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Sweet Potato Cheesecake Tart



prep time:

45 mins

cook time:

45 mins

Total time:

1 hour 30 mins




  • TART

  • 1 ⅓ cups all-purpose flour

  • 2 tablespoons sugar

  • ¼ teaspoon salt

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    4 ounces cut into chunks

  • 1 egg yolk

  • 1 tablespoons ice water


  • Vermont Creamery Classic Goat Cheese

    4 ounces

  • Vermont Creamery Mascarpone

    4 ounces

  • ¼ cup sugar

  • 1 teaspoon lemon zest

  • 1 teaspoon salt

  • 1 whole egg

  • 1 egg yolk, reserve white


  • 1 sweet potato, peeled, thinly sliced into rounds

  • ¼ cup sugar

  • 2 tablespoons butter

  • ½ teaspoon cinnamon

  • Pinch nutmeg


  • ⅓ cup pepitas

  • 1 tablespoon egg white

  • 1 tablespoon brown sugar

  • 1 teaspoon harissa

  • Pinch salt


  1. Heat oven to 375º
  2. Place flour, sugar, and salt in food processor bowl. Pulse to combine. Add cold butter chunks; blend until butter is incorporated and mixture is pea-sized balls. Do not over mix. Mix egg yolk and water in small bowl add to processor. Pulse until dough comes together
  3. Turn dough onto a lightly floured surface, patting into a disk or square shape (depending on the shape of your tart pan). Roll dough out until just larger than the shape of pan. Gently lift into pan. Press dough into flutes of pan and trim edges with a sharp knife
  4. Using a fork, pierce bottom of tart shell liberally to prevent air bubbles from forming. Line crust with parchment paper; place pie weights on paper. Bake for 15 minutes. Remove paper and weights; discard paper. Set tart crust aside.
  5. Combine all filling ingredients in medium bowl; stir until smooth. Pour filling into partially-baked tart shell. Bake 20-25 minutes or until set
  6. Meanwhile, place sliced sweet potato, butter, sugar, cinnamon, and nutmeg in medium sauce pan
  7. Cook over medium heat 8-10 minutes or until potatoes have softened all the way through. Remove from heat; set aside
  8. Combine pepitas, egg white, brown sugar, harissa, and salt in small bowl. Spread in an even layer on a parchment-lined baking sheet. Bake in 375º oven for 5-7 minutes or until lightly toasted
  9. Layer candied sweet potatoes over baked tart; sprinkle with spiced pepitas. Cut into thick wedges to serve.