The Ultimate Coffee Cake Cheesecake: A Delicious Fusion of Two Classic Desserts

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Let’s dive into what makes this recipe so unique and how you can easily recreate it at home. The simplicity of the recipe ensures that even novice bakers will feel confident in their ability to execute the steps successfully. With clear instructions and manageable ingredients, you’ll be able to whip up this dessert with little stress. Not only is it a delicious combination of flavors, but the technique used in the recipe is also easy to follow, making it perfect for a beginner who’s eager to experiment in the kitchen. Let’s take a look at what you’ll need to create this unforgettable dessert.

Ingredients and Preparation

Before diving into the step-by-step instructions, it’s important to gather all the ingredients. Having everything prepped and ready to go will ensure that the process flows smoothly. This recipe includes a few layers—each one adding its own unique texture and flavor to the final dessert. Let’s break down the ingredients for each component.

For the graham cracker crust:

• 2 cups (210g) graham cracker crumbs
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup (1 stick / 115g) unsalted butter (melted and cooled slightly)

The graham cracker crust is the foundation of your cheesecake, offering a crunchy, buttery base that complements the creamy filling above it. It’s simple to make—just mix the dry ingredients, add the melted butter, and press the mixture into the bottom of a springform pan. The cinnamon in the crust gives it a warm flavor that ties into the cinnamon swirl layer in the filling. Bake it for a few minutes to set it, and you’ll have a firm, crispy base.

For the cinnamon swirl:

• ½ cup (100g) packed brown sugar (light or dark)
• 1 teaspoon ground cinnamon
• 2 teaspoons unsweetened cocoa powder (*see notes)

The cinnamon swirl is a nod to traditional coffee cakes, where cinnamon sugar is swirled through the batter. This adds a beautiful depth of flavor and a slight sweetness, while the cocoa powder adds a hint of richness that will surprise your taste buds. The cocoa powder gives the swirl a deeper color, making it visually striking and adding an extra layer of flavor complexity.

For the streusel topping:

• ¾ cup (90g) all-purpose flour (spoon and leveled)
• ½ cup (100g) packed brown sugar (light or dark)
• 1 teaspoon ground cinnamon
• ¼ cup (60g) unsalted butter (melted and cooled slightly)

The streusel topping is the key to achieving the perfect coffee cake crunch. It provides a slightly crumbly texture on top of the creamy cheesecake filling, giving it that delightful contrast. The streusel is made from simple ingredients—flour, sugar, cinnamon, and butter—and when baked, it becomes golden brown and crisp, adding an irresistible crunch to every bite.

For the cheesecake filling:

• 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature)
• ¾ cup (150g) granulated sugar
• ½ cup (120g) sour cream (at room temperature)
• ¼ cup (30g) all-purpose flour (spoon and leveled)
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 4 large eggs (at room temperature)

The cheesecake filling is the star of the show—it’s rich, creamy, and luxurious. The combination of cream cheese and sour cream provides that perfect tangy flavor, while the eggs make the filling smooth and velvety. The flour helps to stabilize the batter, ensuring that it bakes up perfectly without cracking. When baked, the cheesecake will have a silky texture that pairs wonderfully with the cinnamon and streusel.

For the icing:

• ½ cup (70g) powdered sugar
• 1 to 2 tablespoons milk

To add a little extra sweetness and shine, we’ll finish this dessert with a drizzle of simple icing. The powdered sugar and milk are whisked together to form a smooth, pourable consistency. This icing adds the perfect finishing touch, enhancing the flavor without overwhelming the other elements of the dessert.

Now that we have all the ingredients, it’s time to get started on preparing this Coffee Cake Cheesecake. Be sure to follow the steps carefully, and you’ll soon have a show-stopping dessert to share!

