Creamy and Luscious Ube Cheesecake

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Creamy ube blended together with the richness of cream cheese, this Ube Cheesecake is another delicious way to serve ube this coming holidays. Unlike other cheesecake recipes, this does not require a water bath! If you love ube, also try Ube Pie and Ube Custard Tart.

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The flavor of the creamy ube blended together with the richness of cream cheese makes this ube cheesecake a very decadent dessert.

If you are looking for more ways to enjoy ube aside from the traditional Filipino way of turning it into the creamy and sweet ube halaya, ube cheesecakes recipes are the way to go! This ube cheesecake is another great variation. You guys, I am so excited for you to try this.

Ube is a dessert mainstay in every occasion in the Philippines. I grew up having ube during Christmas and fiestas. On the night before Christmas eve, our elders labored in making a big batch of ube which they cooked in big (really big) pans set above a fire on dug ground.

They stir until midnight using big ladles that almost look like boat paddles until the ube is very thick and sticky.

The results are divine. Each time.

Ube cheesecake with one slice cut out.

Ube Cheesecake

In this recipe, the earthy, creamy ube gets paired with rich and tangy cream cheese to make a decadent dessert. Ube cheesecake is moderately sweet and the flavors of the ube and cheese are perfectly balanced.

I used fresh ube that are often abundant in our supermarkets around this time. It is always a joy whenever I find them because it is not very often. And in times when the fresh ones are not available. I resort to the frozen grated ones. In fact, I first developed this recipe using frozen ones. 

Frozen Ube

  • If you are using the frozen grated ube, let it thaw and then wrap them in foil, steam them for about 15-20 minutes until they are really soft.
  • Mash the cooked yam until smooth and creamy and let cool. 

Fresh Ube

  • If you are using fresh ube, peel them and carve out any woody parts that may be present. Slice them into 1 inch thick rounds. Wash them thoroughly.
  • Place them in a pot and add enough water to cover. Boil ube over medium heat until very soft.
  • Mash the ube thoroughly. Cool before using.
  • Some of you have asked if its possible to use ube jam in this recipe. While I think it may work, the flavor and texture is not guaranteed because pre made ube jams in bottles have varying sweetness and texture.
  • If you are not into using real ube, you can still make ube desserts using ube flavoring! Try Ube Pianono and ube cupcakes.

More Pointers

  • Bake the ube cheesecake at 350 F for 40 minutes or until the center looks just about set with a small slight, steady jiggle. The cheesecake will fully set as it cools. Chill it in the fridge overnight before serving and cutting.
  • I used simple Graham crackers crust.  For ease, you can buy Graham cracker crumbs instead of the ones in cracker form so you eliminate one more step in the process. If you choose the whole Graham crackers route, just process it and make 1 and 1/4 cup.
The step by step process of making ube cheesecake.

How to Make Ube Cheesecake?

  1. Make the Graham Crust. Combine Graham crumbs and melted butter. Stir until the mixture is moist.
  2. Transfer the mixture into an 8 inch springform pan. Spread, pack and flatten the crumbs into the base of the pan. You can use the base of a glass here to help you pack it down.
  3. Chill the crust in the fridge. Mean while, make the ube filling.
  4. Boil the yam in water. Boil until they are very tender. Drain.
  5. Mash the boiled ube. Allow to cool completely after mashing.
  6. Beat cream cheese using an electric hand mixer (or a stand mixer)until creamy. Then, beat in sugar and salt.
  7. Beat in the mashed ube until incorporated. Then beat in eggs.
  8. The ube extract. ​Beat in the extract until the color is uniform.
  9. Pour and bake. Pour and scrape the batter into the chilled graham crust. Bake at 350 F for 40 minutes or until the center is almost set. Allow the cheesecake to cool completely. If possible, chill it overnight before serving.
One slice of ube cheesecake on a plate.

Frequently Asked Questions

Is ube the same as purple sweet potato?

While they are very similar, no. Ube and purple sweet potatoes are not the same. For one, ube is a yam. And yams are known for their rough, uneven and brown exterior. Both have purple interiors, but purple sweet potatoes are distinctly purple on the outside.

How would you describe ube flavor?

Ube is characterized by an earthy, nutty flavor making it a perfect base for creamy desserts.

What is the difference between ube and taro yams?

Both taro and ube are root vegetables. The difference is that taro is an off white color inside while the ube is purple. Both can be used in flavoring desserts, but taro is more starchy and little bit less sweet than ube.

You will love the creamy texture of this ube cheesecake. You don’t have to labor hard and stir until your arms fall off like what they do back home, but this decadent ube dessert is divine and so good in its own way. You will fall in love!

For more ube treats, check these out:

Other Filipino Goodies:

 

The flavor of the creamy ube blended together with the richness of cream cheese makes this ube cheesecake a very decadent dessert.

