Dreamy Sweet Potato Pie Cheesecake Cookies Recipe

These delectable sweet potato pie cheesecake cookies blend two beloved desserts into one irresistible treat.

A soft, pillowy base infused with warm spices and creamy cheesecake undertones.

Each bite promises a delightful surprise that dances between familiar comfort and unexpected innovation.

Bakers who love experimenting will adore this unique crossover confection that breaks traditional dessert boundaries.

The subtle sweetness of roasted sweet potatoes mingles perfectly with tangy cream cheese, creating a harmonious flavor profile.

Fragrant cinnamon and nutmeg whisper autumn memories into every crumbly, melt-in-your-mouth morsel.

Grab an apron and let’s transform your baking game with this crowd-pleasing sensation that’ll make you the neighborhood’s most celebrated pastry artist.

Tips For Creamy Sweet Potato Pie Cheesecake Cookies

• Swap Sweet Potato Perfection: Replace mashed sweet potato with canned pumpkin for a different seasonal twist that maintains moisture and rich flavor.
• Chill Dough for Stability: Refrigerate cookie dough for 30 minutes before scooping to prevent spreading and create more uniform, compact cookies.
• Control Cheesecake Swirl: Use a piping bag or small spoon to carefully add cheesecake filling, ensuring even distribution and preventing overflow during baking.
• Customize Spice Blend: Adjust spice quantities to personal preference, adding more cinnamon or ginger for heightened warmth and complexity.
• Storage Smart Strategy: Store cookies in an airtight container between parchment paper layers to preserve texture and prevent sticking for up to 5 days.

How To Keep Sweet Potato Pie Cheesecake Cookies Fresh

• Refrigerate: Place cooled cookies in an airtight container, separating layers with parchment paper. Store in the refrigerator for up to 5 days to maintain freshness and prevent soggy texture.
• Freeze: Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, preserving their delightful taste and texture.
• Thaw: Remove frozen cookies from the freezer and let them sit at room temperature for 30-45 minutes before serving. Avoid microwaving to prevent softening the graham cracker crumble.
• Refresh: Briefly warm cookies in a preheated oven at 300F for 35 minutes to restore their crisp edges and revive the creamy cheesecake topping.

Perfect Pairings For Sweet Potato Pie Cheesecake Cookies

• Pair with Warm Spiced Chai: A creamy, aromatic chai latte perfectly complements the warm spices in the sweet potato pie cheesecake cookies, enhancing the cinnamon, nutmeg, and ginger notes.
• Match with Vanilla Bean Ice Cream: Serve a scoop of cold, rich vanilla bean ice cream alongside these cookies for a delightful contrast between warm, spiced cookies and cool, smooth ice cream.
• Sip Caramel Apple Cider: A cozy, sweet caramel apple cider provides a wonderful autumn-inspired beverage that echoes the cookie's sweet potato and graham cracker flavors, creating a harmonious taste experience.
• Enjoy with Maple Pecan Latte: A rich, nutty maple pecan latte brings out the sweet potato's warmth and adds depth to the cookie's complex flavor profile, making each bite more indulgent.

New Flavors To Try In Sweet Potato Pie Cheesecake Cookies

• Nutty Sensation: Add chopped pecans or walnuts to the cookie dough for extra crunch and rich nutty flavor that complements the sweet potato's warmth.
• Maple Cream Dream: Drizzle pure maple syrup over the finished cookies and mix a touch of maple extract into the cheesecake topping for a decadent woodland-inspired treat.
• Caramel Swirl Indulgence: Incorporate a small caramel dollop on top of the cheesecake layer before sprinkling graham cracker crumble, creating a luxurious golden ribbon of sweetness.
• Spiced Autumn Blend: Increase the warm spices like cinnamon and add a pinch of cardamom to enhance the seasonal profile, making the cookies taste like a cozy fall afternoon.

Sweet Potato Pie Cheesecake Cookies FAQs

• What makes these Sweet Potato Pie Cheesecake Cookies special?

These cookies combine the warm, comforting flavors of sweet potato pie with the creamy richness of cheesecake, creating a unique dessert that brings together multiple beloved treats in one bite.

• Can I use canned sweet potato for this recipe?

Yes, you can use canned sweet potato puree if you don’t want to roast and mash fresh sweet potatoes. Just make sure it’s pure sweet potato without added sugars or spices.

• How do I know when the cookies are perfectly baked?

Look for slightly golden edges and a set center. The cookies should be soft but not too gooey. They’ll continue to firm up as they cool on the baking sheet for those first 5 minutes.

• Are these cookies easy to make for beginners?

Absolutely! The recipe has simple steps and basic ingredients. The most important part is measuring carefully and not overmixing the dough. Even novice bakers can create these delicious cookies with some patience.

Why Sweet Potato Pie Cheesecake Cookies Feel Like Two Desserts In One

• Savor Seasonal Sweet Potato Magic: These cookies capture the warm, comforting essence of autumn with their rich sweet potato base and cozy spice blend, transforming a classic pie flavor into a handheld treat that celebrates seasonal ingredients.
• Indulge in Layered Texture Delight: Experience a perfect harmony of soft, chewy cookie texture complemented by creamy cheesecake filling and crunchy graham cracker crumble, creating a multidimensional bite that offers exciting contrast in every mouthful.
• Master Effortless Gourmet Baking: This recipe delivers restaurant-worthy cookies with surprisingly simple preparation, allowing home bakers of all skill levels to create impressive desserts without complicated techniques or extensive baking experience.
• Celebrate Versatile Crowd-Pleasing Dessert: Perfect for holiday gatherings, potlucks, or casual family desserts, these cookies blend familiar flavors that appeal to both kids and adults, making them an instant crowd favorite that's easy to share and enjoy.

