INGREDIENTS

Crust:

• 1 3/4 cups (175g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/8 teaspoon kosher salt
• 1 stick (113g) unsalted butter, melted

Cheesecake:

• 16 oz cream cheese, room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coconut extract
• 1/4 cup (60g) sour cream
• 2 large eggs, room temperature
• 1/2 cup (124g) ube halaya, room temperature
• 1/2 teaspoon ube extract (preferably Butterfly brand)

INSTRUCTIONS

For the Crust:

Preheat the oven to 350 F (175 C).

Spray a 9×9 square baking pan with nonstick spray and line with parchment paper so there is overhang on two sides.

In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Scrape into the prepared pan and press into an even layer.

Bake until golden and fragrant, about 15 minutes. Set aside to cool.

For the Cheesecake:

Reduce oven temperature to 300 F (150 C).

In a large bowl, add the cream cheese, sugar, salt, and coconut extract. Beat with an electric mixture until creamy and combined. Beat in the sour cream on low speed. Beat in the eggs one at a time on low speed. Do not overmix.

In a medium bowl, combine the ube halaya and ube extract. Add 1/2 cup (110g) of the cheesecake mixture and stir to combine.

Scrape all but 1/4 cup (55g) of the remaining plain cheesecake mixture over the crust and spread into an even layer.

Dollop the ube mixture over top. Then dollop on the remaining plain mixture. Swirl with a butter knife. Firmly tap the pan on the counter a few times to level everything out.

Bake until set but there is the slightest, almost undetectable, wobble (not a jiggle) in the center, about 45 minutes.

Transfer the pan to a rack and cool for 1 hour to room temperature.

Cover with foil and refrigerate until fully chilled and firm, at least 6 hours but overnight is best. Slice into 16 squares.