Sweet Potato Pie Cheesecake Cookies Recipe

If you’ve been dreaming of a cookie that’s as comforting as a fall day and as indulgent as cheesecake, look no further. These Sweet Potato Pie Cheesecake Cookies are the perfect mash-up of two beloved desserts. Picture a soft, chewy cookie with the warm, spiced goodness of sweet potato pie and the rich, creamy texture of cheesecake. It’s a bite of fall heaven, with just the right balance of sweetness, spice, and that irresistible creamy filling. Trust me, one bite and you’ll be hooked—these cookies are a game-changer!

Why You’ll Love Sweet Potato Pie Cheesecake Cookies

These cookies are more than just a treat—they’re an experience. Here’s why you’re going to fall in love with them:

Sweet and Spicy:

The sweet potato pie filling is flavored with cinnamon, nutmeg, and a hint of ginger, making each bite taste like the coziest slice of pie. It’s the ultimate fall flavor, wrapped up in a cookie!

Cheesecake Creaminess:

A surprise cheesecake filling in the center adds a rich, tangy twist that takes these cookies to the next level. It’s the perfect contrast to the spiced sweet potato exterior.

Soft and Chewy:

The cookies themselves are soft, chewy, and slightly cakey—perfect for anyone who loves a melt-in-your-mouth texture. They have just the right balance of texture to complement the creamy filling.

Perfect for the Holidays:

These cookies scream holiday season! They’re perfect for Thanksgiving, Christmas, or any fall gathering. Serve them at your next get-together, and prepare for everyone to ask for the recipe.

Easy to Make:

You don’t need to be a baking pro to whip up these delightful cookies. With simple ingredients and straightforward steps, you’ll have a batch of warm, delicious cookies ready in no time.

Ingredients in Sweet Potato Pie Cheesecake Cookies

Here’s everything you’ll need to make these delicious cookies:

• Sweet Potatoes: The base of the sweet potato pie filling, providing that natural sweetness and smooth texture.
• Cream Cheese: The secret to the rich and creamy cheesecake filling that’s the heart of these cookies.
• Butter: Adds richness and flavor to the cookie dough.
• Sugar: Granulated sugar for sweetness in the dough and the filling.
• Brown Sugar: To give the cookie dough a deeper, molasses-like flavor.
• Flour: All-purpose flour for the cookie dough, giving it the perfect structure.
• Baking Powder: To help the cookies rise a little, giving them a soft and fluffy texture.
• Cinnamon, Nutmeg, and Ginger: These warm spices give the sweet potato filling that signature pie flavor.
• Egg: To bind the dough and give the cookies a soft, chewy texture.
• Vanilla Extract: Adds that rich, warm vanilla flavor that ties everything together.
• Salt: A pinch of salt to balance out the sweetness and enhance the flavors.
• Powdered Sugar: For the cheesecake filling, making it extra smooth and sweet.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to bake some seriously delicious cookies? Let’s get started:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.

2. Prepare the Sweet Potato Pie Filling:

In a medium bowl, combine the mashed sweet potato, cinnamon, nutmeg, ginger, and a pinch of salt. Stir until everything is well combined and smooth. Set aside.

3. Make the Cheesecake Filling:

In another bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add a splash of vanilla extract and mix until fully incorporated. Set aside.

4. Prepare the Cookie Dough:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Gradually add the flour and baking powder, mixing until just combined. The dough should be soft and slightly sticky.

5. Form the Cookies:

Scoop out a tablespoon-sized ball of cookie dough and flatten it slightly in the palm of your hand. Place about a teaspoon of the sweet potato pie filling in the center of the dough and top with a small dollop of the cheesecake filling. Gently fold the dough around the filling, making sure it’s completely sealed. Roll the dough into a ball and place it on the prepared baking sheet.

6. Bake the Cookies:

Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set. Be careful not to overbake, as these cookies are best when they’re soft and chewy.

7. Let the Cookies Cool:

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This gives the filling a chance to set a little.

8. Serve and Enjoy:

Once cooled, serve these cookies with a hot cup of tea or coffee, or simply enjoy them on their own. Either way, you’re in for a real treat!

Nutrition Facts

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Calories per serving: [Calorie count per serving]

Preparation Time

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Total Time: [Total time needed]

How to Serve Sweet Potato Pie Cheesecake Cookies

These cookies are delicious on their own, but here are a few ideas to make them even more special:

With a Cup of Coffee:

The sweetness and spiced flavors of these cookies are the perfect match for a rich, dark cup of coffee. It’s the ultimate cozy snack!

For Holiday Gatherings:

Serve these cookies at your next holiday party or Thanksgiving dinner for a fun, festive treat. They’re perfect for sharing, and everyone will love the unique combination of sweet potato pie and cheesecake.

With Ice Cream:

Top a cookie with a scoop of vanilla or cinnamon ice cream for an indulgent dessert. The ice cream melts perfectly into the warm, soft cookie.

Additional Tips

Make-Ahead:

These cookies can be made ahead of time. After baking, store them in an airtight container for up to 3-4 days. You can also freeze the dough to bake fresh cookies whenever you’re in the mood for a sweet treat.

Customize the Spices:

Feel free to adjust the spices based on your preferences. Add more cinnamon for extra warmth, or try a pinch of cloves for a deeper flavor.

Gluten-Free Option:

For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend. The cookies will still have that soft, chewy texture!

Storage:

Store leftovers in an airtight container at room temperature for up to 3-4 days, or refrigerate them for a longer shelf life.

FAQ Section

Q1: Can I use canned sweet potato instead of fresh?

A1: Yes, you can use canned sweet potato puree. Just be sure to drain it well to avoid extra moisture in the filling.

Q2: Can I make these cookies ahead of time?

A2: Absolutely! You can either make the cookie dough and store it in the fridge for up to 2 days, or bake the cookies in advance and store them in an airtight container.

Q3: How do I store leftovers?

A3: Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or refrigerate them for up to a week.

Q4: Can I freeze these cookies?

A4: Yes, you can freeze the cookies! Simply place them in a single layer on a baking sheet and freeze for about an hour. Then, transfer them to a freezer-safe bag or container for up to 3 months.

Q5: Can I make the cheesecake filling without cream cheese?

A5: While cream cheese is key to the cheesecake filling’s flavor, you could try using a cream cheese substitute like ricotta or mascarpone for a slightly different taste.

These Sweet Potato Pie Cheesecake Cookies are the perfect fall treat that combines all your favorite flavors in one bite. With their soft, chewy texture, spiced sweet potato filling, and rich cheesecake center, they’re sure to become your new favorite cookie this season! Enjoy!

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