Growing up, fall wasn’t truly fall until the smell of sweet potato pie filled the house. My grandmother, with her floral apron and flour-dusted cheeks, would begin preparing the filling days in advance. The entire kitchen transformed into a warm cocoon of cinnamon, nutmeg, and earthy sweet potatoes. Her sweet potato pie was a celebration of the season—wholesome, comforting, and deeply nostalgic.
Years later, I wanted to capture that same warmth but in a form that could be easily shared, especially during casual get-togethers or cookie swaps. That’s how Sweet Potato Pie Cheesecake Cookies were born. These cookies carry the soul of that heirloom pie but with a fun twist—each soft cookie hides a creamy cheesecake center. Imagine biting into a soft, spiced cookie only to discover a silky swirl of cream cheese and sweet potato goodness inside. It’s like having the best of Thanksgiving dessert in a handful.
These cookies became a favorite not just because of their flavor, but because of what they represent—tradition reimagined, comfort shared, and the joy of giving. Whether you’re making them for the holidays, a cozy night in, or just because you miss the smell of your grandma’s kitchen, these cookies deliver that sense of warmth and connection.
Why You’ll Love This Recipe
- Perfect flavor pairing: The rich spiced sweet potato and tangy cream cheese create a perfect balance.
- A twist on tradition: Brings the flavors of sweet potato pie and cheesecake into a unique, portable cookie.
- Freezer-friendly: Prepare ahead for holidays, bake fresh whenever you crave comfort.
- Crowd-pleasing: Great for potlucks, cookie exchanges, or thoughtful homemade gifts.
Sweet Potato Pie Cheesecake Cookies
- Yield: 16 cookies
Description
Growing up, fall wasn’t truly fall until the smell of sweet potato pie filled the house. My grandmother, with her floral apron and flour-dusted cheeks, would begin preparing the filling days in advance. The entire kitchen transformed into a warm cocoon of cinnamon, nutmeg, and earthy sweet potatoes. Her sweet potato pie was a celebration of the season—wholesome, comforting, and deeply nostalgic.
Years later, I wanted to capture that same warmth but in a form that could be easily shared, especially during casual get-togethers or cookie swaps. That’s how Sweet Potato Pie Cheesecake Cookies were born. These cookies carry the soul of that heirloom pie but with a fun twist—each soft cookie hides a creamy cheesecake center. Imagine biting into a soft, spiced cookie only to discover a silky swirl of cream cheese and sweet potato goodness inside. It’s like having the best of Thanksgiving dessert in a handful.
These cookies became a favorite not just because of their flavor, but because of what they represent—tradition reimagined, comfort shared, and the joy of giving. Whether you’re making them for the holidays, a cozy night in, or just because you miss the smell of your grandma’s kitchen, these cookies deliver that sense of warmth and connection.
Ingredients
- Cookie Dough
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1 cup unsalted butter, softened
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1½ cups granulated sugar
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2 large eggs
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1 tsp vanilla extract
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3 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
- Sweet Potato Filling
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1 cup mashed sweet potatoes (cooked and cooled)
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¼ cup brown sugar
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½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp ground ginger
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1 tsp vanilla extract
- Cheesecake Filling
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8 oz cream cheese, softened
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¼ cup powdered sugar
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1 tsp vanilla extract
Instructions
-
Prepare the Cookie Dough
Start by creaming the butter and sugar together in a large mixing bowl until light and fluffy. This can take about 2–3 minutes using a hand mixer or stand mixer. Add the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, beating on low speed until the dough forms. Wrap and chill for at least 30 minutes—this helps control spreading and keeps the cookies pillowy. -
Make the Fillings
While the dough chills, mix up the two fillings. For the sweet potato filling, stir the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla until smooth and creamy. It should resemble the filling of a pie, but slightly thicker. For the cheesecake filling, blend the softened cream cheese, powdered sugar, and vanilla until fluffy. -
Assemble the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Spoon a teaspoon of cheesecake filling into the center, then a dollop of sweet potato mixture. Top with another flattened disc of dough, sealing the edges gently. You want the fillings enclosed snugly but not squished.
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Bake and Cool
Place cookies about 2 inches apart and bake for 12–15 minutes or until the edges are just golden and the tops are puffed. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve slightly warm for an irresistible soft and gooey center, or cool completely and store for later.
