Coffee Cake Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the warm, comforting flavors of coffee cake. This treat is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a cozy night at home. The layers of creamy cheesecake, cinnamon swirl, and buttery streusel topping create a heavenly experience in every bite.
Why Make This Recipe
This Coffee Cake Cheesecake stands out for its unique flavor profile, making it a showstopper on any dessert table. Not only does it look stunning, but it also brings together the best characteristics of two beloved desserts: cheesecake and coffee cake. The layers of flavors, from the slightly tangy cheesecake to the sweet cinnamon swirl, ensure a delightful contrast that pleases the palate. Moreover, making this recipe allows you to impress family and friends with your baking skills, showcasing a beautiful and delicious dessert that’s sure to be the highlight of any meal.
How to Make Coffee Cake Cheesecake
Making Coffee Cake Cheesecake involves several key steps, but each step is simple and rewarding. Here’s how to do it:
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)
- 2 teaspoons unsweetened cocoa powder
- 3/4 cup (90g) all-purpose flour (spoon and leveled)
- 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
Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until the mixture is crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in a preheated oven at 325°F (160°C) for 8 minutes. Once done, remove it from the oven and let it cool.Make the Cinnamon Swirl:
In another small bowl, mix the brown sugar, ground cinnamon, and cocoa powder until well combined. This mixture will add a delightful cinnamon flavor to the layers of your cheesecake.Prepare the Streusel Topping:
To make the streusel, combine the streusel ingredients in a bowl. Mix them together until crumbly and set aside. This topping will add crunch and flavor to the cheesecake.Create the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the sour cream, 1/4 cup flour, salt, and vanilla extract, mixing until just combined. It’s essential to ensure that your cream cheese is at room temperature to achieve a smooth filling. Add the eggs one at a time, making sure each one is incorporated before adding the next.Assemble the Cheesecake:
Pour half of the cheesecake filling into the cooled crust. Sprinkle the cinnamon swirl filling evenly over it, then pour the remaining cheesecake filling on top. Using a knife, gently swirl the filling to create a marbled effect. Finally, sprinkle the prepared streusel topping over the cheesecake.Bake the Cheesecake:
To bake the cheesecake, prepare a water bath by placing the springform pan into a larger baking dish and filling it with hot water. Bake in the preheated oven at 325°F (160°C) for about 70 minutes. After this time, carefully remove the water bath and continue baking for an additional 20 to 30 minutes, until the cheesecake is set and slightly golden.Cool the Cheesecake:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 2 hours. This helps prevent cracking. After cooling, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight for the best flavor and texture.Prepare the Icing:
In a small bowl, whisk together the powdered sugar with 1 to 2 tablespoons of milk until you reach your desired consistency. The icing should be pourable but not too runny.Serve:
Once the cheesecake is fully chilled, remove it from the springform pan. Drizzle the prepared icing over the cheesecake, then slice into pieces to serve. Enjoy this delightful dessert with a cup of coffee or tea.
How to Serve Coffee Cake Cheesecake
Coffee Cake Cheesecake is best served chilled, garnished with a drizzle of icing on top. You can present it on a beautiful cake stand for a stunning display. For an extra touch, consider adding fresh fruit, such as berries or sliced bananas, alongside each slice for brightness and extra flavor. Serve it with whipped cream or a scoop of vanilla ice cream for an indulgent treat that pairs perfectly with its rich, creamy texture.
How to Store Coffee Cake Cheesecake
To ensure that your Coffee Cake Cheesecake stays fresh, store it in the refrigerator. Place any leftover cheesecake in an airtight container or cover it tightly with plastic wrap. It will keep well in the fridge for about 5 to 7 days. If you want to store it for a longer period, consider freezing it. Wrap the cheesecake slices individually in plastic wrap, then place them in a freezer-safe container. Properly stored, it can last for up to 2 months in the freezer. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator.
