Ube Cheesecake with Peanut Butter Cream Cheese – Sweet, Savory, and Totally Addictive

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

👩‍🍳 Instructions

1. 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. 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. 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. 4 Add the mashed purple yam and peanut butter, then beat again until fully combined and evenly purple in color, about 2 minutes.
5. 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. 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. 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. 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. 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. 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. 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

📊 Nutrition Facts / serving

💬 Comments (0)

Log In to leave a comment!

🍽 More Recipes

Dessert

Wu Yu Bing Taiwanese Wafer Ice Cream Sandwich, Generously Filled and Full of Nostalgia

⏱ 20 min 🍽 6 servings

Dessert

Salted Caramel Yogurt Cheesecake, Luxuriously Layered Sweet and Savory

⏱ 95 min 🍽 10 servings

Dessert

Crispy Caramel Mini Cheesecakes with a Glass-Like Crack Over Silky Cream

⏱ 60 min 🍽 10 servings

Dessert

Taco Fruit Cake, a Cute Taco-Shaped Snack Made from Pandan Cake & Fresh Fruit

⏱ 40 min 🍽 6 servings