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Cozy Sweet Potato Cheesecake Cookies

sweet potato cheesecake cookies - featured image
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Tender sweet potato cookies with a luscious cheesecake swirl, flavored with warm fall spices like cinnamon and nutmeg. Perfect for cozy autumn treats and easy to make in under 30 minutes.

Ingredients

Scale
  • 1 cup sweet potato, cooked and mashed (about one medium sweet potato)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (can substitute with almond flour for gluten-free)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Prepare the sweet potato: Pierce one medium sweet potato with a fork and roast at 400°F (200°C) for 45-50 minutes until soft. Let cool, peel, and mash until smooth. Alternatively, microwave peeled chunks for 5-7 minutes.
  2. Cream the butter and sugar: In a large bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Add wet ingredients to the dough: Beat in the room temperature egg, 1 teaspoon vanilla extract, and the mashed sweet potato. Mix until fully combined and smooth.
  4. Mix dry ingredients: In a separate bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
  5. Combine dry and wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Prepare the cheesecake swirl: In a medium bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon flour until smooth and creamy.
  7. Form the cookies: Scoop heaping tablespoons of dough onto a lined baking sheet, spacing about 2 inches apart. Drop about one teaspoon of cheesecake mixture on top of each dough mound. Using a toothpick or small knife, swirl the cheesecake into the dough gently.
  8. Bake: Place the tray in a preheated oven at 350°F (175°C) and bake for 12-14 minutes until edges are set and golden but centers remain soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use room temperature butter and cream cheese for best texture. Gently swirl cheesecake mixture to maintain marbled look. Space cookies 2 inches apart to prevent spreading together. Dough can be chilled up to 24 hours before baking to improve flavor and control spreading. For dairy-free or vegan versions, substitute cream cheese and butter accordingly and replace egg with flax egg.

Nutrition

Keywords: sweet potato cookies, cheesecake swirl cookies, fall cookies, autumn dessert, easy cookies, seasonal baking, cinnamon nutmeg cookies

Find it online: https://emacrave.com/cozy-sweet-potato-cheesecake-cookies-recipe-5-easy-steps-for-fall/