This cheesecake is a delicious fusion dessert that combines the creaminess of cheesecake with earthy nuttiness of ube, paired with chocolatey Oreo Crust and coconut whipped cream.
If you like this recipe, check out my MATCHA CHEESECAKE WITH OREO CRUST, and THAI TEA BASQUE BURNT CHEESECAKE.
Ube cheesecake with Oreo cookie crust and coconut whipped cream is my take on the traditional cheesecake. It is sweet, creamy, and delicious! This cheesecake has a vibrant purple color from ube, all sitting on a crunchy Oreo cookie crust. Ube has a mild nutty vanilla flavor that pairs really well with coconut flavor. So here, I added Whipt Dreams coconut dairy-free topping on top of the cheesecake, and the combination was amazing! Each bite was so creamy but not overwhelming. Whether you are an ube fan or new to this purple yam, this luscious cheesecake is sure to impress! I hope you give a try, and enjoy this vibrant dessert that is as delicious as it is beautiful!
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WHAT IS UBE?
Ube is a purple yam that originated in Southeast Asia, and most commonly found in Filipino desserts. Ube is known for its vibrant violet color and unique flavor. It has as subtly sweet, earthy taste with a hint of vanilla and nuttiness. Ube is widely used in popular desserts such as ube halaya (ube jam), cakes, ice creams, pastries, and other treats.
Here in this recipe, I used ube halaya (purple yam jam) and ube extract for the ube flavor and color.
INGREDIENTS:
- Oreo Cookies
- Butter (unsalted)
- Cream Cheese
- Sugar
- Sour Cream
- Ube Halaya
- Ube Extract
- Salt
- Eggs
- Whipped Cream, for topping
HOW TO MAKE UBE CHEESECAKE WITH OREO CRUST?
PREPARE OREO CRUST
First, preheat the oven to 325°F (163°C). Remove the middle creme filling of Oreo cookies. Then crush the cookies in zip lock bag using a rolling pin.
Line the bottom of a 9-inch springform pan with parchment paper and grease the side of the pan with some melted butter. In a bowl, add crushed Oreos and melted butter. Use a spatula and mix until coarse crumbs form. Transfer the coarse cookie mixture to the springform pan and press the crumbs firmly to form an even layer on the bottom and the sides of the pan. Bake the crust in the oven for 10 minutes.
MAKE THE UBE CHEESCAKE FILLING
In a large mixing bowl, add cream cheese. Using a handheld or standing electric mixer, beat cream cheese until smooth. Then add sugar, sour cream, ube halaya, ube extract, and salt. Continue beating until well combined. Scrape the bowl.
Add eggs, one at a time, until the cake batter is smooth and creamy. Pour the cake batter into the prepared springform pan, over the baked cookie crust.
BAKE THE CHEESECAKE
Wrap the bottom of the pan with aluminum foil to prevent leaking. Place the pan in a roasting pan. Pour hot water into the roasting pan to form a water bath.
Bake for 60-70 minutes, or until the center is slightly jiggly but the edges look set. Then turn off the oven and leave the cheesecake in the oven for another 10-15 minutes. This gentle cooling process can help prevents cracks. Remove the cake from the oven and let it cool completely.
COOL AND SERVE
Cover the cake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
When ready to serve, add whipped cream on top of the cheesecake. Enjoy!
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Ube Cheesecake with Oreo Crust
- Prep Time: 30
- Cook Time: 70
- Total Time: 1 hour 40 minutes
- Yield: 8–10 servings 1x
Description
This cheesecake is a delicious fusion dessert that combines the creaminess of cheesecake with earthy nuttiness of ube, paired with chocolatey Oreo Crust and coconut whipped cream.
Ingredients
- 1 pack family size Oreo Cookies (513 g), remove creme filling
- 11 tbsp unsalted butter, melted
- 4 pack cream cheese (32 oz or 907 g), room temperature
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup ube halaya
- 2 tsp ube extract
- 1/2 tsp salt
- 3 large eggs, room temperature
- whipped cream (I used Whipt Dream coconut non-dairy topping)
Instructions
Cookie Crust
- Preheat the oven to 325F.
- Line the bottom of a 9-inch springform pan with parchment paper and grease the side of the pan with some melted butter.
- Remove the middle creme filling of Oreo cookies. Then crush the cookies in zip lock bag using a rolling pin.
- In a bowl, add crushed Oreos and melted butter. Use a spatula and mix until coarse crumbs form. Transfer the coarse cookie mixture to the springform pan and press the crumbs firmly to form an even layer on the bottom and the sides of the pan.
- Bake the crust in the oven for 10 minutes.
- Remove the pan from the oven and set it aside while you prepare the cheesecake batter.
Ube Cheesecake
- In a large mixing bowl, add cream cheese. Using a handheld or standing electric mixer, beat cream cheese until smooth.
- Add sugar, sour cream, ube halaya, ube extract, and salt. Continue beating until well combined. Scrape the bowl.
- Add eggs, one at a time, until the cake batter is smooth and creamy.
- Pour the cake batter into the prepared springform pan, over the baked cookie crust.
- Wrap the bottom of the pan with aluminum foil to prevent leaking. Place the springform pan in a roasting pan. Pour hot water into the roasting pan to form a water bath.
- Bake for 60-70 minutes, or until the center is slightly jiggly but the edges look set.
- Turn off the oven and leave the cheesecake in the oven for another 10-15 minutes. This gentle cooling process can help prevents cracks.
- Remove the cake from the oven and let it cool completely.
- Cover the cake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
- When ready to serve, add whipped cream on top of the cheesecake. Enjoy!
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