Step 1/4
- 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
- 450 g cream cheese
- 100 g sugar
- ¼ tsp vanilla extract
- salt
- 3 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
- 500 g sour cream
- 50 g confectioner’s sugar
- ¼ tsp ground cinnamon
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
- 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!
