Ube Cheesecake Bars Graham Crust (Print Version)

Velvety ube, cream cheese, and crunchy graham come together for a colorful treat your guests will love.

# Recipe Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 1/2 cup sour cream, at room temperature
07 - 1/2 cup ube halaya (purple yam jam)
08 - 2 large eggs, at room temperature
09 - 1/2 teaspoon vanilla extract
10 - 1/2 teaspoon ube extract (optional)
11 - Pinch of salt

# Directions:

01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving excess on the sides for lifting bars after baking.
02 - In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted unsalted butter until thoroughly moistened. Press mixture evenly into base of prepared pan and bake for 10 minutes. Allow to cool slightly.
03 - In a large bowl, beat softened cream cheese with granulated sugar until creamy and lump-free.
04 - Add sour cream, ube halaya, vanilla extract, ube extract if using, and salt to the cream cheese mixture. Mix until smooth and cohesive.
05 - Beat in eggs one at a time on low speed, scraping the bowl between additions. Mix just until incorporated to avoid overbeating.
06 - Pour filling over the cooled crust, smoothing the surface. Bake for 40 minutes, until edges are set and center is gently wobbly.
07 - Let cool completely at room temperature. Refrigerate for at least 2 hours, or until firm.
08 - Using parchment overhang, lift cheesecake from the pan. Slice into 12 squares. Serve well chilled.

# Expert Advice:

01 -
  • Uses easy-to-find ingredients from most grocery stores or Asian markets
  • Perfect for making ahead and keeps well chilled
  • A colorful and delicious twist on traditional cheesecake
  • Crowd-pleasing and freezer friendly
02 -
  • High in crowd appeal with stunning color
  • Can be made gluten free by using GF graham crackers
  • Keeps beautifully for days in the fridge
03 -
  • Always use room temperature cream cheese and eggs or risk lumps in your batter
  • Line your baking pan thoroughly and press the crust evenly into every corner so cutting and lifting is a breeze
  • Watch for that slight jiggle when testing doneness set at the edges still soft in the center for ultimate creaminess
  • Resist the urge to cut before chilling The bars need all that time to set up properly for clean slices and rich flavor

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