Name: Sweet Potato Pie Cheesecake Cookies – Soft, Creamy, Holiday-Perfect Cookies
Ingredients: 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 teaspoon vanilla extract; 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; ¼ cup granulated sugar; 1 teaspoon cinnamon

Ingredients

Scale

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

Instructions

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.

Notes

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.