If you have a soft spot for cozy, fall-inspired treats, then you are about to fall in love with this Sweet Potato Cheesecake Cookies Recipe. These delightful cookies perfectly marry the natural sweetness and warmth of mashed sweet potatoes with the creamy richness of cheesecake filling, creating a sandwich cookie that’s both comforting and sophisticated. Whether you’re baking for a holiday gathering or simply craving something special, these cookies bring a unique twist that’s as beautiful in flavor as it is in appearance.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role in building the cookies’ tender texture and rich flavor. From the vibrant mashed sweet potatoes that bring moisture and natural sweetness, to the spices that add just the right amount of warmth, these elements come together in perfect harmony.
- 1/2 cup mashed sweet potatoes: Adds moisture, subtle sweetness, and a lovely orange color.
- 1 cup all-purpose flour: The foundation for the cookie dough, giving it structure.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly and keeps them tender.
- 1/2 teaspoon ground cinnamon: Brings warm, spicy notes that complement the sweet potato.
- 1/4 teaspoon ground nutmeg: Adds a cozy depth to the flavor profile.
- 1/4 teaspoon salt: Enhances all the other flavors while balancing the sweetness.
- 1/2 cup unsalted butter, softened: For a rich, buttery base that makes the dough irresistible.
- 1/4 cup granulated sugar: Adds subtle sweetness and crunch to the cookie exterior.
- 1/4 cup brown sugar, packed: Infuses a deep, molasses-like flavor and helps with moisture.
- 1 large egg: Binds the dough together perfectly.
- 1 teaspoon vanilla extract: Elevates the overall flavor with sweet, aromatic notes.
- 8 oz cream cheese, softened: The star of the cheesecake filling, offering tangy creaminess.
- 1/4 cup powdered sugar: Sweetens the cheesecake filling with a smooth texture.
- 1/2 teaspoon vanilla extract: Boosts the cheesecake filling’s flavor with rich aroma.
- 1/4 cup heavy cream: Makes the cheesecake filling luxuriously smooth and spreadable.
How to Make Sweet Potato Cheesecake Cookies Recipe
Step 1: Prepare the Sweet Potato
Start by peeling and dicing your sweet potato into small pieces. You can cook it either by boiling or roasting until it becomes tender and easy to mash. Once soft, mash it thoroughly until smooth and creamy. It’s important to let it cool completely before incorporating it into your dough to avoid melting the butter in the next steps.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt—these dry ingredients give the cookies their gentle spice and structure. In a separate large bowl, beat the softened butter with both granulated and brown sugars until you achieve a light, fluffy mixture. Add the egg, cooled mashed sweet potatoes, and vanilla extract to this mixture, stirring until smooth. Gradually fold the dry ingredients in, mixing just until combined. To help the dough firm up and make it easier to handle, pop it into the refrigerator for about 30 minutes.
Step 3: Make the Cheesecake Filling
While your dough chills, it’s time to whip up the luscious cheesecake filling. Beat the cream cheese, powdered sugar, and vanilla extract together until completely smooth. Then pour in the heavy cream and mix again until the mixture becomes creamy and slightly fluffy. This filling will bring a dreamy tang that contrasts beautifully with the warm spices in the cookie.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for an easy cleanup. Scoop tablespoon-sized portions of the chilled cookie dough and roll them into balls. Flatten each slightly with your hand or the bottom of a glass. Spoon a generous dollop of cheesecake filling onto half of the flattened dough discs, then gently place another disc on top, pressing the edges to seal the sandwich cookie. This part is fun and ensures the perfect balance of cookie and creamy filling in every bite.
Step 5: Bake and Cool
Bake your assembled cookies in the preheated oven for about 12 to 15 minutes, or until the edges turn a lovely golden brown. Once baked, let them cool for 5 minutes on the baking sheet to firm up slightly, then transfer them to a wire rack to cool completely. This cooling step is key so the filling sets properly inside.
How to Serve Sweet Potato Cheesecake Cookies Recipe
Garnishes
You can add a sprinkle of cinnamon sugar on top right before baking for some extra sparkle and sweetness. For a festive touch, drizzle a bit of caramel sauce over the cooled cookies or dust them lightly with powdered sugar to mimic a soft dusting of frost.
