Sweet Potato Pie Cheesecake Cookies Recipe: Cozy Fall Magic

Baking these sweet potato pie cheesecake cookies brings a delightful twist to traditional desserts.

Warm spices dance through each delectable bite, creating a harmonious blend of creamy and crisp textures.

Velvety cheesecake notes mingle perfectly with the rich, earthy sweet potato essence.

Unexpected layers of flavor surprise and enchant anyone who samples these unique treats.

Soft, pillowy cookies promise a comforting experience that feels like a warm autumn embrace.

Elegant yet approachable, this recipe breaks free from ordinary cookie expectations.

Whip up a batch and watch everyone’s eyes light up with pure delight.

What’s So Irresistible About Sweet Potato Pie Cheesecake Cookies

• Embrace the warm, cozy flavors of autumn with these delightful sweet potato pie cheesecake cookies that bring holiday nostalgia right to your kitchen.
• Whip up these cookies in under 30 minutes, making them perfect for busy home bakers who want a delicious treat without complicated techniques.
• Experience a delightful contrast of soft, chewy cookie base, creamy cheesecake filling, and crunchy graham cracker topping in every single bite.
• Perfect for family gatherings, potlucks, or holiday parties, these cookies will impress guests with their unique blend of classic pie and cookie flavors.

Ingredient Checklist for Sweet Potato Pie Cheesecake Cookies

• Butter: Provides rich flavor and helps create a soft, tender cookie texture.
• Granulated Sugar, Brown Sugar: Sweetens the cookies and helps with caramelization and moisture.
• Sweet Potato: Adds natural sweetness, moisture, and subtle earthy flavor to the cookies.
• Egg: Binds ingredients together and adds structure to the cookie.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.
• Cream Cheese: Creates a smooth, tangy cheesecake topping with creamy consistency.
• Powdered Sugar: Sweetens and helps stabilize the cheesecake topping.

• All-Purpose Flour: Forms the base structure of the cookie.
• Baking Soda: Helps cookies rise and creates a softer texture.
• Cinnamon, Nutmeg, Ginger: Warm spices that complement sweet potato flavor.
• Salt: Balances sweetness and enhances overall flavor.

• Graham Cracker Crumbs: Adds crunch and classic graham flavor to the cookie topping.
• Melted Butter: Helps bind graham cracker crumbs and adds richness.
• Sugar: Provides additional sweetness to the crumble topping.

Simple Directions for Sweet Potato Pie Cheesecake Cookies

Step 1: Whip Up The Cookie Base

• Softened butter
• Granulated sugar
• Brown sugar

• Mashed sweet potato
• Egg
• Vanilla extract

Mix until everything becomes smooth and well-combined.

• Flour
• Baking soda
• Cinnamon
• Nutmeg
• Ginger
• Salt

Gently fold dry ingredients into wet mixture until just incorporated.

Step 2: Create Creamy Cheesecake Topping

• Cream cheese
• Powdered sugar
• Vanilla extract

Blend until the mixture becomes silky and smooth.

Step 3: Prepare Crunchy Graham Cracker Crumble

• Graham cracker crumbs
• Melted butter
• Sugar

Stir until the mixture develops a delightful crumbly texture.

Step 4: Construct Cookie Magic

Scoop cookie dough onto parchment-lined baking sheet, leaving space between each dollop. Press a gentle indentation into center of each dough ball. Fill the hollow with cheesecake mixture. Sprinkle graham cracker crumble over the top.

Step 5: Bake To Perfection

Preheat oven to 350°F (175°C). Slide cookies into oven and bake for 12-15 minutes. Look for golden edges and set centers. Allow cookies to rest on baking sheet for 5 minutes. Transfer to wire rack for complete cooling.

Tried-and-True Tips for Sweet Potato Pie Cheesecake Cookies

• Soften Sweet Potatoes Perfectly: Microwave or roast sweet potatoes until tender to ensure smooth, creamy mashed texture for optimal cookie consistency.
• Chill Dough for Better Spread: Refrigerate cookie dough for 30 minutes before baking to prevent excessive spreading and maintain perfect shape.
• Control Cheesecake Topping Texture: Ensure cream cheese is at room temperature for smooth, easy mixing and a silky cheesecake layer.
• Prevent Soggy Bottoms: Use parchment paper or silicone baking mat to ensure even baking and crisp cookie edges.
• Customize Spice Blend: Adjust spice ratios to personal preference, adding more cinnamon or nutmeg for enhanced autumn flavor profile.

