why make this recipe
Coffee Cake Cheesecake is a delicious twist on two beloved desserts: coffee cake and cheesecake. This recipe combines the creamy texture of cheesecake with the warm, comforting flavors of coffee cake. It’s perfect for any occasion, whether you’re having friends over for coffee, celebrating a birthday, or just indulging yourself. The layers of cinnamon swirl and crumble topping elevate this dessert, making it a standout choice that’s sure to impress.
how to make Coffee Cake Cheesecake
Ingredients:
- 2 cups (210g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick / 115g) unsalted butter (melted and cooled slightly)
- 1/2 cup (100g) packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 2 teaspoons unsweetened cocoa powder (*see notes)
- 3/4 cup (90g) all-purpose flour (spoon and leveled)
- 1/2 cup (100g) packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter (melted and cooled slightly)
- 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120g) sour cream (at room temperature)
- 1/4 cup (30g) all-purpose flour (spoon and leveled)
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs (at room temperature)
- 1/2 cup (70g) powdered sugar
- 1 to 2 tablespoons milk
Directions:
-
In a medium bowl, mix together graham cracker crust ingredients until well combined. Pack the mixture into the bottom and about halfway up the sides of a 9-inch springform pan. Make sure to use a pan with sides that are at least 2 inches high since this is a TALL cheesecake! Bake the cheesecake crust in the center of your oven for 8 minutes. It won’t look any different, but this helps keep it nice and crisp! Take the crust out and set it aside to cool slightly while you prep the rest of the cheesecake components.
-
Mix together all the ingredients for the cinnamon swirl in a small bowl, and set aside.
-
Mix and mash together all of the ingredients for the streusel topping in a medium bowl until you have a well-moistened and crumbly mixture. Set aside.
-
In a large bowl, combine your blocks of cream cheese and sugar. Using an electric mixer fitted with the paddle attachment, beat together the cheese and sugar until the sugar is fully dissolved and the mixture is smooth (about 1 to 2 minutes on medium speed). You can do this by hand as well with a wooden spoon, but it’ll take some elbow grease.
-
Add your sour cream, flour, salt, and vanilla extract to the cream cheese mixture. Mix together until combined.
-
Add the eggs in one at a time, mixing after each addition to incorporate the egg into the batter before adding the next egg. Take care not to over mix! Just mix until the egg disappears into the batter.
-
Pour about half of the cheesecake filling over your slightly cooled crust and spread it into an even layer. Sprinkle the cinnamon swirl filling over top. Carefully drizzle the remaining cheesecake filling on top. It’s easiest if you dollop it over the cinnamon sugar so it doesn’t get too disrupted, and carefully spread the top into an even layer. Run a skewer through the batter to gently swirl everything together—being careful not to hit the bottom crust. Sprinkle the streusel evenly over top.
-
Fill a large pan with 2 cups of boiling water and place it on the bottom rack of your preheated 325°F oven to create a steam effect. Place the cheesecake onto the center rack of your oven (right above the water-filled pan).
-
Bake your cheesecake in the preheated 325°F oven for 70 minutes with the water-filled pan. After the 70 minutes, take the pan filled with water out of the oven, and continue baking the cheesecake for another 20 to 30 minutes. The top of the cheesecake should be slightly puffed up, and the streusel should be evenly browned and crisp. If you gently shake the pan, the center of the cheesecake should still jiggle, but the edges should not.
-
Leave the cheesecake in the oven to cool for 2 hours with the door slightly ajar. The cheesecake will deflate slightly as it cools. I recommend running a thin knife along the edges of the cheesecake after it’s cooled for about 30 minutes to prevent sticking.
-
Cool the cheesecake completely to room temperature, and then chill for at least 4 hours or until fully cooled and set.
-
In a medium bowl, whisk together powdered sugar and 1 tablespoon of milk to combine. If the icing is too firm, whisk in a bit more milk until it reaches your desired consistency.
