Sweet Potato Cheesecake Tart

8 servings
45 min prep time
1 hr 30 min total time

This candied sweet potato cheesecake tart with chèvre and harissa spiced pepitas is Thanksgiving dessert goals.


Tart Shell

1 1/3 cups all-purpose flour

2 tablespoons sugar

1/4 teaspoon salt

4 ounces cold Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into chunks

1 large egg yolk

1 to 2 tablespoons ice water


4 ounces Vermont Creamery Mascarpone


1/4 cup sugar

1 teaspoon freshly grated lemon zest


1 teaspoon salt


1 large whole egg

1 large egg yolk, reserve white

Candied Sweet Potatoes

1 large sweet potato, peeled, thinly sliced into rounds

1/4 cup sugar

2 tablespoons butter

1/2 teaspoon ground cinnamon

Pinch ground nutmeg

Spiced Pepitas

1/3 cup raw pepitas

1 tablespoon reserved egg white

1 tablespoon firmly packed brown sugar

1 teaspoon ground harissa

Pinch salt


  • STEP 1

    Heat oven to 375ºF.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 6

    Meanwhile, place sliced sweet potato, butter, sugar, cinnamon, and nutmeg in medium sauce pan,. Cook over medium heat 8-10 minutes or until potatoes have softened all the way through. Remove from heat; set aside.

  • STEP 7

    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 375ºF oven for 5-7 minutes or until lightly toasted.

  • STEP 8

    Layer candied sweet potatoes over baked tart; sprinkle with spiced pepitas. Cut into thick wedges to serve.