The perfect treat to bake for Sinterklaas or any other festive occasion. It’s fun, it’s delicious and super easy to make. This Dutch kruidnoten cheesecake is fantastic to bake for Sinterklaas evening.
There’s a lot to love about this cheesecake, especially if you’re a fan of those warm speculaas spices. The creamy cheesecake filling is packed with crunchy kruidnoten, while the buttery kruidnoten crust adds even more spiced cookie flavor.
It’s also a great make-ahead dessert for Sinterklaas. Prepare it the day before, let it chill overnight, and all you have to do before serving is add the toppings. And if you really want to make it special, a drizzle of salted caramel takes it to the next level.
Obviously the most important ingredient for this festive pepernoten cheesecake are the little cookies also known as kruidnoten throughout the Netherlands.
If you don’t want to make them yourself (but with this easy recipe for Dutch kruidnoten it is really simple) you can also use another small cookie of your choosing. Whatever you do, make sure to double-check the exact ingredients in the recipe card below.
Other toppings for the cheesecake – besides the kruidnoten – are an easy caramel sauce, mini speculaas cookies or toasted almonds.
Making a cheesecake always requires a little planning. A baked cheesecake needs to cool completely first, and then it needs several hours in the refrigerator to chill and set. So make this kruidnoten cheesecake the day before you plan to serve it. That will also make the flavor even better!
Make the crust. The first part of making this easy Dutch kruidnoten cheesecake is to make the crust. This is as easy as melting the butter and mixing this with the crushed kruidnoten (or other cookies).
Add to a lined springform tin and firmly press the crumbs into an even layer. You can use the back of a spoon or the back of a tall glass to do this.
Tip: For an alternative way to make the crust you could use the dough for kruidnoten and use that as the base. Line the springform pan with the dough. Slightly underbake the crust so it isn’t completely done yet. Then carefully pour the cheesecake filling over it and continue baking the kruidnoten cheesecake according to the recipe below. You’ll need to estimate the exact quantities and baking time yourself.
Make the cheesecake filling. The next step is to make the filling. For this you add cream cheese and sugar into a large bowl and beat this until smooth and creamy.
Add the eggs one by one and make sure to incorporate each one properly before adding the next. Add the sour cream and vanilla extract. Next you fold both the flour, spices and the kruidnoten through the filling.
Bake. Pour the filling over the crust and spread it out evenly with a spatula. Place the cheesecake in a preheated oven for about 60 minutes at 150˚C/300˚F (conventional oven).
The cake is done with the sides are set but the middle is still slightly wobbly. At that point you can turn of the oven and leave the door slightly open while the cheesecake cools inside. I usually stick a wooden spoon between de door of the oven so it stays open with a small opening.
Finish. Once the cheesecake is only slightly warm, you can take it, cover it with plastic wrap and refrigerate overnight to finish setting. The next day you can have fun with decorating the cheesecake. You can add cookies on top, caramel sauce or any other festive toppings you like.
Keep in mind that the kruidnoten will soften if you already put them on in the fridge.
You can make this cheesecake even more delicious by serving it with salted caramel sauce. The easiest way is to make my recipe for an easy caramel sauce and add salt to taste.
There are two ways you can add the salted caramel sauce to the cheesecake:
Spread it over the top. Once the kruidnoten cheesecake has been baked and cooled completely, and has also had time to set in the refrigerator, you can spread the caramel sauce over the top.
You can return the salted caramel kruidnoten cheesecake to the refrigerator afterward. Just before serving, sprinkle some extra kruidnoten over the top for an extra-delicious finishing touch.
Add it when serving. Add your toppings to the cheesecake right before serving. Definitely use kruidnoten, but you can also add mini speculaas cookies and sliced almonds if you like.
Put a bottle or pitcher of caramel sauce on the table so your guests can drizzle as much caramel sauce as they want over their slice of kruidnoten cheesecake.
Sinterklaas Eve is famous for the delicious sweet treats and here at Laura’s Bakery we have quite a few for you to enjoy and make the celebration even more festive. What’s more fun than to end the evening on a sweet note. Try some of these wonderful Sinterklaas recipes too!
Still in the mood to bake? You’ll find plenty more inspiration in my Sinterklaas baking recipes!
This cheesecake is best when made a day ahead, so the flavors have time to develop and the filling has time to firm up and set.
Once made you can store the Dutch kruidnoten cheesecake in the fridge for about 3-4 days. Keep in mind that the kruidnoten will soften if you place them on top, so it is best to add those at the last moment if possible.
You can certainly freeze this kruidnoten cheesecake, as long as you freeze it without the fillings on top. Make sure to wrap it properly in plastic wrap and place in a freezer-safe container. It will keep in the freezer for 3 months.
Unfortunately not. This particular recipe was specifically developed to be baked in the oven. A no-bake kruidnoten cheesecake is high on my baking list, though, so hopefully one will be coming to Laura’s Bakery soon.
Usually, this happens because your oven temperature was too high. To help prevent cracks, I bake cheesecakes at 300°F (150°C) using conventional heat.
Another popular method is the water bath, or bain-marie, method. You can either bake the cheesecake in a water bath or place several containers of boiling water at the bottom of your oven to create steam. You can find all my tips for preventing cracks in cheesecake here.
I always recommend setting a convection oven about 10-20% lower than the temperature listed in my recipes, since I always bake using conventional top and bottom heat.
I often use Philadelphia, but another brand should work just fine too. Just make sure you use plain, full-fat cream cheese.
Yes, you can.
You can freeze the cheesecake without the toppings for up to 3 months.
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
