Why You’ll Love This Recipe
This Ube Cheesecake is creamy, flavorful, and perfect for special occasions. The ube adds a unique sweet and earthy taste that pairs beautifully with tangy cream cheese. It is a gorgeous dessert that feels bakery-quality while still being easy to make at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup ube halaya or ube jam
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Optional toppings:
- Whipped cream
- Toasted coconut flakes
- White chocolate drizzle
- Fresh berries
Directions
Preheat the oven to 325°F (160°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
Press the crust mixture firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then let it cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the ube jam and sugar, mixing until fully combined.
Beat in the eggs one at a time.
Mix in the sour cream, vanilla extract, and cornstarch until smooth.
Pour the cheesecake filling over the crust and smooth the top.
Bake for 50 to 60 minutes, or until the edges are set and the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove the cheesecake and refrigerate for at least 4 hours or overnight.
Decorate with whipped cream or desired toppings before serving.
Servings and timing
Servings: 10 to 12 servings
Prep time: 20 minutes
Cook time: 1 hour
Cooling and chilling time: 5 hours
Total time: 6 hours 20 minutes
Variations
Use Oreo cookie crumbs instead of graham crackers for a chocolate crust.
Add coconut extract for extra tropical flavor.
Swirl extra ube jam on top before baking for a marbled effect.
Top with toasted coconut or crushed nuts for added texture.
Make mini ube cheesecakes in muffin tins for individual servings.
Storage/Reheating
Store Ube Cheesecake covered in the refrigerator for up to 5 days.
Freeze individual slices or the whole cheesecake for up to 2 months.
Thaw frozen cheesecake overnight in the refrigerator before serving.
Serve chilled for the best texture and flavor.
FAQs
What is ube?
Ube is a purple yam commonly used in Filipino desserts with a sweet, nutty vanilla-like flavor.
Can I use fresh ube instead of ube jam?
Yes. Cooked and mashed ube can be used, though ube jam adds sweetness and stronger flavor.
Why did my cheesecake crack?
Overmixing, sudden temperature changes, or overbaking can cause cracks.
Can I make this cheesecake ahead of time?
Yes. Cheesecake tastes even better after chilling overnight.
What does Ube Cheesecake taste like?
It tastes creamy, lightly sweet, and slightly nutty with hints of vanilla.
Can I make this recipe gluten-free?
Yes. Use gluten-free cookie crumbs for the crust.
Why is my cheesecake too soft?
It may need more chilling time or could be slightly underbaked.
Can I use whipped topping instead of whipped cream?
Yes. Stabilized whipped topping works well for decoration.
What toppings pair well with Ube Cheesecake?
Whipped cream, coconut flakes, white chocolate, and berries pair beautifully.
Can I bake the cheesecake in a water bath?
Yes. A water bath helps create a smoother texture and reduces cracking.
Conclusion
Ube Cheesecake is a creamy and eye-catching dessert with rich cheesecake texture and sweet purple yam flavor. Perfect for celebrations or special occasions, this beautiful dessert combines tropical flavor with classic cheesecake indulgence.
PrintUbe Cheesecake
Ube Cheesecake is a rich and creamy dessert made with sweet purple yam and smooth cream cheese on a buttery graham cracker crust. With its vibrant purple color and lightly nutty vanilla flavor, this cheesecake is both stunning and indulgent.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 20 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 24 ounces cream cheese, softened
- 1 cup ube halaya or ube jam
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Whipped cream (optional)
- Toasted coconut flakes (optional)
- White chocolate drizzle (optional)
- Fresh berries (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the crust mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then let it cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the ube jam and granulated sugar, mixing until fully combined.
- Beat in the eggs one at a time.
- Mix in the sour cream, vanilla extract, and cornstarch until smooth.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 50 to 60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake and refrigerate for at least 4 hours or overnight.
- Decorate with whipped cream or desired toppings before serving.
Notes
- Use Oreo cookie crumbs instead of graham crackers for a chocolate crust variation.
- Bake the cheesecake in a water bath for a smoother texture and fewer cracks.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months.
- Ube jam provides the best color and sweet flavor for this cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 24 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
