Coffee cake and cheesecake collide in this indulgent Coffee Cake Cheesecake, delivering a delightful combination of textures and flavors. With a cinnamon sugar layer, a buttery crumble topping, and a velvety cheesecake center, this dessert is an irresistible treat for any occasion. Whether you’re hosting a family gathering or enjoying a quiet evening, this recipe will leave everyone asking for more.
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Why You’ll Love This Coffee Cake Cheesecake
This Coffee Cake Cheesecake is the perfect blend of classic coffee cake elements and the smooth, creamy indulgence of cheesecake. It boasts a cinnamon-sugar layer within the cheesecake itself, complemented by a crunchy crumble topping. The cookie crust gives it an extra depth of flavor, making it a dessert everyone can enjoy. It’s easy to make, visually stunning, and delivers the ideal balance of sweetness and spice.
Ingredients for Coffee Cake Cheesecake
Here’s what you’ll need to make this delicious dessert:
- Digestive biscuits (or graham crackers): These provide the crunchy, flavorful base for the cheesecake.
- Butter: Adds richness and helps bind the crust together.
- Ground cinnamon: Brings the warm, spiced flavor that makes coffee cake so special.
- Dark brown sugar: Adds a deep, molasses-like sweetness to both the cinnamon sugar and crumble layers.
- Cream cheese: The creamy base of the cheesecake filling. Make sure it’s at room temperature for best results.
- Sour cream: Adds creaminess and balances out the richness of the cream cheese.
- Eggs: These help set the cheesecake filling to the perfect texture.
- Vanilla extract: Enhances the flavor of the cheesecake filling.
Alternative Ingredient Suggestions
If you’re looking to make substitutions, here are some helpful swaps:
- Greek yogurt for sour cream: If you prefer a tangier flavor, substitute the sour cream with full-fat Greek yogurt.
- Graham cracker crumbs for digestive biscuits: If you can’t find digestive biscuits, graham crackers work just as well for the crust.
Step-by-Step Instructions for Coffee Cake Cheesecake
Step 1: Prepare the Crust
Preheat the oven to 325°F (160°C). In a food processor, blend the digestive biscuits (or graham crackers), cinnamon, and granulated sugar until they resemble a fine crumb. Add the melted butter and pulse until combined. Press this mixture into a 9-inch springform pan, ensuring the base and sides are well-covered. Bake the crust for 10 minutes, then allow it to cool.
Step 2: Make the Cinnamon Sugar and Crumble
While the crust is cooling, prepare the cinnamon sugar by combining dark brown sugar and ground cinnamon in a small bowl. Set it aside. For the crumble topping, mix all-purpose flour, brown sugar, and melted butter in another bowl until it forms crumbly pieces. Set both the cinnamon sugar and crumble aside.
Step 3: Make the Cheesecake Filling
Using a stand mixer or hand mixer, beat the cream cheese on low speed for about 1 minute. Add the granulated sugar and mix for another minute. In a separate bowl, combine sour cream and cornstarch, then add to the cream cheese mixture along with vanilla extract. Gradually add the eggs, mixing well between each addition. Pour half of the cheesecake batter into the prepared crust, sprinkle evenly with the cinnamon sugar, then add the remaining cheesecake batter. Top with the crumble.
Step 4: Bake the Cheesecake
To ensure the cheesecake bakes evenly, create a water bath by placing the springform pan inside a larger cake pan. Fill the outer pan with hot water up to 2/3 of the way up the sides of the springform pan. Bake the cheesecake for 1 hour and 15-20 minutes, or until the center is slightly jiggly. Once done, turn off the oven, leave the door slightly open, and let the cheesecake cool for 1 hour. Afterward, remove it from the oven and cool on a rack for an additional hour before transferring it to the fridge to chill for at least 6 hours, preferably overnight.
Tips & Tricks for the Perfect Coffee Cake Cheesecake
- Use a kitchen scale: For the most accurate measurements, especially for the crust and cheesecake batter, using a kitchen scale ensures the right proportions.
- Don’t overmix the batter: Overmixing can lead to cracks in the cheesecake. Mix just until the ingredients are incorporated.
- Water bath tips: If you don’t have a large cake pan, you can wrap the springform pan in multiple layers of aluminum foil to prevent water from seeping in.
