Spread the love

Creamy Ube Cheesecake is a vibrant, velvety dessert that blends rich cream cheese with the sweet, nutty flavor of ube (purple yam). With its stunning purple hue and ultra-smooth texture, this Vibrant Filipino Dessert is perfect for special occasions or whenever you crave something unique and indulgent.

Why You’ll Love Creamy Ube Cheesecake

This Creamy Ube Cheesecake shines as a Vibrant Filipino Dessert:

Stunning Visuals: Its bold purple color wows every guest.
Silky Texture: Ultra-creamy with a melt-in-your-mouth feel.
Unique Flavor: Ube’s nutty sweetness sets it apart.
Make-Ahead Magic: Perfect for stress-free entertaining.
I made this for a birthday party, and it was the star of the dessert table!

Ingredients for Creamy Ube Cheesecake

Here’s what you’ll need for Creamy Ube Cheesecake (serves 10):

For the Crust:

1½ cups almond flour (or graham cracker crumbs, or crushed Oreos)
¼ cup granulated sugar
5 tbsp unsalted butter, melted

For the Filling:

24 oz (3 blocks) cream cheese, softened
¾ cup granulated sugar
¾ cup ube halaya (purple yam jam)
1 tsp ube extract (optional, for deeper color and flavor)
½ cup sour cream (or heavy cream)
2 tsp vanilla extract
3 large eggs

Equipment:

9-inch springform pan
Mixing bowls
Electric mixer
Roasting pan (for water bath)
Aluminum foil

Ingredient Tips:

Ube Halaya: Found in Filipino grocery stores or online; ensure it’s smooth and sweet.
Cream Cheese: Full-fat for richness; soften at room temperature for smooth blending.
Ube Extract: Enhances color and flavor; a little goes a long way.
Crust Options: Almond flour for gluten-free, graham for classic, or Oreo for chocolatey contrast.
Eggs: Room temperature to prevent curdling; add one at a time.

Directions for Creamy Ube Cheesecake

Let’s create this stunning Creamy Ube Cheesecake!

Prepare the Crust

I preheat the oven to 325°F (163°C). In a bowl, I mix 1½ cups almond flour (or graham crumbs/Oreos), ¼ cup sugar, and 5 tbsp melted butter until combined.
I press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10–12 minutes.
I let it cool slightly.

Make the Filling

In a large bowl, I beat 24 oz softened cream cheese with an electric mixer until smooth, about 2 minutes.
I add ¾ cup sugar and mix until creamy.

Add Ube and Cream

I blend in ¾ cup ube halaya, 1 tsp ube extract (if using), ½ cup sour cream, and 2 tsp vanilla extract until fully combined, scraping the bowl as needed.

Incorporate Eggs

I add 3 eggs one at a time, mixing on low speed until just incorporated.
I avoid overmixing to prevent cracks in the Creamy Ube Cheesecake.

Set Up Water Bath

I wrap the springform pan tightly with aluminum foil to prevent leaks.
I pour the filling over the cooled crust and place the pan in a roasting pan.
I add hot water to the roasting pan, about 1 inch deep, for a water bath.

Bake the Cheesecake

I bake for 60–75 minutes, until the edges are set and the center slightly jiggles.
I turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour to cool gradually.

Chill and Serve

I refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.
I remove it from the pan and slice with a warm knife for clean cuts.

Nutrition

Prep Time: 30 minutes
Bake Time: 60 minutes
Chill Time: 4 hours (or overnight)
Total Time: 5–6 hours
Yield: 10 slices
Calories: ~420 kcal per slice
Macros per Slice: 35g carbs, 8g protein, 30g fat, 1g fiber

Variations for Creamy Ube Cheesecake

Try these twists on Creamy Ube Cheesecake:

No-Bake Version: Use a no-bake filling and chill for 8 hours for a lighter Vibrant Filipino Dessert.
Coconut Cream Topping: Add whipped coconut cream for a tropical Vibrant Filipino Dessert.
Mini Cheesecakes: Bake in a muffin tin for individual servings.
Basque-Style: Bake at 425°F for 25–30 minutes for a caramelized top.
Layered Look: Alternate ube and plain cheesecake batters for a marbled effect.

Serving Ideas:

Pair with Layla Cooks’ Parmesan Herb Roasted Acorn Squash for a festive dinner-to-dessert spread.
Top with fresh raspberries or coconut flakes to enhance the Vibrant Filipino Dessert appeal.
Serve with a scoop of vanilla ice cream for extra indulgence.

Storage

I store Creamy Ube Cheesecake covered in the refrigerator for up to 5 days, using plastic wrap or a cake dome to prevent drying. For freezing, I wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 1 month. I thaw slices in the fridge overnight before serving, enjoying them chilled or at room temperature for the best texture.

FAQs About Creamy Ube Cheesecake

Here are answers to some common questions about this recipe:

What is ube halaya?
Ube halaya is a sweet purple yam jam from the Philippines, used in many desserts for its distinct flavor and color.

Can I use fresh ube instead of halaya?
Yes, but it needs to be cooked and mashed, and sweetened for best results.

Is ube extract necessary?
No, but it enhances the color and deepens the flavor.

Can I make it ahead of time?
Absolutely! It’s actually best when made a day ahead and chilled overnight.

Can I freeze ube cheesecake?
Yes, freeze slices for up to a month. Thaw in the fridge before serving.

How do I avoid cracks in the cheesecake?
Use room-temperature ingredients, a water bath, and avoid overmixing the batter.

What’s the best crust for ube cheesecake?
Almond flour for a nutty base, graham for classic, or Oreo for a chocolatey twist.

Can I make this cheesecake without baking?
Yes, use a no-bake recipe variation and chill for at least 8 hours to set.

How long should it chill before serving?
At least 4 hours, but overnight is ideal for full flavor and texture.

What can I top it with?
Try coconut whipped cream, white chocolate shavings, or fresh fruit like blueberries or raspberries.

More Summer Dessert Ideas You’ll Love

Conclusion

Creamy Ube Cheesecake brings together the classic decadence of cheesecake with the unique flavor and color of ube. It’s an eye-catching, crowd-pleasing dessert that’s both elegant and deeply comforting—perfect for impressing guests or treating yourself.