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Sweet Potato Pie Cheesecake Cookies

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These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of two beloved desserts. Soft and spiced sweet potato cookies are topped with a creamy cheesecake layer and a buttery graham cracker crumble, creating the perfect treat for fall gatherings, holidays, or anytime you’re craving a unique dessert.

Ingredients

Scale
  • For the Cookies:
    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 1/4 cup brown sugar, packed
    • 1/2 cup mashed sweet potato (cooked and cooled)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon salt
  • For the Cheesecake Topping:
    • 8 oz cream cheese, softened
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract
  • For the Graham Cracker Crumble:
    • 1/2 cup graham cracker crumbs
    • 2 tablespoons unsalted butter, melted
    • 1 tablespoon granulated sugar

Instructions

  1. Prepare the Cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the mashed sweet potato, egg, and vanilla extract until smooth.
    • In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
  2. Make the Cheesecake Topping:
    • In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  3. Make the Graham Cracker Crumble:
    • In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until crumbly.
  4. Assemble the Cookies:
    • Scoop 1 1/2 tablespoons of cookie dough and place on the prepared baking sheet, spacing them about 2 inches apart.
    • Using the back of a spoon or your thumb, create a small indent in the center of each dough ball.
    • Fill the indent with about 1 teaspoon of the cheesecake mixture. Sprinkle a small amount of the graham cracker crumble on top of the cheesecake layer.
  5. Bake:
    • Bake the cookies for 12–15 minutes, or until the edges are set and the cookies are slightly golden.
    • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra sweetness, drizzle the cookies with caramel sauce or maple syrup before serving.
  • The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
  • To make the sweet potato mash, bake or boil a small sweet potato until tender, then mash until smooth.