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Speculoos Cheesecake

A delightful twist on classic cheesecake, featuring a creamy filling and a crunchy speculoos cookie crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Belgian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 250 g speculoos cookies Crushed into fine crumbs.
  • 100 g butter, melted
For the filling
  • 500 g cream cheese, softened Bring to room temperature before mixing.
  • 200 g sugar
  • 200 ml heavy cream
  • 1 teaspoon vanilla extract
  • 2 eggs Add one at a time.
  • 1 tablespoon flour
  • 1 pinch salt
  • extra cookies speculoos cookies for topping Crushed, for garnish.

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F).
  2. Crush the speculoos cookies in a food processor until they resemble fine crumbs.
  3. Combine the cookie crumbs with melted butter and mix until well combined.
  4. Press this mixture into the bottom of a springform pan to create an even crust.
  5. Bake for 10 minutes and then remove from the oven to cool.
Filling
  1. In a large bowl, whisk the cream cheese and sugar until smooth.
  2. Add vanilla extract, heavy cream, flour, and a pinch of salt. Mix until fully incorporated.
  3. Add the eggs one by one, mixing well after each addition until the filling is light and airy.
Combining and Baking
  1. Carefully pour the cream cheese mixture over the cooled cookie crust, spreading it evenly.
  2. Place the cheesecake in the preheated oven and bake for about 50-60 minutes, until the edges are set but the center still has a slight jiggle.
Cooling and Serving
  1. Once done, let the cheesecake cool at room temperature for an hour.
  2. Refrigerate for at least 4 hours, ideally overnight.
  3. Before serving, top your cheesecake with additional crushed Speculoos cookies for that extra crunch.

Notes

For a lighter version, consider using reduced-fat cream cheese or swapping heavy cream for Greek yogurt. Ensure your cream cheese is at room temperature to prevent lumps in the filling. Store in the refrigerator for up to a week or freeze for up to 3 months.