Keeping Sweet Potato Pie Cheesecake Cookies Fresh

• Store cookies in an airtight container lined with parchment paper between layers. Keep refrigerated for up to 5 days to maintain freshness and prevent cheesecake topping from spoiling.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for longer storage. Thaw overnight in the refrigerator before serving.
• Warm cookies briefly in the microwave for 10-15 seconds to restore softness. Alternatively, place cookies on a baking sheet and warm in a preheated 300F oven for 2-3 minutes until slightly heated through.
• Let cookies reach room temperature before serving to enhance flavor and texture. Avoid leaving cookies at room temperature for more than 2 hours to prevent bacterial growth.

Great Combinations with Sweet Potato Pie Cheesecake Cookies

• Create a warm, aromatic chai tea with extra cinnamon to complement the sweet potato pie cookie's spice profile. The tea's creamy, fragrant notes will enhance the cookie's rich, comforting flavors.
• Blend premium vanilla ice cream with a splash of bourbon for a decadent drink that matches the cookie's indulgent cheesecake topping. The bourbon's warmth beautifully highlights the sweet potato's caramel undertones.
• Craft a luxurious caramel latte with steamed milk and a drizzle of caramel sauce. Its silky texture and sweet notes will echo the cookie's graham cracker crumble and creamy cheesecake element.
• Warm some apple cider with cinnamon sticks and a touch of nutmeg to mirror the cookie's warm spice blend. The fruity, seasonal drink will create a delightful harmony with the sweet potato's earthy sweetness.

Flavor Twists for Sweet Potato Pie Cheesecake Cookies

Gluten-Free Delight: Replace regular flour with gluten-free all-purpose flour blend to make these cookies safe for those with gluten sensitivities.

Vegan Sweet Sensation: Swap butter with coconut oil, use flax egg instead of regular egg, and replace cream cheese with cashew-based vegan cream cheese for a plant-based version.

Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia, and use low-fat cream cheese to reduce overall sugar and calorie content.

Pumpkin Swap Alternative: Replace sweet potato with canned pumpkin puree for a seasonal variation that maintains similar moisture and flavor profile.

Sweet Potato Pie Cheesecake Cookies Recipe

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4.9 from 19 reviews

• Total Time: 35 minutes
• Yield: 24 1x

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Description

Creamy sweet potato pie cheesecake cookies blend Southern comfort with dessert innovation, delivering a delightful fusion of classic flavors and modern baking creativity. Warm spices and rich textures invite you to savor each delectable bite of this irresistible seasonal treat.

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Ingredients

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Main Ingredients:

• ½ cup (113 grams) unsalted butter, softened
• ½ cup (120 milliliters) mashed sweet potato (cooked and cooled)
• 1 large egg
• 1 ¾ cups (220 grams) all-purpose flour
• 8 ounces (226 grams) cream cheese, softened

Sweeteners and Sugars:

• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) brown sugar, packed
• ¼ cup (30 grams) powdered sugar
• 1 tablespoon (12 grams) granulated sugar

Spices and Flavor Enhancers:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• ½ cup (60 grams) graham cracker crumbs
• 2 tablespoons (30 milliliters) unsalted butter, melted
• 1 teaspoon baking soda

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Instructions

1. Craft the sweet potato cookie base by thoroughly blending softened butter with granulated and brown sugars until the mixture achieves a light, airy consistency.
2. Incorporate mashed sweet potato, egg, and vanilla extract into the butter mixture, stirring until the texture becomes uniformly smooth.
3. Separately whisk together flour, baking soda, warming spices (cinnamon, nutmeg, ginger), and salt, then gently fold these dry ingredients into the wet mixture until just combined.
4. Prepare the luscious cheesecake topping by whipping cream cheese with powdered sugar and vanilla extract until achieving a silky, spreadable texture.
5. Create a crunchy graham cracker topping by combining graham cracker crumbs with melted butter and sugar, mixing until the mixture develops a crumbly consistency.
6. Portion cookie dough into small rounds on a parchment-lined baking sheet, leaving adequate space between each cookie.
7. Delicately press a shallow indentation into the center of each cookie using the back of a spoon or thumb.
8. Fill each indentation with a dollop of creamy cheesecake mixture, then sprinkle a light layer of graham cracker crumble atop.
9. Bake in a preheated 350°F oven for 12-15 minutes, watching for golden edges and set centers.
10. Allow cookies to rest on the baking sheet for several minutes before transferring to a cooling rack, ensuring they firm up and reach the perfect texture.

Notes

• Swap sweet potatoes with pumpkin puree for a different autumn-inspired flavor profile that maintains the same creamy texture and warm spice notes.
• Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version that still delivers rich, indulgent taste.
• Ensure cream cheese is at room temperature to create a smooth, lump-free cheesecake topping that spreads easily and bakes evenly.
• Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and maintain a thicker, more structured cookie shape.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 180
• Sugar: 12 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg