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.
Whether you’re after a festive fall treat, something new for your cookie exchange, or just need an excuse to eat cheesecake with your hands, these cookies deliver.
Why You’ll Love This Sweet Potato Pie Cheesecake Cookie
- Warm, nostalgic flavors of cinnamon, nutmeg, and sweet potato
- Creamy cheesecake centers—because why should cake have all the fun?
- Great for fall holidays, bake sales, or just a Tuesday that needs a lift
- Freezer-friendly, so you can always have a sweet surprise ready
- They’re basically mini pies + cheesecake + cookies. What more do you want?
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
Instructions
- 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.
- Mix the dough: Cream butter, brown sugar, and granulated sugar. Add the egg, vanilla, and sweet potato. Mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and spices. Gradually mix into the wet ingredients.
- 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.
- Bake at 350°F (175°C) for 12–14 minutes, until edges are lightly golden.
- Cool & devour (or chill slightly for an extra cheesecake-y texture).
Melania’s Tips for Perfect Banana Bread
Oops! I meant sweet potato cheesecake cookies. My banana bread loyalty slipped for a second.
- Use cool mashed sweet potatoes—not hot, or you’ll melt the dough.
- Don’t skip freezing the cheesecake centers. Trust me, otherwise they melt into a cheesy mess.
- A cookie scoop makes shaping way easier and more uniform. Less mess, more magic.
Bake It With the Littles
This recipe is a bake-and-bond dream. Let kids:
- Mash the sweet potatoes (get those little hands working!)
- Drop cheesecake filling on the tray (it’ll get giggly)
- Press and seal the dough (squishy sensory fun)
Bonus: Watching them sneak cheesecake bites is comedy gold.
Meal-Prep Magic
- 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.
Healthier Swaps Without Losing the Magic
- Sub coconut sugar for brown sugar for a lower glycemic kick.
- Swap half the flour with white whole wheat.
- Light cream cheese or Neufchâtel works fine!
- Add ground flax for fiber—no one will notice.
Leftover Remix
Stale cookies? (Honestly, how?) Try this:
- Crumble over Greek yogurt for a parfait.
- Layer into a trifle with whipped cream and cinnamon.
- Press into a pie crust base—yup, a pie-cookie hybrid!
Gift It Like a Pro
Package 2–3 cookies in clear bags with rustic twine. Add a tag that says:
“You deserve a cookie… and cheesecake. Here’s both.”
Tie on a cinnamon stick or mini ornament for holiday flair. Pinterest-worthy with zero stress.
FAQs
Can I use canned sweet potato?
Absolutely! Just make sure it’s plain, not sweetened or spiced.
Do they need to be refrigerated?
Yes, thanks to the cheesecake filling. Keep them chilled unless serving right away.
Can I make these gluten-free?
Yes, with a 1:1 gluten-free baking flour. They’re slightly softer but still fab.
Do they freeze well after baking?
Yep! Just wrap tightly and thaw at room temp or microwave for 10–15 seconds.
Final Thought
Sweet Potato Pie Cheesecake Cookies are a warm hug disguised as dessert. They carry the soul of the holidays but make sense any time of year. Whether you’re baking with the kids, gifting from the heart, or just sneaking one after bedtime, these cookies check every box: cozy, creamy, and completely crave-worthy.