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

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If you love both coffee cake and cheesecake, this Coffee Cake Cheesecake is the perfect treat! With a buttery graham cracker crust, a cinnamon swirl filling, and a crumbly streusel topping, it’s a dessert that combines the best of both worlds. Topped with a sweet icing drizzle, this easy-to-make recipe is perfect for bakers of any level and will impress everyone who tries it!

Ingredients

Scale

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)

For the cinnamon swirl:

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

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)

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)

For the icing:

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

Instructions

  • 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.
  • 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.
  • Make the cinnamon swirl: In a small bowl, combine the brown sugar, cinnamon, and cocoa powder. Mix well to combine. Set aside.
  • 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.
  • 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.
  • 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.
  • Add the streusel topping: Sprinkle the prepared streusel mixture evenly over the top of the cheesecake, making sure to cover it completely.
  • 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.
  • 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.
  • 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.
  • 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.

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.

Find it online: https://paularecipes.com/the-ultimate-coffee-cake-cheesecake-a-delicious-fusion-of-two-classic-desserts/