When the love of cinnamon becomes a dessert
If you love cinnamon as much as I do, this dessert will be a dream come true for you. It combines everything we love about cinnamon treats – creaminess, sweetness, subtle spiciness and an unmistakable aroma. And on top of that – the visuals! I placed baked cinnamon sticks made from puff pastry on top, which not only add a decorative effect, but also an extra layer of flavor and crunch. This turns the cheesecake into a dessert that will enchant both the taste and the sight.
Spekulatius biscuit base: spicy and crunchy
For the base, I chose Spekulatius biscuits – spicy, crunchy and ideal for autumn and winter desserts. I crushed them finely and mixed them with melted butter until a mass similar to wet sand was formed. I pressed the mixture evenly into a 20 cm diameter mold, carefully pressing down the sides so that the cheesecake holds its shape. This spicy base gives the dessert character and contrasts nicely with the delicate cream. I recommend letting it set in the refrigerator for at least 30 minutes so that the butter hardens and the crust remains firm.
A delicate cream with a chai and cinnamon flavor
The cream layer is the absolute star of this dessert. I used two packages of mascarpone to give it a velvety texture, whipping cream for lightness, and a stiffener to help the cream hold its shape. I also added powdered sugar, vanilla paste, two tablespoons of chai syrup for a subtle spicy aftertaste, and up to 5 teaspoons of good quality cinnamon. This mix of aromas and flavors will literally transport you to a cozy cafe, where the aroma of chai lattes and soft music are playing in the background. I whipped the cream until smooth, then carefully layered it on top of the cooled biscuit base.
Cinnamon rolls made from puff pastry are like the icing on the cake
Now comes the most playful and at the same time the most spectacular part: the cinnamon sticks. To make the cheesecake really special, I decided to decorate it with small cinnamon sticks made from puff pastry. I spread the puff pastry with butter, sprinkled it with brown sugar and cinnamon, rolled it up and cut it into small snails. I placed them on a baking sheet, brushed them with an egg and baked until golden brown. After they cooled, I placed them on the cheesecake just before serving – they not only taste great, but also look beautiful. This gives the dessert an additional flavor and visual dimension.
The final touch: whipped cream and a little cinnamon
I added another layer of lightly sweetened whipped cream on top of the cheesecake. I used a piping bag with a serrated tip and made little ripples or stars around the perimeter of the cake. I placed cinnamon sticks between the whipped cream scoops and lightly dusted the entire dessert with cinnamon. This finishing touch looks very elegant and shows that you really put some thought into your dessert – perfect for holidays, celebrations or weekend coffee with friends.
How and when to serve cheesecake
This cheesecake is best chilled – ideally, if you let it sit in the fridge for at least 4-5 hours, but preferably overnight. The cream will set beautifully, the flavors will meld, and the cinnamon sticks on top will stay crunchy. Just remove it from the pan before serving and serve with a cup of tea, hot chocolate, or a fragrant chai latte. It’s the perfect dessert for the cold months – comforting, warming, and refreshing at the same time.
Tips and variations
Instead of spekulatius cookies, you can also use Lotus or graham crackers.
If you don't have chai syrup, use 2 tablespoons of strong, chilled chai tea.
You can add a pinch of ground cardamom or cloves to the cream for an even spicier flavor.
You can bake the cinnamon sticks a day in advance and store them in a jar - just warm them gently in the oven before serving.
Cheesecake can also be made in a vegan version with plant-based mascarpone, coconut whipped cream, and agar instead of a stiffener.
Who is this dessert for?
For all those who love cinnamon and like to try something new. For creative bakers who want to combine classic cheesecake with a modern twist. For hostesses who want to prepare an impressive, yet unpretentious dessert. And especially for all those who crave a sweet embrace in the form of layers of spicy flavors and creamy softness. This cheesecake is the embodiment of home comfort and a love of baking.
Cinnamon cheesecake
Ingredients:
Dough:
- 200 g spekulatius cookies
- 100 g butter
Cream:
- 500 g mascarpone
- 250 ml whipped cream
- 1 whipped cream stiffener
- 30 g powdered sugar
- 30 ml chai syrup
- 7 g cinnamon 5 article
- vanilla paste
Cinnamon nests:
- 1 Puff Pastry
- 30 g Brown sugar
- 6 g cinnamon 4 article
- warm butter
Whipped cream:
- 250 ml whipped cream
- 1 whipped cream stiffener
Approach:
- Blend the speculaas biscuits until fine. Melt the butter and add to the biscuits and mix well.
- Pour into the mold and press with a glass to create a biscuit body. Put in the refrigerator and prepare the cream.
- Whip the mascarpone with sugar, vanilla paste, chai syrup and cinnamon. Finally, add the whipped cream whipped with whipping cream stiffener. Pour into a mold and let cool.
- Meanwhile, prepare the cinnamon nests. Roll out the puff pastry, if not, brush with butter and sprinkle with cinnamon mixed with sugar and bake in the oven at 180°C for approximately 25 minutes.
- Spread the cooled cheesecake with whipped cream. Finally, arrange the cooled cinnamon nests and serve. Enjoy!
Conclusion: Cheesecake that tastes like a hug
Cinnamon cheesecake with cinnamon sticks made from puff pastry is proof that even simple ingredients can create something extraordinary. Layers of flavors, aromas and textures come together here into one harmonious whole. Visually impressive, addictive in taste and ideal for all occasions - from holidays to an ordinary weekend. Bake it, decorate it with love and don't forget to share it. It tastes absolutely perfect with a good coffee or chai latte.
