Sweet Potato Cheesecake Cookies – Came Out Perfect For My Hubby

Tomorrow will be a month since my baby passed 😩

Quick little story about these delicious cookies.

When I decided to bake sweet potato cheesecake cookies last year for the first time, I wasn’t expecting a comedy of errors—or the sweet surprise at the end.

Armed with a recipe I found online and a questionable level of confidence, I roasted a sweet potato that came out more like mashed squash, dropped half a stick of butter on the floor, and accidentally used a tablespoon of cinnamon instead of a teaspoon. The cream cheese filling kept sticking to my fingers, and by the end, my kitchen looked like a flour tornado had swept through.

But as the cookies baked, the warm scent of cinnamon and sweet potato filled the air. I took one bite of the soft, golden cookie with its creamy center and blinked in disbelief—it was delicious. My hubby walked in, grabbed one, and paused mid-chew. “Did you buy these?” he asked.

I smiled, covered in flour and pride. “Nope. First time.” Food was our love language.

Sweet potato cheesecake cookies combine the warm, earthy flavor of sweet potatoes with the creamy richness of cheesecake. Here’s a simple and delicious recipe for them.

Ingredients

For the cookies:

1 cup mashed sweet potato (roasted or canned, well-drained)

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

For the cheesecake filling:

4 oz cream cheese, softened

2 tbsp granulated sugar

1/2 tsp vanilla extract

Instructions

Make the cheesecake filling:

In a small bowl, mix cream cheese, sugar, and vanilla until smooth.

Scoop out 1 tsp portions onto a parchment-lined baking sheet and freeze for at least 30 minutes.

Make the cookie dough:

In a large bowl, cream together butter and sugars until light and fluffy.

Beat in the egg, sweet potato, and vanilla.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet, mixing just until combined.

Assemble the cookies:

Scoop about 1 1/2 tbsp of dough, flatten slightly in your hand.

Place a frozen cheesecake ball in the center, and wrap the dough around it to seal.

Place seam-side down on a parchment-lined baking sheet.

Bake:

Preheat oven to 350°F (175°C).

Bake for 12–15 minutes or until edges are golden brown.

Let cool on the baking sheet for 5 minutes before transferring to a rack.

Optional:

Dust with powdered sugar or drizzle with a cream cheese glaze.