-
Take the cooled cheesecake out of the pan and drizzle the icing over top before slicing and serving!
how to serve Coffee Cake Cheesecake
Serve Coffee Cake Cheesecake chilled, straight from the refrigerator. It can be enjoyed plain or with a drizzle of the icing on top. Pair it with a cup of coffee or tea for a delightful afternoon treat. You can also serve it with whipped cream or fresh berries for added flavor and presentation.
how to store Coffee Cake Cheesecake
To store your Coffee Cake Cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 4 to 5 days. If you want to keep it longer, consider freezing the cheesecake. Wrap it well in plastic wrap and then in aluminum foil before placing it in the freezer, where it can last for up to 2 months. Thaw in the refrigerator before serving.
tips to make Coffee Cake Cheesecake
- Ensure all your ingredients are at room temperature before starting, especially the cream cheese and eggs, for a smooth batter.
- Avoid overmixing the batter once you add the eggs; just mix until incorporated.
- For an extra flavor boost, add a bit of brewed coffee to the cream cheese mixture.
- Use a water bath while baking to prevent cracks and ensure even baking.
- Let the cheesecake cool gradually to prevent it from deflating too much.
variation (if any)
For a chocolate version, you can add melted chocolate to the cream cheese mixture or use chocolate cookie crumbs instead of graham crackers for the crust. You can also experiment with different flavors for the streusel topping, like nuts or different spices.
FAQs
Can I make this cheesecake ahead of time?
Yes! You can make the Coffee Cake Cheesecake a day in advance. Just make sure to refrigerate it once it is fully cooled and set.
Can I substitute ingredients?
Absolutely! You can use low-fat cream cheese and sour cream to make the cheesecake lighter. Additionally, sugar substitutes can work if you are looking for a healthier option.
Is there a gluten-free version of this cheesecake?
Yes! You can use gluten-free graham cracker crumbs for the crust, and make sure that your other ingredients are gluten-free labeled.
Coffee Cake Cheesecake
- Total Time: 130 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious twist on two beloved desserts, combining the creamy texture of cheesecake with the warm flavors of coffee cake.
Ingredients
- 2 cups (210g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick / 115g) unsalted butter (melted and cooled slightly)
- 1/2 cup (100g) packed brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons unsweetened cocoa powder
- 3/4 cup (90g) all-purpose flour (spoon and leveled)
- 1/2 cup (100g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter (melted and cooled slightly)
- 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120g) sour cream (at room temperature)
- 1/4 cup (30g) all-purpose flour (spoon and leveled)
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs (at room temperature)
- 1/2 cup (70g) powdered sugar
- 1 to 2 tablespoons milk
Instructions
- Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crust ingredients until well combined. Pack the mixture into the bottom and about halfway up the sides of a 9-inch springform pan.
- Bake the crust in the center of the oven for 8 minutes, then set aside to cool slightly.
- In a small bowl, mix together all the ingredients for the cinnamon swirl and set aside.
- In a medium bowl, mix and mash together all the ingredients for the streusel topping until crumbly, then set aside.
- In a large bowl, combine cream cheese and sugar, beating until smooth. Add sour cream, flour, salt, and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing after each addition. Be careful not to over mix.
- Pour half of the cheesecake filling over the crust and sprinkle the cinnamon swirl over top. Dollop remaining filling on top and gently spread it out.
- Run a skewer through the batter to swirl it together. Sprinkle the streusel topping evenly over the top.
- Fill a large pan with 2 cups of boiling water and place it on the bottom rack of the oven. Place the cheesecake on the center rack above the pan.
- Bake for 70 minutes, then remove the water pan from the oven and continue baking for another 20-30 minutes until the top is puffed and the edges are set.
- Leave the cheesecake in the oven to cool for 2 hours with the door slightly ajar.
- Cool to room temperature, then chill for at least 4 hours or until fully set.
- Whisk together powdered sugar and milk for icing. Adjust milk until desired consistency is reached.
- Remove cheesecake from pan and drizzle icing before serving.
Notes
Ensure ingredients are at room temperature for a smooth batter. Use a water bath while baking to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