Side Dishes
These cookies are wonderful alongside a warm cup of chai tea or spiced coffee, making them perfect for cozy afternoons. You can also serve them with a scoop of vanilla ice cream if you’re indulging in a dessert plate.
Creative Ways to Present
For a charming presentation at your next gathering, arrange the cookies on a rustic wooden board interspersed with autumn leaves or small pumpkins. Wrapping a small stack in parchment paper tied with twine transforms them into delightful edible gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Cheesecake Cookies in an airtight container at room temperature for up to 3 days. If your home is warm, keeping them in the refrigerator extends their freshness and preserves the creamy filling perfectly.
Freezing
You can freeze unbaked cookie dough balls by placing them on a tray to freeze individually, then transferring them to a freezer bag. When ready to bake, allow them to thaw slightly and bake as directed. Baked cookies can also be frozen in a sealed container for up to 2 months, thawing overnight in the fridge before enjoying.
Reheating
To enjoy the cookies warm, gently reheat them in a microwave for about 10-15 seconds or in a low-temperature oven for a few minutes. This refreshes the soft texture and makes the cheesecake filling extra dreamy.
FAQs
Can I substitute regular potato for sweet potato in this recipe?
Using regular potatoes will change the flavor and sweetness significantly. Sweet potatoes add natural sweetness and moisture that are essential for these cookies, so it’s best to stick with sweet potatoes for the intended taste and texture.
Is it possible to make these cookies gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the dough’s structure. The cookies may be slightly more delicate, so handle gently when assembling.
Can I prepare the dough ahead of time?
Absolutely. The dough can be made up to 24 hours in advance and stored in the refrigerator covered tightly. This actually helps develop the flavors and makes rolling easier.
What if I don’t have heavy cream for the filling?
You can substitute with full-fat coconut milk or half-and-half, but the filling might be slightly less thick. Adjust the quantity to achieve a creamy consistency that’s easy to spread.
How should I handle the filling if it gets too soft?
If the cheesecake filling feels too soft to spread, chill it briefly in the fridge for 10–15 minutes. This firms it up, making assembly much easier and less messy.
Final Thoughts
This Sweet Potato Cheesecake Cookies Recipe is a delightful way to enjoy the best of both worlds: the comforting essence of sweet potatoes and the indulgent creaminess of cheesecake. Baking these treats is a wonderful experience that fills your home with irresistible aromas and your heart with holiday cheer. I encourage you to try this recipe soon and share the joy with your loved ones—you’re going to want to make these a seasonal tradition!
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Sweet Potato Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and flavorful Sweet Potato Cheesecake Cookies combine creamy cheesecake filling sandwiched between delicately spiced sweet potato cookie dough for a unique fall-inspired treat that’s perfect for gatherings or cozy snacks.
Ingredients
Cookie Dough
- 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
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Prepare the Sweet Potato: Peel and dice the sweet potato. Cook it by boiling or roasting until soft, then mash until smooth. Set aside to cool before using.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt to combine the dry ingredients evenly. In a separate large bowl, cream together the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add the egg, mashed sweet potatoes, and vanilla extract to the butter mixture, mixing until smooth and well incorporated. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Chill the dough in the refrigerator for about 30 minutes to firm up.
- Make the Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and silky. Add the heavy cream and continue mixing until the filling is creamy, smooth, and well combined.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of cookie dough and roll each into a ball. Flatten each ball slightly using your hand or the bottom of a glass to form discs. Spoon a small amount of cheesecake filling in the center of each cookie dough disc. Place another flattened cookie dough disc on top to form a sandwich, gently pressing the edges together to seal and prevent filling from leaking.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures the cookies firm up nicely and the filling sets.
Notes
- Mashed sweet potatoes can be prepared ahead and refrigerated for up to 2 days before making the dough.
- Be sure the cream cheese and butter are softened at room temperature for easier mixing.
- Chilling the dough helps prevent spreading and creates thicker cookies.
- You can substitute pumpkin puree for sweet potato if desired.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
