Coffee Cake Cheesecake
A delicious blend of creamy cheesecake with a hint of cinnamon and a crunchy streusel topping, perfect for any occasion.
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!
Notes
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.