SWEET POTATO PIE CHEESECAKE COOKIES
These Sweet Potato Pie Cheesecake Cookies combine two classic desserts into one soft, creamy, spiced treat. With a buttery cookie base, sweet potato filling, and a cheesecake swirl, they’re perfect for fall or holiday baking.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
For the Sweet Potato Filling:
- ¾ cup mashed cooked sweet potato cooled
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
For the Cheesecake Swirl:
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
Make the Cookie Dough:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet mixture. Chill dough for 30 minutes.
Prepare the Fillings:
- In a small bowl, combine mashed sweet potato, brown sugar, and cinnamon. In another bowl, beat cream cheese with sugar and vanilla until smooth.
Assemble the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into balls and flatten slightly. Add a small spoonful of sweet potato mixture and a swirl of cheesecake mixture on top. Slightly press down.
Bake:
- Bake for 12–14 minutes, or until edges are golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Storage: Keep cookies in an airtight container in the fridge for up to 5 days.
- Make Ahead: You can prepare the dough and fillings separately a day ahead.
- Optional Add-ins: Add chopped pecans or mini marshmallows for extra flavour and texture!