Name: Festlicher Spekulatiuskuchen
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Cuisine: German
Ingredients: 300g spiced speculoos cookies.; 100g butter, melted.; 900g cream cheese (full fat).; 110g granulated sugar.; 110g brown sugar.; 3 eggs.; 1 packet vanilla sugar or seeds from one vanilla bean.; 150g spiced speculoos cookies.; 80g butter, melted.

Ein cremiger Käsekuchen auf würzigem Boden, dekoriert mit Puderzucker, Kiefernzapfen und goldfarbenen Kugeln. | magichouserecipes.com

I'm sharing my favorite Christmas treat with you today - an incredible spiced cookie cheesecake! The fragrant cookie base, velvety middle layer, and crunchy butter crumbles on top bring the taste and smell of Christmas straight to your table. It's a total must-have for any holiday gathering!

What you'll need

For the base: 300 g finely crushed spiced cookies, 100 g melted butter
For the filling: 900 g double cream cheese, 110 g white sugar and 110 g brown sugar, 3 eggs, 1 packet vanilla sugar
For the butter crumbles: 150 g roughly crushed spiced cookies, 80 g melted butter

Foolproof instructions

The base: Crush spiced cookies into fine crumbs and mix with melted butter. Press into a greased 26cm pan. Don't forget to form a 3cm high edge. Pre-bake for 10 minutes at 180°C.
The filling: Whip cream cheese with both sugars and vanilla sugar until smooth. A personal trick: add eggs one at a time for the best texture.
The baking: Lower heat to 160°C. Spread cheese mixture over the cooled base, tap the pan gently to get rid of air bubbles. Bake for an hour.
The crumbles: Roughly crush spiced cookies and mix with butter, sprinkle over the cake and bake another 10 minutes.
The finish: Let cool with the oven door slightly open for 1.5 hours, then put in the fridge for several hours.

My insider tricks

Make sure you use a leak-proof baking pan or the mixture will run out. Tapping the pan is crucial to remove all air bubbles. This cheesecake tastes best after sitting in the fridge overnight, that's when the flavors really come together. Another tip: let all ingredients reach room temperature first – it makes the filling extra creamy.

A slice of cheesecake with crumbles, decorated with pine cones and lights in the background. | magichouserecipes.com

Why you'll fall in love

This cheesecake isn't just eye-catching, it's a flavor experience that fits perfectly into the Christmas season. The mix of spicy cookies and creamy cheesecake makes it truly special. When the smell of cinnamon and spices fills your kitchen, you'll definitely get into the holiday spirit!

Frequently Asked Questions

→ Was tun, wenn der Käsekuchen Risse bekommt?: Ein langsames Abkühlen im Ofen mit geöffneter Tür hilft. Stelle sicher, dass keine kalte Luft direkt an den Kuchen kommt.
→ Kann ich den Kuchen in die Gefriertruhe legen?: Auf jeden Fall! Friere ihn ein und taue ihn dann im Kühlschrank auf. Die Brösel extra lagern, so bleiben sie knusprig.
→ Wie bewahre ich den Kuchen auf?: Gut verschlossen hält er sich im Kühlschrank ungefähr 4 bis 5 Tage. Die knackige Kruste ist am ersten Tag am besten.
→ Sollte der Frischkäse vorher warm werden?: Ja, hol Frischkäse und Eier vorher raus. Auf Raumtemperatur ist die Masse glatter und ohne Klumpen.
→ Kann ich andere Kekse verwenden?: Klar, aber Spekulatius verleiht das typische Gewürzaroma. Butterkekse mit einer Prise Zimt sind jedoch eine gute Alternative.

Festlicher Spekulatiuskuchen

Cremige Käsekuchenmasse trifft auf würzigen Spekulatiusboden mit Butter. Perfekte Balance zwischen sanft und knackig, voller weihnachtlicher Aromen.

Prep Time

30 Minutes

Cook Time

80 Minutes

Total Time

110 Minutes

By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: German

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 300g spiced speculoos cookies.

02 100g butter, melted.

03 900g cream cheese (full fat).

04 110g granulated sugar.

05 110g brown sugar.

06 3 eggs.

07 1 packet vanilla sugar or seeds from one vanilla bean.

08 150g spiced speculoos cookies.

09 80g butter, melted.

Instructions

Step 01

Heat the oven to 180°C.

Step 02

Line a 26cm springform pan with parchment paper and grease it generously.

Step 03

Crush the cookies into fine pieces and mix with butter. Spread it evenly in the pan, forming a 3cm edge. Bake for 10 minutes.

Step 04

Blend cream cheese, both types of sugar, and vanilla until smooth. Add eggs one by one, mixing each time.

Step 05

Pour the filling over the crust and bake at 160°C for an hour.

Step 06

Crumble the cookies and combine with butter.

Step 07

Spread the crumb mixture over the cake and bake for another 10 minutes.

Step 08

Let the cake rest in the oven with the door slightly open for about 90 minutes.

Step 09

Refrigerate for at least 4 hours, but overnight is better.

Notes

Make sure ingredients aren't cold, room temperature is best.

Cooling the cake down slowly stops cracks from forming.

Add the crumbs on the day you serve it.

Perfect for making ahead.

Tools You'll Need

26cm springform pan.

Parchment paper.

Mixing bowl.

Hand mixer.

Kitchen scale.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Gluten (from the speculoos cookies).
Dairy (butter, cream cheese).
Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 450
Total Fat: 32 g
Total Carbohydrate: 35 g
Protein: 8 g