Step-by-Step Instructions

1. Preheat your oven to 325°F (163°C). Position one oven rack in the center and another on the bottom. Preheating ensures that your cheesecake will bake evenly.
2. Prepare the graham cracker crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until the ingredients are well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it covers the bottom and goes halfway up the sides of the pan. Bake the crust for 8 minutes. Set it aside to cool slightly while you prepare the other components.
3. Make the cinnamon swirl: In a small bowl, combine the brown sugar, cinnamon, and cocoa powder. Mix well to combine. Set aside.
4. Make the streusel topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and melted butter. Use your hands or a fork to mash the ingredients together until you have a crumbly, moist mixture. Set aside.
5. Prepare the cheesecake filling: In a large bowl, beat together the cream cheese and granulated sugar using an electric mixer until smooth. Add the sour cream, flour, salt, and vanilla extract, and mix until fully combined. Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix the batter; just mix until the egg is fully incorporated.
6. Assemble the cheesecake: Pour about half of the cheesecake batter over the cooled graham cracker crust. Spread it evenly across the pan. Sprinkle the cinnamon swirl mixture over the top, ensuring it’s evenly distributed. Carefully spoon the remaining cheesecake batter over the cinnamon swirl layer, then spread it into an even layer. Use a skewer or knife to gently swirl the batter, creating a marbled effect with the cinnamon mixture.
7. Add the streusel topping: Sprinkle the prepared streusel mixture evenly over the top of the cheesecake, making sure to cover it completely.
8. Bake the cheesecake: Fill a large pan with 2 cups of boiling water and place it on the bottom rack of your preheated oven to create a steam effect. Place the cheesecake on the center rack of the oven (right above the water-filled pan). Bake for 70 minutes, then remove the pan of water and continue baking for another 20-30 minutes. The top should be slightly puffed, and the streusel should be golden brown and crisp. The center of the cheesecake should jiggle gently when you shake the pan.
9. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 2 hours. This gradual cooling helps prevent cracking. After 2 hours, let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
10. Make the icing: Whisk together powdered sugar and milk in a small bowl until smooth. If the icing is too thick, add more milk, one teaspoon at a time, until you reach your desired consistency.
11. Serve the cheesecake: Once the cheesecake has cooled and set, remove it from the springform pan. Drizzle the icing over the top of the cheesecake before slicing and serving.

Beginner Tips and Notes

• Be sure to let your ingredients come to room temperature before starting. Cream cheese and eggs mix much more easily when they’re at room temperature, resulting in a smooth batter without lumps.
• Use a springform pan: This is essential for removing the cheesecake cleanly after it’s baked. If you don’t have one, line a regular cake pan with parchment paper to help remove the cheesecake.
• Prevent cracks: To avoid cracks in your cheesecake, allow it to cool slowly in the oven with the door ajar. Also, don’t overmix the batter, especially after adding the eggs.
• Check for doneness: The cheesecake is done when the edges are set, and the center still jiggles slightly when shaken. Don’t be afraid if it doesn’t look perfectly set at first; it will firm up as it cools.
• Don’t skip the water bath: The steam created by the water bath helps the cheesecake bake evenly and prevents it from drying out or cracking.
• Room temperature ingredients are key: Cold cream cheese can create lumps in the batter, and cold eggs can make the batter hard to mix. Always let them come to room temperature before starting.

Serving Suggestions

This Coffee Cake Cheesecake can be served on its own, but it pairs beautifully with a variety of complementary sides and drinks. For a lighter contrast, serve it alongside a fresh fruit salad or a scoop of vanilla ice cream. The rich flavors of the cheesecake will balance perfectly with the freshness of the fruit. A hot cup of coffee or a spiced chai latte also makes for an ideal pairing, enhancing the cinnamon flavors of the dessert. For an extra special touch, top each slice with a dollop of freshly whipped cream or a drizzle of caramel sauce.

If you have leftovers, don’t worry! This cheesecake stores wonderfully in the refrigerator for up to 4 days. Just cover it tightly with plastic wrap or foil to keep it fresh. For longer storage, you can freeze individual slices for up to 3 months. To thaw, let the slices sit at room temperature for about 30 minutes before serving.

Conclusion

Baking this Coffee Cake Cheesecake is an enjoyable and rewarding experience that anyone can master. Whether you’re an experienced baker or just starting, you’ll love the process of creating this delicious, multi-layered dessert. If you try this recipe, I’d love to hear about your experience! Did it turn out just like you expected? What unique twists did you add to make it your own? Share your thoughts and photos in the comments below—I’m always excited to see how others bring this recipe to life! Happy baking and enjoy the sweet, cinnamon-y goodness of this Coffee Cake Cheesecake.