Coffee Cake Cheesecake Recipe

Why You’ll Love This Recipe

This recipe offers the best of both worlds: the creamy richness of cheesecake paired with the comforting flavors of a coffee cake. The graham cracker crust provides a delightful crunch, while the cinnamon swirl infuses the cheesecake with warmth and sweetness. The streusel topping adds a touch of texture, and the icing drizzle on top elevates the entire dessert. Whether you serve it for a special occasion or as an everyday indulgence, this Coffee Cake Cheesecake is sure to impress everyone at the table.

Ingredients

For the graham cracker crust:

• 2 cups (210g) graham cracker crumbs

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

• ½ cup (1 stick / 115g) unsalted butter (melted and cooled slightly)

For the cinnamon swirl:

• ½ cup (100g) packed brown sugar (light or dark)

• 1 teaspoon ground cinnamon

• 2 teaspoons unsweetened cocoa powder (*see notes)

For the streusel topping:

• ¾ cup (90g) all-purpose flour (spoon and leveled)

• ½ cup (100g) packed brown sugar (light or dark)

• 1 teaspoon ground cinnamon

• ¼ cup (60g) unsalted butter (melted and cooled slightly)

For the cheesecake filling:

• 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature)

• ¾ cup (150g) granulated sugar

• ½ cup (120g) sour cream (at room temperature)

• ¼ cup (30g) all-purpose flour (spoon and leveled)

• ½ teaspoon salt

• 2 teaspoons pure vanilla extract

• 4 large eggs (at room temperature)

For the icing:

• ½ cup (70g) powdered sugar

• 1 to 2 tablespoons milk

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Position an oven rack in the center and another on the bottom. Preheat the oven to 325°F.

2. Make the graham cracker crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and cinnamon. Add the melted butter and stir until fully combined. Press this mixture into the bottom of a 9-inch springform pan, extending it halfway up the sides.

3. Bake the crust: Bake the crust for 8 minutes. Remove from the oven and set aside to cool slightly.

4. Make the cinnamon swirl: In a small bowl, mix together brown sugar, cinnamon, and cocoa powder. Set aside.

5. Prepare the streusel topping: In a medium bowl, combine all streusel topping ingredients and mix until the mixture is crumbly and well-moistened. Set aside.

6. Make the cheesecake filling: Beat the cream cheese and granulated sugar together until smooth, using an electric mixer. Add sour cream, flour, salt, and vanilla extract, mixing until combined. Add eggs one at a time, mixing gently after each addition.

7. Assemble the cheesecake: Pour half of the cheesecake filling over the cooled graham cracker crust. Sprinkle the cinnamon swirl mixture evenly over the filling. Add the remaining cheesecake filling, spreading it evenly. Use a skewer to swirl the cinnamon and cheesecake layers gently. Top with the streusel mixture.

8. Bake the cheesecake: Place a large pan filled with boiling water on the bottom oven rack to create steam. Bake the cheesecake for 70 minutes, then remove the water-filled pan. Continue baking for another 20 to 30 minutes, until the edges are set and the center jiggles slightly.

9. Cool the cheesecake: Leave the cheesecake in the oven with the door slightly ajar for 2 hours. Afterward, run a knife along the edges to prevent sticking. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or until fully set.

10. Prepare the icing: Whisk powdered sugar and milk until smooth. Drizzle the icing over the cooled cheesecake just before serving.

Servings and Timing

• Yield: 8 generous slices

• Total time: 6 hours 10 minutes (including chilling time)

Variations

• Nuts: Add chopped nuts like pecans or walnuts to the streusel topping for added crunch and flavor.

• Fruit: Swirl in fruit preserves, such as raspberry or blueberry, for a fruity twist.

• Chocolate: For a chocolatey version, add chocolate chips to the cheesecake filling or use cocoa powder in the crust.

• Dairy-Free: Use dairy-free cream cheese and a vegan butter substitute to make the recipe dairy-free.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

• Reheating: To enjoy the cheesecake warm, let it come to room temperature before serving. For a slightly warm slice, you can microwave it for about 10-15 seconds.

FAQs

1. Can I use a regular pie pan instead of a springform pan?

It's best to use a springform pan for easy removal, but if you use a regular pie pan, be sure to line it with parchment paper for easier serving.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake is great for making ahead! Prepare it up to 24 hours in advance and store it in the refrigerator until ready to serve.

3. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake after it has cooled completely. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Let it thaw overnight in the refrigerator before serving.

4. Can I use a store-bought graham cracker crust?

While you can use a store-bought crust, making your own ensures that the crust is fresh and crispy, enhancing the overall flavor.

5. Why is my cheesecake jiggling in the center after baking?

A slight jiggle in the center is normal and indicates that the cheesecake is perfectly cooked. The residual heat will finish setting it as it cools.

6. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, the top is slightly puffed, and the center jiggles gently. If it looks too runny, it may need a few more minutes in the oven.

7. Can I use a different type of sugar in the filling?

Yes, you can substitute the granulated sugar with coconut sugar or another sweetener, though it may slightly alter the flavor and texture.

8. Can I make the cinnamon swirl without cocoa powder?

Yes, the cocoa powder is optional. You can leave it out if you prefer a more traditional cinnamon swirl.

9. Why did my cheesecake crack?

Cracking can occur if the cheesecake is overbaked or if it cools too quickly. To prevent cracking, bake it at a lower temperature and allow it to cool gradually in the oven.

10. Can I add more cinnamon to the cheesecake filling?

Yes, you can increase the cinnamon in the filling for a spicier, more cinnamon-forward flavor. Just be cautious not to overpower the other flavors.

Conclusion

This Coffee Cake Cheesecake is a show-stopping dessert that combines two beloved treats into one irresistible creation. With its creamy cheesecake base, swirls of cinnamon sugar, and crunchy streusel topping, this recipe is perfect for any occasion. Whether served at a holiday gathering or as a special weekend treat, it’s sure to impress everyone who gets a slice. Enjoy the comforting flavors and rich textures in every bite!