Variations and Pairing Ideas
While this Coffee Cake Cheesecake is delicious on its own, there are many ways to elevate the flavors:
- Top with a vanilla glaze: For an extra touch of sweetness, drizzle a simple glaze made with powdered sugar and milk over the chilled cheesecake.
- Pair with a cup of coffee or tea: This dessert is perfect alongside a hot drink, making it the ideal pairing for a brunch or afternoon snack.
Why This Coffee Cake Cheesecake is a Must-Try
This recipe takes the best elements of a classic coffee cake and blends them with the rich, creamy texture of cheesecake. The cinnamon sugar layer, crunchy crumble, and smooth cheesecake filling create a delicious, comforting dessert that is perfect for any occasion. Whether you’re celebrating a special event or just craving a sweet treat, this Coffee Cake Cheesecake is sure to impress.
Conclusion
This Coffee Cake Cheesecake is the perfect marriage of two beloved desserts. The cinnamon sugar, buttery crumble topping, and smooth cheesecake filling create an irresistible combination of flavors and textures that will leave everyone asking for seconds. Easy to make and incredibly satisfying, this recipe is a must-try for anyone who loves the comfort of coffee cake and the richness of cheesecake. Serve it at your next gathering, or simply enjoy a slice with a cup of coffee for a delightful treat.
Frequently Asked Questions (FAQ)
1. Can I make this Coffee Cake Cheesecake ahead of time?
Yes! This cheesecake actually tastes better after it’s been chilled in the refrigerator for at least 6 hours, preferably overnight. It’s a great make-ahead dessert, perfect for special occasions or family gatherings.
2. How do I know when my Coffee Cake Cheesecake is done baking?
To check if your cheesecake is done, gently shake the pan. The center should still be slightly jiggly but firm around the edges. If it’s too wobbly in the center, bake for a few more minutes and check again.
3. Can I substitute the cream cheese with something else?
While cream cheese is essential for the creamy texture of the cheesecake, you can experiment with alternatives like mascarpone cheese for a different flavor profile. Keep in mind that the texture may vary slightly.
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Coffee Cake Cheesecake
- Total Time: 2 hours 5 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Coffee Cake Cheesecake combines the rich, velvety texture of cheesecake with the spiced flavors of cinnamon and a buttery crumble topping. It’s a perfect dessert for any occasion, offering a delightful mix of textures and flavors that everyone will love.
Ingredients
- 250g digestive biscuits or graham crackers
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 75g butter
- 100g dark brown sugar
- 1 tablespoon ground cinnamon (for cinnamon sugar)
- 110g all-purpose flour (for crumble)
- 80g dark brown sugar (for crumble)
- 70g butter (for crumble)
- 800g full-fat cream cheese, room temperature
- 250g granulated sugar
- 200g sour cream, room temperature
- 1 ½ tablespoons cornstarch
- 2 ½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- In a food processor, blend the digestive biscuits (or graham crackers), cinnamon, and sugar into fine crumbs. Add the melted butter and blend until combined.
- Press the crumb mixture into the prepared pan, covering the bottom and sides. Bake for 10 minutes and set aside to cool.
- In a small bowl, mix the dark brown sugar and cinnamon to make the cinnamon sugar. Set aside.
- For the crumble topping, mix the all-purpose flour, brown sugar, and melted butter in a bowl until it forms crumbles. Set aside.
- In a stand mixer or using a hand mixer, beat the cream cheese on low for 1 minute, then add the granulated sugar and beat for another minute.
- In a separate bowl, mix the sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix on low speed.
- Add the eggs, two at a time, mixing on low speed between each addition until fully combined.
- Pour half of the cheesecake batter into the pan. Sprinkle with the cinnamon sugar, then top with the remaining batter. Finally, sprinkle the crumble topping evenly over the cheesecake.
- Place the springform pan in a larger cake pan. Fill the outer pan with hot water, 2/3 up the sides of the springform pan. Bake for 1 hour and 15-20 minutes, until the center is slightly wobbly.
- Allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour, then remove from the oven and cool on a rack for another hour.
- Chill the cheesecake in the fridge for at least 6 hours or overnight before serving.
Notes
- For a tangier flavor, you can substitute the sour cream with full-fat Greek yogurt.
- Ensure all ingredients are at room temperature for the smoothest cheesecake texture.
- Bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
- Let the cheesecake cool completely before chilling to avoid condensation.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 669 kcal
- Sugar: 50g
- Sodium: 456mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 158mg
