Sweet Potato Caramel Cheesecake Tart

Sweet Potato Caramel Cheesecake Tart

This Sweet Potato Caramel Cheesecake Tart features a rich and creamy filling made from sweet potatoes and cream cheese, all nestled in a buttery pecan crust.

Ingredients

• 1 cup Pecans
• 1/3 cup Brown Sugar
• 1 cup Flour
• 1 teaspoon Cinnamon
• a pinch Salt
• 1/2 cup Butter
• 1 Egg
• 2 cups Sweet Potatoes
• 14 ounces Cream Cheese
• 1/2 cup Sour Cream
• 1 teaspoon Ginger
• 1 Vanilla Bean

Method

1. Start by grinding pecans in a food processor until they resemble fine crumbs.
2. In a bowl, mix the pecan crumbs, 1/3 cup of brown sugar, flour, cinnamon, and a small pinch of salt. Add cold butter and use your fingers to mix until the texture resembles coarse crumbs with some larger bits.
3. Pour a whisked egg over the mixture and gently combine it with a fork until the dough begins to hold together.
4. Transfer the dough to a floured surface and knead it until smooth. Form it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours to firm up.
5. Preheat your oven to 325°F (165°C).
6. Roll out the chilled dough on a floured surface to form a 10-inch round. Carefully place it into an 8-inch tart pan. Cover with parchment paper and fill with pie weights.
7. Bake the crust in the preheated oven until the edges are golden brown, about 10 to 15 minutes. Let it cool on a wire rack.
8. Prepare a steamer setup in a pot and bring water to a boil. Add the sweet potatoes, cover, and steam for 8 to 10 minutes until tender. Drain and mash until smooth.
9. In a mixing bowl, blend together 8 ounces and 6 ounces of cream cheese with 1 cup of brown sugar until smooth. Add the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the mashed sweet potatoes, sour cream, cinnamon, and ginger.
10. Slice a vanilla bean lengthwise and scrape out the seeds. Mix the seeds into the cream cheese mixture for an extra burst of flavor.
11. Pour the sweet potato cream cheese mixture into the cooled tart crust.
12. Bake in the oven until the filling is set, which will take about 1 hour. Allow the tart to cool to room temperature for about an hour before serving.