Description
A delicious and creamy cheesecake combining the warm spices of speculoos cookies with a rich, creamy filling.
Ingredients
- 250 g Gewürz-Spekulatius (spiced speculoos cookies)
- 100 g Butter
- 25 g Sugar (about 2 tablespoons)
- ¼ tsp Cinnamon
- 800 g Cream Cheese
- 200 g Crème Fraîche
- 180 g Sugar
- 1 packet Vanilla Sugar
- 1 tsp Cinnamon
- 40 g Flour
- 4 Eggs
- 2 tbsp Lemon Juice (freshly squeezed from about ½ lemon)
Instructions
- Crush the speculoos cookies using a glass, mixer, or rolling pin.
- Melt the butter in a pot over low heat, add sugar and cinnamon, then mix in the crushed speculoos.
- Press ⅔ of the cookie mixture into a 10-inch springform pan and chill in the refrigerator for 30 minutes.
- Whisk together cream cheese, crème fraîche, sugar, and vanilla sugar in a bowl. Mix flour and cinnamon, then gently fold into the cream mixture with eggs.
- Pour the cheesecake filling into the chilled crust.
- Bake in a preheated oven at 175°C (350°F) for 45-50 minutes, sprinkling remaining cookie mixture on top 10 minutes before the baking ends.
- Let the cheesecake cool in the oven, then refrigerate until chilled.
Notes
Serve chilled, optionally topped with whipped cream or caramel sauce. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian