If you adore the comforting flavors of autumn and the creamy decadence of cheesecake, then you are going to fall head over heels for the Sweet Potato Pie Cheesecake Cookies Recipe. These cookies are a warm, spiced celebration of sweet potato goodness blended seamlessly with rich cream cheese, all wrapped in a tender, buttery dough and topped with a delightful graham cracker crunch. Each bite offers a cozy, melt-in-your-mouth sensation that’s perfect for vibing with the season or simply indulging in a unique dessert experience you’ll want to make again and again.
Ingredients You’ll Need
Gathering the ingredients for this Sweet Potato Pie Cheesecake Cookies Recipe is straightforward and rewarding. Each component plays a crucial role in creating the ideal texture, flavor balance, and inviting color that make these cookies truly special.
- Mashed sweet potato: Provides natural sweetness, moisture, and that signature golden-orange hue.
- Cream cheese: Adds luscious creaminess and tang, giving the cookies a cheesecake vibe.
- Butter: Contributes richness and tender crumb to the dough.
- Sugar: Sweetens the dough and helps with browning.
- Vanilla extract: Enhances the overall depth of flavor with a warm aroma.
- Ground cinnamon, nutmeg, and ginger: Classic fall spices that infuse the cookie with inviting warmth.
- All-purpose flour: The base that holds everything together.
- Baking powder and salt: Leaven and balance sweetness to perfection.
- Egg: Binds the dough and provides structure.
- Brown sugar and crushed graham crackers (for topping): Bring a crunchy, caramelized finish that contrasts beautifully with the soft cookie center.
How to Make Sweet Potato Pie Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature once your dough is ready. Line a baking sheet with parchment paper or grease it lightly to prevent sticking and achieve a clean release after baking.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large bowl, beat together the softened butter, cream cheese, and sugar until the mixture is smooth, fluffy, and well combined. This creates a rich and creamy base that’s crucial for the cookie’s tender texture.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract to the creamed mixture. This step introduces moisture and flavor, helping blend the sweet potato with the rest of the ingredients later on.
Step 4: Incorporate the Sweet Potato and Spices
Stir in the mashed sweet potato along with ground cinnamon, nutmeg, and ginger. These spices complement the sweet potato’s natural sweetness with warm, aromatic notes that feel like a hug in cookie form.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening and seasoning throughout the dough.
Step 6: Combine Dry and Wet Mixtures
Gradually add the flour mixture to the wet ingredients, stirring carefully until a cohesive dough is formed. Avoid overmixing to keep your cookies tender and soft.
Step 7: Shape and Top the Cookies
Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange them spaced apart on the prepared baking sheet. Then, mix brown sugar and crushed graham crackers in a small bowl and sprinkle this flavorful topping generously over each cookie ball. This crunch adds a delightful contrast.
Step 8: Bake to Perfection
Bake your cookies for 10 to 12 minutes, watching for golden edges and a set center. The smell will fill your kitchen with the irresistible essence of sweet potato pie and cheesecake combined.
Step 9: Cool Before Enjoying
Allow your Sweet Potato Pie Cheesecake Cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up just right while keeping their moist center intact.
How to Serve Sweet Potato Pie Cheesecake Cookies Recipe
Garnishes
Elevate your serving experience by dusting the cookies lightly with powdered sugar or adding a dollop of whipped cream on the side. A sprinkle of extra cinnamon on top adds a perfect finishing touch.
Side Dishes
These cookies pair beautifully with a hot cup of chai tea or freshly brewed coffee, balancing the spices and sweetness. For a more indulgent treat, serve alongside vanilla ice cream or a scoop of cinnamon gelato.
Creative Ways to Present
Arrange the Sweet Potato Pie Cheesecake Cookies on a rustic wooden board layered with fall leaves or a cozy plaid cloth for a charming seasonal display. You can also sandwich a little cream cheese frosting between two cookies for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and flavorful without drying out.
Freezing
If you want to save some for later, freeze the cookie dough balls before baking. Wrap them tightly and freeze for up to 3 months. When ready, bake directly from frozen, adding a minute or two to the baking time.
Reheating
To enjoy the cookies warm after storage, pop them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave briefly for 10 to 15 seconds. This revives their soft, creamy texture wonderfully.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure you drain any excess liquid and mash the sweet potato smoothly. The flavor will still be delicious, though fresh sweet potato often provides a slightly richer taste.
What if I don’t have cream cheese? Can I substitute it?
Cream cheese is essential for that signature cheesecake flavor and texture. You might use mascarpone or ricotta cheese as alternatives, but keep in mind the flavor and consistency will vary.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, swap in a reliable gluten-free baking flour blend, but results may slightly differ in texture.
How do I know when the cookies are done baking?
Look for edges that turn golden brown and a center that looks set but still soft. Overbaking can dry them out, so check them at the 10-minute mark.
Can I make these cookies vegan?
With some modifications like using vegan butter, a cream cheese substitute, and an egg replacement, you could experiment with vegan versions, but the results will have a different texture and flavor profile.
Final Thoughts
Making the Sweet Potato Pie Cheesecake Cookies Recipe is like bringing a little slice of autumn happiness into your home. Whether you’re baking for family, friends, or yourself, these cookies offer a delightful blend of familiar flavors with a fun cheesecake twist. Trust me, once you try them, they’ll become a beloved staple in your baking rotation, ready to turn any ordinary day into a celebration of sweet, spiced comfort.
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Pie Cheesecake Cookies combine the creamy richness of cheesecake with the warm, comforting flavors of sweet potato pie spices. Soft and tender with a delightful crunchy brown sugar and graham cracker topping, these cookies are perfect for fall gatherings or any time you want a unique, tasty treat.
Ingredients
Cookie Dough
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
Topping
- 1/2 cup brown sugar
- 1/2 cup crushed graham crackers
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Cream base ingredients: In a large bowl, beat together the softened butter, cream cheese, and sugar until the mixture is smooth and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
- Add sweet potato and spices: Stir in the mashed sweet potato, ground cinnamon, nutmeg, and ginger until the mixture is evenly incorporated, creating a spiced, creamy dough base.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture until a cohesive cookie dough forms.
- Shape cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place the dough balls spaced apart on the prepared baking sheet to allow room for spreading.
- Prepare topping: In a small bowl, mix together the brown sugar and crushed graham crackers, which will add a crunchy, sweet topping.
- Add topping to dough balls: Generously sprinkle the brown sugar and graham cracker mixture over the tops of the cookie dough balls before baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the cookies feel set to the touch.
- Cool and serve: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before enjoying.
Notes
- The sweet potato should be cooked and mashed until smooth for the best texture.
- Ensure cream cheese and butter are softened to room temperature for smooth mixing.
- Graham cracker topping adds a nice crunch but can be substituted with chopped nuts if preferred.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well – freeze baked cookies in an airtight container for up to 3 months.
