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a cinnamon cheesecake topped with deep purple blueberry compote and a few fresh berries, one slice on a plate, in a wide horizontal shot on a white marble counter, natural light, shallow depth of field, landscape orientation

Blueberry Cinnamon Roll Cheesecake

Creamy cheesecake with a thick blueberry compote on top.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 tbsp cinnamon
  • 1/3 cup brown sugar
  • 2 cups blueberries
  • 1 tbsp lemon juice

Method
 

  1. Preheat the oven to 325°F and press the buttered graham crumbs into a springform pan.
  2. Beat the cream cheese and sugar until smooth, then add the eggs one at a time.
  3. Swirl the cinnamon and brown sugar through the batter and pour into the crust.
  4. Bake 60 minutes until just set, cool, then chill overnight.
  5. Simmer the blueberries with lemon juice until thick and jammy, then cool.
  6. Spoon the blueberry compote over the top right before serving.

Notes

Save a handful of fresh blueberries to scatter on top for color.