Ingredients

2 cups (7 ounces or 198 grams) graham cracker crumbs

½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly

2 Tablespoons granulated sugar

¼ teaspoon kosher salt

3 (8-ounce) boxes cream cheese, at room temperature

1 cup (7 ounces or 198 grams) granulated sugar

3 large eggs, at room temperature

½ cup (4 ounces or 113 grams) sour cream, at room temperature

¾ cup (6 ounces or 170 grams) ube halaya jam

1 ½ teaspoons ube extract

Instructions

Step 1: Position a rack in the center of the oven and preheat to 325°F. Line a 9-inch square cake pan with parchment paper, leaving at least a 2-inch overhang on two opposite sides. Add a second parchment sheet perpendicular to the first for overhang on the remaining sides.

Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until it resembles wet sand. Press the mixture evenly into the bottom of the prepared pan using a tamper, your hands, or the bottom of a glass to apply pressure.

Step 3: Bake the crust for 15 minutes. It will be soft when removed but will firm as it cools. Let cool on a wire rack while preparing the filling. Keep the oven on.

Step 4: In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-low until soft (about 1 minute). Add sugar and beat until light and fluffy (about 1 minute), scraping the bowl as needed.

Step 5: On low speed, add eggs one at a time, fully incorporating each before adding the next. Scrape the bowl after each egg. Add sour cream all at once and beat until combined (about 1 minute). Scrape the bowl again and beat on medium-high for 30 seconds.

Step 6: Pour 1½ cups (12 ounces) of cheesecake filling into a medium bowl. Add ube halaya jam and ube extract, then whisk until just combined.

Step 7: Spoon alternating dollops of plain and ube cheesecake batter over the crust. Use a butter knife to gently swirl the two batters together, being careful not to overmix. Tap the pan once or twice on the counter to smooth the top.

Step 8: Bake for 40 to 45 minutes until edges are set but the center still wobbles slightly.

Step 9: Turn off the oven and crack the door open using a heatproof utensil to prop it. Leave the bars inside for 30 minutes.

Step 10: Remove bars and place on a wire rack. Run a knife around the edges to loosen the cheesecake. Cool completely in the pan.

Step 11: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.

Step 12: Use the parchment overhang to lift bars out of the pan onto a cutting board. Slice into 2.25-inch squares using a hot knife and serve.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture.

If you can’t find ube halaya jam, try substituting with ube powder mixed into the cheesecake batter.

For extra flavor, add a splash of vanilla extract to the plain cheesecake batter.

To prevent cracks, avoid overmixing the batter and bake at a steady 325°F temperature.

FAQs

Can I make these bars ahead of time?

Yes, these bars are best when chilled overnight. This allows the flavors to meld and the cheesecake to firm up properly.

What can I substitute for ube extract?

If you don’t have ube extract, you can increase the amount of ube halaya jam slightly or use ube powder to enhance the flavor. However, the extract provides the characteristic aroma and color.