why make this recipe

Coffee Cake Cheesecake combines two beloved desserts into one delicious treat. If you love the rich, creamy texture of cheesecake and the cozy flavors of a traditional coffee cake, this recipe is perfect for you. It’s great for gatherings, special occasions, or simply as a delightful dessert at home. With the sweet cinnamon swirl, crumbly streusel topping, and creamy cheesecake filling, it’s sure to impress family and friends!

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 (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 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 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 and 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 your Coffee Cake Cheesecake chilled and sliced into wedges. It makes for an excellent dessert at any gathering or as a special treat with coffee and tea. You can also add a dollop of whipped cream or a scoop of ice cream on top for an added touch!

how to store Coffee Cake Cheesecake

Store any leftover cheesecake in the refrigerator. Wrap it tightly with plastic wrap or keep it in an airtight container. It can last up to a week in the fridge. If you want to keep it longer, consider freezing it. Wrap it well and store in the freezer for up to 3 months. Thaw it in the refrigerator before serving.

tips to make Coffee Cake Cheesecake

Make sure all your ingredients are at room temperature, especially the cream cheese and eggs, for a smooth batter.
Avoid over-mixing the eggs into the batter to prevent cracks on the cheesecake surface.
The water bath helps keep the cheesecake moist and prevents cracking, so don’t skip this step.
If you prefer a stronger coffee flavor, consider adding a bit of instant coffee or espresso powder to the batter.

variation

You can customize this Coffee Cake Cheesecake by adding chocolate chips, nuts, or even a layer of fruit on top. Consider using a different type of crumb for the crust, like Oreo or vanilla wafers, for a unique twist!

FAQs

1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance and stored in the refrigerator until you’re ready to serve.

2. Can I use low-fat cream cheese?
While it’s possible to use low-fat cream cheese, it may affect the texture and creaminess of the cheesecake. Full-fat cream cheese is recommended for the best results.

3. How can I tell when the cheesecake is done?
The cheesecake should be slightly puffed, the edges should be set, and it should have a slight jiggle in the center when you gently shake it. It will continue to set as it cools.

Coffee Cake Cheesecake

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Total Time: 130 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A delightful fusion of rich cheesecake and cozy coffee cake flavors, perfect for gatherings or a special treat at home.

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
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

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Instructions

Mix together the graham cracker crust ingredients until well combined. Pack into a 9-inch springform pan.
Bake the crust in the center of the oven for 8 minutes. Set aside to cool slightly.
Combine all ingredients for the cinnamon swirl in a small bowl, and set aside.
Mix and mash together streusel topping ingredients in a medium bowl until crumbly. Set aside.
Combine cream cheese and sugar in a large bowl. Beat until smooth.
Add sour cream, flour, salt, and vanilla extract to the mixture, and mix until combined.
Add eggs one at a time, mixing after each addition.
Pour half of the cheesecake filling over the crust, then sprinkle the cinnamon swirl filling on top.
Carefully drizzle the remaining filling over the cinnamon sugar.
Run a skewer through the batter for a gentle swirl, then sprinkle streusel on top.
Create a steam effect by placing a pan of boiling water on the bottom rack of your preheated 325°F oven.
Bake the cheesecake for 70 minutes, then remove the water-filled pan and bake for another 20 to 30 minutes until puffed and lightly jiggly in the center.
Cool the cheesecake in the oven with the door slightly ajar for 2 hours.
Chill in the refrigerator for at least 4 hours or until fully set.
Whisk together powdered sugar and milk for icing, adjusting milk for desired consistency.
Drizzle icing over the cooled cheesecake before slicing and serving.

Notes

Store leftover cheesecake tightly wrapped in the refrigerator for up to a week or freeze for up to 3 months.

Prep Time: 30 minutes
Cook Time: 100 minutes
Category: Dessert
Method: Baking
Cuisine: American