Hey y'all! If you're looking for a cookie that's soft, creamy, and totally irresistible, these Sweet Potato Cheesecake Cookies are pure magic. Imagine the sweetness of roasted sweet potatoes mingling with tangy cream cheese, all bundled in a chewy cookie—it's a match made in dessert heaven. Whether you're baking for a fall gathering, the holidays, or just craving a cozy treat, these cookies deliver big flavor in every bite. Let's get cooking!

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Why You'll Love This

Delightfully chewy with a creamy cheesecake surprise in every bite.
Uses simple pantry ingredients and fresh sweet potato for wholesome goodness.
Perfect make-ahead treat for parties, potlucks, or after-school snacks.
Super versatile—enjoy warm or chilled, plain or jazzed up with toppings.
Easy to customize with your favorite mix-ins or seasonal spices.

Ingredients

¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (110g) packed light brown sugar
1 large egg
¾ cup (180g) cooked and mashed sweet potato (about 1 medium sweet potato)
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
½ cup (113g) cream cheese, softened
3 tablespoons powdered sugar

Instructions

Step 1: Prepare the Cheesecake Filling

In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Cover and place in the freezer for 30 minutes to firm up.

Step 2: Mix the Cookie Dough

In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes).
Beat in the egg, mashed sweet potato, and vanilla extract until well combined and smooth.
In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, baking soda, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Step 3: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop about 2 tablespoons of dough and flatten it in your hand. Place a teaspoon of frozen cheesecake filling in the center, then wrap the dough around it and seal tightly.
Place on prepared baking sheet, spacing cookies about 2 inches apart. Repeat with remaining dough and filling.

Step 4: Bake

Bake for 12-14 minutes, or until the cookie edges are just set and centers look slightly underdone.
Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best flavor, use roasted sweet potato rather than boiled—it’s naturally sweeter and thicker.
Be sure to chill the cheesecake filling before assembling so it stays in the center while baking.
If your dough is sticky, refrigerate it for 20-30 minutes to make handling easier.

Variations

Add ½ cup mini chocolate chips to the dough for a chocolatey twist.
Swap cinnamon and nutmeg for pumpkin spice blend for a cozy autumn flavor.
Top finished cookies with a maple glaze or caramel drizzle for extra indulgence.

Required Equipment

Large mixing bowl
Electric hand mixer or stand mixer
Small mixing bowl
Baking sheets
Parchment paper
Wire cooling rack
Cookie scoop (optional)

Storage Instructions

Store Sweet Potato Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days. Cookies can also be frozen (layered with parchment) for up to 2 months—just thaw overnight in the fridge before serving.

Suggested Pairings & Serving Recommendations

Enjoy with a hot mug of chai or spiced coffee for a cozy treat.
Pair with a scoop of vanilla ice cream for an extra-decadent dessert.
Sprinkle with a dusting of cinnamon sugar right before serving.

Pro Tips

Ensure your cream cheese and butter are softened for ultra-smooth mixing.
Don’t overbake—chewy texture is key; cookies will firm up as they cool.
Let cookies cool fully before moving to avoid the centers collapsing.

FAQ

Can I use canned sweet potato?: Yes! Just make sure it’s unsweetened and well-drained for the right texture.
Can I make these cookies ahead of time?: Absolutely—prepare the dough and cheesecake filling a day in advance, assemble, and bake when ready.
Can I freeze the formed, unbaked cookies?: Yes, freeze unbaked dough balls with the filling and bake straight from freezer, adding 1-2 minutes to bake time.