Description

Sweet Potato Cheesecake Cookies are the ultimate fall treat, combining the cozy flavors of spiced sweet potato with the creaminess of cheesecake. These cookies are soft, flavorful, and filled with a luscious cheesecake center, making them perfect for holiday gatherings or a comforting dessert any time of the year. Pair them with a warm cup of coffee or a glass of milk for a delightful experience!

Ingredients

• For the Sweet Potato Cookies:
• 1/2 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream

Preparation Method

Prepare the Sweet Potato
Start by peeling and dicing the sweet potato. Boil or roast it until it’s tender, then mash until smooth. Allow it to cool completely before using.

Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
Mix in the egg, mashed sweet potatoes, and vanilla extract until the mixture is smooth.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Cover and chill the dough in the refrigerator for 30 minutes to make it easier to handle.

Make the Cheesecake Filling
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Add the heavy cream and mix until the filling is light and fluffy. Set aside.

Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of the cookie dough and roll them into balls. Flatten each ball slightly to form a disc.
Spoon a small amount of the cheesecake filling into the center of half the cookie discs.
Flatten another portion of cookie dough and place it on top of the filled discs. Gently press the edges together to seal, forming a stuffed cookie.

Bake
Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the edges are golden brown and the cookies are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips and Conclusion

Make Ahead: Prepare the dough and filling in advance, storing them separately in the refrigerator. Assemble and bake when ready to serve.
Add Toppings: Sprinkle a touch of cinnamon sugar on top of the cookies before baking for extra sweetness.
Customize the Filling: Add a pinch of cinnamon or a drizzle of maple syrup to the cheesecake filling for a unique twist.

Sweet Potato Cheesecake Cookies are the perfect way to celebrate the cozy flavors of fall. The combination of soft, spiced cookies with creamy cheesecake filling makes these a crowd-pleaser for any occasion. Try serving them at your next holiday party or simply enjoy them as a midweek indulgence. Love this recipe? Check out more delicious cookie ideas on our site and share your sweet creations with friends and family!