Why Make This Recipe

Coffee Cake Cheesecake is a delightful blend of textures and flavors that brings together the best of both worlds: the moist, crumbly goodness of coffee cake and the creamy richness of cheesecake. It’s perfect for dessert, brunch, or even a cozy coffee break. This recipe serves up a delicious treat that will impress your family and friends, making any occasion special.

How to Make Coffee Cake Cheesecake

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)
1 teaspoon ground cinnamon
2 teaspoons unsweetened cocoa powder (*see notes)
3/4 cup (90g) all-purpose flour (spoon and leveled)
1/2 cup (100g) packed brown sugar (light or dark)
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

In a medium bowl, mix together graham cracker crust ingredients until well combined. Pack the mixture into the bottom and about halfway up the sides of a 9-inch springform pan. Make sure to use a pan with sides that are at least 2 inches high, as this is a TALL cheesecake! Bake the cheesecake crust in the center of your oven for 8 minutes. It won’t look any different, but this helps keep it nice and crisp! Take the crust out and set aside to cool slightly while you prep the rest of the cheesecake components.
Mix together all the ingredients for the cinnamon swirl in a small bowl, and set aside.
Mix and mash together all of the ingredients for the streusel topping in a medium bowl until you have a well-moistened and crumbly mixture. Set aside.
In a large bowl, combine your blocks of cream cheese and sugar. Using an electric mixer fitted with the paddle attachment, beat together the cheese and sugar until the sugar is fully dissolved and the mixture is smooth (about 1 to 2 minutes on medium speed). You can do this by hand as well with a wooden spoon, but it’ll take some elbow grease.
Add your sour cream, flour, salt, and vanilla extract to the cream cheese mixture. Mix together until combined.
Add the eggs one at a time, mixing after each addition to incorporate the egg into the batter before adding the next egg. Take care not to over-mix! Just mix until the egg disappears into the batter.
Pour about half of the cheesecake filling over your slightly cooled crust and spread into an even layer. Sprinkle the cinnamon swirl filling over top. Carefully drizzle the remaining cheesecake filling on top, dolloping it over the cinnamon sugar so it doesn’t get too disrupted, and carefully spread the top into an even layer. Run a skewer through the batter to gently swirl everything together, being careful not to hit the bottom crust. Sprinkle the streusel evenly over top.
Fill a large pan with 2 cups of boiling water and place it on the bottom rack of your preheated 325°F oven to create a steam effect. Place the cheesecake onto the center rack of your oven (right above the water-filled pan).
Bake your cheesecake in the preheated 325°F oven for 70 minutes with the water-filled pan. After the 70 minutes, take the pan filled with water out of the oven and continue baking the cheesecake for another 20 to 30 minutes. The top of the cheesecake should be slightly puffed up, and the streusel should be evenly browned and crisp. If you gently shake the pan, the center of the cheesecake should still jiggle but the edges should not.
Leave the cheesecake in the oven and cool for 2 hours with the door slightly ajar. The cheesecake will deflate slightly as it cools. I recommend running a thin knife along the edges of the cheesecake after it’s cooled for about 30 minutes to prevent sticking.
Cool the cheesecake completely to room temperature, and then chill for at least 4 hours or until fully cooled and set.
In a medium bowl, whisk together powdered sugar and 1 tablespoon of milk to combine. If the icing is too firm, whisk in a bit more milk until it reaches your desired consistency.
Take the cooled cheesecake out of the pan, and drizzle the icing over the top before slicing and serving!

How to Serve Coffee Cake Cheesecake

Serve this delicious cheesecake chilled, topped with a drizzle of icing. It pairs perfectly with a hot cup of coffee or tea, making it an excellent choice for brunch or a sweet treat after dinner. You can also garnish it with fresh berries or a dollop of whipped cream for an added touch.

How to Store Coffee Cake Cheesecake

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to five days, so you can enjoy it over several days.

Tips to Make Coffee Cake Cheesecake

Ensure your cream cheese is at room temperature for a smooth filling.
Avoid over-mixing the batter to keep the cheesecake creamy.
You can make the crust ahead of time and store it in the fridge until you’re ready to add the filling.

Variation

For a chocolate twist, you can add chocolate chips to the cheesecake filling or swirl in some melted chocolate. You can also experiment with different flavored extracts, like almond or hazelnut, to enhance the taste.

FAQs

Can I use another type of cookie for the crust?
Yes, you can use cookie crumbs like Oreos or vanilla wafers for a different flavor.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
How do I prevent cracks in my cheesecake?
Baking with a water bath, cooling slowly in the oven, and avoiding over-mixing can help prevent cracks in your cheesecake.