Tips to Make Coffee Cake Cheesecake
Room Temperature Ingredients: Make sure that your cream cheese, eggs, and sour cream are at room temperature before you begin mixing. This helps achieve a smooth, creamy filling without lumps.
Don’t Overmix: When you add the eggs to your cheesecake mixture, mix until just combined to avoid extra air in the batter, which can cause cracks during baking.
Use a Water Bath: Baking the cheesecake in a water bath helps regulate the temperature and keeps it moist, preventing cracks on the surface.
Cool Gradually: Allow the cheesecake to cool in the oven to minimize drastic temperature changes, which can lead to cracks.
Dress It Up: Don’t hesitate to add extra flavorings, like a teaspoon of instant coffee granules in the filling or dark chocolate shavings in the streusel, to tailor it to your taste.
Variation
For a chocolate coffee cake cheesecake, consider adding cocoa powder to the crust and increasing the cocoa in the cinnamon swirl. You can replace some of the sour cream with chocolate ganache for a richer flavor. Alternatively, you can experiment with nuts, such as adding chopped pecans or walnuts to the streusel topping for extra crunch.
FAQs
Q1: Can I make Coffee Cake Cheesecake ahead of time?
A: Yes, Coffee Cake Cheesecake can be made a day or two in advance. Just remember to refrigerate it after it cools completely.
Q2: Can I freeze Coffee Cake Cheesecake?
A: Absolutely! You can freeze it for up to 2 months. Just ensure it’s well-wrapped to avoid freezer burn.
Q3: How do I know when my cheesecake is done baking?
A: The cheesecake is done when the edges are set, and the center still has a slight jiggle. It will continue to set as it cools.
Q4: My cheesecake cracked during baking. What went wrong?
A: Cracking can happen due to high cooking temperatures or rapid temperature changes. Baking in a water bath and cooling gradually can help prevent this.
Q5: Can I use low-fat cream cheese in this recipe?
A: While you can use low-fat cream cheese, it may change the texture and flavor of the cheesecake. Full-fat cream cheese gives the best results.
Coffee Cake Cheesecake
- Total Time: 130 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the rich, creamy texture of cheesecake with the warm flavors of coffee cake, perfect for any occasion.
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)
- 2 teaspoons unsweetened cocoa powder
- 3/4 cup (90g) all-purpose flour (spoon and leveled)
- 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
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until the mixture is crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in a preheated oven at 325°F (160°C) for 8 minutes. Once done, remove it from the oven and let it cool.
- Make the Cinnamon Swirl: In another small bowl, mix the brown sugar, ground cinnamon, and cocoa powder until well combined.
- Prepare the Streusel Topping: To make the streusel, combine the streusel ingredients in a bowl. Mix them together until crumbly and set aside.
- Create the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the sour cream, 1/4 cup flour, salt, and vanilla extract, mixing until just combined. Add the eggs one at a time, making sure each one is incorporated before adding the next.
- Assemble the Cheesecake: Pour half of the cheesecake filling into the cooled crust. Sprinkle the cinnamon swirl filling evenly over it, then pour the remaining cheesecake filling on top. Using a knife, gently swirl the filling to create a marbled effect. Finally, sprinkle the prepared streusel topping over the cheesecake.
- Bake the Cheesecake: Prepare a water bath by placing the springform pan into a larger baking dish and filling it with hot water. Bake in the preheated oven at 325°F (160°C) for about 70 minutes. Carefully remove the water bath and continue baking for an additional 20 to 30 minutes, until the cheesecake is set and slightly golden.
- Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 2 hours. Transfer to the refrigerator and let it chill for at least 4 hours, or overnight.
- Prepare the Icing: Whisk together powdered sugar with 1 to 2 tablespoons of milk until you reach your desired consistency.
- Serve: Remove the cheesecake from the springform pan, drizzle icing over it, slice into pieces, and enjoy.
Notes
For best texture, ensure all ingredients are at room temperature before mixing. Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: coffee cake, cheesecake, dessert, baking, special occasion