Name: Coffee Cake Cheesecake
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: American
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

Description

A delicious twist on two beloved desserts, combining the creamy texture of cheesecake with the warm flavors of coffee cake.

Ingredients

Scale

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

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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