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Coffee Cake Cheesecake

This delightful Coffee Cake Cheesecake combines rich creaminess with warm coffee cake flavors, making it a perfect indulgent dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups Graham cracker crumbs providing a deliciously crispy base
  • 2 tablespoons Granulated sugar adding a touch of sweetness
  • 1 teaspoon Ground cinnamon infusing warmth and aroma
  • 1/2 cup Unsalted butter melted and cooled slightly for richness
For the Cinnamon Swirl Layer
  • 1/2 cup Packed brown sugar for that deep, caramel flavor
  • 1 teaspoon Ground cinnamon enhancing the cozy essence
  • 2 teaspoons Unsweetened cocoa powder adding a subtle richness
  • 3/4 cup All-purpose flour providing structure
  • 1/4 cup Unsalted butter melted and cooled slightly, adding moisture
For the Cheesecake Filling
  • 4 blocks (8oz) Cream cheese at room temperature for a smooth texture
  • 3/4 cup Granulated sugar sweetening the filling perfectly
  • 1/2 cup Sour cream at room temperature for creaminess
  • 1/4 cup All-purpose flour helping to stabilize the mixture
  • 1/2 teaspoon Salt enhancing all the flavors
  • 2 teaspoons Pure vanilla extract contributing aromatic sweetness
  • 4 large Eggs at room temperature for a silky batter
  • 1/2 cup Powdered sugar for the finishing touch
  • 1 to 2 tablespoons Milk to adjust icing consistency

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until well mixed. Firmly pack this mixture into the bottom and halfway up the sides of a 9-inch springform pan.
  2. Preheat your oven and bake the crust in the center for 8 minutes. Allow the crust to cool slightly.
  3. In a small bowl, mix together the ingredients for the cinnamon swirl and set aside.
  4. In a medium bowl, mix and mash the streusel topping ingredients until they form a well-moistened, crumbly mixture.
  5. In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, flour, salt, and vanilla extract, mixing until well incorporated.
  6. Introduce the eggs one at a time, mixing gently after each addition until just combined.
Layering
  1. Pour about half of the cheesecake filling over the slightly cooled crust, spread it into an even layer.
  2. Sprinkle the cinnamon swirl mixture over the top. Dollop and spread the remaining cheesecake filling on top without disturbing the layers.
  3. Use a skewer to gently swirl the mixture together without touching the crust.
  4. Sprinkle the streusel evenly over the top of your cheesecake.
Baking
  1. Fill a large pan with 2 cups of boiling water and place it on the bottom rack of your preheated 325°F oven.
  2. Place your cheesecake on the center rack above the water and bake for 70 minutes. Remove the water pan and continue baking for another 20-30 minutes.
  3. The cheesecake should appear slightly puffed, with brown and crisp streusel. When you gently shake the pan, the center should jiggle while the edges remain firm.
  4. Turn off the oven and leave the cheesecake inside for additional 2 hours with the door ajar for gentle cooling. Run a thin knife along the edges to help release it from the pan.
Chilling
  1. Let your cheesecake cool to room temperature before transferring it to the fridge. Chill for a minimum of 4 hours, or until fully set.
  2. In a medium bowl, whisk together powdered sugar and milk to form a smooth icing. Adjust the milk amount based on your desired icing consistency.
  3. Carefully remove the chilled cheesecake from the pan and drizzle the icing over the top just before slicing and serving.

Notes

For a more intense flavor, use freshly grated cinnamon or higher-grade vanilla extract. Make sure all ingredients are at room temperature to ensure a smooth batter. When swirling the layers, be gentle to avoid disrupting the crust; it should remain intact.