Description
A delightful blend of textures and flavors that combines moist coffee cake and creamy cheesecake, perfect for dessert or brunch.
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
- 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
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, mix together graham cracker crust ingredients until well combined. Pack the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake the cheesecake crust in the center of the oven for 8 minutes. Set aside to cool slightly.
- Mix together the ingredients for the cinnamon swirl in a small bowl, and set aside.
- In a medium bowl, mix and mash the ingredients for the streusel topping until crumbly. Set aside.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, flour, salt, and vanilla; mix until combined.
- Add eggs one at a time, mixing in until just incorporated.
- Pour half of the cheesecake filling over the cooled crust, sprinkle with cinnamon swirl, dollop on remaining filling, and swirl gently.
- Pour boiling water into a large pan and place it on the bottom rack of the preheated oven.
- Bake the cheesecake for 70 minutes, remove water pan, and continue baking for another 20-30 minutes. The edges should not jiggle.
- Cool in the oven for 2 hours with the door ajar, then chill for at least 4 hours or until set.
- For the icing, whisk together powdered sugar and milk until desired consistency is reached.
- Drizzle icing over chilled cheesecake before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling. Avoid over-mixing to keep the cheesecake creamy. Leftovers can be stored in the refrigerator for up to five days.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American