Read on to find out why you need to make this ube cheesecake, today!Jump to Recipe
I can’t recall if I’ve mentioned this before but my husband is Filipino. Because of that, I’ve been introduced to many different foods, flavors and of course, desserts! Ube-flavored treats are my favorite among the Filipino dessert options. The color is beautiful! I thought it would be a great idea to pair the unique flavor of this purple yam with a classic cheesecake. I did this to bring you the creamiest and delicious ube cheesecake!
Below are the reasons why you need to try this recipe:
- It’s just plain delicious. I can’t decide what I love more. The buttery coconut flavored crust or the ube cheesecake filling!
- The texture. It’s honestly one of the creamiest cheesecakes you’ll ever have.
- It’s simple to put together. The hardest thing about this recipe is probably waiting through the required chilling time before you can enjoy it!
For the crust
You will need plain coconut flavored crackers/cookies. Some of my friends calls them biscuits. I was able to find a box of these in the Hispanic section of the grocery store. If you can’t find any, graham crackers would be a great alternative. I am thinking of using Nilla wafers for the crust next time I make it. I feel like the Nilla flavor would mesh well with the ube flavor, perfectly!
For the filling
After mixing all your ingredients for the cream cheese mixture, pour all of it into your springform pan, reserving 1/2 cup in your mixing bowl. Add in the ube halaya and ube extract to the mixing bowl and combine well.
Assembling your cheesecake
Dollop spoonfuls of your purple mixture over top of the cheesecake filling. Run a butterknife back and forth, through the dollops to create a beautiful swirl design. Be careful to not disrupt the crust with the knife.
Items you’ll need to make this recipe
Below is a link to a food processor if you don’t already have one. These really come in handy when making crusts for different recipes. I’ve also linked the ube halaya and ube extract in case you do not have an Asian market nearby.
Ube Swirl Cheesecake
- food processor
- 9 inch springform pan
- 16 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup ube halaya
- 1 tsp ube extract
- 2 tbsp all-purpose flour
- 1 1/4 cup coconut-flavored cookies pulsed into fine crumbs can use graham crackers as an alternative
- 5 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- pinch of salt
- Preheat oven to 350°F. Spray your springform pan with non-stick cooking spray. Set aside. Place crackers in your food processor and pulse until you get fine crumbs.
- In a medium sized bowl, combine your melted butter, sugar, salt, and cracker crumbs.
- Pour crumb mixture into springform pan and press into the bottom of the pan. I used the flat bottom of a measuring cup to do this. Bake crust at 350°F for 8 minutes. Crust will be a nice, golden color. Let cool and set aside while you make your cream cheese filling.
- Bring temperature of oven down to 325°F.
- In your stand mixer, combine cream cheese with sugar until smooth. Add in eggs, one at a time. Scrape down sides of bowl. Add in sour cream and vanilla. Lastly, add in 2 tbsp of flour and mix.
- Reserve 1/2 cup of cheesecake mix. Pour the rest of the cream cheese mixture over cooled crust. In your stand mixer, combine the ube halaya and ube extract with the reserved cheesecake mix. Dollop spoonfuls over the top of the cheesecake. Run a butterknife back and forth, through the dollops to create a beautiful swirl design. Be careful to not discrupt the crust with the knife.
- Bake at 325°F for 40 minutes. Edges should be firm and there should be some jiggle in the middle. Make sure to let cheesecake cool completely at room temperature before chilling in the refigerator. Chill in refrigerator for 3 hours or overnight before serving. Enjoy!
Did you try this recipe?
Please leave a comment and rating below if you gave this ube cheesecake a shot! I would love to get your feedback on it.