What Goes Into Sweet Potato Pie Cheesecake Cookies

• Sweet Potato: Rich, moist base that adds natural sweetness and depth of flavor.
• Butter: Provides richness and helps create a tender cookie texture.
• Granulated Sugar, Brown Sugar: Sweetens and helps with cookie caramelization.
• Egg: Binds ingredients and adds structure to the cookie.
• Vanilla Extract: Enhances overall flavor complexity.

• All-Purpose Flour: Creates the cookie's basic structure and texture.
• Baking Soda: Helps cookies rise and spread properly.
• Cinnamon, Nutmeg, Ginger: Warm spices that complement sweet potato flavor.
• Salt: Balances sweetness and enhances other flavors.

• Cream Cheese: Creates smooth, tangy cheesecake filling.
• Powdered Sugar: Sweetens and helps stabilize cheesecake mixture.
• Graham Cracker Crumbs: Adds classic cheesecake crust flavor and crunch.
• Melted Butter: Helps bind graham cracker crumbs.

How To Bake Sweet Potato Pie Cheesecake Cookies Right

Step 1: Create Cookie Dough

• Butter
• Granulated sugar
• Brown sugar

• Mashed sweet potato
• Egg
• Vanilla extract

Mix until the batter looks smooth and uniform.

• Flour
• Baking soda
• Cinnamon
• Nutmeg
• Ginger
• Salt

Gently incorporate the dry ingredients into the wet mixture, stirring just until everything is blended.

Step 2: Whip Cheesecake Topping

• Cream cheese
• Powdered sugar
• Vanilla extract

Continue mixing until the texture becomes silky and creamy.

Step 3: Prepare Graham Cracker Crumble

• Graham cracker crumbs
• Melted butter
• Sugar

Stir until the mixture looks crumbly and slightly moist.

Step 4: Shape and Fill Cookies

Scoop cookie dough into small portions and place them on the baking sheet, leaving about 2 inches between each cookie. Use the back of a spoon or your thumb to create a small well in the center of each dough ball. Fill each indentation with a teaspoon of cheesecake mixture. Sprinkle graham cracker crumble on top of the cheesecake layer.

Step 5: Bake to Perfection

Place the cookies in the preheated oven and bake for 12-15 minutes. Look for golden edges and a set appearance. Once done, let the cookies rest on the baking sheet for 5 minutes. Transfer to a wire rack and allow them to cool completely.

Sweet Potato Pie Cheesecake Cookies Recipe

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4.7 from 12 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Creamy sweet potato pie cheesecake cookies blend Southern comfort with indulgent dessert magic. Spiced graham cracker crumbs and luscious filling create an irresistible treat you’ll crave again and again.

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Ingredients

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Primary Ingredients:

• ½ cup (113 grams) unsalted butter, softened
• 1 large egg
• ½ cup mashed sweet potato (cooked and cooled)
• 1 ¾ cups (219 grams) all-purpose flour
• 8 ounces (226 grams) cream cheese, softened

Sweet Spices and Enhancers:

• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) brown sugar, packed
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ cup (30 grams) powdered sugar

Garnish and Topping:

• ½ cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

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Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring a non-stick surface for the delicate cookies.
2. In a spacious mixing bowl, whip the butter and sugars until they transform into a light, airy mixture, creating a smooth foundation for the sweet potato-infused dough.
3. Incorporate the mashed sweet potato, egg, and vanilla extract into the butter mixture, blending until the ingredients harmonize into a uniform consistency.
4. Separately, combine the flour, baking soda, aromatic spices, and salt, whisking to distribute the dry ingredients evenly.
5. Gently fold the dry ingredients into the wet mixture, stirring just until they merge, avoiding overmixing which can lead to tough cookies.
6. For the creamy cheesecake topping, whisk the cream cheese, powdered sugar, and vanilla until silky and luxurious.
7. Prepare the graham cracker crumble by mixing crumbs, melted butter, and sugar until they form a delicate, crumbly texture.
8. Portion the cookie dough into small mounds on the prepared baking sheet, leaving ample space between each cookie.
9. Create a gentle indentation in the center of each dough ball, forming a perfect nest for the cheesecake filling.
10. Carefully spoon the cheesecake mixture into the cookie centers, then sprinkle the graham cracker crumble atop each cookie.
11. Slide the baking sheet into the preheated oven and bake for 12-15 minutes, watching for golden edges and a set appearance.
12. Allow the cookies to rest on the baking sheet for a brief 5 minutes, then transfer to a wire rack to cool completely, letting the flavors meld and textures settle.

Notes

• Swap mashed sweet potato with pumpkin puree for a different autumn-inspired flavor profile that keeps the cookie’s signature moisture and warmth.
• Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version that maintains the cookie’s delightful sweetness.
• Ensure cream cheese is at room temperature for seamless blending and a smoother cheesecake topping that spreads easily without lumps.
• Use gluten-free graham crackers and all-purpose gluten-free flour to transform these cookies into a celiac-friendly treat that everyone can enjoy.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 240
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg