My sister and her family have spent Christmas in New Zealand with us this year and knowing how much I love to bake she brought me lots of bits and pieces for my baking cupboard. One of the things she brought was “Speculoos Cookie Butter Spread/Biscoff Spread” – its like peanut butter, only flavoured a bit like caramel-ly cinnamon ginger cookies.
Its so delicious I could happily eat it out the jar but it seemed a bit wasteful. So I grabbed one of my usual cheesecake recipes and adapted it to make a Speculoos Cheesecake with a dark chocolate base and white chocolate topping… according to my sister it’s the best cheesecake in the history of ever. High praise indeed from a cheesecake fan!
Cookie Butter (Speculaas) Cheesecake
1-1/4 cups oreo biscuit crumbs
1/4 cup butter, melted
2 pkg. (250 g each) Philadelphia Cream Cheese, softened
1 cup Speculaas/Speculoos Spread
1/2 cup sugar
150gr White Chocolate, chopped, divided
1-1/2 cups whipped cream, divided
3 Speculaas cookies, divided
Mix Oreo crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate for 10 min.
Beat cream cheese, speculaas spread and sugar with mixer until well blended. Add 2 crushed speculaas cookies and mix. Whisk in 1 cup whipped cream. Spoon over crust. Refrigerate for 3 hours.
Microwave remaining whipping cream and chocolate in small microwaveable bowl on high until melted. Cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, sprinkle with 1 crushed speculaas cookie. Run knife around rim of pan to loosen cake; remove rim.