why make this recipe
Speculoos Cheesecake is a delightful dessert that combines the crunchy, spicy flavors of Speculoos cookies with a creamy cheesecake filling. This recipe is simple to follow and delivers a rich, satisfying treat that is perfect for any occasion. Whether you’re hosting a party or enjoying a quiet night at home, this cheesecake will impress your friends and family. Its unique flavor profile makes it stand out among traditional cheesecakes.
how to make Speculoos Cheesecake
Ingredients:
- 250 g Gewürz-Spekulatius
- 100 g Butter
- 25 g Zucker (about 2 tablespoons)
- ¼ teaspoon cinnamon
- 800 g cream cheese
- 200 g crème fraîche
- 180 g sugar
- 1 packet of vanilla sugar
- 1 teaspoon cinnamon
- 40 g flour
- 4 eggs
- 2 tablespoons lemon juice (freshly squeezed from about ½ lemon)
Directions:
- Break the Speculoos cookies into small pieces. You can place them in the baking pan and crush them with the bottom of a glass, or use a mixer or a plastic bag with a rolling pin.
- In a pot, melt the butter over low heat. Stir in the sugar and cinnamon. Finally, add the crushed Speculoos crumbs and mix everything together.
- Pour two-thirds of the cookie mixture into a 26 cm (10-inch) springform pan. Lightly moisten your hands with water and press the mixture down firmly to create a base, making sure it’s slightly higher at the edges. Chill the base in the refrigerator for 30 minutes.
- Meanwhile, mix the cream cheese, crème fraîche, sugar, and vanilla sugar in a bowl using a whisk. Combine the flour and cinnamon, then fold them into the mixture. Lastly, carefully add the eggs one by one while avoiding too much air mixing into the batter.
- Take the base out of the refrigerator and pour the cheesecake filling over it.
- Bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for 45-50 minutes. Ten minutes before the end of baking, sprinkle the remaining cookie mixture over the cheesecake and bake it together.
- Let the cheesecake cool slowly in the switched-off oven with the door slightly open. Afterward, loosen it from the sides and let it cool to room temperature. Then remove it from the pan and chill it thoroughly in the refrigerator.
how to serve Speculoos Cheesecake
Serve the Speculoos Cheesecake cold, straight from the refrigerator. It can be garnished with whipped cream, a sprinkle of cinnamon, or even some extra crumbled cookies for added texture. This dessert is perfect for slices that are rich and creamy, making it ideal for gatherings or special celebrations.
how to store Speculoos Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you need to store it longer, consider wrapping it tightly in plastic wrap or aluminum foil and freezing it for up to a month. To enjoy after freezing, let it thaw in the fridge overnight.
tips to make Speculoos Cheesecake
- Ensure your cream cheese is at room temperature for a smoother filling.
- Avoid overmixing the batter to keep the cheesecake creamy and avoid cracks.
- For an added flavor boost, consider adding a splash of vanilla extract to the filling.
variation (if any)
You can add different flavors to the filling, such as chocolate or fruit purees, to create variations of the Speculoos Cheesecake. Swapping out the Speculoos cookies for other spiced cookies can also give it a new twist.
FAQs
-
Can I use a different type of cookie instead of Gewürz-Spekulatius?
Yes, you can use other spiced cookies or even digestive biscuits as a base for the cheesecake. -
How long does it take to prepare the cheesecake?
Preparation time is about 30 minutes, followed by baking time, making it a total of around 1 hour for the whole process (excluding cooling time). -
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may alter the texture slightly. The cheesecake might not be as rich, but it will still taste good!
Speculoos Cheesecake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cheesecake combining crunchy Speculoos cookies with a creamy filling, perfect for any occasion.
Ingredients
- 250 g Gewürz-Spekulatius
- 100 g Butter
- 25 g Sugar (about 2 tablespoons)
- ¼ teaspoon cinnamon
- 800 g cream cheese
- 200 g crème fraîche
- 180 g sugar
- 1 packet of vanilla sugar
- 1 teaspoon cinnamon
- 40 g flour
- 4 eggs
- 2 tablespoons lemon juice (freshly squeezed from about ½ lemon)
Instructions
- Break the Speculoos cookies into small pieces.
- Melt the butter in a pot over low heat, then stir in the sugar and cinnamon.
- Add the crushed Speculoos crumbs and mix well.
- Pour two-thirds of the cookie mixture into a 26 cm (10-inch) springform pan.
- Press the mixture down to create a base and chill in the refrigerator for 30 minutes.
- Mix cream cheese, crème fraîche, sugar, and vanilla sugar in a bowl using a whisk.
- Combine the flour and cinnamon, then fold into the mixture.
- Carefully add the eggs one by one, avoiding too much air mixing into the batter.
- Pour the cheesecake filling over the base.
- Bake at 175 degrees Celsius (350 degrees Fahrenheit) for 45-50 minutes, adding the remaining cookie mixture 10 minutes before finishing.
- Let the cheesecake cool slowly in the turned-off oven with the door slightly open.
- Chill thoroughly in the refrigerator before serving.
Notes
Ensure cream cheese is at room temperature for a smoother filling. Avoid overmixing to keep cheesecake creamy.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg
