Ube Brownie Cheesecake Cake

A show-stopping dessert that unites three classics in one pan: the deep, nutty flavour of Filipino ube, the fudgy chew of a brownie, and the silky richness of a baked cheesecake. A vivid violet swirl crowns the cake, so every slice looks as decadent as it tastes—yet the whole confection bakes at once without a water-bath or special equipment.

Why You’ll Love This Recipe

• Layered indulgence in a single bake. One batter becomes both the brownie base and the decorative swirl, saving time while giving a pâtisserie-level finish.

• Distinct ube character. Purple yam lends gentle vanilla-pistachio notes and a naturally brilliant colour that never fails to impress at gatherings.

• Make-ahead friendly. The texture improves after chilling, so you can bake it the day before and have dessert ready to go.

• Versatile foundation. The recipe adapts easily for gluten-free or coconut-forward versions without sacrificing structure.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ube Brownie Layer

• Unsalted butter

• White chocolate, chopped

• Granulated sugar

• Large eggs, room temperature

• Vanilla extract

• Ube extract

• Ube halaya (purple yam jam) or reconstituted ube powder

• All-purpose flour

• Fine sea salt

Cheesecake Layer

• Cream cheese, softened

• Granulated sugar

• Sour cream

• Large eggs

• Ube extract

• Lemon juice (optional, brightens flavour)

Optional Swirl

• Reserved brownie batter or extra ube jam

Directions

1. Preparation — Pre-heat the oven to 350 °F (175 °C). Grease a 9-inch (23 cm) springform pan and line the base with parchment.

2. Brownie batter — Melt the butter and white chocolate together until smooth; cool slightly. Whisk in the sugar, eggs, vanilla, ube extract, and ube halaya. Fold in the flour and salt just until no dry streaks remain. Spread all but two tablespoons of the mixture into the prepared pan.

3. Cheesecake batter — Beat the cream cheese with the sugar until silky. Blend in the sour cream, then the eggs one at a time. Stir in the ube extract and lemon juice.

4. Assemble and swirl — Pour the cheesecake layer over the brownie base. Dot the surface with the reserved brownie batter (or jam) and drag a skewer through to create swirls.

5. Bake — Bake for 45–50 minutes until the edges are set and the centre wobbles slightly. Switch off the oven, crack the door open, and let the cake rest inside for 10 minutes to reduce cracking.

6. Cool and chill — Transfer to a rack; cool to room temperature, then cover and refrigerate for at least 4 hours (overnight is ideal) before unmoulding and slicing.

Servings and Timing

Variations

• Chocolate-Ube Marble — Sift 2 tablespoons of cocoa powder into half of the brownie batter and spoon the two colours alternately for a marbled base.

• Coconut Twist — Replace the sour cream with thick coconut cream and scatter toasted desiccated coconut on top once chilled.

• Gluten-Free — Swap the all-purpose flour for a certified 1:1 gluten-free baking blend and add ¼ teaspoon xanthan gum if the blend does not include it.

• Vegan Adaptation — Use plant-based butter, vegan white chocolate, and dairy-free cream cheese; bind the brownie with flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) and bake 5 minutes longer.

Storage/Reheating

• Refrigerate — Cover tightly; the cake stays fresh for up to 5 days.

• Freeze — Slice, wrap each piece in foil, then in a freezer bag; freeze for up to 2 months. Thaw overnight in the refrigerator.

• Serving temperature — Best enjoyed chilled; if a softer bite is preferred, let a slice stand at room temperature for 15 minutes. Reheating in the microwave is possible (about 10 seconds) but may soften the cheesecake layer more than desired.

FAQs

What is ube, and how does it differ from taro?

Ube is a purple yam native to the Philippines with a notably sweet, nutty profile, whereas taro has a more starchy, subdued taste and is not as vibrantly purple.

Can I use fresh ube instead of ube halaya or extract?

Yes—steam, mash, and measure an equal weight of fresh ube flesh, then sweeten to taste before adding it in place of jam.

Why does the cake need to chill for several hours?

Chilling allows the cheesecake to set fully and the flavours to meld, yielding cleaner slices and a creamier mouthfeel.

My cheesecake cracked—what went wrong?

Rapid temperature changes cause cracks; ensure the batter is not over-mixed (which adds air) and allow gradual cooling in the switched-off oven.

Can I bake this in a square pan?

A 9-inch square pan works, but unmoulding is trickier. Line the pan with parchment overhangs to lift the cake out once chilled.

Is white chocolate necessary in the brownie layer?

It provides structure and a subtle vanilla sweetness that complements ube. You may omit it, but the crumb will be slightly less fudgy.

How do I know when the cheesecake is done?

The edges should be firm while the centre jiggles like set jelly; an instant-read thermometer inserted 1 inch from the edge should register about 150 °F (66 °C).

Can I double the recipe for a crowd?

Yes, bake in a 13 × 9-inch pan; extend the bake time to 60–65 minutes and test for doneness as above.

What flavour extract can replace ube if I cannot find it?

Vanilla alone works, but you will lose the signature colour; a mix of pandan and vanilla gives a different yet complementary tropical note.

Does the cake taste very sweet?

Despite the vivid colour, the sweetness is balanced: white chocolate and sugar in the brownie are offset by tangy cheesecake, while ube’s natural earthiness keeps the profile refined.

Conclusion

Ube Brownie Cheesecake Cake offers a harmonious contrast of textures and flavours, bridging Filipino tradition with Western baking in one eye-catching dessert. Whether for birthdays, potlucks, or simply elevating a weekend treat, this recipe guarantees a memorable slice every time—no water-bath fuss, just pure purple decadence.