Pin it
This sweet potato cheesecake cookie recipe brings together the warm, comforting flavors of sweet potato with the tangy creaminess of cheesecake in one perfect handheld treat. These sandwich-style cookies have quickly become a favorite in my kitchen during the fall season, though they're delicious enough to enjoy year-round.
I first created these cookies when looking for a unique dessert to bring to a Thanksgiving potluck. The combination was such a hit that friends now request them for nearly every fall gathering, and my sister-in-law even asked for the recipe to serve at her baby shower.
Ingredients
- Mashed sweet potatoes: Provide natural sweetness and moisture for a soft cookie texture
- All-purpose flour: Creates the perfect structure without being too dense
- Baking soda: Ensures just the right amount of lift
- Cinnamon and nutmeg: Bring warm fall spices that perfectly complement sweet potato
- Salt: Balances the sweetness and enhances all flavors
- Unsalted butter: Adds richness and allows you to control the salt content
- Granulated and brown sugars: Work together for depth of sweetness
- Egg: Binds everything together
- Vanilla extract: Adds aromatic warmth
- Cream cheese: Forms the tangy, creamy base look for full-fat for best results
- Powdered sugar: Sweetens without graininess
- Vanilla extract: Adds depth to the filling
- Heavy cream: Creates a lighter, fluffier texture
Step-by-Step Instructions
- Prepare the Sweet Potato:
- Cook your sweet potato until completely tender. A fork should slide in with no resistance. Cool completely before mashing to prevent a gummy texture in your cookie dough. For deeper flavor, consider roasting rather than boiling your sweet potato—this concentrates the sweetness.
- Make the Cookie Dough:
- Combine dry ingredients thoroughly to ensure even distribution of spices and leavening. When creaming butter and sugars, beat for at least 3 minutes until the mixture becomes noticeably lighter in color. This incorporates air for better texture. Add the sweet potato mixture gradually to prevent splitting. The dough will be slightly softer than traditional cookie dough. Chilling is crucial—do not skip this step or your cookies will spread too much.
- Prepare the Cheesecake Filling:
- Beat cream cheese until completely smooth before adding other ingredients to avoid lumps. Room temperature cream cheese is essential for a silky texture. Add powdered sugar gradually to prevent clouds of sugar dust. The filling should hold its shape but remain spreadable.
- Assemble the Cookies:
- Work with small portions of dough at a time, keeping the rest chilled. Use a cookie scoop for consistent sizing. When flattening, aim for discs about 1/4 inch thick. Place filling in the center, leaving a 1/4 inch border to prevent leakage. Press edges firmly but gently to seal completely.
- Bake with Precision:
- Position racks in the middle of the oven for even baking. Watch carefully after 10 minutes—cookies should be just golden at the edges. They will firm up as they cool, so do not overbake or they will become dry.
These cookies remind me of my grandmother's sweet potato pie, which was always a holiday tradition in our family. The first time I made these, my daughter helped by mashing the sweet potatoes, and now it's become our special baking project every fall season. The kitchen fills with the most incredible aroma while they bake.
Storage Tips
These cookies require refrigeration due to the cream cheese filling. Store them in an airtight container with parchment between layers to prevent sticking. They'll keep beautifully for up to 5 days in the refrigerator, though the texture is best within the first 2 days. Allow them to come to room temperature for about 15 minutes before serving for the best flavor experience. The cookies can also be frozen individually wrapped in plastic and then placed in a freezer bag. Thaw overnight in the refrigerator before enjoying.
Perfect Pairings
These sweet potato cheesecake cookies pair wonderfully with warm beverages. Try them alongside a cup of chai tea, where the spices complement each other beautifully. For coffee lovers, a medium roast brings out the creamy notes without overpowering the delicate sweet potato flavor. They're also excellent served as part of a dessert board with fresh apple slices and a small bowl of caramel sauce for dipping. For an elegant presentation, dust the tops lightly with powdered sugar or a mixture of cinnamon and sugar just before serving.
Making Ahead
The components of these cookies work perfectly for make-ahead preparation. The sweet potato can be cooked, mashed and refrigerated up to 3 days before using. The cookie dough can be made and refrigerated for up to 2 days or frozen for a month. The cheesecake filling can be prepared a day ahead and stored in the refrigerator. When ready to bake, simply assemble the cookies with the prepared components. This makes them ideal for holiday baking when time management is essential. You can even freeze the fully assembled unbaked cookies and bake them directly from frozen, adding just 2-3 minutes to the baking time.
These cookies are a delightful combination of flavors and textures that make fall baking truly special.
Frequently Asked Questions
- → Can I use canned sweet potato instead of fresh?
Yes, you can use canned sweet potato puree as a convenient substitute. Just make sure to drain any excess liquid and use the same measurement as the mashed fresh sweet potato.
- → How do I ensure my cheesecake filling stays creamy?
Make sure your cream cheese is softened before mixing, and beat the filling ingredients until smooth. This will prevent lumps and ensure a creamy texture.
- → Can I make the dough in advance?
Yes, you can prepare the dough ahead of time. Chill it in the refrigerator for up to 24 hours or freeze for up to three months. Thaw before using.
- → What’s the best way to store these cookies?
Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture.
- → Can I freeze the baked cookies?
Yes, you can freeze the baked cookies. Allow them to cool completely, then store in a freezer-safe container for up to 3 months. Thaw before enjoying.
- → How do I prevent the dough from sticking when assembling the cookies?
Chilling the dough helps reduce stickiness. You can also lightly flour your hands or the surface while assembling the cookies to make the process easier.