Description
A delightful dessert that combines the rich, creamy texture of cheesecake with the warm flavors of coffee cake, perfect for any occasion.
Ingredients
Scale
- 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