Sweet Potato Pie Cheesecake Cookies Recipe

Introduction

Sweet Potato Pie Cheesecake Cookies sound like a fever dream you never knew you needed. But trust me, these Sweet Potato Pie Cheesecake Cookies are real—and they’re downright addictive. Imagine everything you love about Southern holiday desserts, crammed into a chewy, creamy, bite-sized cookie. That rich, spiced sweet potato pie filling, the smooth tang of cheesecake, and a soft cookie cradle holding it all together? Yeah, it’s a flavor explosion, and it works like a charm.

I stumbled across this Sweet Potato Pie Cheesecake Cookies idea one cold November evening when leftover sweet potato pie met a cheesecake experiment in my fridge. A little dough, a little curiosity, and a whole lot of trial and error led me here. The result? A cookie so good it should be illegal. They’ve got the earthy sweetness of roasted sweet potatoes, the warm kiss of cinnamon and nutmeg, and a tangy cream cheese center that ties it all together like a bow on a perfect gift.

You don’t need to be a pro baker to pull these off. If you’ve ever made cookies or cheesecake—or even just eaten them—you’re halfway there. These Sweet Potato Pie Cheesecake Cookies bring the soul of the South into your kitchen and wrap it up in soft, golden bites. Whether it’s Thanksgiving, Friendsgiving, or just a rainy Tuesday, these Sweet Potato Pie Cheesecake Cookies are your new go-to.

Why You’ll Love This Recipe

• Two desserts in one: pie and cheesecake in cookie form
• Perfect balance of spice, sweetness, and tang
• Soft, chewy texture with a creamy center
• Impressive yet approachable for home bakers
• Great for holidays, gifts, or cozy nights in
• Unique twist that stands out on any dessert table

Ingredients

For the Sweet Potato Filling:

• 1 cup mashed sweet potatoes (roasted, not canned)
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions/Method

1. Prepare the Fillings: In separate bowls, mix the sweet potato filling ingredients and the cheesecake filling ingredients. Chill both for at least 30 minutes.
2. Make the Cookie Dough: Cream butter and sugars together until fluffy. Add eggs one at a time, then vanilla. Mix in dry ingredients just until combined.
3. Assemble the Cookies: Scoop a tablespoon of dough, flatten it, and place a small scoop of sweet potato filling and a dab of cheesecake filling in the center. Cover with another piece of dough and seal edges. Chill assembled cookies for 15 minutes.
4. Bake: Preheat oven to 350°F (175°C). Bake cookies on lined baking sheets for 12–14 minutes, until edges are golden. Cool on wire rack.

Tips & Variations

• Use fresh sweet potatoes: Roasting them brings out the natural sugars.
• Try pumpkin: Sub pumpkin puree for sweet potato if that’s what you’ve got.
• Add crunch: Mix in some chopped pecans or walnuts for texture.
• Mini version: Make smaller cookies for bite-sized party treats.

Note:

Don’t overfill the cookies—too much filling will cause them to leak during baking. And always chill your dough before baking to help them hold shape.

Serving Suggestions

Serve Sweet Potato Pie Cheesecake Cookies warm with a scoop of vanilla ice cream or a drizzle of maple syrup. They pair perfectly with hot coffee, chai, or a bourbon nightcap. These cookies are also great wrapped up as gifts or set out on a dessert board with other fall favorites.

Nutrition Information

Estimated per cookie (1 of 24):

• Calories: 240
• Fat: 13g
• Saturated Fat: 8g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 3g
• Sodium: 120mg
• Fiber: 1g

User Reviews/Comments

“These blew my mind—never thought sweet potato and cheesecake could work so well in a cookie!” – Lena B.

“Made a batch of Sweet Potato Pie Cheesecake Cookies for Thanksgiving and they vanished. Everyone wanted the recipe.” – Caleb T.

“I tweaked the spice a little and added pecans—so good! Definitely a new favorite.” – Dana M.

FAQs

Can I use canned sweet potato?
Technically, yes—but fresh roasted sweet potatoes give a deeper, more natural flavor that really makes the cookie pop.

How do I store Sweet Potato Pie Cheesecake Cookies?
Keep them in an airtight container in the fridge for up to 5 days. Let them come to room temp before serving or zap in the microwave for a few seconds.

Can I freeze them?
Absolutely. Freeze unbaked dough balls or fully baked Sweet Potato Pie Cheesecake Cookies. Reheat baked ones in the oven at 300°F for 5–7 minutes.

What if I don’t like cream cheese?
You can skip the cheesecake filling and double up on the sweet potato. Still delicious—just a different vibe.

Can I make these gluten-free?
Yes! Substitute a good 1:1 gluten-free flour blend. Check the texture and chill dough a bit longer before baking.

Conclusion

Sweet Potato Pie Cheesecake Cookies are like a dessert mashup that went way better than expected. They’re rich, spicy, creamy, and completely unforgettable. Whether you’re channeling Thanksgiving vibes or just want something cozy and comforting, these Sweet Potato Pie Cheesecake Cookies bring the flavor and the feels. Bake a batch, share a few (or don’t), and let the magic happen.

If you’re curious about the roots of sweet potato pie, the Wikipedia article on sweet potato pie is worth a read. Now go preheat that oven—your new favorite cookie is waiting.

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