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Creamy Filipino Ube Halaya Cheesecake

filipino ube halaya cheesecake - featured image
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A comforting blend of traditional Filipino ube halaya and classic cheesecake, this recipe delivers a creamy, smooth texture with a subtly sweet earthiness and vibrant purple color. Easy to make and perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 5 tablespoons unsalted butter, melted (about 70g)
  • 2 tablespoons granulated sugar
  • 3 packages (8 oz / 226g each) cream cheese, softened
  • 1 cup ube halaya (purple yam jam)
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this evenly into the bottom of your springform pan, creating a compact layer. Bake for 10 minutes, then remove and cool while you prepare the filling.
  2. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 3 minutes. Gradually add sugar and continue beating until well combined.
  3. Gently fold in the ube halaya (purple yam jam) with a spatula, making sure it’s evenly incorporated but keeping that lovely purple swirl visible. Avoid overmixing to preserve texture.
  4. Add eggs one at a time, mixing on low speed after each addition to prevent overbeating, which can cause cracks later. Stop mixing as soon as everything is combined.
  5. Add heavy cream, vanilla extract, and salt, then mix on low speed just until smooth. The batter should be thick and velvety.
  6. Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Bake at 325°F (160°C) for 50-60 minutes or until the edges are set but the center still jiggles slightly when you shake the pan.
  7. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This prevents sudden temperature changes that cause cracks. Then remove from oven, run a knife around the edges, and chill in the refrigerator for at least 4 hours or overnight.
  8. Release the springform pan sides, slice the cheesecake, and enjoy the creamy, dreamy flavor of ube halaya in every bite.

Notes

Use room temperature cream cheese to avoid lumps. Gently fold in ube halaya to preserve the swirl and texture. Bake at a low temperature to prevent cracks. Cool cheesecake gradually by leaving oven door ajar after baking. No water bath needed. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: ube halaya cheesecake, Filipino dessert, purple yam cheesecake, creamy cheesecake, easy cheesecake recipe, ube dessert, homemade cheesecake

Find it online: https://realityeats.com/creamy-filipino-ube-halaya-cheesecake-recipe-easy-homemade-purple-yam-jam/