Sweet Potato Pie Cheesecake Cookies Recipe
If you adore the comforting flavors of fall and crave something that combines the best of pie, cheesecake, and cookies, then you are going to fall head over heels for this Sweet Potato Pie Cheesecake Cookies Recipe. Imagine tender, buttery cookies with a luscious swirl of spiced sweet potato filling and a creamy cheesecake center—every bite feels like a warm hug. This recipe brings together all the classic holiday spices and textures into a unique treat that’s perfect for sharing with friends and family or indulging just for yourself.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to baking the perfect batch of Sweet Potato Pie Cheesecake Cookies Recipe. Each component plays a crucial role in balancing flavors, adding moisture, or creating that irresistible soft and chewy texture we all love.
- Unsalted butter: Provides rich moisture and helps achieve that tender, melt-in-your-mouth cookie texture.
- Granulated sugar: Adds sweetness and helps with the cookie’s structure and browning.
- Eggs: Act as a binder and add moisture for softness.
- Vanilla extract: Enhances all the flavors with its warm, sweet aroma.
- All-purpose flour: The base for the dough, giving the cookies structure and a soft chew.
- Baking powder and baking soda: Provide the gentle lift and fluffiness in the cookie dough.
- Salt: Balances the sweetness and elevates all the other flavors.
- Mashed sweet potatoes: The star ingredient that gives these cookies their classic Sweet Potato Pie flavor and tender crumb.
- Brown sugar: Adds depth with a slight molasses note complementing the spices.
- Cinnamon, nutmeg, and ginger: These warming spices bring that nostalgic sweet potato pie taste to the forefront.
- Cream cheese: Creates a creamy cheesecake filling that pairs perfectly with the spiced sweet potato.
- Powdered sugar: Sweetens and smooths the cheesecake layer for indulgence in every bite.
How to Make Sweet Potato Pie Cheesecake Cookies Recipe
Step 1: Make the Cookie Dough
Start by creaming the butter and granulated sugar until light and fluffy—this step is vital to getting a tender crumb. Then, beat in the eggs one at a time, followed by the vanilla extract to deepen the flavor. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, stirring carefully until the dough forms. Chill the dough for at least 30 minutes to make it easier to work with and to ensure the cookies hold their shape while baking.
Step 2: Prepare the Sweet Potato Pie Filling
While the dough chills, mix the smooth mashed sweet potatoes with brown sugar and warming spices like cinnamon, nutmeg, and ginger. Don’t forget to add a splash of vanilla extract to round out the flavors. This sweet potato pie filling is what makes this cookie recipe so special, offering a burst of comforting spice and natural sweetness in every mouthful.
Step 3: Make the Cheesecake Filling
Beat softened cream cheese with powdered sugar and vanilla extract until silky and smooth. This creamy cheesecake filling acts as the perfect partner to the sweet potato mixture, lending a tangy richness which makes each cookie feel like a mini dessert masterpiece.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Flatten two tablespoons of the chilled cookie dough into a disk, then add a spoonful of the cheesecake filling and a dollop of the sweet potato filling in the center. Cover this with another disk of dough and carefully seal the edges to encase the filling within the cookie layers. Repeat this process with the remaining dough and fillings, making sure each cookie is well sealed so the fillings don’t leak.
Step 5: Bake the Cookies
Place your filled cookies on the baking sheet, spacing them about two inches apart to allow for gentle spreading. Bake for 12 to 15 minutes until the edges just start to turn a light golden color. This baking time ensures the cookies are soft yet hold their shape perfectly.
Step 6: Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This cooling period helps the structure set so the fillings are luscious and creamy without being runny. Then, get ready to enjoy the incredible combination of sweet potato pie and cheesecake in cookie form!
How to Serve Sweet Potato Pie Cheesecake Cookies Recipe
Garnishes
A light dusting of powdered sugar over the top adds a beautiful finishing touch and a hint of extra sweetness. For a festive twist, sprinkle a pinch of cinnamon or crushed pecans on the cookies just before serving to enhance that cozy flavor profile even more.
Side Dishes
These cookies are fantastic on their own, but if you want to elevate the experience, serve them alongside a hot cup of spiced chai tea or rich coffee. A dollop of whipped cream or vanilla ice cream complements the creamy cheesecake filling beautifully, transforming your snack into a delightful dessert.
