1 Perfect Ube Vanilla Bean Cheesecake You Must Try Now

Oh my gosh, let me tell you about my latest kitchen love affair – this Ube Vanilla Bean Cheesecake that’s been stealing the show at every gathering! Picture this: that creamy, dreamy cheesecake texture we all adore, but with this magical earthy-sweet ube flavor that makes your taste buds do a happy dance. And that gorgeous lavender-purple color? Total showstopper every single time.

I first fell for ube desserts at my cousin’s wedding in Manila, where they served this stunning purple cake that tasted like nothing I’d ever had before. When I got home, I just had to recreate that unique flavor in my favorite dessert – cheesecake. After what felt like a million test batches (my neighbors were very willing taste-testers!), I finally nailed this perfect combination of velvety ube halaya and fragrant vanilla bean.

What makes this Ube Vanilla Bean Cheesecake so special is how the vanilla’s floral notes play off ube’s natural sweetness. It’s like they were meant to be together. And don’t even get me started on the texture – that perfect New York-style density with just the right amount of wobble. Whether it’s for birthdays, holidays, or just because, this dessert never fails to wow people. Trust me, once you try this, plain cheesecake will seem so… well, plain!

Why You’ll Love This Ube Vanilla Bean Cheesecake

Okay, let me count the ways this cheesecake will steal your heart (and probably your diet resolutions)! First off, that unforgettable flavor combo – the earthy sweetness of ube paired with vanilla bean’s floral notes is pure magic. It’s like they were destined to be together in dessert heaven.

But wait, there’s more! Here’s why this recipe has become my go-to for every special occasion:

• That creamy dreamy texture – we’re talking New York-style perfection with just the right wobble
• Showstopper purple hue that makes everyone’s jaw drop when you bring it to the table
• Surprisingly easy to make – no fancy techniques, just good ingredients handled with love
• Perfect for celebrations – I’ve served this at birthdays, holidays, even just because Tuesdays
• Always gets compliments – people still ask me for the recipe years after first trying it

Seriously, once you taste that first velvety bite of ube and vanilla dancing together, you’ll understand why I’m obsessed. It’s comfort food and gourmet dessert all in one gorgeous package!

Ube Vanilla Bean Cheesecake Ingredients

Alright, let’s talk ingredients – and I mean the good stuff that makes this cheesecake sing! Every single item here plays a crucial role, so don’t be tempted to cut corners. Trust me, I learned that the hard way when I once tried using cold cream cheese (big mistake – hello lumpy batter!). Here’s exactly what you’ll need:

• 2 cups graham cracker crumbs – about 14 full sheets crushed fine (or buy pre-crushed to save time)
• 1/2 cup melted butter – unsalted, please! We want to control the saltiness ourselves
• 3 packages (8 oz each) cream cheese – full-fat only, and must be room temperature (leave out for 2 hours)
• 1 cup sugar – regular granulated works perfectly here
• 3 large eggs – also at room temp (soak in warm water for 5 minutes if you forgot to take them out)
• 1 cup ube halaya – that glorious purple yam jam (find it at Asian markets or make your own)
• 1 vanilla bean – split and seeds scraped (or 1 tbsp vanilla bean paste in a pinch)
• 1 tsp vanilla extract – the real stuff, not imitation!
• 1 cup heavy cream – cold is fine since we’re not whipping it

See those notes about room temperature? That’s the secret to that silky smooth batter we’re after. Now let’s get mixing!

Equipment You’ll Need

Now let’s talk tools! You don’t need anything fancy, but these basics will make your Ube Vanilla Bean Cheesecake adventure so much easier. Here’s what’s on my must-have list:

• 9-inch springform pan – the holy grail for cheesecakes (no sticking drama!)
• Stand mixer or hand mixer – your arms will thank you
• Mixing bowls – one for the crust, one for that glorious filling
• Measuring cups and spoons – eyeballing won’t cut it here
• Spatula – for scraping every last bit of purple goodness
• Parchment paper – optional but great for extra-easy removal

That’s it! Simple, right? Now let’s get baking.

How to Make Ube Vanilla Bean Cheesecake

Okay, let’s dive into the magic! I’ll walk you through each step just like I would if we were baking together in my kitchen. Don’t worry – it’s easier than it looks, and I’ve got all the little tricks to make sure your cheesecake turns out perfect.

Preparing the Crust

First things first – that buttery, crunchy foundation! In a medium bowl, mix your graham cracker crumbs with melted butter until it looks like wet sand. Pro tip: I like to use a fork to really work the butter into every crumb.

Now, dump this mixture into your prepared springform pan. Use something flat (I use a measuring cup wrapped in plastic) to press it firmly into an even layer across the bottom and about halfway up the sides. You want it packed tight so it holds together when slicing. Pop this in the fridge while you make the filling – it helps the crust set up nicely.

Making the Cheesecake Filling

Here’s where the magic happens! In your stand mixer (or with a hand mixer), beat the room temperature cream cheese on medium until it’s completely smooth – about 2 minutes. Scrape down the sides, then gradually add the sugar while mixing. Keep going until it’s fluffy and no graininess remains.

Now add eggs one at a time, mixing just until each is incorporated before adding the next. Overmixing here can lead to cracks, so go easy! Next comes the star – add your ube halaya, those precious vanilla bean seeds, and vanilla extract. Mix until you’ve got this gorgeous, uniformly purple batter with those beautiful black vanilla specks throughout.

Slowly pour in the heavy cream while mixing on low. The batter should be smooth as silk now – no lumps allowed! Pour this purple heaven over your chilled crust.

