Sweet Potato Cheesecake Stuffed Cookies Recipe

These soft and cozy Sweet Potato Cheesecake Stuffed Cookies combine warm spices, buttery cookie dough, and a creamy sweet potato cheesecake center — a perfect treat for fall or any time of year.

Ingredients

This recipe combines sweet potato, cream cheese, sugar, warm spices, butter, flour, and vanilla to create soft cookies with a creamy cheesecake filling.

Sweet Potato Cheesecake Filling

• 1/2 cup cooked sweet potato, mashed
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1 tbsp heavy cream (optional)

Cookie Dough

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat the Oven

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Prepare the Cheesecake Filling

Mix the mashed sweet potato, cream cheese, powdered sugar, cinnamon, vanilla, and heavy cream until smooth. Set aside.

3. Make the Cookie Dough

Whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Cream the butter with the granulated and brown sugars until fluffy.
Add the egg and vanilla, then mix in the dry ingredients until a dough forms.

4. Assemble the Cookies

Flatten 1 tablespoon of dough, add 1–2 teaspoons of filling, then top with another flattened tablespoon of dough.
Seal the edges completely.
Place the cookies on the tray, leaving 2 inches between them.

5. Bake

Bake for 10–12 minutes or until the edges turn golden.
Cool on the tray for 5 minutes, then move to a wire rack to cool fully.

Serve

Enjoy soft, warm cookies with a creamy sweet potato cheesecake center — perfect with coffee or as