why make this recipe
If you love coffee and cheesecake, combining the two into a Coffee Cake Cheesecake is a match made in dessert heaven. This recipe offers a delicious blend of creamy cheesecake with a hint of cinnamon and a crunchy streusel topping, making it perfect for any occasion. Whether you have a special gathering, need a sweet treat, or just want to indulge yourself, this cheesecake will satisfy your cravings and impress your guests.
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
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crust ingredients until well combined. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust for 8 minutes. Let it cool while you prepare the cheesecake filling.
- In a small bowl, mix together all the ingredients for the cinnamon swirl and set aside.
- In a medium bowl, combine all the streusel topping ingredients until crumbly. Set aside.
- In a large bowl, beat together the cream cheese and sugar until smooth using an electric mixer or a wooden spoon.
- Mix in the sour cream, flour, salt, and vanilla extract until combined.
- Add the eggs one at a time, mixing gently after each addition.
- Pour half of the cheesecake filling into the crust and spread it evenly. Sprinkle the cinnamon swirl filling on top, then carefully dollop the remaining cheesecake filling over it. Gently swirl with a skewer, being careful not to disturb the crust, and top with the streusel mixture.
- Place a large pan filled with 2 cups of boiling water on the bottom rack of your preheated oven, and then put the cheesecake on the center rack above it.
- Bake for 70 minutes. Then, remove the water pan and bake for an additional 20 to 30 minutes. The edges should be set, and the middle should still jiggle a little when shaken.
- Leave the cheesecake in the oven to cool with the door slightly ajar for 2 hours. After about 30 minutes, run a knife along the edges to help prevent sticking.
- Cool the cheesecake completely, then chill for at least 4 hours or until fully cooled and set.
- To prepare the icing, whisk together powdered sugar with 1 tablespoon of milk. Add more milk if necessary to achieve the desired consistency.
- Once cooled, remove the cheesecake from the pan, drizzle with icing, slice, and serve!
how to serve Coffee Cake Cheesecake
Serve your Coffee Cake Cheesecake chilled as a delightful dessert. It pairs wonderfully with a cup of coffee or tea. You can cut it into slices and plate each piece or serve it directly from the springform pan. The crumbly streusel topping adds a nice texture and makes for an appealing presentation.
how to store Coffee Cake Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 5 days. If you wish to store it for a longer period, you can freeze it. Just wrap it well to prevent freezer burn and it will last for up to 2 months. Thaw in the refrigerator before serving.
tips to make Coffee Cake Cheesecake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Don’t overmix the cheesecake filling after adding the eggs to avoid cracks while baking.
- Use a water bath during baking to keep the cheesecake moist and prevent cracks.
- Allow the cheesecake to cool gradually to avoid sudden temperature changes that can cause cracks.
variation
You can add chocolate chips or nuts to the streusel topping for added texture. Additionally, you could use flavored cream cheese, such as a coffee-flavored or caramel variation, to enhance the cheesecake’s taste.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can make the cheesecake a day in advance. It actually tastes better after a night in the fridge!
2. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan, but make sure to line it with parchment paper for easy removal.
3. Can I skip the water bath?
While it’s possible to bake the cheesecake without a water bath, it may crack more easily. A water bath helps keep the cheesecake moist and prevents cracks.
Coffee Cake Cheesecake
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (melted and cooled slightly)
Cinnamon Swirl Ingredients
- 1/2 cup packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 2 teaspoons unsweetened cocoa powder *see notes
Streusel Topping Ingredients
- 3/4 cup all-purpose flour (spoon and leveled)
- 1/2 cup packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter (melted and cooled slightly)
Filling Ingredients
- 4 blocks (8oz) cream cheese (at room temperature)
- 3/4 cup granulated sugar
- 1/2 cup sour cream (at room temperature)
- 1/4 cup all-purpose flour (spoon and leveled)
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs (at room temperature)
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crust ingredients until well combined. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust for 8 minutes. Let it cool while you prepare the cheesecake filling.
- In a small bowl, mix together all the ingredients for the cinnamon swirl and set aside.
- In a medium bowl, combine all the streusel topping ingredients until crumbly. Set aside.
Cheesecake Filling
- In a large bowl, beat together the cream cheese and sugar until smooth using an electric mixer or a wooden spoon.
- Mix in the sour cream, flour, salt, and vanilla extract until combined.
- Add the eggs one at a time, mixing gently after each addition.
Baking
- Pour half of the cheesecake filling into the crust and spread it evenly. Sprinkle the cinnamon swirl filling on top, then carefully dollop the remaining cheesecake filling over it.
- Gently swirl with a skewer, being careful not to disturb the crust, and top with the streusel mixture.
- Place a large pan filled with 2 cups of boiling water on the bottom rack of your preheated oven, and then put the cheesecake on the center rack above it.
- Bake for 70 minutes. Then, remove the water pan and bake for an additional 20 to 30 minutes. The edges should be set, and the middle should still jiggle a little when shaken.
Cooling & Serving
- Leave the cheesecake in the oven to cool with the door slightly ajar for 2 hours. After about 30 minutes, run a knife along the edges to help prevent sticking.
- Cool the cheesecake completely, then chill for at least 4 hours or until fully cooled and set.
- To prepare the icing, whisk together powdered sugar with 1 tablespoon of milk. Add more milk if necessary to achieve the desired consistency.
- Once cooled, remove the cheesecake from the pan, drizzle with icing, slice, and serve!
