Spekulatius Käsekuchen: German Speculoos Cheesecake

dirndl kitchen wunder creamery quark spekulatius german cheesecake4

5 from 2 votes

Spekulatius Käsekuchen: German Speculoos Cheesecake

I have to admit.. I have never made speculoos cookies myself until now! And using them as the crust for this heavenly German cheesecake was the best decision ever!

Prep Time30

Cook Time1 25

Resting Time12

Total Time13 55

Course: Coffee, Dessert, Kaffee

Cuisine: German

Keyword: Christmas cheesecake recipe, German authentic cheesecake recipe, german cheesecake recipe, german speculoos recipe, German Winter cheesecake recipe, Speculoos cheesecake recipe, speculoos cookie recipe, Spiced cheesecake recipe

Servings: servings

Calories: 530kcal

Ingredients

Spekulatius Crust/Cookies

500 g all-purpose flour
250 g brown sugar
250 g butter
½ teaspoon salt
2 eggs
1 teaspoon ground cloves
1 Tbsp ground cinnamon
½ teaspoon ground cardamom
½ teaspoon baking powder

Ingredients for Käsekuchen Filling

240 g butter
250 g sugar
¼ teaspoon salt
2 teaspoon pure vanilla extract
840 g quark
6 eggs 10.5 oz
40 g cornstarch
40 g all-purpose flour

Metric - US Customary

Instructions

Bring all cold ingredients to room temperature. Preheat oven to 325 degrees Fahrenheit or 160 degrees Celsius (convection setting). Prep a spring form with parchment paper on the bottom, and butter the sides.
For the cookies/crust, beat the brown sugar with the eggs and butter until creamy and combined. Then add salt, cinnamon, cloves and cardamom.
Sift together the flour and baking powder and add to the mixture and knead until combined.
Press 400 g of the cookie dough on the bottom and sides of the spring pan (you can cut out and bake the remaining dough on the convection setting at 350 degrees Fahrenheit or 175 degrees Celsius for about 10 minutes.)
For the cheesecake filling, whisk together the butter, sugar, vanilla and salt until smooth, but do not overwork. Gradually whisk in the eggs.
Sift together the corn starch and flour, then whisk into the butter-egg mixture until smooth. Lastly, whisk in the quark.
Pour the mixture onto the cookie crust and bake for about 85 minutes, covering the cheesecake with foil halfway through to prevent it from getting too dark. Allow to rest in the oven for a couple of hours and place in the fridge overnight before serving.
Serve with more cookies!

Notes

Please note that nurtition values are only calculating what goes into the cheesecake, and the extra cookie dough is left out of the calculation.

Nutrition