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–+ servings

Ube Swirl Cheesecake

The buttery coconut cookie crust compliments ube's unique flavor in this recipe!
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Prep Time:20 minutes
Cook Time:40 minutes
Baking crust:8 minutes
Total Time:1 hour 8 minutes
Servings: 12
Author: Melissa Bravo-Almazan

Equipment

  • food processor
  • 9 inch springform pan

Ingredients

  • 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

Crust

  • 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

Instructions

Crust

  • Spray the inside of your springform pan with non-stick cooking spray. Optional to add a piece of parchment paper over the base of the pan. This step makes it easier to transfer the cheesecake to another dish once it's baked. Attach the spring to the pan and set aside.
  • Place cookies into a food processor and pulse until the crumbs are smooth. Add cookie crumbs to a medium bowl along with your melted butter, sugar, and salt. Combine well with a spatula. Pour crumb mixture into springform pan and press into the bottom of the pan. Use the flat bottom of a measuring cup to do this. Bake crust at 350°F for 8 minutes. Let cool and set aside while you make your cheesecake filling. Bring oven temperature down to 325°F. 

Cheesecake filling

  • If using a stand mixer, use paddle attachment. Add softened cream cheese and sugar to stand mixer's mixing bowl. Combine on high speed until smooth. Beat in eggs, one at a time on medium speed. Scrape down the sides of the bowl and add in sour cream and vanilla extract. Combine well. Lastly, add in flour and mix on medium speed for a few seconds.
  • Pour cheesecake batter over prepared crust. Reserve ½ cup of the cheesecake mixture. In that same mixing bowl, mix the ½ cup of cream cheese mixture with ube halaya & ube extract. Mix on high speed for about a minute.
  • Drop dollops of the purple ube mixture over top of the cheesecake. You may have a little bit left over which you can just discard. 
  • 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 ube cheesecake at 325°F for 40 minutes. Edges should be firm and there should be some jiggle in the middle.
  • For best results, be sure to let cheesecake cool completely on a wire rack at room temperature before chilling in the refrigerator. Chill in the refrigerator for 4 hours or overnight before serving. Enjoy!