Every fall, dessert lovers seem to divide themselves into two camps: Team Pumpkin and Team Apple. Meanwhile, I’m over here waving a stroopwafel and wondering why nobody is talking about caramel-filled Dutch cookies. This stroopwafel white chocolate cheesecake combines everything I love about the season—warm spices, buttery caramel notes, creamy white chocolate, and a dessert that feels just a little more special than the usual fall fare.
This stroopwafel cheesecake is everything I want in a fall dessert. It’s rich without being heavy, sweet without being cloying, and packed with layers of flavor that somehow manage to feel both indulgent and comforting at the same time. In other words, it’s the dessert equivalent of your favorite oversized sweater. If you’ve never had a stroopwafel, allow me to introduce you to one of life’s great pleasures. Traditionally made with two thin waffle cookies sandwiching a luscious caramel-like syrup filling, stroopwafels offer notes of caramel, brown sugar, cinnamon, butter, and warm spices. They’re cozy by nature, which makes them practically destined for fall baking.
Hans Egstorf
And while plenty of stroopwafels are available these days, none compare to my absolute favorite: Hans Egstorf. Founded in Amsterdam in 1898, Hans Egstorf has spent more than a century perfecting this Dutch confectionery. Their stroopwafels are beautifully crisp, generously filled, and possess that unmistakable buttery-caramel flavor that makes it impossible to stop at just one. When traveling to Amsterdam, a visit to Hans Egstorf is non-negotiable for their giant, made-to-order stroopwafels and packaged treats, which have become my go-to souvenir to bring home for family and friends. Forget keychains and porcelain canal houses—stroopwafels are the real treasure. Naturally, when creating this cheesecake, I knew exactly which stroopwafels belonged in it.
A Dutch Influence
This is not your typical cheesecake. Crushed stroopwafels are baked right into the crust alongside graham crackers, creating a decadent, less-crumbly, buttery base with hints of caramel and spice in every bite. The creamy filling is infused with silky white chocolate, whose mellow sweetness beautifully complements the deep caramel notes of the stroopwafels. The result is a flavor combination that feels as though it was specifically designed for sweater weather. And because more stroopwafels are always the correct answer, the finished cheesecake is garnished with additional mini stroopwafels on top. Not only do they make for a stunning presentation, but they also provide a delightful textural contrast to the velvety cheesecake beneath.
Perfect Harmony
The marriage of white chocolate, graham crackers, and stroopwafels in this recipe creates something truly special. The graham crackers bring a familiar honeyed warmth, the white chocolate contributes a smooth, creamy richness, and the stroopwafels add layers of caramelized sweetness and subtle spice. Together, they create a dessert that begs to be served at a holiday meal, alongside a hot cup of coffee or a crackling fire during the cooler months.
If fall had an official cheesecake, I am convinced this would be it. One bite delivers everything we love about the season—warm spices, caramel notes, comforting textures, and a little bit of indulgence. And thanks to those beloved Amsterdam stroopwafels, it’s a dessert that feels both wonderfully nostalgic and delightfully unexpected. So while everyone else is debating pumpkin versus apple this holiday season, I’ll be over here enjoying a slice of stroopwafel cheesecake and quietly winning fall.
Stroopwafel White Chocolate Cheesecake
Ingredients:
For the Crust:
- 5 large Hans Egstorf Stroopwafels , roughly chopped into smaller pieces
- 5 full sheets of graham crackers
- 3 tablespoons unsalted butter, melted
For the White Chocolate Filling:
- 2 2/3 cups full-fat cream cheese, room temperature
- 1/2 cup full-fat plain or Greek-style yogurt, room temperature
- 1 1/4 cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 3 eggs, room temperature
- 9 ounces good-quality white chocolate, melted and cooled slightly
For the Topping:
- 1 1/2 cups heavy cream
- 1/2 cup Confectioners' sugar
- 2 teaspoons vanilla extract
- 2 full sheets of graham crackers, finely chopped and sifted, for crumb topping (optional)
- 7 mini stroopwafels, for garnish (optional)
Directions:
- For the Crust: Preheat the oven to 350 degrees. Lightly spray an 8-inch springform pan and line the bottom with a parchment round. Place the prepared pan on a large piece of aluminum foil and wrap the pan, going 3/4 of the way up the sides. Repeat with a second large piece of aluminum foil pressed tightly against the sides. (Note: this is to help keep any water from the water bath from getting into the cheesecake. Place the foil-wrapped pan into an 8.5x13-inch baking or roasting pan or equivalent with 2-inch sides. Set aside.
- In the bowl of a food processor, such as a Cuisinart, fitted with a paddle attachment, add the stroopwafels and blend on high for several minutes until fine crumbs are achieved.
- Transfer the crumbs to a bowl and stir in the melted butter and mix well to blend. Using your hands, press the mixture firmly into the bottom of the prepared springform pan. Set near your workstation.
- For the White Chocolate Filling: Preheat the oven to 325 degrees F. In a large bowl, using a balloon whisk, mix the cream cheese and yogurt together until smooth. (Note: the trick here is to mix rather than whisk too hard so you don't incorporate too much air into the mixture. If you don't want to do this by hand, use a stand mixer fitted with the paddle attachment on the lowest speed setting works just as well).
- Mix the sugar and cornstarch in a small bowl, and add to the cream cheese mixture. Mix well until combined and smooth. Add the vanilla bean paste and mix well until evenly incorporated. Stir in the eggs, one at a time, mixing well after each addition, until smooth. Add the melted white chocolate and mix well until completely combined without lumps. (Note: If lumps are present in your mixture, strain the mixture through a mesh strainer until smooth).
- Transfer the cheesecake filling into the prepared baking pan and, with a rubber-tipped spatula, smooth out the top. Place the foil-wrapped cake pan inside the larger baking pan, carefully fill the larger baking pan with boiling water, enough to come halfway up the sides of the foil cake pan. Carefully place in the oven and bake, rotating once, for 1 hour and 15 minutes, or until the edges are fully set and slightly puffed up, and the middle is still wobbly when you gently shake the baking pan. Make sure to check the cheesecake to make sure the top is not browning too fast; if so, loosely tent some aluminum foil over the cheesecake while it bakes.
- Carefully remove the cheesecake from the oven and place it on the stovetop. Remove the cake pan from the water bath and place it on the counter. Remove the aluminum foil and dry up any water that may have entered through the barrier. Allow the cheesecake to cool on the counter.
- Once cooled to room temperature, transfer the cheesecake to the fridge for at least 4 hours (or preferably overnight) before removing it from the baking pan. Keep it in the fridge until you're ready to assemble/decorate.
- To Finish the Cheesecake: In a kitchen mixer, such as a KitchenAid, fitted with a whisk attachment, add the heavy cream and mix on medium-high until soft peaks form. Add the confectioners' sugar and vanilla extract and continue to mix until firm peaks form. Transfer the whipped cream to a piping bag fitted with a medium star tip.
- Before piping the whipped cream, sprinkle the sifted graham cracker crumbs all over the top of the cheesecake. Then pipe 7 rosettes around the top. Top the rosettes with 7 mini stroopwafels. Serve at once.
