cheesecake with speculoos so creamy

Indulging in a Cheesecake with Speculoos is like taking a delightful journey through layers of creamy, rich texture and the unique, spiced sweetness of Speculoos cookies. This recipe combines the smoothness of classic cheesecake with the crunchy, cinnamon-rich flavor of Speculoos biscuits, creating a dessert that’s both indulgent and comforting. Here’s how to create this irresistible treat.


For the Crust:

  • 1 1/2 cups Speculoos cookie crumbs (from about 30 cookies)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar (optional, depending on the sweetness of your cookies)

For the Cheesecake Filling:

  • 24 ounces (3 packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream or Greek yogurt, for extra creaminess
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup Speculoos cookie spread (Biscoff spread)

For the Topping (optional):

  • Whipped cream
  • Speculoos cookies, whole or crumbled
  • Extra Speculoos cookie spread, warmed for drizzling


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