Sweet Potato Cheesecake Cookies

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These Sweet Potato Cheesecake Cookies are the ultimate fall dessert, blending the warmth of spiced sweet potatoes with a rich, creamy cheesecake center. Perfect for holiday baking, cozy gatherings, or a pumpkin-spice alternative, these cookies are as indulgent as they are comforting.

Why You’ll Love These Cookies

• Cozy fall flavors with warm spices and real sweet potato

• A luscious cheesecake center in every bite

• Perfect for Thanksgiving dessert tables or holiday cookie swaps

• Easy to make with simple ingredients

• Great make-ahead option—filling can be prepped in advance

Ingredients Breakdown

Cookie Dough

• Mashed Sweet Potato (1 cup) – Adds natural sweetness, moisture, and a rich, earthy flavor.

• Butter (½ cup, softened) – Creates a soft, chewy texture and enhances richness.

• Brown Sugar (½ cup) – Adds caramel-like depth and keeps cookies soft.

• White Sugar (¼ cup) – Balances the sweetness and helps with spreading.

• Egg (1 large) – Binds the ingredients and adds structure.

• Vanilla Extract (1 tsp) – Rounds out the warm flavors with a fragrant note.

• All-Purpose Flour (1½ cups) – Provides the base structure for the cookie.

• Baking Powder & Baking Soda (½ tsp each) – Leavening agents that create a light and tender texture.

• Cinnamon (½ tsp) & Nutmeg (¼ tsp) – Classic fall spices that pair beautifully with sweet potato.

• Salt (pinch) – Balances the sweetness and enhances overall flavor.

Cheesecake Filling

• • Cream Cheese (6 oz, softened) – Rich and tangy, this creates the creamy center.

  • Powdered Sugar (3 tbsp) – Sweetens the filling while keeping it smooth.

    • Refrigerator: Store in an airtight container for up to 5 days

    • Freezer: Freeze cookie dough balls (stuffed or unstuffed) for up to 2 months

    • Reheating Tip: Warm baked cookies in the microwave for 10–15 seconds to soften

      Vanilla Extract (¼ tsp) – Adds flavor depth to the cheesecake layer.

      

Tips and Tricks

• • • Make sure sweet potato is fully cooled to avoid melting the butter

    • Chill cheesecake filling thoroughly for easier assembly

    • Don’t overbake—the cookies should be soft and tender

    • Use a cookie scoop for even-sized cookies

Variations and Customizations

• • • Pumpkin Swap: Substitute canned pumpkin puree for sweet potato

    • Add Mix-ins: Stir in chopped pecans or white chocolate chips for added texture

    • Spiced Sugar Coating: Roll dough balls in cinnamon sugar before baking for a crunchy finish

    • Mini Version: Make bite-sized cookies for dessert platters or party trays

Pairing Suggestions

• • • Serve with a warm chai latte or spiced apple cider

    • Enjoy alongside a scoop of vanilla bean or maple ice cream

    • Perfect addition to a fall-themed dessert board with fudge, bars, and truffles

Storage Instructions

• • • Refrigerator: Store in an airtight container for up to 5 days

    • Freezer: Freeze cookie dough balls (stuffed or unstuffed) for up to 2 months

    • Reheating Tip: Warm baked cookies in the microwave for 10–15 seconds to soften

Popular Questions

Can I use canned sweet potato puree?
Yes, just make sure it’s 100% sweet potato with no added sugar or spices.

Do these cookies need to be refrigerated?
If storing for more than a day or in warm climates, yes—due to the cream cheese filling.

Can I make the dough ahead of time?
Absolutely! The dough and cheesecake filling can both be made a day in advance and stored in the fridge.

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