This Speculoos Cheesecake was whipped up on Valentine’s Day and is an excellent one to have in rotation because it’s simple to make and keeps you from getting kidnapped. Really, it’s not heavy, heavy, but it’s definitely the chubby cousin of Mum’s Euro cheesecake…. So, I kept it classy and created this small one. A piece was enjoyed on Valentine’s Day- I’d earned it on my long walk in Montreux– but the rest would have to go immediately into the freezer for safe keeping. I’ve been thinking how quickly I can thaw it ever since.
Note: Recipe adapted for 6″ spring form pan
- 1.5 c. crumbled speculoos biscuits- most of one package of Bischoff cookies
- 1 tsp. cinnamon
- 1/4 c. melted butter
- 2 8oz. packages of cream cheese, softened
- 2/3 c. sugar
- 3 eggs
- Bischoff Cookie Butter
- Preheat oven to 375F.
- Combine speculoos biscuits, cinnamon, and butter. Chef’s note: Living in Switzerland and don’t have a rolling pin? Smash the cookies with a wine bottle.
- Press crust mixture into bottom and slightly up the sides of a 6″ spring form pan.
- Beat cream cheese until fluffy.
- Gradually add 2/3 c. sugar, mixing well.
- Add eggs, one at a time, beating well after each.
- Add in amaretto.
- Pour batter into spring form pan.
- Bake for 40-45 minutes- if you err on the side of under baking, you have the lighter, creamier, less US cheesecake brick texture of Europe.
- Cool to room temperature.
- Ever so gently heat 1/2 c. Bischoff Cookie Butter. We are talking lowest stove top heat for just a few minutes. Spread onto top of the cheesecake.
- Refrigerate at least 8 hours or longer.