Creative Ways to Present
Try stacking the Sweet Potato Pie Cheesecake Cookies Recipe on a rustic wooden board adorned with autumn leaves or cinnamon sticks for seasonal gatherings. You can also individually wrap them in parchment paper tied with twine for adorable gifts or party favors. These cookies offer versatility not just in flavor but in presentation too!
Make Ahead and Storage
Storing Leftovers
Store your cooled Sweet Potato Pie Cheesecake Cookies in an airtight container at room temperature for up to three days. This keeps them soft and fresh, preserving that melt-in-your-mouth texture. For longer storage, refrigeration is an option, but be aware that chilling might slightly firm up the cream cheese center.
Freezing
If you want to save these treats for later, freeze unbaked assembled cookies on a parchment-lined sheet and then transfer them to a freezer bag once firm. You can also freeze baked cookies by placing them in an airtight container with wax paper between layers. Both methods allow you to enjoy fresh-baked flavor anytime you crave them.
Reheating
When you’re ready to enjoy frozen cookies, thaw them at room temperature and warm gently in a low oven (around 300°F) for 5-7 minutes to revive that just-baked softness. Avoid the microwave if possible, as it can make the texture less appealing.
FAQs
Can I substitute canned sweet potatoes for fresh?
Yes, canned sweet potatoes can be used in this Sweet Potato Pie Cheesecake Cookies Recipe. Just make sure they are well mashed and drained if needed to avoid excess moisture, which could affect the texture.
What type of cream cheese works best?
Use full-fat, softened cream cheese for the cheesecake filling to get the creamiest, most luscious results. Low-fat versions might not yield the same rich texture.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but be sure it’s one meant for baking and includes xanthan gum or another binder to help the cookie dough hold together properly.
How long do these cookies keep their freshness?
Properly stored at room temperature in an airtight container, Sweet Potato Pie Cheesecake Cookies stay fresh for about three days. They’re best enjoyed sooner rather than later to experience the full flavor and texture.
Can I skip chilling the dough?
Chilling the dough is highly recommended because it helps with shaping the cookies and improves texture. Skipping this step might cause the cookies to spread too much and lose the neat filling pockets.
Final Thoughts
This Sweet Potato Pie Cheesecake Cookies Recipe is such a delightful surprise that brings together the best of fall flavors and comforting textures in every bite. Whether you’re baking for a holiday gathering or just treating yourself, these cookies offer a special kind of joy that’s hard to resist. Give this recipe a try—you might just find your new favorite way to enjoy sweet potato pie and cheesecake all in one!
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
These Sweet Potato Pie Cheesecake Cookies combine the warm, comforting flavors of sweet potato pie with creamy cheesecake, all packed between buttery, soft cookies. Perfect for fall or whenever you crave a decadent, festive treat, these cookies feature a rich filling of spiced sweet potato and smooth cheesecake, wrapped in a tender cookie dough.
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 1 teaspoon of vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for at least 30 minutes to make it easier to handle.
- Prepare the Sweet Potato Pie Filling: In a bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and 1 teaspoon vanilla extract. Mix well until the filling is smooth and evenly spiced.
- Make the Cheesecake Filling: Beat together the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until creamy and smooth. Transfer this mixture to a piping bag or prepare to spoon it out easily for assembly.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 2 tablespoons of chilled cookie dough and flatten it into a disk. Place a spoonful of cheesecake filling in the center, then add a dollop of the sweet potato pie filling on top. Cover with another flattened piece of dough and carefully seal the edges 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 to allow for slight spreading. Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies turn lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving. Enjoy your sweet potato pie cheesecake cookies as a delicious fall treat or festive dessert.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easy mixing and smooth textures.
- Chilling the cookie dough is crucial to prevent cookies from spreading too much while baking.
- You can prepare the dough and fillings ahead of time and refrigerate before assembling and baking.
- Store baked cookies in an airtight container in the refrigerator for up to 4 days to keep the cheesecake filling fresh.
- For a dairy-free version, substitute cream cheese with a plant-based alternative and use vegan butter.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
