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.

Coffee Cake Cheesecake: A Perfectly Sweet and Creamy Dessert

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

Scale

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

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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