Caroline Schiff's Speculoos Cheesecake with Brown Butter Crust

Preparation

This recipe makes one 9" cheesecake!

1. Preheat the oven to 325 with a rack in the middle. Line a 9" x 3" springform pan with a circle of parchment paper. Set aside. 
2. In a saucepan over medium-high heat, melt the butter and let it come to a boil. Once boiling, whisk constantly and cook until dark brown with a nutty aroma (4-6 minutes). Remove from the heat and let the browned butter cool in the saucepan for 15 minutes! 
3. In a mixing bowl with a fork, combine the sugar, flour, Spicewalla Speculoos Blend, and salt. Mix to combine and then add the browned butter, mixing until uniform and crumbly. Transfer the mixture to the springform pan and press it out into an even layer, going 1" up the sides of the pan. Transfer the crust to the fridge to chill for 20 minutes, and then transfer to the oven! Bake until golden brown, about 25 to 30 minutes. Remove the crust from the oven and reduce the temperature to 300 degrees. Let the crust cool to room temperature while you make the filling.
4. Cream together the cream cheese, sugar, Speculoos Blend, vanilla, and salt in a mixer with the paddle attachment or with hand beaters. Scrape down the bowl as needed with a spatula to make sure everything is getting incorporated and no lumps remain! Add the eggs one at a time, fully incorporating each one before adding the next.
5. Place the crust in a deep baking dish. Pour the filling into the baked and cooled crust, spreading it out into an even layer.
6. Transfer the cheesecake in the baking dishto the oven and then pour about four cups of hot water into the pan to make a water bath. Bake the cheesecake until set around the edges, with a slight wobble in the middle, about 60 minutes.
7. When done, remove the cheesecake from the oven and let it cool to room temperature in the water bath. Discared the water bath and transfer the cheesecake to the fridge to chill for at least six hours (or overnight).
8. When you're ready to serve, carefully remove the ring of the springform pan, and transfer the cheesecake with the bottom of the pan to a serving platter. 
9. Slice and enjoy! 

Shop the Recipe

Caroline Schiff's Speculoos Blend

$12.74

Add to Cart