Sweet Potato Cheesecake Cookies Recipe

If you’re looking for a cookie that truly stands out from the crowd, Sweet Potato Cheesecake Cookies have your back. These dreamy treats layer luscious cheesecake filling inside a soft, spiced sweet potato dough, combining two heavenly desserts into one irresistible bite. With crackly tops, creamy centers, and flavors reminiscent of autumn gatherings, they’re perfect for wowing friends at potlucks or treating yourself to a cozy afternoon snack. Sweet Potato Cheesecake Cookies are about to become your new baking obsession!

this Recipe

Ingredients You’ll Need

Let’s keep it simple but scrumptious—each ingredient in these cookies was chosen for the way it works magic with flavor and texture. As you gather your baking essentials, you’ll see how each one helps create the gorgeous color, cloud-like softness, and melt-in-your-mouth filling that make Sweet Potato Cheesecake Cookies so memorable.

• Unsalted butter: Brings rich flavor and a soft, tender texture to the cookie base—make sure it’s at room temperature for the perfect creamy consistency.
• Granulated sugar: Gives structure and balanced sweetness, helping create those crisp edges we all love.
• Light brown sugar: Adds moisture and a caramel depth of flavor, making each bite taste extra warm and comforting.
• Mashed cooked sweet potato (well-drained): The star ingredient for color, natural sweetness, and super moist texture—be sure it’s completely mashed and not watery.
• Large egg yolk: Enriches the dough for a chewy, golden finish.
• Vanilla extract: Infuses both the dough and the cheesecake filling with irresistible aroma and warmth.
• All-purpose flour: Forms the structure of your cookie, resulting in that classic chew and shape.
• Baking soda and baking powder: The dynamic duo for the perfect rise and soft, cakey crumb.
• Salt: Just enough to pop those sweet and spiced flavors.
• Ground cinnamon and nutmeg: Bring cozy, spiced notes that pair perfectly with sweet potato.
• Cream cheese: The creamy filling that turns these cookies into the ultimate treat—make sure it’s fully softened for a smooth center.
• Powdered sugar: Sweetens the cheesecake mixture and keeps it delicately light.

How to Make Sweet Potato Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Start by making the creamy heart of these cookies! Mix softened cream cheese, powdered sugar, and just a touch of vanilla extract in a small bowl until perfectly smooth—no lumps allowed. Scoop out 12 tiny dollops onto a parchment-lined plate, then pop them in the freezer for at least 30 minutes. Freezing the filling makes assembling the Sweet Potato Cheesecake Cookies a breeze and ensures that dreamy, gooey center once they’re baked.

Step 2: Cream the Butter and Sugars

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and pale. This step is crucial for those signature cookie cracks and pillowy texture—the more air you beat in here, the better!

Step 3: Add the Sweet Potato and Wet Ingredients

Gently blend in the well-mashed sweet potato, egg yolk, and vanilla extract. The sweet potato not only tint the dough a beautiful golden orange but keeps the cookies irresistibly moist. Make sure everything is well incorporated before moving on—you don’t want streaks of potato lurking in your dough!

Step 4: Whisk the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This spices-and-leavening mixture adds warmth and helps the cookies stay soft and puffy. Gradually fold the dry mix into the wet batter so you don’t overwork the dough and accidentally toughen your Sweet Potato Cheesecake Cookies.

Step 5: Shape and Fill the Cookies

Now comes the fun part! Scoop about 2 tablespoons of dough, flatten in your palm, and place a frozen cheesecake dollop in the center. Wrap the dough gently around the filling, pinching to seal it closed completely—no leaks, please. Place each cookie seam side down on the prepared baking sheet, with a couple of inches between them so they have room to spread.

Step 6: Bake to Perfection

Bake in your preheated oven for about 12 to 14 minutes, or until the edges are just golden and the centers look set but still soft. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. Patiently await your first taste as the cheesecake centers set up into their creamy goodness.

How to Serve Sweet Potato Cheesecake Cookies

Garnishes

If you’d like to get a little fancy, a sprinkle of cinnamon sugar over the cookies before baking adds sparkle and a hint of crunch. After baking, you can drizzle a touch of melted white chocolate or dust with extra powdered sugar for an elegant holiday-worthy presentation.

Side Dishes

Enjoy Sweet Potato Cheesecake Cookies with a mug of chai or a spiced latte for the ultimate autumn pick-me-up. They also pair beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream and berries when you want to treat yourself (or guests) to a dessert platter with personality.

Creative Ways to Present

For a fun twist, stack these cookies in clear cellophane bags tied with festive ribbon—instant gift! Or serve on a rustic wooden board with mini pumpkins and a few cinnamon sticks scattered around for a cozy, get-together treat. If you’re after some lunchbox magic, tuck a cookie into your midday meal for a sweet surprise!

Make Ahead and Storage

Storing Leftovers

Once your Sweet Potato Cheesecake Cookies are completely cool, store them in an airtight container at room temperature for up to two days. For longer freshness, keep them in the fridge, where they’ll stay soft and flavorful for about five days—if they last that long!

Freezing

These cookies freeze beautifully. Just wrap individual cookies tightly in plastic wrap or place them in a single layer in a freezer-safe container. Freeze for up to two months. If you’re prepping ahead, you can freeze the shaped, unbaked cookie dough balls (filled with frozen cheesecake) and bake fresh whenever cookie craving strikes.

Reheating

To enjoy a warm, bakery-fresh cookie, reheat in the microwave for 10 to 15 seconds, or in a 300°F (150°C) oven on a baking sheet for about five minutes. This brings the cheesecake center back to its ultra-creamy, melty glory.

FAQs

Can I use canned sweet potato puree for the dough?

Absolutely! As long as it’s pure sweet potato—without added sugar or spices—and it’s well-drained and mashed, canned will work just as well as homemade for Sweet Potato Cheesecake Cookies.

Do I have to freeze the cheesecake filling?

Freezing is a must for this recipe! It helps keep the cheesecake centers from melting and leaking out during baking, so you get that beautiful creamy core every time.

Can I make these cookies gluten-free?

Yes, you can substitute your favorite 1-to-1 gluten-free baking flour blend. Just make sure it contains xanthan gum or a similar binder for the best results. Your Sweet Potato Cheesecake Cookies will still come out soft and delicious.

What can I use instead of cream cheese for the filling?

If you need a cream cheese alternative, thick Greek yogurt or dairy-free cream cheese can substitute in the filling. Keep in mind, the texture and tang may change slightly, but you’ll still get a delightful creamy surprise inside.

How do I know when the cookies are done baking?

The edges will just start to turn golden, and the centers will look set but soft. Since the filling is already safe to eat, you don’t need to overbake—the cookies will continue to firm up as they cool, so pull them out as soon as they lose their shiny raw look.

Final Thoughts

Don’t be surprised if Sweet Potato Cheesecake Cookies become your new go-to treat. There’s something special about that blend of cozy spices, tender cookie, and rich, creamy filling that has a way of bringing people together. Give these a try—once you taste that cheesecake center, you’ll wonder how you ever lived without them!

Print