It tastes divine but there's no charge for a slice.

I have no idea to be honest

Honestly, I'm not sure. I know it has something to do with the spices. But I also think it has to do with where it was made.

It tastes even better...

You know, there are recipies online on how to make your own...

Speculoos dunked in coffee... You just described heaven to me.

I prefer the other one but only because I have digestive issues which make a cheesecake a bit of a challenge for me to digest.

Honestly, you'd be surprised. I think the tric is to find the right creamcheese. If it has too much flavor it's going to overpower the flavor of the speculaas.

Have fun!

There's an easy one on facebook but I don't know how to link it. I also posted the reipe in the comments somewhere.

Very! If you need anymore encouragment please go look at my speculooscake I made a week or 2 ago. It's in my posthistory.

Why, thank you!

Eh, everything is edible. Most things only once.

OMG, what did I just see?

If you're interested: I also made a speculooscake without the cheese thing. I uploaded a picture a week or two ago.

They're delicious aren't they?

Please do... I don't know what video you're referencing too but I'm mildly intrigued

I know, I'm Belgian. I only used the term biscoff because I thought that was what it was called in English. Guess I was wrong. Speculoos or nothing!

Oh believe me, it is delicious. But if you make it, don't eat too much of it in one go because it sits a little heavy on the stomach.

It's easy

Crunch 220gr of biscoff and mix with 60gr of melted butter. Create the base of your cake with it, flatten it out nice and evenly

Take 500gr of creamcheese, mix with 150gr of biscoffspread and 100gr of icing sugar. Mix until smooth.

Spread the mixture over your base and top it of with melted biscoffspread.

Refrigerate for 3 hours and decorate.

Piece of advice use baking paper on the sides of your cakeform or it'll be one sticky business.