Indulgent Dutch Sinterklaas Cheesecake with White Chocolate & Speculoos: A Festive Holiday Delight
Step into the enchanting world of Dutch holiday traditions with this exquisite Dutch Sinterklaas Cheesecake with White Chocolate and Speculoos. This is no ordinary dessert; it’s a festive celebration in itself, perfectly timed for the joyous birthday of Saint Nicholas, observed with great enthusiasm throughout the Netherlands on December 5th. Imagine a creamy, decadent cheesecake infused with the warm, aromatic spices of speculoos, all crowned with the smooth sweetness of white chocolate. This recipe is an absolute masterpiece of seasonal flavors, so irresistibly delicious that it simply must be shared. Get ready to embark on a delightful baking journey!
The Magic of Pepernoten Cheesecake with White Chocolate
This delightful dessert is the quintessential sweet treat to serve during or on Sinterklaas evening. It’s a lusciously creamy cheesecake, subtly yet distinctly flavored with the beloved spices of kruidnoten (often referred to as gingerbread nuts or pepernoten). The foundation of this cheesecake is a crumbly, aromatic crust made from crushed spiced cookies and a hint of white chocolate, which beautifully melts and binds the crust together in the oven. Preparing this base is surprisingly simple, whether you prefer the convenience of a food processor or the traditional method of a rolling pin.
But the true star of this Sinterklaas cheesecake is its exquisite filling. It’s a velvety blend of rich cream cheese, smooth cream, fragrant vanilla, and fresh eggs, creating a texture that’s both light and incredibly satisfying. What truly sets this cheesecake apart is the generous swirl of speculoos spread marbled throughout the creamy layer. This technique not only adds an extra dimension of spice and sweetness but also ensures that each slice of your homemade cheesecake will have a unique, beautiful pattern. It’s a simple step that yields impressive results, guaranteeing no two cheesecakes look exactly alike.
While cheesecakes sometimes carry a reputation for being challenging, this recipe is designed for success. By carefully following the straightforward steps, you can confidently create a show-stopping dessert that will impress all your guests and become a cherished part of your Sinterklaas festivities. This particular recipe has been thoughtfully adapted from the acclaimed book, Cheesecake of Berko, ensuring a time-tested and delicious outcome.
Garnishing Your Biscoff Speculoos Cheesecake: A Touch of Festive Flair
Once your delectable Speculoos Cheesecake has fully cooled, it’s time for the exciting final touch: garnishing! This is where you can truly let your creativity shine and add a personal flourish to your festive masterpiece. There are countless ways to adorn your cheesecake, making it as visually appealing as it is delicious. You could opt for a scattering of finely chopped pepernoten, adding a delightful crunch and an extra burst of spice with every bite. Alternatively, consider using chocolate pepernoten for a richer, more indulgent topping, or sprinkle small, elegant chocolate decorations for a sophisticated look.
For a classic and utterly charming presentation, consider the approach used here: a generous dollop of freshly whipped cream. The light, airy cream provides a beautiful contrast to the rich cheesecake, both in texture and flavor. To complete the look, gently press a single gingerbread nut (pepernoot) into the center of each cream dollop. This simple garnish not only looks fantastic but also enhances the overall Sinterklaas theme. No matter your chosen decoration, the result is always a stunning dessert that promises pure enjoyment with every single bite. This is truly my favorite way to celebrate with a Sinterklaas Cheesecake featuring White Chocolate. Happy Sinterklaas!
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📖 Recipe
RECIPE CARD
Andréa
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Ingredients
Cheesecake bottom
- 3½ oz. tea biscuits (such as digestive biscuits or speculoos cookies)
- 2 tablespoons white chocolate, melted
Cheesecake filling
- 1 cup cream cheese , softened to room temperature
- â…“ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ½ cup speculoos spread, melted slightly for drizzling
Garnish
- 1 cup heavy cream, whipped with 2 tablespoons of sugar until stiff peaks form.
- Pepernoten or crushed speculoos cookies, for decoration
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cheesecake bottom
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Preheat your oven to a steady 350 °F (175 °C) using both top and bottom heat. For best results and even baking, a conventional oven is highly recommended (refer to the Tips section below for more details).
