Heavenly Sweet Potato Cheesecake Cookies Recipe for Bakers

Have you ever dreamed of a sweet potato cheesecake cookie that melts in your mouth?

Warm spices dance through these delectable treats, creating a symphony of comfort and indulgence.

Creamy cheesecake notes weave perfectly with the earthy sweetness of roasted sweet potatoes.

Each bite promises a magical blend of textures that will surprise you.

Soft, pillowy centers contrast with delicate crisp edges, making these cookies irresistible.

Nostalgic flavors whisper tales of cozy autumn afternoons and cherished family gatherings.

Rich and decadent, these cookies invite you to savor a moment of pure culinary bliss.

Start baking and let these magical morsels transform your kitchen into a haven of deliciousness.

Sweet Potato Cheesecake Cookies That Feel Like Fall in a Bite

• Harness the warmth of sweet potato and warming spices, creating a cozy treat that captures the essence of autumn and winter gatherings.
• Discover a hidden cheesecake center that bursts with creamy goodness, transforming an ordinary cookie into an extraordinary culinary experience.
• Prepare the cheesecake filling and cookie dough in advance, then assemble and bake when ready, making party prep or last-minute desserts a breeze.

Ingredients You Need for Sweet Potato Cheesecake Cookies

• Cream Cheese: Soft, tangy base for the filling with a smooth, creamy texture.
• Powdered Sugar: Adds sweetness and helps create a smooth consistency.
• Vanilla Extract: Provides warm, sweet flavor enhancement.

• Sweet Potato: Adds moisture, natural sweetness, and rich orange color.
• Butter: Creates rich, tender texture with deep flavor.
• Granulated Sugar, Brown Sugar: Provides sweetness and helps with cookie caramelization.
• Egg: Binds ingredients and adds structure to the cookie.

• All-Purpose Flour: Provides structure and helps bind the cookie dough.
• Baking Soda, Baking Powder: Essential leavening agents for cookie rise and texture.
• Cinnamon, Nutmeg: Warm spices that complement sweet potato's flavor.
• Salt: Enhances overall flavor and balances sweetness.

• Pecans: Adds crunch and nutty flavor to the cookie surface.
• Cinnamon-Sugar Mixture: Provides extra sweetness and warm spice accent.

How to Make Sweet Potato Cheesecake Cookies at Home

Step 1: Create Cheesecake Filling

• Cream cheese
• Powdered sugar
• Vanilla extract

Mix until smooth. Scoop tiny portions onto parchment-lined plate. Freeze for 30 minutes until completely firm.

Step 2: Whip Cookie Dough Base

• Butter
• Granulated sugar
• Brown sugar

• Egg
• Vanilla extract
• Mashed sweet potato

• Flour
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg
• Salt

Gradually incorporate dry mix into wet ingredients. Refrigerate dough for 30 minutes.

Step 3: Shape Magical Cookies

Warm oven to 350°F. Line baking sheets with parchment paper. Grab tablespoon-sized cookie dough. Flatten slightly. Position frozen cheesecake filling center. Cover with additional dough. Gently seal edges, rolling into smooth ball. Space cookies 2 inches apart on sheet.

Step 4: Sprinkle and Bake

• Chopped pecans
• Cinnamon-sugar blend

Bake 12-15 minutes until edges set and tops slightly cracked. Rest cookies 5 minutes on baking sheet. Transfer to cooling rack.

Tips to Perfect Sweet Potato Cheesecake Cookies

• Freeze Filling Perfectly: Use parchment paper when freezing cheesecake portions to prevent sticking and ensure easy removal.
• Control Moisture with Sweet Potato: Drain excess liquid from mashed sweet potato to maintain ideal cookie texture and prevent sogginess.
• Chill Dough for Better Shape: Refrigerate cookie dough for 30 minutes to prevent spreading and help cookies hold their round shape during baking.
• Seal Edges Carefully: Gently press and roll cookie dough around frozen cheesecake filling to create a seamless, leak-proof seal.
• Customize Nut Topping: Toast pecans briefly before chopping to enhance their nutty flavor and add extra crunch to the cookie's surface.

Keeping Sweet Potato Cheesecake Cookies Fresh and Soft

• Store cookies in an airtight container, layered between parchment paper, for up to 5 days in the refrigerator.
• Place cookies in a freezer-safe container, separating layers with wax paper, and freeze for 2-3 months.
• Keep cookies at room temperature for 2 days maximum, ensuring they're covered to maintain freshness.
• Warm cookies briefly in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-4 minutes to restore softness and bring out the rich, sweet potato flavor.

