Print

Coffee Cake Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Coffee Cake Cheesecake combines the beloved flavors of both coffee cake and classic cheesecake. It features a crispy graham cracker crust, a silky cheesecake filling with a cinnamon sugar swirl running through the center, and a crumbly streusel topping. A drizzle of sweet icing on top completes this decadent dessert, making it the perfect treat for any occasion.

Ingredients

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)

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

1 teaspoon ground cinnamon

2 teaspoons unsweetened cocoa powder

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)

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)

½ cup (70g) powdered sugar

1 to 2 tablespoons milk

Instructions

  1. Preheat the oven to 325°F.
  2. Make the graham cracker crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and cinnamon. Add melted butter and stir until combined. Press into the bottom of a 9-inch springform pan, extending halfway up the sides.
  3. Bake the crust for 8 minutes. Remove and set aside to cool slightly.
  4. Make the cinnamon swirl: In a small bowl, mix 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 crumbly. Set aside.
  6. Make the cheesecake filling: Beat cream cheese and granulated sugar until smooth. 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 the cheesecake filling over the cooled graham cracker crust. Sprinkle cinnamon swirl mixture over the filling. Add remaining cheesecake filling and spread evenly. Use a skewer to swirl the cinnamon and cheesecake layers gently. Top with the streusel mixture.
  8. 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 in the oven with the door slightly ajar for 2 hours. Let cool to room temperature, then refrigerate for at least 4 hours until fully set.
  10. Prepare the icing: Whisk powdered sugar and milk until smooth. Drizzle over the cooled cheesecake just before serving.

Notes

  • For added crunch and flavor, you can add chopped nuts like pecans or walnuts to the streusel topping.
  • Swirl fruit preserves, such as raspberry or blueberry, for a fruity twist.
  • For a chocolatey version, add chocolate chips to the cheesecake filling or use cocoa powder in the crust.
  • Use dairy-free cream cheese and a vegan butter substitute to make it dairy-free.

Nutrition

Find it online: http://recipesbyjanet.com/coffee-cake-cheesecake-recipe/