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In the bowl of your food processor, combine the tea biscuits (or speculoos cookies) and the white chocolate. Pulse the mixture until it forms fine, even crumbs. If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with a rolling pin, then finely chop the white chocolate and mix them together.3½ oz. tea biscuits, 2 tablespoons white chocolate
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Carefully line the bottom of your springform pan with a circle of baking paper. This will prevent sticking and make it much easier to remove the cheesecake later. You can lightly grease the bottom before placing the paper to help it adhere.
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Pour the cookie and chocolate crumbs evenly over the prepared bottom of the springform pan. Using the back of a spoon or a flat-bottomed glass, press the crumbs down firmly and smoothly to create a compact, even crust. This ensures a sturdy base for your creamy filling.
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Bake the crumb crust in the preheated oven for 15 minutes. This step helps to set the crust, giving it a slightly toasted flavor and preventing it from becoming soggy once the filling is added.
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Once baked, carefully remove the crust from the oven and allow it to cool completely on a wire rack. Meanwhile, reduce your oven temperature to 300 °F (150 °C) for the cheesecake filling.
Cheesecake filling
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In a large mixing bowl, beat the softened cream cheese lightly on high speed until smooth. Gradually add the granulated sugar, spoon by spoon, beating continuously. Continue to mix for an additional 2 minutes to incorporate air, which will make the cheesecake filling wonderfully light and airy.1 cup cream cheese, â…“ cup sugar
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Gently add the large egg and the large egg yolk to the cream cheese mixture. Mix just until combined; be careful not to overmix at this stage, as too much air can cause cracks in the cheesecake during baking.1 egg, 1 egg yolk
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Pour in the heavy cream and vanilla extract. Mix everything on low speed for about 1 minute, ensuring all ingredients are fully incorporated without introducing too much air. The vanilla will enhance all the other sweet and spiced flavors.1 tablespoon cream, 1 teaspoon vanilla extract
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Reduce your mixer speed to its lowest setting and gradually add the all-purpose flour. Mix just until the flour is fully incorporated and no lumps remain. The flour helps to stabilize the cheesecake and prevent cracking.1 tablespoon flour
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Carefully pour the creamy cheesecake filling over the cooled cookie crust in the springform pan. Gently spread the top with a spatula to create an even surface.
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To create the signature swirl, gently heat the speculoos spread. You can do this au bain marie (over a pot of simmering water) or in the microwave for about 30 seconds until it’s slightly melted and pourable. Drip spoonfuls of the warmed speculoos spread onto the top of the cheesecake filling.½ cup speculoos spread
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Using a knife or a skewer, gently draw lines and swirls through the speculoos spread and into the cream cheese batter. This creates a beautiful marbled effect, making each slice uniquely appealing. Be careful not to overmix, just enough to create a nice pattern.
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Carefully place the cheesecake in the preheated oven and bake for 80 minutes. After this time, turn off the oven, but crucially, leave the cheesecake inside with the oven door closed for an additional 2 hours. This gradual cooling prevents cracks and ensures a creamy texture. It is vital not to open the oven door during this period.
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Once the cheesecake has slowly cooled in the oven, remove it and place it in the refrigerator. Allow it to chill for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecake to fully set and for the flavors to meld beautifully, resulting in the perfect creamy consistency.
Garnish
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After the cheesecake is thoroughly chilled and ready to serve, spoon the freshly whipped cream into a piping bag fitted with your favorite tip. Pipe elegant dots or swirls of whipped cream onto the top of the cheesecake, as desired.1 cup cream
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For a festive touch, gently press a traditional pepernoot (gingerbread nut) or a halved speculoos biscuit into the center of each whipped cream dollop. This adds a lovely visual appeal and an extra layer of classic Sinterklaas flavor.
Notes
2. Oven Type and Baking: For the most consistent results and to help prevent your cheesecake from cracking, use a conventional oven setting (top and bottom heat) rather than a fan-assisted (convection) oven. The dry, circulating heat of a convection oven can cause cheesecakes to bake too quickly and crack. The slow cooling process in the turned-off oven is vital for a smooth, uncracked top and a wonderfully creamy texture. Resist the temptation to open the oven door during this time!
