Sweet Potato Pie Cheesecake Cookies – Soft, Creamy, Holiday-Perfect Cookies

Introduction

Sweet Potato Pie Cheesecake Cookies combine the classic flavors of Southern sweet potato pie with the creamy richness of cheesecake, transforming two beloved desserts into one indulgent, bakery-style cookie. These cookies are soft, thick, and pillow-like, with a warm, spiced sweet potato dough wrapped around a sweet, tangy cheesecake center. Every bite delivers cinnamon, nutmeg, brown sugar, vanilla, and the nostalgic comfort of homemade holiday baking.

This recipe offers the cozy warmth of fall desserts and the richness of a cheesecake cookie, making it perfect for Thanksgiving, Christmas cookie trays, potlucks, or everyday baking when you want something comforting. The balance of flavor—earthy sweet potato, smooth cream cheese, caramel-like brown sugar, and a hint of spice—creates a cookie that feels luxurious yet familiar.

If you love cheesecake cookies, soft bakery cookies, or sweet potato pie, this recipe brings everything together in a dessert that looks impressive and tastes like it came from a professional bakery.

Ingredients

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

For the Sweet Potato Cookie Dough

• 1 cup mashed cooked sweet potato (well-drained)
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon salt

Optional Coating

• ¼ cup granulated sugar
• 1 teaspoon cinnamon

Preparation

Step 1: Prepare the Cheesecake Filling

In a medium bowl, beat cream cheese, sugar, and vanilla together until smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined baking sheet. Freeze for at least 30–45 minutes or until firm. This helps prevent the filling from melting into the cookies.

Step 2: Make the Sweet Potato Cookie Dough

In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add mashed sweet potato, egg, and vanilla extract and mix until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Add the dry mixture to the wet mixture and stir just until combined. Do not overmix. Chill dough 30 minutes for easier shaping.

Step 4: Assemble the Cookies

Scoop 2 tablespoons of dough, flatten it slightly, and place a frozen cheesecake ball in the center. Wrap the dough around the filling and seal completely. Roll into a smooth ball. If using, roll the cookie in the cinnamon-sugar coating.

Step 5: Bake

Place cookies on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 11–13 minutes, or until the edges are set and the centers look soft. Let cool on the baking sheet for 10 minutes before moving to a rack.

Variation

• Maple Cheesecake Filling: Add 1 teaspoon maple extract for deeper fall flavor.
• Marshmallow Center: Replace cheesecake balls with a marshmallow for a sweet potato casserole twist.
• Pecan Crunch: Add chopped toasted pecans to the cookie dough for texture.
• Spiced Sugar Coat: Mix cinnamon, nutmeg, and a touch of ginger in the sugar coating.
• Brown Butter Dough: Brown the butter first for a richer, caramel-like flavor.

Cooking Note

Ensure the cheesecake filling is very cold before wrapping it with dough. Warm filling melts too quickly and can leak out during baking. Chilling the dough also improves the cookie texture and helps maintain thickness.

Serving Suggestions

• Serve warm with hot chocolate, chai, or coffee.
• Add a small drizzle of caramel sauce for extra indulgence.
• Pair with a scoop of vanilla ice cream for a full dessert plate.
• Display on holiday cookie platters as a show-stopping centerpiece cookie.

Tips

• Drain the sweet potato well to avoid a wet dough.
• Freeze filling at least 30 minutes for best results.
• Do not overbake—cookies should be soft in the center.
• Chill dough before shaping for smoother cookies.
• Use real sweet potato, not canned pie filling.

Prep Time

20 minutes

Cooking Time

12 minutes

Total Time

1 hour (including chilling)

Nutritional Information (Approx. per cookie)

• Calories: 210
• Protein: 3g
• Sodium: 120mg

FAQs

Can I use canned sweet potato or yams?
Yes, but avoid canned sweet potato pie filling. Use plain mashed sweet potato only.

Can I freeze these cookies?
Yes. Freeze baked cookies for up to 2 months or freeze unbaked stuffed dough balls for fresh baking later.

Why are my cookies flat?
If the dough is too warm or the filling wasn’t frozen long enough, the cookies may spread. Chill dough and filling thoroughly.

Can I make them ahead?
Yes. The cheesecake filling can be prepared and frozen 1–2 days in advance.

Conclusion

Sweet Potato Pie Cheesecake Cookies blend two comforting desserts into one irresistible treat. With warm spices, creamy cheesecake filling, and soft sweet potato dough, they offer the perfect balance of flavor and texture. Whether you bake them for holidays, gatherings, or a cozy night in, these cookies deliver bakery-quality results with homemade charm and unforgettable taste. Perfect for sharing—or keeping all to yourself.

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