Notes
-
Fresh or canned sweet potato puree both work—just ensure it’s unsweetened.
-
For a lighter version, use low-fat cream cheese.
-
Add a dusting of cinnamon sugar after baking for extra charm.
Nutrition
- Calories: 320
INGREDIENTS YOU’LL NEED
Cookie Dough
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Sweet Potato Filling
- 1 cup mashed sweet potatoes (cooked and cooled)
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1 tsp vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
How to Make Sweet Potato Pie Cheesecake Cookies
Step-by-Step Instructions
- Prepare the Cookie Dough
Start by creaming the butter and sugar together in a large mixing bowl until light and fluffy. This can take about 2–3 minutes using a hand mixer or stand mixer. Add the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, beating on low speed until the dough forms. Wrap and chill for at least 30 minutes—this helps control spreading and keeps the cookies pillowy. - Make the Fillings
While the dough chills, mix up the two fillings. For the sweet potato filling, stir the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla until smooth and creamy. It should resemble the filling of a pie, but slightly thicker. For the cheesecake filling, blend the softened cream cheese, powdered sugar, and vanilla until fluffy.
- Assemble the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Spoon a teaspoon of cheesecake filling into the center, then a dollop of sweet potato mixture. Top with another flattened disc of dough, sealing the edges gently. You want the fillings enclosed snugly but not squished. - Bake and Cool
Place cookies about 2 inches apart and bake for 12–15 minutes or until the edges are just golden and the tops are puffed. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve slightly warm for an irresistible soft and gooey center, or cool completely and store for later.
Helpful Tips
- Use room-temperature ingredients to ensure smooth fillings and easy blending.
- Chill the cookie dough for at least 30 minutes. This keeps them thick and chewy.
- Double the batch: These cookies freeze beautifully either baked or unbaked.
- Add crunch: A sprinkle of chopped toasted pecans in the dough or on top before baking adds a satisfying bite.
Details
- Prep Time: 40 minutes (plus 30 minutes chilling)
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American Southern-inspired
- Diet: Vegetarian
Notes
- Fresh or canned sweet potato puree both work—just ensure it’s unsweetened.
- For a lighter version, use low-fat cream cheese.
- Add a dusting of cinnamon sugar after baking for extra charm.
Nutritional Information (per cookie)
Calories: 320 | Carbs: 40g | Fat: 15g | Protein: 4g | Sugar: 22g
Frequently Asked Questions
How do you incorporate sweet potato into cheesecake cookies?
Use mashed, cooked sweet potato as part of the cookie dough to add natural sweetness and moisture. Blend it into the batter along with cream cheese for a rich, velvety texture. For best results, cool the sweet potato completely before mixing it in, and ensure it’s smooth and lump-free to evenly distribute its flavor.
What spices complement the sweet potato flavor in these cookies?
Warm spices like cinnamon, nutmeg, ginger, and cloves enhance the natural sweetness of sweet potato. A touch of vanilla or allspice also adds depth. Use these spices sparingly to create a cozy, aromatic profile that balances perfectly with the creamy cheesecake filling.
Can these cookies be made gluten-free or dairy-free?
Yes, you can easily make sweet potato cheesecake cookies gluten-free by using a 1:1 gluten-free flour blend. For a dairy-free version, substitute the cream cheese with a plant-based alternative and use dairy-free butter. Make sure all other ingredients, like chocolate chips or mix-ins, are also certified dairy-free or gluten-free.
Storage Instructions
- Room temperature: Store in an airtight container up to 3 days.
- Refrigerated: Keeps fresh for 1 week.
- Frozen (unbaked): Freeze assembled cookies up to 2 months.
- Frozen (baked): Wrap in foil and store up to 3 months. Reheat gently before serving.
Related Recipes
If you liked these cozy Sweet Potato Pie Cheesecake Cookies, you’ll love:
- Banana Cream Pie Cookies
- Brown Butter Coffee Toffee Cookies
- Why You’ll Love This Espresso Fudge Cookies
Conclusion
Sweet Potato Pie Cheesecake Cookies bring comfort, warmth, and a touch of nostalgia to every bite. Whether you’re creating new holiday traditions or rekindling old memories, these cookies are a joyful treat meant to be shared. So pull out that mixing bowl, put on your favorite cozy sweater, and get baking—because the best kind of dessert is one that comes with a story.