Delicious Pairings for Sweet Potato Cheesecake Cookies

• Pair with a warm, spiced chai latte to complement the cookie's cinnamon and nutmeg notes, creating a cozy flavor explosion that enhances the sweet potato's warmth.
• Serve alongside a cold glass of vanilla bean milk, which will balance the rich cheesecake filling and provide a smooth, refreshing contrast to the cookie's complex texture.
• Match with a caramel macchiato to echo the pecan topping and brown sugar undertones, creating a delightful symphony of nutty, sweet flavors that elevate the entire dessert experience.
• Enjoy with a light, slightly sweet moscato wine, which will bring out the cookie's subtle sweetness while providing a sophisticated adult twist to this comforting treat.

Twists to Try in Your Sweet Potato Cheesecake Cookies

• Gluten-Free Variation: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for celiac or gluten-sensitive bakers.
• Vegan Sweet Potato Cookies: Swap cream cheese with dairy-free cream cheese, use coconut oil instead of butter, and replace egg with flax egg or applesauce.
• Nut-Free Alternative: Omit pecans from topping and substitute with pumpkin seeds or sunflower seeds for those with nut allergies.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of granulated and powdered sugar, reducing overall sugar content while maintaining sweet flavor profile.

Sweet Potato Cheesecake Cookies Recipe

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• Total Time: 35 minutes
• Yield: 12 1x

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Description

Indulgent sweet potato cheesecake cookies blend creamy richness with warm autumn spices, creating a delightful fusion of comfort and elegance. Perfectly balanced between classic cookie charm and sophisticated dessert, these treats promise a mouthwatering experience you’ll savor with every delectable bite.

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Ingredients

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Main Ingredients:

• ½ cup (115g) unsalted butter, softened
• ½ cup (120g) mashed sweet potato (about 1 small baked sweet potato)
• 1 large egg
• 1 ½ cups (190g) all-purpose flour

Sweeteners:

• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 2 tablespoons powdered sugar

Spices and Flavor Enhancers:

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon vanilla extract

Cheesecake Filling:

• 4 ounces (115g) cream cheese, softened

Optional Topping:

• ¼ cup (25g) chopped pecans
• 1 tablespoon granulated sugar
• ¼ teaspoon cinnamon

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Instructions

1. Craft the cheesecake filling by blending cream cheese, powdered sugar, and vanilla extract until silky smooth in a compact mixing vessel.
2. Transform the creamy mixture into tiny dollops, precisely ½ teaspoon in size, and position them on a parchment-lined surface.
3. Transfer the prepared portions to the freezer, allowing them to solidify for a minimum of 30 minutes until completely rigid.
4. Create the sweet potato cookie base by vigorously creaming butter with granulated and brown sugars until light and airy.
5. Introduce the egg, vanilla extract, and mashed sweet potato into the butter mixture, stirring until thoroughly integrated.
6. Separately combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a clean bowl, whisking to distribute ingredients evenly.
7. Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing minimally to prevent overworking the dough.
8. Refrigerate the cookie dough for 30 minutes to enhance flavor development and texture.
9. Preheat the oven to 350°F and prepare baking sheets with parchment paper.
10. Portion out tablespoon-sized cookie dough segments, gently flattening each.
11. Nestle a frozen cheesecake filling portion into the center of each dough portion.
12. Carefully encase the filling with additional dough, sealing edges and rolling into smooth spheres.
13. Arrange cookies on baking sheets, maintaining approximately 2 inches of separation.
14. Optional: Embellish cookie tops with chopped pecans and a sprinkle of cinnamon-sugar mixture.
15. Bake for 12-15 minutes until edges set and surfaces develop slight cracking.
16. Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire cooling rack.
17. Permit cookies to cool completely, enabling flavors to meld and texture to stabilize.

Notes

• Chill the cookie dough thoroughly to prevent spreading and maintain the perfect shape during baking.
• Ensure cream cheese filling is completely frozen before stuffing to prevent melting and maintain a gooey center.
• Use room temperature ingredients like butter and eggs for smoother, more consistent cookie texture.
• Swap pecans with other nuts like walnuts or almonds for varied flavor and crunch profiles.

• Prep Time: 20 minutes (+30 minutes chilling)
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 12g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg