If cozy fall flavors had a baby with your favorite creamy dessert, it would be these Sweet Potato Pie Cheesecake Cookies. Yep, you heard me. Imagine a buttery cookie infused with sweet potato spice, hugging a silky swirl of cheesecake right in the center. It’s like Thanksgiving and dessert heaven had a secret affair—and you’re the lucky one who gets the recipe.
This idea came to me while juggling my daughter’s school bake sale and craving something different than the usual chocolate chip. I had leftover mashed sweet potatoes (because of course I over-prep), and the cream cheese was whispering sweet nothings from the fridge. What happened next? A baking session with my little helper, and let’s just say—not a crumb survived.
Ingredients :
For the Cookie Dough:
• 1 cup mashed sweet potato (cooked & cooled)
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
Directions :
1. Make the filling first:
In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Drop small teaspoons of the mixture onto a parchment-lined baking sheet. Freeze for 30 minutes.
2. Mix the dough:
Cream butter, brown sugar, and granulated sugar. Add the egg, vanilla, and sweet potato. Mix until smooth.
3. Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and spices. Gradually mix into the wet ingredients.
4. Shape the cookies:
Scoop out 2 tablespoons of dough, flatten slightly, and press a frozen cheesecake center into the middle. Fold the dough over to seal.
5. Bake:
At 350°F (175°C) for 12–14 minutes, until edges are lightly golden.
6. Cool & devour:
(or chill slightly for an extra cheesecake-y texture).
Meal-Prep:
Freeze the dough balls (stuffed and sealed!): They’ll last up to 2 months. Bake from frozen, adding 2–3 minutes.
Chill baked cookies for a denser, more cheesecake-forward bite.
Store leftovers in the fridge for 5 days in an airtight container.