Ube Cheesecake

Ube cheesecake made of creamy ube with the perfect note of sweetness and richness from the cream cheese.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Asian, Filipino
Keyword: cream cheese, Filipino Christmas, Noche Buena
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8
Calories: 297kcal
Author: sanna

Ingredients

For the Graham Crust

  • 1 and 1/4 cup honey graham crumbs
  • 1/4 cup melted butter

For the Ube Cheesecake Filling

  • 1 lb fresh ube peeled, washed and sliced into 1-inch thick rounds
  • 1 and 1/2 block cream cheese or 375 grams, softened.
  • 1 and 1/4 cup sugar
  • pinch salt
  • 2 large eggs
  • 1 tsp ube flavoring

Instructions

Make the Crust

  • Combine melted butter and graham crumbs in a bowl and stir until mixture looks like a coarse meal and all of the crumbs are moistened by the butter. Dump to an 8 inch spring-form pan and flatten the mixture to the pan by pressing them down using the base of a round cup. Make sure the crumbs are tightly packed. Chill in the fridge.

Make the Ube Cheesecake Filling

  • Place the sliced ube in a pot. Add enough water to cover them. Boil them over medium heat until very soft. Drain and transfer to a bowl and mash the ube. Allow to cool.
  • Preheat oven to 350 F. In the bowl of mixer, beat the cream cheese until soft and fluffy. Add the sugar  and salt and beat until combined. Add the purple yam and beat until incorporated.
  • Add eggs one at a time, beating well after each addition. Add the ube extract. Pour the filling into the prepared crust and bake at 350 F for 40 minutes or until the center is almost set. Let ube cheesecake cool and chill in the fridge for 6-8 hours before slicing.

Video

Notes

  • You can also use frozen grated ube if the fresh ones are not available where you are. The frozen ones usually come in 1 lb ( 16 0z packages) and that is what you need.
  • To cook the frozen grated purple yam, thaw them first. Check for any hard particles on the thawed purple yam and discard them.
  • Wrap  purple yam in foil  and steam until very soft, about 15-20 minutes. Mash until creamy and let cool. Use as directed in the recipe.
Nutrition Facts
Ube Cheesecake
Amount Per Serving (1 slice)
Calories 297 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 68mg23%
Sodium 189mg8%
Potassium 234mg7%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 37g41%
Protein 4g8%
Vitamin A 8298IU166%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 297kcal | Carbohydrates: 53g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 189mg | Potassium: 234mg | Fiber: 2g | Sugar: 37g | Vitamin A: 8298IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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27 Comments

  1. Hi! What adjustments should be made if I were to use a 9in pan? It’s the only one available in the house at the moment. Thanks! Can’t wait to try this for Christmas

  2. Hi,

    If I were to use a homemade ube jam, Do I need to lessen the amount of sugar for filling or shall I still follow the recipe? Many thanks

    1. Hi Mary Ann. Just lessen the sugar by about 1/4 to 1/2 cup. The ube jam should be about 2 cups. I have not tested this using pre-made ube halaya, and these measurements are just recommendations 🙂 Good luck!

  3. It is perfect!! Simple and easy to follow.the taste is divine…thanks!!! Just tried out this recipe…

  4. Hi!

    If I am trying to make this but in little mini muffin/cupcake sizes instead of one giant pan, how long should I bake it for?

    1. Hello Christine. Try baking it for 8-12 minutes. Watch it around that time.If the sides are set and the centers have a very slight jiggle- it is done. You may need to bake it longer of shorter than the 8-12 minutes so watch closely. Happy Baking!

    1. Hi Gail! I have not tried using the jarred ones in this recipe so I cannot guarantee the results. It is very possible though, you only need to test and trial how much of the ube jam you are going to need 🙂 I will say start with one entire jar.

    2. Gail, just curious if you tried the recipe using a jar of ube jam? How did it turn out? Did you need to alter any of the other ingredients?
      Thank you for your help !
      Ann

  5. Dear Sanna,
    Thank you for your divine Ube cheesecake recipe. Some bake their ube cheesecake with the water bath procedure. What’s your advice?
    Would it be fine to freeze the Ube cheesecake?
    Hope to hear your expertise advise. Thank you.

  6. Hi! I just bought a lb of fresh ube at the local Asian market and can’t wait to try this out. However, I like the tangy taste of sour cream in my cheesecake. Would it work with this recipe? If so, can you please advise as to how much I should add? Will the baking time be the same? Thanks.

    1. Hello Kat, I have not tried it with sour cream so I cannot guarantee the result. If you have to try, I would suggest to start at 1/2 cup of sour cream and add a few minutes to your baking time. The cheesecake should look set. Good luck and let me know how it goes!

  7. I love this recipe. Is there anyway to make it less creamy. Should i add one less egg and add a tablespoon of cornstarch. Would that be better?

    1. Thank you, Christine! I have not really tried altering the recipe so I cannot guarantee the result. However, I would advise starting with a smaller amount of cornstarch as that may harden the cheesecake after it is refrigerated. Keep me posted ad happy baking.

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