Decadent Ube Oreo Cheesecake

Directions

1. Preheat oven to 175°C (350°F). Grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper.
2. Combine crushed Oreos and melted butter in a bowl. Press firmly into the bottom of the pan to form the crust. Chill in the fridge while preparing the filling.
3. In a large bowl, beat cream cheese until smooth. Add sugar and ube halaya, mixing until well combined.
4. Add eggs one at a time, mixing gently after each addition. Stir in heavy cream and vanilla extract until smooth.
5. Fold in roughly chopped Oreos. Pour the filling over the chilled crust and smooth the top.
6. Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door slightly open for 30 minutes to prevent cracking.
7. Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
8. Decorate with whipped cream, additional chopped Oreos, or drizzle with ube syrup before serving.

Recipe Details

Prep Time: 25 minutes
Cook Time: 50–60 minutes
Chill Time: 4 hours
Total Time: About 5–6 hours
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Substitute ube halaya with ube extract for a stronger purple color but less sweetness.
• Use chocolate sandwich cookies or gluten-free cookies for the crust if preferred.
• Top with white chocolate shavings for extra indulgence.
• Swirl in a small amount of cream cheese or condensed milk for a marbled effect.

Serving Suggestions