Description

Delight in these creamy and vibrant Ube Cheesecake Bars, featuring a buttery graham cracker crust and a luscious swirl of ube halaya jam and extract. Perfectly baked to achieve a silky texture with a delightful purple hue, these bars combine the rich flavor of cream cheese with the unique taste of ube, a popular Filipino purple yam. Ideal for dessert lovers seeking a visually stunning and delicious treat.

Ingredients

Scale

Crust

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

Cheesecake Filling

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

Ube Swirl

¾ cup (6 ounces or 170 grams) ube halaya jam
1 ½ teaspoons ube extract

Instructions

Prep the oven and pan: 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 a 2-inch overhang on two opposite sides. Layer a second sheet of parchment paper on top, perpendicular to the first, leaving a 2-inch overhang on the other sides.
Make the graham cracker crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan using a tart tamper, hands, or bottom of a heavy glass to apply pressure for a firm crust.
Bake the crust: Bake for 15 minutes. The crust will appear underbaked and soft but will firm as it cools. Cool on a wire rack while preparing the filling, keeping the oven on.
Make the cheesecake filling: In a stand mixer fitted with paddle attachment, beat cream cheese on medium-low until soft (~1 minute). Add sugar and beat until light and fluffy (~1 minute), scraping sides as needed. On low speed, add eggs one at a time, fully incorporating each before adding the next. Add sour cream all at once and mix until combined (~1 minute). Scrape and beat on medium-high for 30 seconds.
Make the ube cheesecake swirl: Pour 1 ½ cups (12 ounces) of cheesecake filling into a bowl. Add ube halaya jam and ube extract, whisk until just combined.
Assemble the bars: Alternate dollops of plain cheesecake filling and ube mixture on top of crust. Use a butter knife to swirl the two batters gently without overmixing. Tap pan once or twice to smooth the top.
Bake the bars: Bake 40 to 45 minutes until edges are set but center still has slight wobble.
Cool the bars: Turn off the oven, open door slightly with a wooden spoon to prop it open, and leave bars inside for 30 minutes. Remove and cool completely in pan on a wire rack. Run a knife around edges to loosen cheesecake.
Chill the bars: Cover loosely with plastic wrap and refrigerate until firm, at least 4 hours or preferably overnight.
Serve and store: Use parchment overhang to lift bars from pan. Slice into 2.25-inch squares with a hot knife and serve. Store in airtight container in refrigerator for up to 3 days.

Notes

Allow all dairy ingredients to come to room temperature to ensure a smooth batter and avoid lumps.
Press the graham cracker crust firmly to help it hold together after baking.
Do not overmix the batter once eggs are added to prevent too much air, which can cause cracking.
Chilling the bars overnight enhances flavor and texture.
Use a hot knife for cleaner slices of the cheesecake bars.
Ube halaya is sweet purple yam jam commonly found in Asian grocery stores or online.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Filipino-American

Keywords: ube cheesecake bars, ube dessert, purple yam cheesecake, Filipino dessert, graham cracker crust, creamy cheesecake bars