Coffee Cake Cheesecake: The Ultimate Coffee Cake Cheesecake Recipe
Introduction to Coffee Cake Cheesecake
Coffee Cake Cheesecake is a delightful dessert that merges the rich, creamy flavor of cheesecake with the comforting spices of traditional coffee cake. Whether you’re entertaining guests or simply indulging yourself, this dessert is sure to impress. With a buttery graham cracker crust, a luscious cheesecake filling, and a sweet cinnamon swirl, it’s a treat that feels both special and homey.
A Personal Story Behind My Coffee Cake Cheesecake Journey
My journey with Coffee Cake Cheesecake began during my childhood in my grandmother’s kitchen. She often prepared a classic coffee cake on Sunday mornings, filling the house with warm, inviting aromas. One day, she decided to elevate her recipe by turning it into a cheesecake, and I was instantly hooked. The combination of flavors and textures was unlike anything I had ever tasted. Now, I love sharing this recipe with family and friends, creating new memories around the table.
What Makes This Coffee Cake Cheesecake Recipe Special?
This Coffee Cake Cheesecake is special for several reasons. First, it combines the best of both worlds—coffee cake and cheesecake—creating a unique dessert that is perfect for any occasion. Second, the cinnamon swirl adds a delightful surprise in every bite, while the streusel topping gives it a perfect crunch. Lastly, it’s an easy-to-follow recipe that even novice bakers can master, making it a great choice for everyone.
The Full Coffee Cake Cheesecake Recipe
Ingredients
- For the graham cracker crust:
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- For the cinnamon swirl:
- 1/2 cup packed brown sugar (light or dark)
- 1 tsp ground cinnamon
- 2 tsp unsweetened cocoa powder
- For the streusel topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar (light or dark)
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted and slightly cooled
- For the cheesecake filling:
- 3/4 cup granulated sugar
- 32 oz cream cheese (4 blocks at room temperature)
- 1/2 cup sour cream (at room temperature)
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 4 large eggs (at room temperature)
- For the icing:
- 1/2 cup powdered sugar
- 1 to 2 tbsp milk
Instructions
- Preheat your oven to 325°F and position one rack in the center and another on the bottom. This will help create an even baking environment.
- For the graham cracker crust, mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until well combined. Press the mixture into a 9-inch springform pan, covering the bottom and halfway up the sides. Make sure it’s compact for a sturdy crust.
- Bake the crust in the center of the oven for 8 minutes, then set it aside to cool slightly. This step ensures the crust holds its shape.
- In a small bowl, combine the ingredients for the cinnamon swirl and set aside. This mixture will add a wonderful flavor contrast.
- For the streusel topping, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside. This topping will add texture and sweetness.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. This should take about 2-3 minutes. Add sour cream, flour, salt, and vanilla extract, mixing well until fully combined. Add eggs one at a time, mixing after each addition for a silky texture.
- Pour half of the cheesecake filling over the crust, sprinkle with the cinnamon swirl mixture, then add the remaining filling. Swirl gently with a knife for a marbled effect, then top with streusel.
- Place a pan with 2 cups of boiling water on the bottom rack of the oven for steam, which helps prevent cracks in the cheesecake. Bake the cheesecake on the center rack for 70 minutes with the water pan, then remove the water and bake for an additional 20-30 minutes until set. The center should be slightly jiggly.
- Cool the cheesecake in the oven with the door ajar for 2 hours. This gradual cooling helps avoid cracking. Afterward, run a knife along the edges and cool completely before chilling for at least 4 hours.
- For the icing, whisk powdered sugar and milk until smooth. Drizzle over the cheesecake before serving for an elegant touch.
Serving Suggestions and Variations for Coffee Cake Cheesecake
This Coffee Cake Cheesecake is delightful on its own, but you can enhance it with a few serving suggestions. Pair it with fresh berries or a dollop of whipped cream for added freshness. For an extra layer of flavor, consider adding chopped nuts to the streusel topping. You can also serve it with a warm cup of coffee or tea, perfect for enjoying during a cozy afternoon. If you like chocolate, try adding chocolate chips to the cheesecake filling for a rich twist.
Frequently Asked Questions About Coffee Cake Cheesecake
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just ensure it is properly stored in the refrigerator.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
Can I use a different crust?
Absolutely! If you prefer, you can use an Oreo crust or a nut-based crust for a different flavor.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Just wrap it tightly and thaw it in the refrigerator before serving.
Recipe Stats
Prep Time: 30 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Calories per Serving: 450
Servings: 12
Coffee Cake Cheesecake
Equipment
- 9-inch springform pan Essential for a perfect cheesecake.
Ingredients
Graham Cracker Crust
- 2 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 0.5 cup unsalted butter, melted and slightly cooled
Cinnamon Swirl
- 0.5 cup packed brown sugar
- 1 tsp ground cinnamon
- 2 tsp unsweetened cocoa powder
Streusel Topping
- 0.75 cup all-purpose flour
- 0.5 cup packed brown sugar
- 1 tsp ground cinnamon
- 0.25 cup unsalted butter, melted and slightly cooled
Cheesecake Filling
- 0.75 cup granulated sugar
- 32 oz. cream cheese (4 blocks at room temperature)
- 0.5 cup sour cream (at room temperature)
- 0.25 cup all-purpose flour
- 0.5 tsp salt
- 2 tsp pure vanilla extract
- 4 large eggs (at room temperature)
Icing
- 0.5 cup powdered sugar
- 1 to 2 tbsp milk
Instructions
- Preheat your oven to 325°F and position one rack in the center and another on the bottom.
- For the graham cracker crust, mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press the mixture into a 9-inch springform pan.
- Bake the crust in the center of the oven for 8 minutes, then set aside to cool.
- In a small bowl, combine the ingredients for the cinnamon swirl and set aside.
- For the streusel topping, mix flour, brown sugar, cinnamon, and melted butter until crumbly, then set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, flour, salt, and vanilla extract, mixing well. Add eggs one at a time.
- Pour half of the cheesecake filling over the crust, sprinkle the cinnamon swirl, then add the remaining filling. Swirl gently and top with streusel.
- Place a pan with 2 cups of boiling water on the bottom rack of the oven for steam. Bake the cheesecake on the center rack for 70 minutes, then remove the water and bake for another 20-30 minutes.
- Cool the cheesecake in the oven with the door ajar for 2 hours, then run a knife along the edges and cool completely.
- For the icing, whisk powdered sugar and milk until smooth. Drizzle over the cheesecake before serving.