Description
Decadent Speculoos Caramel Cheesecake with a spiced cookie crust, creamy caramel filling, and a luscious Speculoos cookie butter topping.
Ingredients
Scale
- 250g Speculoos cookies (about 30 cookies)
- 100g unsalted butter, melted
- 900g cream cheese, softened to room temperature
- 200g granulated sugar
- 200g light brown sugar, packed
- 4 large eggs, room temperature
- 200ml heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 200g caramel sauce, divided (store-bought or homemade)
- 150g Speculoos cookie butter, melted
- 50ml heavy cream
- Pinch of sea salt (optional)
- Crushed Speculoos cookies, for garnish
Instructions
- Crush the Cookies: Place the Speculoos cookies in a food processor and pulse until they are finely ground into crumbs. If you don’t have a food processor, you can place the cookies in a large zip-top bag and crush them with a rolling pin. Make sure there are no large chunks remaining.
- Combine with Melted Butter: In a medium bowl, combine the crushed Speculoos cookie crumbs with the melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand.
- Press into the Pan: Press the cookie crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or a flat-bottomed glass to evenly distribute and compact the crust.
- Pre-bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes.
- Cool the Crust: Remove the pre-baked crust from the oven and let it cool completely while you prepare the cheesecake filling.
- Beat the Cream Cheese: In a large mixing bowl (or the bowl of a stand mixer), beat the softened cream cheese on medium speed until it is smooth and creamy (3-5 minutes).
- Add Sugars: Gradually add the granulated sugar and light brown sugar to the cream cheese, beating on medium speed until well combined. Scrape down the sides of the bowl as needed.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Add Heavy Cream and Vanilla: Pour in the heavy cream and vanilla extract, and beat on low speed until just combined.
- Add Salt: Add the salt and mix until just combined.
- Swirl in Caramel: Gently swirl in about 150g of the caramel sauce into the cheesecake batter. Be careful not to overmix.
- Pour into Crust: Pour the cheesecake filling over the cooled Speculoos cookie crust, spreading it evenly.
- Prepare a Water Bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped springform pan inside a larger roasting pan.
- Add Hot Water: Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake the cheesecake in a preheated oven at 320°F (160°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn Off Oven and Let Cool: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Refrigerate: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Melt Speculoos Cookie Butter: In a microwave-safe bowl, melt the Speculoos cookie butter in 30-second intervals, stirring in between, until smooth and creamy. You can also melt it in a double boiler over simmering water.
- Combine with Heavy Cream: Stir in the heavy cream into the melted Speculoos cookie butter until well combined.
- Add Salt (Optional): Add a pinch of sea salt to the Speculoos caramel topping for an extra layer of flavor.
- Pour Topping over Cheesecake: Once the cheesecake has chilled completely, remove it from the springform pan. Pour the Speculoos caramel topping evenly over the top of the cheesecake.
- Drizzle with Remaining Caramel: Drizzle the remaining 50g of caramel sauce over the Speculoos caramel topping.
- Garnish: Sprinkle crushed Speculoos cookies over the top of the cheesecake for added texture and flavor.
- Chill Again (Optional): For best results, chill the cheesecake for another 30 minutes to an hour after adding the topping to allow the flavors to meld together.
- Serve: Slice and serve the Speculoos Caramel Cheesecake. Enjoy!
Notes
- Make sure the cream cheese and eggs are at room temperature for a smoother cheesecake filling.
- Don’t overmix the cheesecake batter after adding the eggs, as this can cause the cheesecake to crack.
- A water bath is essential for preventing cracks and ensuring even baking.
- Allow the cheesecake to cool gradually to prevent cracking.
- Refrigerating the cheesecake overnight is recommended for the best flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 80 minutes