Description
The Decadent Ube Oreo Cheesecake is a fusion of traditional cheesecake and Filipino-inspired flavors, making it an exciting addition to your dessert repertoire. The cheesecake filling is infused with ube halaya, giving it a vibrant purple color and a rich, sweet flavor that pairs beautifully with the smoothness of the cream cheese. The crust is made of crushed Oreo cookies, which add a delightful crunch and chocolatey richness that contrasts perfectly with the creamy filling. For an extra indulgent touch, the cheesecake is topped with whipped cream, more crushed Oreos, and a drizzle of ube halaya.
Ingredients
For the Oreo Crust:
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24 Oreo cookies (regular or gluten-free, if needed)
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1/4 cup unsalted butter, melted
For the Ube Cheesecake Filling:
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2 cups cream cheese, softened
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1 cup ube halaya (ube jam)
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1/2 cup granulated sugar
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1/4 cup sour cream
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1 teaspoon vanilla extract
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2 large eggs
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1/4 cup all-purpose flour
For the Oreo Swirl:
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6 Oreo cookies, crushed (for the swirl effect)
For the Topping (optional):
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Whipped cream
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Additional crushed Oreos or ube halaya for decoration
Instructions
Start by preheating your oven to 325°F (163°C). While the oven is heating, place the Oreo cookies into a food processor and pulse them until they’re finely ground. Once the cookies are ground to a fine crumb, add the melted unsalted butter and pulse again until the mixture resembles wet sand.
Next, press the Oreo mixture into the bottom of a 9-inch springform pan. Make sure it’s evenly packed. The crust should be firm and compact. Bake the crust for about 8-10 minutes to set it. Once done, let it cool while you prepare the cheesecake filling.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s smooth and creamy. Add the ube halaya, granulated sugar, and sour cream into the bowl, and continue beating until everything is fully incorporated and the mixture is smooth.
Now, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and flour until the batter is smooth and thick.
Take the remaining 6 Oreo cookies and crush them into large pieces. Gently fold the crushed Oreos into the cheesecake batter. Be careful not to overmix—leave some larger chunks for texture and that wonderful Oreo swirl effect.
Pour the ube cheesecake mixture over the cooled Oreo crust. Tap the pan gently on the counter to release any air bubbles.
Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. After the baking time, turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour. This helps prevent cracking.
Once it has cooled, transfer the cheesecake to the refrigerator and chill it for at least 4 hours, or ideally overnight, to allow the flavors to meld and the cheesecake to set.
Once chilled, top the cheesecake with whipped cream, a sprinkle of crushed Oreos, or a drizzle of ube halaya for an extra indulgent touch. Slice and serve chilled.
Notes
This vibrant dessert is a showstopper for any occasion—rich, creamy, and bursting with ube flavor. For an extra touch, top it with whipped cream, crushed Oreos, or a drizzle of ube halaya. Chill overnight for the best texture and flavor!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino-American
Keywords: Decadent Ube Oreo Cheesecake