Dutch Pepernoten Cheesecake


This pepernoten cheesecake gives a Dutch twist to the traditional New York cheesecake. Baked to perfection, it is delicious served with extra kruidnoten biscuits.

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Dutch pepernoten cheesecake
Veronique van Ohmydish

Made by Véronique

Published at 2021-11-15, this recipe is for 12 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 08-06-2022

45 minutes 12 people Pie and cake
Dutch pepernoten cheesecake


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  • 700 grams plain cream cheese
  • 100 grams of icing sugar
  • 40 grams of flour
  • 4 eggs
  • 2 tablespoons orange liqueur (Cointreau or triple sec)
  • 1 teaspoon speculaas spice mix
  • 2 big handfuls of kruidnoten biscuits
  • 50 grams of butter
  • half pack of bastogne biscuits
Dutch pepernoten cheesecake ingredients
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Kitchen equipment

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  • resealable bag + rolling pin or blender
  • small saucepan
  • silicone spatula
  • electric mixer
  • springform cake tin (26 cm)
  • silicone brush
  • baking parchment
  • oven

Dutch Pepernoten Cheesecake

45 minutes 12 people Pie and cake

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Preparation – 10 minutes

Preheat the oven to 150 degrees celsius. Grease the springform cake tin with butter and line the base with baking parchment. Blitz the bastogne biscuits in a blender, or put them in a resealable bag and crush them with a rolling pin.

Melt the butter in a small saucepan and add the bastogne crumbs. Mix well and spread the bastogne mixture over the bottom of the cake tin. Press down well and make sure there are no visible holes.

Add the cream cheese, 4 eggs and icing sugar to the bowl of the food processor. Blend on high speed until smooth. Add the cointreau and speculaas spice mix. Blend  well again. Pour the mixture into the cake tin.

Dutch pepernoten cheesecake
Dutch pepernoten cheesecake

Finishing the pepernoten cheesecake – 35 minutes

Bake the cheesecake for 30 - 35 minutes at 150 degrees celsius. Do not open the oven door during cooking, or the cheesecake may collapse.

Leave the oven door ajar and do not remove the cheesecake from the oven after baking until it has cooled down a bit. Once you have removed the cheesecake from the oven, let it cool completely to room temperature and then place it in the fridge.

Serve with extra kruidnoten biscuits. Enjoy!

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Dutch Pepernoten Cheesecake: frequently asked questions

Which cream cheese for cheesecake?

You can basically use any kind of plain cream cheese you want. This could be Philadelphia, but cheaper brands or supermarket own brand cream cheese is also fine.

Can I replace the bastogne biscuits?

Yes you can also make the base from crumbled kruidnoten biscuits.

Where can I buy kruidnoten and bastogne biscuits?

Both of these types of biscuit are very familiar to Dutch consumers. If you live outside the Netherlands, you may need to shop online to find them

What is speculaas?

Speculaas is a type of spiced biscuit / cookie which is popular in the Netherlands. It is similar to the Belgian Speculoos biscuit / cookie, which is more readily available in the UK and USA (known as a Biscoff biscuit / cookie).