💜 Decadent Ube Oreo Cheesecake 🍪✨
A vibrant purple ube cheesecake with a chocolatey Oreo crust, topped with whipped cream and crushed Oreos for the perfect mix of earthy, creamy, and crunchy goodness. This unique cheesecake is rich, velvety, and absolutely irresistible!
📝 Ingredients
For the Oreo Crust:
24 Oreo cookies (with filling)
5 tablespoons unsalted butter, melted
For the Ube Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
1 cup granulated sugar
½ cup ube halaya (ube jam)
¼ cup ube extract
3 large eggs
½ cup sour cream
1 teaspoon vanilla extract
½ teaspoon salt
For the Toppings:
½ cup whipped cream
Crushed Oreo cookies
White chocolate drizzle (optional)
🛠️ Instructions
Step 1: Prepare the Oreo Crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Crush Oreos in a food processor until fine crumbs form. Mix with melted butter until combined.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
Step 2: Make the Ube Cheesecake Batter
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Mix in ube halaya, ube extract, sour cream, vanilla extract, and salt. Beat until well combined.
Add eggs one at a time, mixing just until incorporated (do not overmix).
Step 3: Bake the Cheesecake
Pour the batter over the cooled Oreo crust.
Wrap the bottom of the springform pan with foil and place it in a water bath (a larger pan filled with hot water).
Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside.
Step 4: Chill & Decorate
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Before serving, top with whipped cream, crushed Oreos, and white chocolate drizzle for extra decadence.
Step 5: Slice & Enjoy!
Cut into slices and savor the rich ube flavor with the chocolatey crunch of Oreo crust. 😍🍰
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