Speculoos Cheesecake Winter Dream (Printable Version)
Velvety cheesecake with crisp speculoos crust and cozy warm spices, ideal for holiday comfort and winter gatherings.
# Ingredients:
→ Crust
01 -
200 g crushed speculoos cookies
02 -
85 g melted unsalted butter
03 -
15 g granulated sugar (optional)
→ Filling
04 -
900 g full-fat cream cheese, at room temperature
05 -
150 g granulated sugar
06 -
5 ml vanilla extract
07 -
120 g sour cream or crème fraîche
08 -
3 large eggs, at room temperature
09 -
2 g ground cinnamon or speculoos spice mix (optional)
→ Topping (optional)
10 -
100 ml whipped cream
11 -
30 g crushed speculoos cookies
12 -
30 g melted speculoos spread
# Steps:
01 -
Combine crushed speculoos cookies with melted butter and optional sugar, then press firmly into the base of a 23 cm springform pan. Chill for at least 15 minutes to set.
02 -
Beat cream cheese until smooth and creamy. Gradually add sugar, vanilla extract, and sour cream, mixing until silky. Incorporate eggs one at a time, blending gently to avoid air incorporation. Add cinnamon or speculoos spice mix if using.
03 -
Preheat oven to 160°C. Bake the cheesecake until the edges are set and the center has a slight wobble, approximately 50 to 60 minutes.
04 -
Cool the cheesecake gradually to room temperature, then refrigerate for a minimum of 6 hours or overnight to develop a creamy texture.
05 -
Decorate with whipped cream, sprinkle crushed speculoos cookies, and optionally drizzle melted speculoos spread before serving.
# Notes:
01 -
Use room-temperature ingredients to ensure a smooth batter and prevent cracking during baking.
02 -
Avoid overmixing the filling to maintain a dense yet creamy texture.
03 -
A water bath can be used during baking to enhance moisture and prevent surface cracks.
04 -
Allow the cheesecake to cool slowly to reduce the risk of cracks.