Coffee Cake Cheesecake Recipe

Introduction

This Coffee Cake Cheesecake combines the rich creaminess of classic cheesecake with the comforting flavors of cinnamon and crumbly coffee cake. Perfect for a special occasion or a cozy dessert, it features a spiced biscuit base, cinnamon sugar layer, and a buttery crumble topping.

Ingredients

• 250g digestive biscuits (or graham crackers)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 75g butter (melted)
• 100g dark brown sugar
• 1 tbsp ground cinnamon (for cinnamon sugar)
• 110g all-purpose flour
• 80g dark brown sugar (for crumble)
• 70g butter (for crumble)
• 800g full-fat cream cheese (room temperature)
• 250g granulated sugar
• 200g sour cream (room temperature)
• 1 ½ tbsp cornstarch
• 2 ½ tsp vanilla extract
• 4 large eggs
• 60g powdered sugar (optional, for glaze)
• 3–4 tsp milk (optional, for glaze)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
2. Step 2: In a food processor, blend the digestive biscuits (or graham crackers), cinnamon, and granulated sugar until fine crumbs form. Add melted butter and mix until combined.
3. Step 3: Press the cookie crumb mixture into the base of the prepared springform pan, pressing it firmly down and slightly up the sides. Bake for 10 minutes, then set aside to cool.
4. Step 4: In a small bowl, combine dark brown sugar and cinnamon to make the cinnamon sugar. Set it aside.
5. Step 5: For the crumble topping, mix all-purpose flour and brown sugar in a bowl. Pour melted butter over the mixture and stir with a fork until it forms a crumbly texture.
6. Step 6: For the cheesecake filling, beat cream cheese in a stand mixer until smooth. Add granulated sugar and mix until well combined.
7. Step 7: Mix together sour cream and cornstarch in a small bowl, then add to the cream cheese mixture along with vanilla extract. Mix until smooth.
8. Step 8: Add eggs one at a time, mixing on low speed after each addition.
9. Step 9: Pour half of the cheesecake batter into the prepared pan. Evenly sprinkle the cinnamon sugar over the batter.
10. Step 10: Pour the remaining cheesecake batter on top and smooth it out. Sprinkle the crumble topping evenly over the cheesecake.
11. Step 11: Place the springform pan in a larger cake pan. Fill the larger pan with hot water to create a water bath, ensuring the water comes up about two-thirds of the height of the springform pan.
12. Step 12: Bake for 1 hour and 15–20 minutes, until the center is slightly wobbly. Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour.
13. Step 13: Remove the cheesecake from the oven and the water bath. Let it cool for another hour on a cooling rack.
14. Step 14: Chill the cheesecake in the fridge for at least 6 hours, preferably overnight.
15. Step 15: For the optional glaze, mix powdered sugar and milk, then drizzle over the chilled cheesecake before serving.

Tips & Variations

• Use graham crackers if digestive biscuits are unavailable for a slightly different but equally delicious flavor.
• Make sure the cream cheese and sour cream are at room temperature for a smooth filling without lumps.
• For extra cinnamon flavor, add a pinch to the cheesecake batter.
• If you prefer less sweetness, reduce the sugar in the crumble topping by 20 grams.
• Serve with fresh berries or a drizzle of caramel sauce for added indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Let it come to room temperature for 15 to 30 minutes before serving for the best texture. You can freeze it for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or Greek yogurt in this recipe?

For best results and texture, full-fat cream cheese and sour cream are recommended. Low-fat versions may cause the cheesecake to be less creamy and could affect the structure.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath helps maintain moisture and prevents cracks. Also, avoid overbaking and allow the cake to cool gradually with the oven door slightly open.

Coffee Cake Cheesecake Recipe

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★★★★★

4.9 from 113 reviews

This Coffee Cake Cheesecake combines the rich creaminess of classic cheesecake with the warm, spiced flavors of coffee cake. Featuring a crunchy biscuit crust, a smooth cinnamon-sugar swirled cheesecake filling, and a crumbly topping, it is baked in a water bath for a perfectly moist and delicate texture. Finished with an optional sweet glaze, this dessert is ideal for any coffee lover looking for an elegant, comforting treat.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 8 hours 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 250g digestive biscuits (or graham crackers)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 75g butter (melted)

Cinnamon Sugar

• 100g dark brown sugar
• 1 tbsp ground cinnamon

Crumble Topping

• 110g all-purpose flour
• 80g dark brown sugar
• 70g butter (melted)

Cheesecake Filling

• 800g full-fat cream cheese (room temperature)
• 250g granulated sugar
• 200g sour cream (room temperature)
• 1 ½ tbsp cornstarch
• 2 ½ tsp vanilla extract
• 4 large eggs

Optional Glaze

• 60g powdered sugar
• 3–4 tsp milk

Instructions

1. Prep the Oven and Pan: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
2. Make Crust Base: In a food processor, combine digestive biscuits, 1 tsp cinnamon, and granulated sugar until fine crumbs form. Add melted butter and pulse until evenly combined. Press this mixture firmly into the base and slightly up the sides of the springform pan. Bake this crust for 10 minutes, then remove and set aside to cool.
3. Create Cinnamon Sugar: In a small bowl, mix together dark brown sugar and cinnamon to prepare the cinnamon sugar topping. Set aside for later use.
4. Prepare Crumble Topping: Mix the flour and dark brown sugar in a bowl. Pour melted butter over the mixture and stir with a fork until crumbly texture forms. Set aside.
5. Make Cheesecake Filling: Using a stand mixer, beat cream cheese until smooth and creamy. Add granulated sugar and mix thoroughly.
6. Incorporate Sour Cream Mixture: Combine sour cream and cornstarch in a small bowl, then add this along with the vanilla extract to the cream cheese mixture. Blend until smooth and uniform.
7. Add Eggs: Add eggs one at a time to the mixture, mixing on low speed after each addition to avoid incorporating too much air.
8. Layer the Cheesecake: Pour half of the cheesecake batter into the prepared crust. Evenly sprinkle the cinnamon sugar over this layer. Then pour the remaining batter on top and smooth the surface.
9. Add Crumble Topping: Evenly sprinkle the prepared crumble topping over the cheesecake batter to create a delightful crunchy finish.
10. Prepare Water Bath: Place the springform pan inside a larger cake pan. Pour hot water into the larger pan until it reaches about two-thirds the height of the springform pan to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
11. Bake: Bake the cheesecake for 1 hour and 15 to 20 minutes, or until the center is just slightly wobbly when gently shaken.
12. Cool in Oven: Turn off the oven and crack the oven door open. Let the cheesecake cool slowly inside for 1 hour to reduce cracking.
13. Remove and Further Cool: Carefully take the springform pan out of the water bath and remove the outer pan. Cool the cheesecake on a wire rack for another hour at room temperature.
14. Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set and develop its flavor and texture.
15. Optional Glaze: Mix powdered sugar and milk until smooth and drizzle this glaze over the chilled cheesecake before serving, adding a sweet finishing touch.

Notes

• Use full-fat cream cheese and sour cream for best creamy texture and flavor.
• The water bath is essential to ensure even baking and prevent cracking of the cheesecake.
• You can substitute digestive biscuits with graham crackers if unavailable.
• Allow the cheesecake to fully chill; slicing it before it sets may cause it to crumble.
• The glaze is optional but adds a nice sweetness and moisture contrast to the cinnamon flavors.

Keywords: coffee cake cheesecake, cinnamon cake cheesecake, crumb topping cheesecake, creamy cheesecake, baked cheesecake, coffee-flavored dessert