Here’s a Sweet Potato Pie Cheesecake Cookies recipe with clear headings and step-by-step instructions. These cookies combine the flavors of sweet potato pie and cheesecake in a soft, spiced treat.

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Sweet Potato Pie Cheesecake Cookies

Ingredients (Makes ~18–20 cookies)

For the Cookie Dough

• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

For the Cheesecake Swirl

• 4 oz cream cheese, softened

• 2 tablespoons granulated sugar

• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat Oven

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Cheesecake Swirl

1. In a small bowl, beat cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla until smooth.

2. Set aside.

3. Make the Cookie Dough

1. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

2. Beat in mashed sweet potato, egg, and 1 teaspoon vanilla until combined.

3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Gradually mix dry ingredients into the wet mixture until a soft dough forms.

4. Assemble Cookies

1. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet.

2. Flatten slightly and make a small well in the center of each cookie.

3. Spoon a small amount (about 1 teaspoon) of cheesecake mixture into the well.

4. Use a toothpick or skewer to gently swirl the cheesecake into the cookie dough.

5. Bake

• Bake for 12–15 minutes, or until edges are lightly golden and centers are set.

• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Tips

• For extra flavor, add a pinch of ground ginger or allspice to the cookie dough.

• Chill the dough slightly before baking for thicker cookies.

• Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.

• Optional: drizzle with maple glaze or sprinkle with powdered sugar for presentation.

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I can also provide a vegan or gluten-free version of these cookies if you want.