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Ingredients

• ✓ speculoos cookie
• butter
• oil
• brown sugar
• white sugar
• honey
• vanilla extract
• salt
• water

Instructions

1. 1 Place cookies in food processor and process to fine crumbs. With processor running on low speed, slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Add water 1 tablespoon at a time until desired consistency is reached.

By Yoly

Ingredients

• ✓ speculoos cookie
• ✓ speculoos cookie
• butter
• butter
• oil
• brown sugar
• white sugar
• honey
• vanilla extract
• salt
• water
• neufchatel cheese
• powdered sugar
• vanilla extract
• salt
• heavy cream

Instructions

1. 1 Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
2. 2 Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
3. 3 Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
4. 4 Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.

By Yoly

Ingredients

• ✓ speculoos cookie
• vanilla cake mix
• water
• egg
• canola oil
• strawberry cake mix
• powdered sugar
• butter
• heavy cream
• vanilla extract
• strawberry
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans.
2. 2 Combine vanilla cake mix, 1 cup water, 3 eggs, and ½ cup oil in a bowl; beat with an electric mixer until well combined. Divide batter between 2 prepared cake pans; set aside.
3. 3 Combine strawberry cake mix, remaining each 1 cup water, 3 eggs, and ½ cup oil in a separate bowl; beat with an electric mixer until well combined. Divide batter between remaining 2 prepared cake pans.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 28 minutes. Cool on a wire rack.
5. 5 Beat confectioners' sugar and 1 ½ cups butter in a bowl until smooth; beat in heavy cream and vanilla until fluffy.
6. 6 Crush cookies and freeze-dried strawberries in a large resealable plastic bag; add 3 tablespoons butter and shake until strawberry-Biscoff mixture is evenly combined.
7. 7 Place 1 vanilla cake on a cake stand; top with thin layer frosting. Add 1 strawberry cake; top with thin layer frosting. Repeat with remaining cakes, alternating between vanilla and strawberry layers; frost sides of cake. Cover cake completely with strawberry-Biscoff mixture, pressing all over sides and top.

By Yoly

Ingredients

• ✓ speculoos cookie
• pecan
• heavy cream
• butterscotch chip
• vanilla pudding mix
• butterscotch chip
• milk
• vanilla extract
• egg
• kosher salt
• all-purpose flour
• brown sugar
• cream cheese
• butter
• brown sugar
• cooking spray
• aluminum foil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.
2. 2 Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.
3. 3 Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.
4. 4 Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.
5. 5 Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).
6. 6 Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.
7. 7 Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.
8. 8 Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.
9. 9 Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.
10. 10 Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.

By Pam Lolley

Ingredients

• ✓ speculoos cookie
• coconut oil
• salt
• cream cheese
• sour cream
• sugar
• amaretto liqueur
• almond extract
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
3. 3 Bake in the preheated oven until firm, about 10 minutes. Let cool.
4. 4 Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust.
5. 5 Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
6. 6 Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.

By Kimberly Bailey

Ingredients

• ✓ speculoos cookie
• white chocolate melting wafer
• oat cereal
• corn cereal
• rice cereal
• jelly bird egg
• milk chocolate candy kiss
• chocolate wafer cookie
• mini jelly bird egg

Instructions

1. 1 Line a 11x7-inch baking pan with parchment paper. Make sure parchment paper is long enough to be able to pull bark out of pan, once set.
2. 2 Line the prepared baking pan with speculoos cookies, making sure there are no gaps between each cookie.
3. 3 Melt white chocolate according to package instructions. Pour over cookies. Smooth top using an off-set spatula.
4. 4 Place cereal, jelly bird eggs, chocolate kisses, chocolate wafer cookies, and mini jelly bird eggs on top of the melted white chocolate. Place in refrigerator to set, 10 to 15 minutes.
5. 5 Remove bark from the pan by gently pulling on parchment paper. Break into pieces.

By Yoly

Ingredients

• ✓ speculoos cookie
• white sugar
• all-purpose flour
• cocoa powder
• salt
• baking powder
• butter
• egg
• vanilla extract
• chocolate sandwich cookie

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
3. 3 Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
4. 4 Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.)
5. 5 Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
6. 6 Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.

By fabeveryday

Ingredients

• ✓ speculoos cookie
• cinnamon graham cracker
• butter
• white sugar
• kosher salt
• cream cheese
• mascarpone cheese
• sour cream
• vanilla extract
• cinnamon
• egg
• semisweet chocolate chip
• heavy cream
• milk chocolate candy kiss

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
2. 2 Pulse graham crackers in a food processor until finely chopped. Add butter, 1/4 cup sugar, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Transfer crumb mixture to the prepared pan and press evenly over the bottom and halfway up the sides.
3. 3 Bake in the preheated oven until fragrant and starting to turn crispy, 8 to 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).
4. 4 Combine cream cheese, mascarpone, and remaining 1 1/4 cups sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add sour cream, vanilla, cinnamon and 1/2 teaspoon salt; mix until combined, about 30 seconds. Add eggs, one at a time, and mix on low until just incorporated. Fold in 1 cup chocolate chips.
5. 5 Pour cheesecake mixture into prepared cookie crust. Top cheesecake with 1/4 cup of the remaining chocolate chips and place entire pan into a large roasting pan. Transfer to the center rack in oven and carefully pour boiling water into the roasting pan to come up 1 inch on the sides of the springform pan, being careful to not let water get into cheesecake.
6. 6 Bake until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop the door open. Let cheesecake cool in the oven for 1 hour. Remove from the oven and take cheesecake out of the roasting pan. Set aside to cool completely, about 30 minutes. Cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
7. 7 Place remaining 1/2 cup chocolate chips in a medium bowl. Microwave heavy cream until hot but not boiling, about 1 minute. Pour over chocolate chips and let sit, undisturbed, for 5 minutes. Add remaining 1/4 teaspoon salt and stir until smooth and shiny. Set aside to cool for 15 minutes.
8. 8 While ganache cools, run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate.
9. 9 Top cheesecake with chocolate ganache leaving 1-inch uncovered around the perimeter of the cheesecake. Crumble speculoos cookies; sprinkle over ganache. Place candy kisses on top of uncovered perimeter of cheesecake. Slice and serve cold or at room temperature.

By Marianne Williams