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Cheesecake with pumpkin spice and speculaas

Cheesecake with Pumpkin Spice and speculaas, soft on the inside due to au bain-marie preparation.Make cheesecake even more delicious with Verstegen World Spice Blend Pumpkin Spice. Recipe for 4 people.

Ingredients

480gNatural cream cheese
140gSpeculaas
120gWhite caster sugar
4Eggs
70gUnsalted butter
30gPecans
2Verstegen World Spice Blend Pumpkin Spice

Preparation

  1. Preheat the oven to 180°C.
  2. Blend the speculaas in a blender until fine crumbs form.
  3. Melt the butter in a pan over low heat.
  4. Fold the butter through the speculaas crumbs.
  5. Line the baking tin (20 cm diameter) with baking paper and press the speculaas crumbs into the tin to form a base.
  6. Loosen the cream cheese, white caster sugar, and 1 tbsp of the Verstegen World Spice Blend Pumpkin Spice with a mixer.
  7. Then add the eggs and mix well for 2 minutes.
  8. Pour this onto the speculaas base and place in a baking dish.
  9. Fill the baking dish halfway up the tin with water and place in the preheated oven for 55 minutes until the top is firm and starts to turn light brown.
  10. Remove the cheesecake from the oven and let it cool in the fridge for 4 hours, so it sets and is completely cold.
  11. Meanwhile, roughly chop the pecans and roast them in the oven for 5 minutes.
  12. Take the cheesecake out of the fridge and garnish with the remaining Verstegen World Spice Blend Pumpkin Spice and chopped pecans.
  13. Cut the cheesecake into 3 cm pieces and serve.