Coffee Cake Cheesecake Recipe

Introduction

This Coffee Cake Cheesecake is a delightful fusion of creamy cheesecake and cinnamon-spiced coffee cake flavors. With a crunchy biscuit base, a smooth cream cheese filling, and a crumbly cinnamon topping, it’s perfect for dessert lovers seeking a comforting treat.

Ingredients

• 250g digestive biscuits (or graham crackers)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 75g butter (melted)
• 100g dark brown sugar
• 1 tbsp ground cinnamon (for cinnamon sugar)
• 110g all-purpose flour
• 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 tbsp cornstarch
• 2 ½ tsp vanilla extract
• 4 large eggs
• 60g powdered sugar (optional, for glaze)
• 3–4 tsp milk (optional, for glaze)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
2. Step 2: In a food processor, blend the digestive biscuits (or graham crackers), 1 tsp ground cinnamon, and 2 tbsp granulated sugar until fine crumbs form. Add melted butter and mix until combined.
3. Step 3: Press the cookie crumb mixture firmly into the base and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
4. Step 4: In a small bowl, combine 100g dark brown sugar and 1 tbsp ground cinnamon to make the cinnamon sugar. Set aside.
5. Step 5: For the crumble topping, mix 110g all-purpose flour and 80g dark brown sugar in a bowl. Pour 70g melted butter over the mixture and stir with a fork until crumbly.
6. Step 6: In a stand mixer, beat 800g cream cheese until smooth. Add 250g granulated sugar and mix well.
7. Step 7: In a small bowl, mix 200g sour cream and 1 ½ tbsp cornstarch, then add to the cream cheese mixture along with 2 ½ tsp vanilla extract. Mix until smooth.
8. Step 8: Add 4 large eggs one at a time, mixing on low speed after each addition.
9. Step 9: Pour half of the cheesecake batter into the prepared pan. Evenly sprinkle the cinnamon sugar over it.
10. Step 10: Pour the remaining cheesecake batter on top and smooth it out. Sprinkle the crumble topping evenly over the cheesecake.
11. Step 11: Place the springform pan inside a larger cake pan. Fill the larger pan with hot water until it reaches about two-thirds up the side of the springform pan to create a water bath.
12. Step 12: Bake for 1 hour and 15–20 minutes, until the center is slightly wobbly. Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour.
13. Step 13: Remove the cheesecake from the oven and water bath. Let it cool for another hour on a cooling rack.
14. Step 14: Chill the cheesecake in the fridge for at least 6 hours, preferably overnight.
15. Step 15 (optional): For the glaze, mix 60g powdered sugar with 3–4 tsp milk and drizzle over the chilled cheesecake before serving.

Tips & Variations

• Use graham crackers as an alternative to digestive biscuits for a slightly different flavor in the base.
• Make sure the cream cheese and sour cream are at room temperature to avoid lumps in the batter.
• For extra crunch, add chopped nuts to the crumble topping.
• If you prefer a stronger cinnamon flavor, increase the cinnamon in the cinnamon sugar and base mixture slightly.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, consume within 2 days. Reheat is not recommended; serve chilled. If you want to freeze it, wrap well and freeze for up to 1 month. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or sour cream?

While possible, full-fat cream cheese and sour cream yield the best creamy texture and rich flavor. Low-fat versions might result in a less smooth and slightly drier cheesecake.

Why do I use a water bath when baking this cheesecake?

The water bath helps bake the cheesecake gently and evenly, preventing cracks and ensuring a smooth, creamy texture.

Coffee Cake Cheesecake Recipe

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★★★★★

4.4 from 106 reviews

This Coffee Cake Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, comforting flavors of cinnamon and a crunchy coffee cake-inspired crumble topping. Featuring a buttery digestive biscuit crust and a luscious cream cheese filling layered with cinnamon sugar, it’s a perfect dessert for any occasion that promises indulgence with every bite.

• Author: Clara
• Prep Time: 25 mins
• Cook Time: 1 hour 30 mins
• Total Time: 8 hours 25 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 250g digestive biscuits (or graham crackers)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 75g butter (melted)

Cinnamon Sugar

• 100g dark brown sugar
• 1 tbsp ground cinnamon

Crumble Topping

• 110g all-purpose flour
• 80g dark brown sugar
• 70g butter (melted)

Cheesecake Filling

• 800g full-fat cream cheese (room temperature)
• 250g granulated sugar
• 200g sour cream (room temperature)
• 1 ½ tbsp cornstarch
• 2 ½ tsp vanilla extract
• 4 large eggs

Optional Glaze

• 60g powdered sugar
• 3–4 tsp milk

Instructions

1. Prepare Oven and Pan: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
2. Make the Crust: In a food processor, pulse the digestive biscuits (or graham crackers), 2 tablespoons granulated sugar, and 1 teaspoon ground cinnamon until fine crumbs form. Add in the melted butter and pulse until combined. Press this mixture firmly into the base and slightly up the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove and let it cool.
3. Prepare Cinnamon Sugar: In a small bowl, combine 100g dark brown sugar with 1 tablespoon ground cinnamon. Set this aside for layering later.
4. Make Crumble Topping: In another bowl, mix 110g all-purpose flour and 80g dark brown sugar. Pour the melted 70g butter over the dry ingredients and stir with a fork until crumbly in texture. Set aside.
5. Make Cheesecake Filling:Using a stand mixer, beat 800g full-fat cream cheese until smooth and creamy. Gradually add 250g granulated sugar, mixing until evenly incorporated.
6. Add Sour Cream Mixture: In a small separate bowl, blend 200g sour cream with 1 ½ tablespoons cornstarch. Add this mixture along with 2 ½ teaspoons vanilla extract to the cream cheese mixture and blend until smooth.
7. Incorporate Eggs: Add the 4 large eggs one at a time to the filling, mixing on low speed after each addition to avoid overmixing and to maintain a smooth texture.
8. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Evenly sprinkle the prepared cinnamon sugar over this layer. Pour the remaining cheesecake batter on top and smooth the surface.
9. Add Crumble Topping: Sprinkle the crumble topping evenly over the assembled cheesecake to create a crunchy, textured finish.
10. Prepare Water Bath and Bake: Place the springform pan inside a larger cake pan. Pour hot water into the larger pan until it reaches about two-thirds the height of the springform pan, creating a water bath to ensure even baking and prevent cracking. Bake the cheesecake for 1 hour and 15-20 minutes until the center is just slightly wobbly.
11. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open. Let it cool this way for 1 hour to gently set and avoid temperature shock.
12. Cool Completely: Remove the cheesecake from the oven and water bath. Transfer to a cooling rack and allow it to cool for an additional hour at room temperature.
13. Chill: Place the cooled cheesecake into the refrigerator for at least 6 hours, preferably overnight, to fully set and develop flavors.
14. Optional Glaze: Before serving, mix 60g powdered sugar with 3–4 teaspoons milk to a drizzling consistency. Drizzle the glaze over the chilled cheesecake for added sweetness and a decorative finish.

Notes

• Use full-fat cream cheese and sour cream at room temperature to ensure a smooth, lump-free filling.
• Press the crust firmly into the pan to prevent crumbling when slicing.
• The water bath is essential to prevent cracks and ensure an even bake.
• Allow the cheesecake to chill thoroughly; overnight refrigeration enhances texture and flavor.
• Optional glaze adds sweetness and visual appeal but is not necessary for the flavor.

Keywords: coffee cake cheesecake, cinnamon cheesecake, crumble topped cheesecake, baked cheesecake dessert, creamy cheesecake, coffee cake dessert