Ube Cheesecake Bars

This Ube Cheesecake Bars recipe is a delicious, Asian inspired dessert.

Background: These Ube Cheesecake Bars taste just as good as they look. They take a fraction of the time to make as a normal cheesecake. Ube is not the same as a purple sweet potato, but they are very similar. The vibrant color and sweet, vanilla-like flavor take these cheesecake bars to another level. To yield the best result, we recommend letting them chill overnight before slicing.

Graham Cracker Crust

• 1 ¼ cup graham cracker crumbs
• ½ cup butter, melted and cooled slightly
• 2 tablespoons granulated sugar
• ¼ teaspoon kosher salt

Cheesecake Fillings

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• ¾ cup Ube Halaya Jam
• 2 teaspoons ube extract

1. Position a rack in the center of the oven and preheat to 325 degrees. Line a 9-inch square 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 remaining sides. This will make it possible to lift it out of the pan with ease.
2. Mix ingredients for graham cracker crust and press down firmly into the prepared pan. Bake for 15 minutes. Cool on a wired rack while you prepare cheesecake fillings.
3. Using a mixer, beat the cream cheese on medium-low until soft, about 1 minute. Add the sugar and beat until light and fluffy, about 1 minute. Use a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
4. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one is fully incorporated, scraping down the sides as necessary. With the mixer on low, add the sour cream all at once and beat until well combined.
5. Pour half of the cheesecake mixture into a large bowl. Add the ube halaya jam and ube extract and whisk until just combined.
6. Alternate spooning generous dollops of the two different cheesecake batters over the prepared crust. Then, use a butter knife to swirl the two batters together, being careful to not overmix.
7. Bake the cheesecake bars for 40-45 minutes, until the edges are set but the center still wobbles slightly. Once the bars are done, turn the oven off. Prop the oven door open or leave it cracked slightly and leave the bars in the oven for 30 minutes.
8. Remove bars from the oven and cool completely on a wire rack.
9. Chill the bars overnight in the refrigerator and cut using the hot knife method.

These Ube Cheesecake Bars complement our Pork Egg Rolls and Asian Cucumber Salad perfectly!

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