Go Back

Creamy Ube Cheesecake with Coconut Crust

Ever since I discovered this recipe, my friends and family beg me to bring this cheesecake to every holiday function and party we have. It is the perfect blend of coconut and Ube flavor that transports you back to the traditional flavors of Filipino desserts in the best possible vehicle—a luxurious, smooth, creamy cheesecake with a crunchy crust and pillowy whipped cream. 


Special Equipment

  • Springform Pan
  • Stand Mixer
  • Hand Mixer

Ingredients

Coconut Cookie Crust

  • 1 ½ cups graham cracker crumbs (see notes)
  • ½ cup sweetened shredded coconut
  • 6 tbsp unsalted butter melted and slightly cooled
  • pinch salt

Ube Cheesecake Filling

  • 2 8-oz block cream cheese room temperature
  • ½ cup granulated sugar may need more (see notes)
  • 6 oz Fila Manila Ube Jam room temperature
  • ¾ cup sour cream room temperature
  • 1 tsp vanilla extract
  • 3 pcs large eggs room temperature

Coconut Whipped Cream

  • 1 14-oz can coconut cream chilled
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Prep time: 15 minutes

Cook/chill time: 9 hours

Serves 8


Directions

  1. Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  2. In a medium bowl, combine all crust ingredients and stir until evenly moist.
  3. Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
  4. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on med/high speed until fluffy (2-3 mins).
  5. Add ½ cup sugar and continue beating for another 2 minutes.
  6. Add 5 oz ube jam and ¾ cup sour cream. Beat until smooth and incorporated. Make sure to break apart any chunks of ube jam (some brands are chunkier than others).
  7. Add 1 tsp vanilla extract and stir until combined. Taste your batter and decide if you’re OK with the sweetness. Add sugar 1 tbsp at a time, if necessary.
  8. Add eggs one a time, beating each one just until combined. Remember to scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of batter.
  9. Pour the batter into your pan and tap gently on your counter. Place the pan on your oven's middle rack. Place a roasting pan filled with hot water on the bottom rack.
  10. Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for 30 minutes more or until set (see blog post for tips on how you can tell if your cheesecake is done).
  11. Turn the oven off, open the oven door slightly but keep the cheesecake inside for another hour so it can gradually cool.
  12. Take the cheesecake out of the oven, run a thin, sharp knife around the edges to separate the cake from the pan. Don't take the cake out of the pan though. You can place it straight into the fridge to chill 6-8 hours, preferably overnight.
  13. When you’re ready to serve, prepare your coconut whipped cream by taking the chilled can out of the fridge and scooping out the solid parts into a small bowl (see notes). Add 2 tbsp sugar, 1 tsp vanilla extract and beat until stiff.
  14. To serve the cheesecake, top with a dollop of coconut whipped cream and sprinkle with shredded coconut.