your-mouth texture.
• Cream Cheese (softened): Helps give the dough a cheesecake flavor from the start — use full fat for best creaminess.
• Brown Sugar: Infuses the dough with caramel notes and depth of flavor that pairs perfectly with sweet potato.
• Granulated Sugar: Balances the brown sugar and gives the perfect amount of sweetness.
• Large Egg: Acts as a binder to keep your cookies tender and beautifully chewy.
• Vanilla Extract: Enhances every other flavor and brings out the nostalgic bakery aroma.
• All-purpose Flour: Gives the cookies their structure without making them too dense.
• Baking Soda: Aids the cookie’s rise and ensures they bake up just right every time.
• Salt: A pinch sharpens the other flavors and keeps the sweetness balanced.
• Ground Cinnamon: Brings cozy warmth that’s essential to any sweet potato dessert.
• Ground Nutmeg: Adds a gentle spice that enhances the pie-like flavor.
• Ground Ginger: Offers a subtle zing and depth to round out the spices.
• Crushed Graham Crackers: For a surprise crunch and that classic pie crust vibe in every bite.
• Cream Cheese (cold, cubes): The secret cheesecake center that melts delightfully as they bake.
• Powdered Sugar (optional, for dusting): Adds a sweet, elegant finish if you want a pretty touch for serving.

How to Make Sweet Potato Pie Cheesecake Cookies

Step 1: Prep and Preheat

Start by getting everything in place: preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper. This tiny bit of prep ensures your cookies won’t stick and makes cleanup a breeze. There’s something so satisfying about an organized baking setup — it lets you focus on the fun part!

Step 2: Cream the Base

In a large mixing bowl, cream together the softened butter, 1/4 cup of cream cheese, brown sugar, and granulated sugar. Beat them until light and fluffy; you’re introducing air for that pillow-soft texture. This mixture should look smooth and pale — the classic start to truly amazing cookies.

Step 3: Add the Wet Ingredients

To your creamed mixture, add the egg, vanilla extract, and mashed sweet potato. Give it a thorough mix until all the orange swirls of sweet potato are fully incorporated. The dough will start to smell wonderfully fragrant at this point and you’ll know these Sweet Potato Pie Cheesecake Cookies will be something special.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices are evenly distributed and there are no lumps lurking around. Gradually stir these dry ingredients into the wet mixture to create a cohesive dough — don’t rush it! That slow addition makes for perfectly tender cookies.

Step 5: Add Graham Crackers

Fold in the crushed graham crackers gently. This step brings that signature “pie crust” vibe, giving each bite a subtle yet noticeable crunch and a whisper of graham fragrance.

Step 6: Fill and Shape

Scoop out a tablespoon of dough and flatten it slightly in your palm. Pop a small, cold cube of cream cheese in the center, then lovingly wrap the dough around to seal it completely. The secret is to keep the cream cheese nice and cold so you get a creamy pocket after baking instead of a runny mess!

Step 7: Bake and Cool

Arrange your filled dough balls a couple inches apart on your lined baking sheets. Bake for 11-13 minutes, just until the edges are golden and the tops look set. Let the cookies cool on the pan for five minutes to finish setting, then transfer them to a wire rack to cool completely. For a bakery-worthy finish, dust with powdered sugar if desired.

How to Serve Sweet Potato Pie Cheesecake Cookies

Garnishes

A light dusting of powdered sugar is classic, giving each cookie a whimsical, snowy look. For extra flair, try a pinch of cinnamon or a drizzle of caramel. If you want them extra decadent, a dollop of whipped cream or a sprinkle of finely chopped pecans makes these Sweet Potato Pie Cheesecake Cookies simply irresistible on any dessert platter.

Side Dishes

These cookies play wonderfully with cozy sides. Serve them with a mug of spiced chai, hot cocoa, or a rich coffee to highlight all their warm spices. For a summer spin, a scoop of vanilla bean ice cream on the side wouldn’t hurt either!

Creative Ways to Present

Stack them high on a rustic cake stand for a homespun dessert table, or nestle each cookie in a festive cupcake liner for easy sharing. If you’re gifting them, tuck the cookies into a parchment-lined box with a note describing the flavors inside — everyone loves a thoughtful, homemade touch. Sweet Potato Pie Cheesecake Cookies look darling bundled in a seasonal tin for holiday gifts, too.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Sweet Potato Pie Cheesecake Cookies in an airtight container at room temperature for up to three days. The cream cheese center stays creamy, and the cookie texture just gets better by the day. If you live in a hot climate or want to be extra safe, refrigerate them and let them warm to room temp before serving.

Freezing

Want to stash some for later? Freeze the unbaked, cream cheese–filled dough balls on a baking sheet until firm, then transfer them to a freezer bag. They go straight from freezer to oven (just add an extra minute or two of bake time). You can also freeze the baked cookies; just thaw at room temperature for an hour before enjoying.

Reheating

To give day-old cookies that “freshly baked” warmth, pop them in a 300°F oven for about 3-5 minutes. The centers turn lush and creamy again, and the edges regain a soft crispness — all the magic of Sweet Potato Pie Cheesecake Cookies, revived!

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! Just make sure it’s pure sweet potato (not a pre-sweetened pie filling), and drain off any excess liquid so your dough doesn’t get too moist. The flavor is still rich and lovely, and you’ll save a little prep time.

How do I keep the cream cheese from leaking out?

Keeping the cream cheese cubes very cold is key. Work quickly when assembling each cookie, and make sure there are no cracks in the dough before baking. Pinch the seams well to ensure that creamy pocket stays right where it belongs — inside!

Can these be made gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour, and use gluten-free graham crackers. The flavor and texture will still shine, perfect for sharing with gluten-sensitive friends.

What’s the best way to mash the sweet potato?

Roast or microwave your sweet potato until completely tender, then scoop out the flesh and mash it with a fork or potato masher until silky smooth. Let it cool completely before adding to your dough to prevent melting the butter and cream cheese.

Do Sweet Potato Pie Cheesecake Cookies need to be refrigerated?

If you plan to eat them within a couple of days and your kitchen is cool, they’re fine on the counter. For longer storage or warmer kitchens, refrigeration is a great idea to keep that cheesecake center perfectly safe and delicious.

Final Thoughts

If you adore treats that taste like comfort and celebration all at once, Sweet Potato Pie Cheesecake Cookies will win your heart (and everyone else’s!). They’re that perfect blend of nostalgia and surprise — and I can’t wait for you to taste the magic yourself. Don’t be surprised if you start making them for every occasion and find yourself asked for the recipe again and again!

Print