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Archive for the tag “cookies”

Foodporn Friday: Speculaas / Cookie Butter Cheesecake

Speculoos Cookie ButterMy 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.


Foodporn Friday: Pecan Shortbread Slice

I had a rough day at work this week. Got home and DH could tell from my face that I needed some time alone in the kitchen so cleared out right sharpish. I whipped up a hot shortbread base and then topped it with a pecan pie filling then put it back in the oven until the topping was brown and bubbling. It turned out perfectly! I think I’m getting a reputation as a sugar pusher at work – it had barely hit my desk before it had disappeared…

Pecan Shortbread Slice


For crust:
225gr unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon

For topping:
115gr unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans


Preheat the oven to 180ºC and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour, cinnamon and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Recipe adapted from Gourmet.

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