Dutch Sinterklaas Cheesecake with White Chocolate is a festive cake for an actual birthday. Not my birthday, but that of Saint Nicholas, which is celebrated in the Netherlands on December 5. This recipe with speculoos is so delicious that I want to share it with you. Let's get started quickly!

A height photo with a white plate with a speculoos cheesecake topped with whipped cream and gingerbread nuts. In the white background a pink and white tea towel.

Pepernoten Cheesecake with White Chocolate

A delicious sweet cake to serve around or on Sinterklaas evening. Namely a delightful creamy cheesecake with a hint of kruidnoten flavor. A delicious base of crumbled spiced cookies and white chocolate (which melts in the oven). You easily prepare it in the food processor or rolling pin.

Then, there is the creamy filling of cream cheese, cream, vanilla, and eggs. The speculoos spread on top, and you swirl it through the cheesecake layer. It's very easy, and you can be sure that no two cheesecakes are the same.

Although a cheesecake is often considered a tricky recipe, you can't go wrong when you follow the steps in this recipe!

This recipe has been adapted from a recipe from the book Cheesecake of Berko.

Biscoff Speculoos Cheesecake

And when the Speculoos Cheesecake has cooled completely, you can garnish it. Finely chopped pepernoten, chocolate pepernoten, or small chocolate decorations. But you can also choose, as has been done here, to make a nice dollop of whipped cream, into which you press a gingerbread nut. It doesn't matter; it always looks great, and I'm sure you'll enjoy every bite.

So here is my favorite Sinterklaas Cheesecake with White Chocolate. Happy Sinterklaas!

A photo from above. Bottom left a Sinterklaas Cheesecake topped with whipped cream and spiced nuts. Top right two golden forks, a pink white cloth and gingerbread nuts.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

A square photo with a cheesecake with spiced nuts, Speculoos and whipped cream. A white background

Dutch Sinterklaas Cheesecake

5 of 3 votes

Printen Pin Recept

Prep Time: 15

Cook Time: 3 35

cooling time: 4

Total Time: 7 50

Course: Sweets and Sweet Baking

Cuisine: American, Dutch

Author: Andréa

Servings: 6 persons

Author: Andréa

Ingredients

Cheesecake bottom

3½ oz. tea biscuits
2 tablespoons white chocolate

Cheesecake filling

1 cup cream cheese room temperature
⅓ cup sugar
1 egg size L
1 egg yolk size L
1 tablespoon cream
1 teaspoon vanilla extract
1 tablespoon flour
½ cup speculoos spread

Garnish

1 cup cream mixed with 2 tablespoons of sugar until it's stiff.

Makes: 6inch round

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

Instructions

Cheesecake bottom

Preheat the oven to 350 °F (top and bottom heat). Preferably, use a conventional oven (see Tips).
Put the cookies and chocolate in the bowl of your food processor and pulse until crumbled.
3½ oz. tea biscuits, 2 tablespoons white chocolate
Cover the bottom of the spring form with baking paper.
Spread the crumbs on the bottom. Push the bottom smooth with the back of a spoon.
Bake the bottom for 15 minutes.
Remove the bottom from the oven and let cool. Meanwhile, turn the oven back to 300 °F.

Cheesecake filling

Beat the cream cheese lightly on high speed and add the sugar, spoon by spoon. Then mix for another 2 minutes so that the filling becomes very airy.
1 cup cream cheese, ⅓ cup sugar
Add the egg and egg yolk and mix well.
1 egg, 1 egg yolk
Pour in the cream and vanilla extract and mix everything for another 1 minute.
1 tablespoon cream, 1 teaspoon vanilla extract
Set the mixer to low and add the flour.
1 tablespoon flour
Pour the filling into the baking tin and smooth the top.
Heat the Speculoos paste au bain marie (or 30 seconds in the microwave) and drip on top of the cheesecake.
½ cup speculoos spread
Draw lines with a knife through the Speculoos and the cream cheese batter. That way, you get a nice marbled effect at the top.
Place the cheesecake in the preheated oven for 80 minutes, then turn the oven off, but leave the cheesecake in the oven for 2 hours with the door closed. Do not open the door during that time.
Place the cheesecake in the refrigerator and set it in the fridge for at least 4 hours.

Garnish

Spoon the whipped cream into a piping bag and make a nice dot on the cheesecake.
1 cup cream
Press a pepernoot or halved Speculoos biscuit into the whipped cream.

Notes

1. Ingredients: Make sure the ingredients for the cheesecake filling are at room temperature so you can mix them well.

2. Oven: If your oven has multiple settings, use conventional heat. This way, the cheesecake will bake more evenly (and won't crack).

3. Vanilla extract: If you can get it, use natural vanilla extract. You can make it yourself with this vanilla extract recipe (which is much cheaper than a small bottle from the store and will last a very long time).

4. Storage

Refrigerator: You can keep a cheesecake in the fridge for two days. Cover it so it doesn't dry out.
Freezer: If you want to freeze the cheesecake, cut it into cake slices after it has set. Wrap each point individually in foil and then in a freezer box or bag. You can store it for up to 1 month. Thaw the cheesecake in the refrigerator.