• Almond Flour • Powdered Sugar • Cinnamon • Sea Salt • Butter
Cheesecake Filling • Cream Cheese • Ube Halaya • Greek Yogurt • Sugar • Maple Syrup • Ube Extract • Eggs • Sea Salt
Toast almond flour for 3-4 minutes, then combine with the other crust ingredients until a dough forms. Press into the bottom of the baking pan and bake until golden.
Whip cream cheese until smooth. Add ube halaya, yogurt, sugar, maple syrup, ube extract, and sea salt and whip until combined and creamy.
Add the eggs and whip until just combined. Pour the filling over the crust and bake for 1 hour 15-30 minutes until the filling is set and doesn't jiggle in the center.
Cool completely at room temperature. Gently loosen the crust from the inside of the pan and refrigerate for at least 4 hours to fully chill.
ENJOY!