Sweet Potato Cheesecake Cookies

There’s something undeniably magical about combining warm, spiced sweet potatoes with creamy cheesecake—especially when it comes in the form of a soft, chewy cookie. These Sweet Potato Cheesecake Cookies are like little bites of fall, but honestly, they’re delicious year-round. The sweet potato adds moisture and a subtle earthiness, while the tangy cheesecake center provides the perfect creamy contrast.

I first made these on a chilly autumn afternoon, wanting something that felt cozy but still indulgent. They quickly became a favorite in our house, especially around the holidays. Whether you're baking for a cookie exchange, hosting a family get-together, or just craving a unique dessert, these cookies are sure to impress.

Why You’ll Love Sweet Potato Cheesecake Cookies

• Soft & Chewy Texture: Sweet potato keeps the cookies moist.
• Creamy Center: Cheesecake filling adds a rich, tangy surprise.
• Warm Spices: Cinnamon and nutmeg give cozy, autumnal vibes.
• Perfect for Fall: But delicious anytime you want a unique treat.
• Freezer-Friendly: Make a batch ahead and enjoy whenever.
• Crowd-Pleaser: Unique and comforting—everyone will want the recipe!

Ingredients You’ll Need

For the Sweet Potato Cookies:

• ½ cup mashed sweet potatoes (about 1 medium sweet potato, cooked and cooled) – Adds moisture and a rich flavor.
• 1 cup all-purpose flour – The base of your cookie dough.
• ½ teaspoon baking soda – Helps the cookies rise and spread properly.
• ½ teaspoon ground cinnamon – Warm spice for cozy flavor.
• ¼ teaspoon ground nutmeg – Enhances the sweet potato and cinnamon.
• ¼ teaspoon salt – Balances the sweetness.
• ½ cup unsalted butter, softened – For a rich, tender crumb.
• ¼ cup granulated sugar – Adds sweetness.
• ¼ cup brown sugar, packed – Deepens flavor and adds moisture.
• 1 large egg – Binds the dough.
• 1 teaspoon vanilla extract – Adds warmth and depth.

For the Cheesecake Filling:

• 8 oz cream cheese, softened – The star of the filling.
• ¼ cup powdered sugar – Sweetens and smooths the filling.
• ½ teaspoon vanilla extract – Enhances the cheesecake flavor.
• ¼ cup heavy cream – Makes the filling creamy and spreadable.

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

• In a medium bowl, beat the softened cream cheese until smooth.
• Add powdered sugar and vanilla extract, mixing until fully incorporated.
• Slowly beat in the heavy cream until the mixture is light and creamy.
• Spoon small dollops (about 1 teaspoon) onto a parchment-lined tray and freeze for 30-60 minutes.

Step 2: Make the Cookie Dough

• In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Add the egg, vanilla extract, and mashed sweet potato, mixing until well combined.
• Gradually add the dry ingredients to the wet, stirring until a soft dough forms.
• Chill the dough in the refrigerator for 30 minutes for easier handling.

Step 3: Assemble the Cookies

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Scoop about 1 tablespoon of cookie dough and flatten it in your palm.
• Place a frozen cheesecake dollop in the center and cover with another tablespoon of dough.
• Pinch the edges to seal and roll into a ball. Place on the baking sheet.
• Repeat with remaining dough and filling, spacing cookies about 2 inches apart.

Step 4: Bake and Cool

• Bake for 12-14 minutes, or until edges are set and tops are slightly golden.
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Cool completely before serving to allow the filling to set.

Serving and Storage Tips

Serve these cookies slightly warm or at room temperature. The cheesecake center is best when allowed to soften slightly. They pair beautifully with a hot cup of coffee, chai, or milk.

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cookies in a single layer before transferring to a freezer bag. Thaw in the fridge overnight or microwave for a few seconds to enjoy warm.

Helpful Notes

• Smooth Sweet Potato: Mash thoroughly or use a food processor for the best texture.
• Spice Swap: Add a pinch of cloves or allspice for even more fall flavor.
• Add a Crunch: Mix in chopped pecans or walnuts if desired.
• No Heavy Cream?: Substitute with milk, though the filling may be less rich.
• Portion Control: Make smaller cookies and use less filling for bite-sized treats.

Frequently Asked Questions

1. Can I use canned sweet potato or puree?
Yes, just be sure it’s plain, not sweetened or spiced.

2. How do I keep the cheesecake filling from leaking out?
Make sure to fully encase the filling and chill the dough before baking.

3. Can I make the dough ahead of time?
Absolutely! Refrigerate overnight or freeze for later use.

4. Are these cookies very sweet?
They’re perfectly balanced. The sweet potato and cheesecake create a lovely mellow sweetness.

5. Can I make them gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend. Texture may vary slightly.

Final Thoughts

These Sweet Potato Cheesecake Cookies are the perfect fusion of comfort and creativity. They’re rich, soft, and filled with a creamy surprise that makes each bite memorable. Whether you’re baking for a fall gathering, a holiday treat tray, or simply to satisfy your sweet tooth, these cookies are sure to delight.

Give them a try and let me know how they turn out! Don’t forget to snap a picture and tag me—I love seeing your baking adventures. Happy baking!