There is something undeniably majestic about a tall, velvety Ube Cheesecake. My obsession with this dessert began at a family potluck where the vibrant purple center stood out like a gem among the traditional sweets. By combining the earthy, vanilla-like notes of Ube Halaya with a tropical coconut graham cracker crust, this recipe takes the classic New York-style cheesecake to a whole new level of luxury. It is the perfect centerpiece for a celebration—sophisticated, colorful, and decadently smooth. Whether you’re a lifelong fan of Filipino flavors or a cheesecake purist looking for a stunning twist, this recipe is a guaranteed showstopper.
Prep Time: 20 min | Cook Time: 1 hour | Total Time: 1 hour 20 min (plus chilling)
Key Ingredients
Graham Cracker Crust
- Graham Cracker Crumbs: 1 ½ cups (225g) or about 15 whole crackers.1
- Unsalted Butter: 7 tbsp (95g), melted.
- Shredded Coconut Flakes: ½ cup (50g) for a tropical crunch.2
- Light Brown Sugar: 2 tbsp (30g).
- Salt: ½ tsp.
Ube Cheesecake Filling
- Cream Cheese: 32 oz (900g), room temperature (four 8oz blocks).
- Granulated Sugar: 1 cup (200g).
- Sour Cream: ½ cup (125g) for tang and creaminess.
- Ube Halaya: ½ cup (125g) (Filipino purple yam jam).
- Ube Extract: 1 tsp for deep color and concentrated flavor.
- Vanilla Extract: ½ tbsp (10g).
- Large Eggs: 4, room temperature.
- Salt: ¼ tsp.
Ube Whipped Cream (Topping)
- Heavy Whipping Cream: 1 cup, cold.
- Powdered Sugar: ½ cup (60g).
- Ube Extract: ¼ tsp.
Step-by-Step Instructions
- Prepare the Crust: Pulse graham crackers into fine crumbs. Whisk in coconut, brown sugar, and salt. Add melted butter and stir until it resembles wet sand. Press firmly into a greased 9-inch springform pan using the bottom of a glass.
- Prep the Water Bath: Preheat oven to 325°F (163°C). Wrap the outside of your springform pan in 4–5 layers of heavy-duty aluminum foil to prevent water from leaking in.
- Cream the Base: Beat the room-temperature cream cheese for 1 minute until smooth. On low speed, gradually add the sugar in three increments, scraping the bowl frequently.
- Flavor the Batter: Mix in the sour cream, ube halaya, ube extract, vanilla, and salt until combined and the batter turns a uniform purple.3
- Add Eggs Carefully: Lightly whisk your eggs in a separate bowl. With the mixer on low, add the eggs one at a time. Do not over-mix!
- Assemble and Bake: Pour batter over the crust and tap the pan on the counter to release air bubbles. Place the pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches 1 inch up the sides.
- Bake: Bake for 1 hour until the edges are set but the center has a slight wobble (2–3 inches in the middle).
- The Cooling Ritual: Turn off the oven. Leave the cake inside for 10 minutes with the door cracked. Remove, run a knife around the edges to prevent cracking, and cool on a wire rack.
- Chill: Cover and refrigerate for at least 6 hours, or ideally overnight.4
- Decorate: Whisk heavy cream, powdered sugar, and ube extract until stiff peaks form. Pipe stars around the edges before serving.
Serving Suggestions
- Toasted Coconut: Sprinkle extra toasted coconut flakes over the ube whipped cream.
- Macapuno Strings: Top with preserved young coconut (macapuno) for an authentic Filipino pairing.5
- Fresh Berries: Blueberries or blackberries complement the purple aesthetic beautifully.
- Ube Drizzle: Warm a little ube halaya with a splash of cream to create a purple ganache drizzle.
Storage & Make-Ahead Tips
- Refrigeration: Wrap tightly and store in the fridge for up to one week.
- Freezing: This cheesecake freezes wonderfully! Freeze without the whipped cream topping for up to 2 months. Thaw in the fridge overnight.
- Make-Ahead: I highly recommend making this 24-48 hours before serving. The ube flavor deepens and the texture becomes more dense and creamy as it sets.
Tips & Tricks
- The “No-Leak” Hack: If you’re nervous about foil, place your springform pan inside a slightly larger solid cake pan (10-inch), then place that into the water bath.
- Room Temp Everything: If your cream cheese or eggs are cold, the ube halaya won’t incorporate smoothly, leaving you with white lumps in your purple batter.
Common Mistakes to Avoid
- Over-mixing the Eggs: This incorporates air which causes the cake to rise and then collapse, creating deep cracks. Always use low speed for eggs.
- Rushing the Chill: Cutting into a warm cheesecake will result in a “soupy” texture. The 6-hour chill is mandatory for the proteins to set.
Chef’s Advice
- Flavor Variations: Add a layer of white chocolate ganache between the cake and the whipped cream for extra decadence.
- Ingredient Substitutions: If you can’t find ube halaya, you can use purple sweet potato puree with extra sugar, though the flavor will be slightly less “nutty.”
- Presentation: Use a hot knife (dipped in hot water and wiped dry) for every slice to get those clean, professional edges.
History and Cultural Significance
Ube is a staple of Filipino dessert culture, often served as “Ube Halaya” during town fiestas and holidays.6 This cheesecake is a modern “Filipino-American” fusion, combining the heavy, rich textures of a New York cheesecake with the indigenous flavors of the Philippines. It represents the beautiful way traditional ingredients can be reimagined in modern pastry.
Final Thoughts
This Ube Cheesecake is a labor of love that rewards you with every creamy, earthy bite. Its striking appearance and unique flavor profile make it a memorable treat that guests will be talking about long after the last slice is gone. Happy baking!
Nutrition Information Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 slice | 702 | 10g | 41g | 57g | 1g | 32g |
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