3. Vanilla Extract Quality: The quality of your vanilla extract can significantly impact the final flavor of your cheesecake. Whenever possible, opt for natural vanilla extract. If you’re feeling adventurous or want a cost-effective solution, consider making your own vanilla extract at home. It’s surprisingly simple, lasts a long time, and offers a depth of flavor unmatched by artificial alternatives.
4. Storage Guidelines: Proper storage is key to enjoying your Sinterklaas cheesecake for longer.
- Refrigerator: This cheesecake can be stored in the refrigerator for up to 2-3 days. Always ensure it’s well covered with plastic wrap or in an airtight container to prevent it from drying out and absorbing other fridge odors.
- Freezer: For longer storage, you can freeze individual slices of the cheesecake. Once the cheesecake has fully set and chilled, slice it into desired portions. Wrap each slice individually in plastic wrap, then again in aluminum foil. Place the wrapped slices in a freezer-safe container or bag. It will keep well in the freezer for up to 1 month. To enjoy, simply thaw the frozen slices overnight in the refrigerator.
Nutrition
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More Sinterklaas Inspirations: Extend Your Festive Baking!
The spirit of Sinterklaas offers a wonderful opportunity to delve into a world of delightful Dutch treats and seasonal flavors. If you’ve enjoyed making this Speculoos Cheesecake, you’ll surely love exploring other recipes that capture the essence of this special holiday. From spiced cookies to comforting breakfasts, there’s a myriad of ways to bring the warmth and joy of Sinterklaas into your kitchen. These recipes are perfect for expanding your holiday baking repertoire or simply enjoying the unique tastes of Dutch traditions.
- Winter Meringues
- Dutch Speculaaskruiden Recipe
- Apple Cinnamon Oatmeal
Why This Sinterklaas Cheesecake is a Must-Make Holiday Dessert
This Dutch Sinterklaas Cheesecake isn’t just a dessert; it’s an experience that captures the heart of the holiday season. The combination of creamy white chocolate and the warm, complex spices of speculoos creates a flavor profile that is both comforting and elegantly festive. It’s perfect for impressing guests at your Sinterklaas party, or simply for enjoying a cozy evening treat with your family. The richness of the cream cheese filling, balanced with the crisp, spiced cookie crust, offers a delightful contrast in textures that will keep you coming back for more.
Beyond its incredible taste, this cheesecake offers a wonderful way to engage with Dutch culinary traditions. Whether you have Dutch heritage or are simply looking to explore new flavors, this recipe provides a unique and memorable dessert. It’s a wonderful alternative to more common holiday pies and cakes, offering something truly special and unexpected. Plus, the ease of preparation, especially for the crust, makes it accessible even for those who might be new to baking cheesecakes.
The beauty of this dessert lies not only in its flavor but also in its versatility. While perfect for Sinterklaas, it can easily be adapted for other winter holidays. A change of garnish or a slight adjustment to the spices could make it suitable for Christmas or other festive gatherings. However, its true charm shines brightest when served as a tribute to Saint Nicholas, bringing a slice of Dutch warmth to your table.
Serving and Enjoying Your Festive Cheesecake
Once your Sinterklaas Cheesecake has been lovingly prepared, chilled, and garnished, it’s time to enjoy the fruits of your labor! For the best experience, allow the cheesecake to sit at room temperature for about 15-20 minutes before slicing. This helps to soften the texture slightly, making it even more luscious and easier to cut clean, elegant slices. Use a sharp, thin knife, wiping it clean between each cut for a perfectly presented dessert.
Pair this rich and spiced cheesecake with a warm beverage like a traditional Dutch coffee, a chai latte, or even a glass of mulled wine for an authentic holiday feel. The spices in the cheesecake complement these drinks beautifully, creating a harmonious and comforting taste experience. For an extra touch of indulgence, a sprinkle of cocoa powder or a few more pepernoten on the side of each plate can elevate the presentation.
Remember, this is a dessert designed for sharing and celebrating. Gather your loved ones, share stories of Sinterklaas, and savor each decadent bite of this homemade treat. It’s more than just a cake; it’s a centerpiece for creating cherished holiday memories.