Speculoos Cheesecake

There’s a reason our grandma made the same cheesecake for nearly 40 years. Creamy, not too sweet sweet, and always a favorite at our family gatherings, her cheesecake is truly one of our favorite recipes. In this version, we’re making a small twist to her classic version with the help of Amoretti’s Speculoos Creamy Cookie Spread, and the result is a Speculoos Cheesecake and it might just be one of our new favorite versions.

This Speculoos Cheesecake starts with a buttery Speculoos cookie crust, followed by a creamy vanilla bean filling just like our grandma’s original recipe. To finish, we pour Amoretti’s Speculoos Creamy Cookie Spread over the top for that warm, spiced cookie flavor in every bite. It’s the perfect blend of her traditional recipe with new flavors added.

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Speculoos Cheesecake

Servings 12

Ingredients

Crust:

• 1 ½ sticks butter melted 170 g
• 1 package speculoos cookies 8.8 ounces
• ½ teaspoon salt

Filling:

• 5 packages of 8 oz cream cheese 40 ounces total, room temperature
• 1/4 cup heavy cream 60 ml
• 1 tablespoon Amoretti vanilla bean paste
• 1 ¾ cups sugar 350 g
• 2 teaspoons lemon zest
• ½ teaspoon salt
• 5 eggs + 2 egg yolks

Topping:

• 1 jar Amoretti Speculoos Cookie Spread

Instructions

Crust:

• Preheat the oven to 350 F
• In a food processor or with a ziploc bag/rolling pin, grind ~cookies until fine
• As soon as the cookies are fine, combine cookie crumbs with melted butter and salt. Mix until the ingredients are all incorporated
• In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer
• Place the pan on a cookie sheet and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the filling (the butter may slightly melt out of the springform pan so this is why we recommend placing it on a cookie sheet)

Filling:

• Butter the sides of the springform pan
• Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy.
• Pour the mixture over the cooled crust
• Bake in a 500 degree F oven for 6-8 minutes (until just golden on the edges). Reduce the temperature to 200 degrees F and bake for 1 hour and 20 mintues
• Turn off the oven temperature, open the oven to remove the heat, and prop it open with a wooden spoon. Cool in the oven for 3 hours
• After 3 hours, remove from the oven and refrigerate for at least 4 hour or overnight. Add the topping at least an hour before serving and refrigerate until ready to serve.

Topping:

• Melt the jar of cookie spread in a microwave, stirring at 30 second intervals until smooth and pourable. Pour over top of the cooled cheesecake and use a spatula to spread into an even layer. Cut and serve!