A unique combination of sweet, luscious purple yam (ube) with savory peanut butter and smooth cream cheese, baked together in one pan for a bite that feels truly indulgent. The texture is soft and creamy with a crunchy touch from the toasted peanuts sprinkled on top. Perfect as a sweet surprise on the table that's different from your everyday ube cheesecake.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams graham crackers, crushed finely
- 90 grams unsalted butter, melted
- 300 grams purple yam (ube), steamed and mashed
- 500 grams cream cheese, room temperature
- 120 grams smooth peanut butter, unsweetened
- 150 grams granulated sugar
- 3 eggs
- 100 grams sour cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 50 grams toasted peanuts, roughly chopped, for topping
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👩🍳 Instructions
- 1 Prepare a round 20 cm (8-inch) pan, line the bottom and sides with parchment paper, and lightly grease with butter so the cheesecake is easy to remove.
- 2 Mix the crushed graham crackers with melted butter until it resembles wet sand, pour into the bottom of the pan, then press firmly and evenly with the back of a spoon. Bake in the oven at 160°C (320°F) for 10 minutes, then remove and set aside to cool.
- 3 In a large bowl, beat the cream cheese and granulated sugar with a mixer on medium speed for 2-3 minutes until smooth and free of lumps.
- 4 Add the mashed purple yam and peanut butter, then beat again until fully combined and evenly purple in color, about 2 minutes.
- 5 Add the eggs one at a time, beating on low speed, making sure each egg is fully incorporated before adding the next so the batter doesn't get overmixed.
- 6 Add the sour cream, cornstarch, vanilla extract, and salt. Stir by hand with a spatula until the batter is smooth and silky—don't overmix, so the cheesecake doesn't crack.
- 7 Pour the batter over the cooled crust and smooth the surface with a spatula. Gently tap the pan on the table a few times to release any air bubbles.
- 8 Wrap the bottom of the pan with a double layer of aluminum foil and place it in a larger pan filled with 2-3 cm (about 1 inch) of hot water (a water bath). Bake in the oven at 160°C (320°F) for 55-65 minutes, until the edges are set but the center still jiggles slightly.
- 9 Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour so the temperature drops gradually and the surface doesn't crack.
- 10 Remove from the oven, let cool completely at room temperature, then refrigerate for at least 6 hours or overnight so the texture sets perfectly.
- 11 Before serving, sprinkle the top of the cheesecake with chopped toasted peanuts, and slice with a knife warmed in hot water for clean, neat cuts.
💡 Tips
• Make sure the cream cheese is truly at room temperature so the batter turns out smooth without lumps.
• A water bath is essential to prevent the cheesecake's surface from cracking and to keep the texture evenly soft.
• Don't overmix the batter after adding the eggs—just stir until combined so the cheesecake doesn't rise too much and then sink drastically.
• Store the cheesecake in the fridge overnight before slicing so the texture is firmer and easier to cut neatly.
📊 Nutrition Facts / serving
410
Calories (kcal)
8 g
Protein
27 g
Fat
35 g
Carbs
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