Ube Cheesecake

Ube Cheesecake

Ube, a rich and subtly nutty purple yam native to the Philippines, is the star of this cheesecake.

October is such a special month for me—not only is it Filipino American Heritage Month, but it’s also my birthday on October 25th! What better way to celebrate both than by making one of my favorite desserts? As we wrap up this month of celebrating Filipino culture, I wanted to share a sweet tradition of mine: making Ube Cheesecake. This vibrant, purple dessert perfectly combines the holiday vibes of cozy baking with a celebration of Filipino flavors and heritage. Plus, it’s a showstopper that never fails to impress guests during the holiday season.

The Magic of Ube

Ube, a rich and subtly nutty purple yam native to the Philippines, is the star of this cheesecake. Its natural sweetness, creamy texture, and striking color transform a classic dessert into something uniquely Filipino—and incredibly festive. For me, Ube Cheesecake is more than a dessert; it’s a way to honor my roots while bringing something beautiful and delicious to the table.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs

• 1/3 cup melted butter

• 1/4 cup sugar

For the Ube Cheesecake Filling:

• 2 cups ube halaya (ube jam, found at Filipino markets or online)

• 3 (8 oz) packages cream cheese, room temperature

• 1 cup granulated sugar

• 1 cup sour cream, room temperature

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon ube extract (for an extra pop of flavor and color)

• Purple food coloring (optional, for a deeper hue)

Instructions

Prepare the Crust:

1. Preheat the oven to 350°F (175°C).

2. Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan.

3. Bake for 10 minutes, then remove from the oven and set aside to cool. Lower the oven temperature to 325°F (163°C).

Make the Ube Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.

2. Add the sour cream, ube halaya, vanilla extract, and ube extract. Mix until well combined. Add a few drops of purple food coloring if you want a more vibrant purple.

3. Beat in the eggs one at a time, mixing just until combined. Avoid overmixing.

4. Pour the filling over the cooled crust, smoothing the top.

Bake the Cheesecake:

1. Place the springform pan inside a larger pan. Fill the larger pan with hot water, halfway up the sides of the springform pan (this water bath prevents cracks).

2. Bake at 325°F (163°C) for 1 hour and 15 minutes, or until the center is just slightly wobbly.

3. Turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour. This prevents sudden temperature changes that can cause cracks.

4. Remove the cheesecake and refrigerate for at least 4 hours (or overnight) until fully chilled and set.

Serving the Ube Cheesecake

Remove the cheesecake from the springform pan, slice it up, and serve it chilled. With its gorgeous purple color and creamy, slightly nutty flavor, this dessert is a delicious way to celebrate Filipino heritage and my special day. I hope you love it as much as I do!

Here’s to another year of delicious desserts, warm family traditions, and celebrating our roots.

xx,
mc