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Sweet Potato Pie Cheesecake Cookies

Sweet Potato Pie Cheesecake Cookies for a Cozy Fall Treat

Enjoy the comforting flavors of Sweet Potato Pie Cheesecake Cookies, combining sweet potatoes and cheesecake for a delightful fall treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 4 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter unsalted
  • 8 oz Cream Cheese
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1/2 cup Brown Sugar light or dark interchangeable
  • 1 cup Mashed Sweet Potatoes canned, well-drained
  • 1 large Egg or a flax egg for egg-free option
  • 1 tsp Vanilla Extract or almond extract for a different flavor
  • 2 cups All-Purpose Flour can use gluten-free blend
  • 1 tsp Baking Soda ensure it's fresh
  • 1/2 tsp Salt
For the Spices
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
For Texture
  • 1 cup Crushed Graham Crackers or digestive biscuits
  • 1/4 cup Powdered Sugar optional for rolling

Equipment

  • Oven
  • Mixing Bowl
  • baking sheets
  • parchment paper
  • Hand mixer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine softened butter and cream cheese, beating until smooth and fluffy. Add granulated and brown sugars, mixing until light and airy.
  3. Add mashed sweet potatoes, egg, and vanilla extract, mixing until just combined and smooth.
  4. In a separate bowl, whisk together flour, baking soda, salt, and spices.
  5. Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Gently fold in crushed graham crackers evenly throughout the dough.
  7. Scoop out dough and roll into balls. Optionally roll in powdered sugar. Place dough balls on prepared baking sheets.
  8. Bake for 12-14 minutes until edges are set and lightly golden, with soft centers.
  9. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Chill the dough for 30 minutes for better texture. Ensure fresh baking soda for optimal puffiness. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

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