Baking and Cooling

Bake at 325°F (163°C) for 50-55 minutes. The edges should be set but the center will still have a slight jiggle – like jello, not liquid. This is crucial for that perfect creamy texture!

Now, here’s my grandma’s secret: turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracks. After that, transfer it to a wire rack to cool completely before refrigerating for at least 4 hours (overnight is best).

Resist the urge to peek while it chills – patience makes perfect! When you finally unmold it, you’ll be rewarded with the most stunning, creamy Ube Vanilla Bean Cheesecake that’s totally worth the wait.

Tips for the Perfect Ube Vanilla Bean Cheesecake

After making this cheesecake more times than I can count, I’ve learned all the little tricks that make the difference between good and oh-my-gosh-perfect. Here are my can’t-live-without tips:

• Room temp is non-negotiable – cold cream cheese equals lumpy batter. Leave everything out for 2 hours before starting.
• Don’t overmix after adding eggs – too much air causes cracks. Mix just until combined.
• Use a water bath if you’re nervous – I don’t always bother, but it guarantees even baking.
• That slow cool-down is magic – letting it cool in the turned-off oven prevents sinking.
• Chill overnight if possible – I know it’s hard to wait, but the texture gets even creamier.
• Run a knife around the edge before unmolding to keep your beautiful crust intact.

Remember – cheesecake is forgiving! Even if it cracks (mine sometimes does), it still tastes incredible. The ube flavor actually deepens after a day in the fridge, so leftovers are a bonus!

Serving and Storing Ube Vanilla Bean Cheesecake

Okay, here’s where the fun begins – serving up this gorgeous dessert! I love letting the cheesecake shine on its own, but a few simple garnishes take it over the top. My go-to is a dollop of lightly sweetened whipped cream – the white against that vibrant purple looks stunning. Fresh berries work wonders too – strawberries or raspberries add a pop of color and tartness that plays beautifully with the ube’s sweetness.

Now, about leftovers (if you’re lucky enough to have any!). This cheesecake keeps like a dream in the fridge for up to 5 days. Just cover it tightly with plastic wrap or transfer slices to an airtight container. Pro tip: place parchment between slices to prevent sticking. You can also freeze individual slices for up to 2 months – thaw overnight in the fridge before serving. The texture holds up surprisingly well!

One last serving suggestion – let slices sit at room temperature for about 15 minutes before eating. That slight warming brings out all the vanilla and ube flavors beautifully. Trust me, it makes all the difference!

Ube Vanilla Bean Cheesecake Variations

While I’m completely obsessed with the original version, sometimes I like to mix things up! Here are my favorite twists on this Ube Vanilla Bean Cheesecake that always surprise and delight:

• Coconut dream – swap half the heavy cream for coconut milk and sprinkle toasted coconut on top
• Ube swirl – reserve 1/4 cup ube halaya to marble through the batter before baking
• Macapuno magic – fold in 1/2 cup sweet coconut strings with the ube halaya
• Cookie crust – use crushed Biscoff or Oreos instead of graham crackers
• Vanilla shortcut – replace the vanilla bean with 2 tsp high-quality extract in a pinch

The best part? They all keep that signature creamy texture and gorgeous purple hue while adding fun new flavors!

Nutritional Information

Now, I’m no nutritionist, but I’ll give you the general scoop on what’s in this glorious Ube Vanilla Bean Cheesecake. A typical slice (about 1/12th of the cake) has around 420 calories with that perfect balance of rich creaminess and sweet ube flavor. Keep in mind these numbers can vary depending on your exact ingredients – especially the ube halaya and cream cheese brands you use.

This is definitely an indulgent treat (hello, 32g of fat per slice!), but totally worth it for special occasions. The vanilla bean and ube do offer some antioxidants, so we’ll just focus on that positive. Remember – everything in moderation, including moderation itself when it comes to cheesecake this good!

Frequently Asked Questions

Can I use ube extract instead of ube halaya?
I totally get why you’d ask – ube halaya can be tricky to find! While extract will give you that beautiful purple color, it won’t provide the same rich texture and natural sweetness as the real deal. If you’re in a pinch, try mixing 1-2 teaspoons ube extract with an extra 1/4 cup of cream cheese to compensate for the missing jam. But trust me, hunting down that authentic ube halaya is so worth it!

Why did my cheesecake crack?
Oh honey, I feel your pain! Cracks usually happen from temperature shock or overmixing. Here’s what helps: don’t open the oven door during baking, cool it slowly in the turned-off oven, and make sure not to overbeat after adding eggs. But here’s my secret – even cracked cheesecake tastes amazing, and you can always cover imperfections with whipped cream!

How do I know when it’s done baking?
This was my biggest worry when I first started making cheesecakes! You want the edges set but the center to still have a slight jiggle – like jello, not liquid. The cake will continue cooking as it cools. If you insert a toothpick, it should come out with moist crumbs, not wet batter. After years of practice, I’ve learned to trust the wobble test!

Can I make this without a springform pan?
While a springform pan is ideal, you can use a regular 9-inch cake pan lined with parchment paper (leave overhang for lifting). Just be extra careful when removing it. I’ve even made mini versions in a muffin tin – bake for about 25 minutes for adorable individual portions!

Share Your Ube Vanilla Bean Cheesecake Experience

I’d absolutely love to hear how your Ube Vanilla Bean Cheesecake turned out! Did you add any fun twists? Was it a hit at your gathering? Drop me a comment below – I read every single one and love seeing your baking adventures. And if you snapped a picture of that gorgeous purple beauty, tag me on Instagram! Nothing makes me happier than seeing my recipes bringing joy to your kitchen.

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