- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during baking.
- Make the Crust: In a bowl, combine the Speculoos cookie crumbs, melted butter, and sugar (if using). Press this mixture firmly into the bottom of the prepared pan. Chill in the refrigerator while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until well combined. Beat in the eggs, one at a time, just until blended. Gently fold in the Speculoos cookie spread to create a marbled effect.
- Bake: Pour the filling over the crust in the springform pan. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan. Bake for about 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool: Turn off the oven, slightly open the oven door, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
- Chill: After cooling, remove the cheesecake from the oven and water bath. Run a knife around the edge of the pan to loosen the cheesecake (this helps prevent cracking as it cools). Chill in the refrigerator for at least 4 hours, preferably overnight.
- Serve: Before serving, top with whipped cream, additional Speculoos cookies, and a drizzle of warmed Speculoos cookie spread for an extra indulgent treat.
This Cheesecake with Speculoos is a sublime dessert that balances the creamy texture of cheesecake with the distinctive taste of Speculoos cookies and spread. Each bite offers a comforting blend of flavors that’s sure to satisfy any sweet tooth. Perfect for special occasions or as a treat to brighten any day, this cheesecake is not just a dessert; it’s an experience to be savored.