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
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