Speculaas cheesecake

Based on 22 ratings

Lisa-Kristin Erdt

Food Editor at Kitchen Stories

Difficulty

Easy 👌
35
min.
Preparation
30
min.
Baking
75
min.
Resting

Ingredients

Pieces:-12+
200 g speculaas cookies
100 g pecans
50 g butter (melted)
450 g cream cheese
100 g sugar
½ tsp vanilla extract
eggs
500 g sour cream
¼ tsp ground cinnamon
200 ml heavy cream
80 g confectioner’s sugar
salt
Metric
Imperial

Utensils

  • oven
  • food processor
  • springform pan (9 in.)
  • glass
  • 3 bowls (large)
  • hand mixer with beaters
  • cutting board
  • knife
  • frying pan

Nutrition per serving

Cal
499
Protein
6 g
Fat
41 g
Carb
30 g
  • Step 1/4

    Preheat oven to 200°C/400°F. Place pecans, speculaas cookies, and melted butter in a food processor and grind until it starts to stick together. Transfer to a springform pan and, using the bottom of a glass, press firmly into the bottom of the pan to form the crust.
    • 50 g pecans
    • 150 g speculaas cookies
    • 50 g butter (melted)
    • oven
    • food processor
    • springform pan (9 in.)
    • glass

    Preheat oven to 200°C/400°F. Place pecans, speculaas cookies, and melted butter in a food processor and grind until it starts to stick together. Transfer to a springform pan and, using the bottom of a glass, press firmly into the bottom of the pan to form the crust.

  • Step 2/4

    For the filling, beat the cream cheese in a bowl with a hand mixer with beaters at medium speed. Once fluffy, add the sugar, vanilla extract, and a pinch of salt. Add the eggs, one at a time, on low speed and beat until everything is well combined. Pour over the crust and bake for approx. 25 min. Remove cake from oven and let cool for approx. 15 min.
    • 450 g cream cheese
    • 100 g sugar
    • ¼ tsp vanilla extract
    • salt
    • eggs
    • bowl (large)
    • hand mixer with beaters

    For the filling, beat the cream cheese in a bowl with a hand mixer with beaters at medium speed. Once fluffy, add the sugar, vanilla extract, and a pinch of salt. Add the eggs, one at a time, on low speed and beat until everything is well combined. Pour over the crust and bake for approx. 25 min. Remove cake from oven and let cool for approx. 15 min.

  • Step 3/4

    Increase oven temperature to 250°C/475°F. While the cake is cooling, combine sour cream, some of the powdered sugar, and cinnamon with the hand mixer at medium speed. Spread over cooled cake and bake again for approx. 10 min. Remove and let cool completely.
    • 500 g sour cream
    • 50 g confectioner’s sugar
    • ¼ tsp ground cinnamon
    • bowl (large)

    Increase oven temperature to 250°C/475°F. While the cake is cooling, combine sour cream, some of the powdered sugar, and cinnamon with the hand mixer at medium speed. Spread over cooled cake and bake again for approx. 10 min. Remove and let cool completely.

  • Step 4/4

    Coarsely chop remaining pecans and toast in a pan over medium heat until fragrant. Add heavy cream to a large bowl and whip with remaining powdered sugar and vanilla extract until stiff. Spread generously over the cooled cake and garnish with remaining crumbled speculaas cookies and toasted pecans. Chill for approx. 30 min. before slicing and serving for the best texture. Enjoy!
    • 100 g pecans
    • 200 ml heavy cream
    • 30 g confectioner’s sugar
    • ¼ tsp vanilla extract
    • 50 g speculaas cookies
    • cutting board
    • knife
    • frying pan
    • bowl (large)

    Coarsely chop remaining pecans and toast in a pan over medium heat until fragrant. Add heavy cream to a large bowl and whip with remaining powdered sugar and vanilla extract until stiff. Spread generously over the cooled cake and garnish with remaining crumbled speculaas cookies and toasted pecans. Chill for approx. 30 min. before slicing and serving for the best texture. Enjoy!

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