Description
This Coffee Cake Cheesecake is a decadent dessert that combines the creamy richness of classic cheesecake with the sweet, crumbly texture and flavors of coffee cake. Featuring a graham cracker crust, a smooth cream cheese filling, and a cinnamon-swirled coffee cake topping, it’s a perfect treat for any occasion that pairs wonderfully with a cup of coffee.
Ingredients
Scale
Crust
- 1 ½ Cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 6 Tablespoons butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened at room temperature
- 1 ¼ Cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ Cup heavy whipping cream
Coffee Cake Topping
- ½ Cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 teaspoons cocoa powder
- ¾ Cup all-purpose flour
- ½ Cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, melted
Glaze
- ½ Cup powdered sugar
- 1 Tablespoon milk
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 ¼ cups granulated sugar and continue beating until creamy. Add in the vanilla extract and mix well. Beat in the eggs one at a time, fully incorporating each before adding the next. Finally, mix in the heavy whipping cream until the batter is smooth and velvety.
- Prepare the coffee cake topping: In a separate bowl, combine ½ cup brown sugar, 2 teaspoons ground cinnamon, cocoa powder, and all-purpose flour. Stir in 4 tablespoons melted butter until the mixture forms a crumbly topping. Then separately mix ½ cup brown sugar with 1 teaspoon cinnamon for the swirl.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Sprinkle half of the coffee cake topping evenly over the cheesecake batter. Drizzle the brown sugar-cinnamon mixture over gently and then add the rest of the crumb topping on top. Bake in the preheated oven for approximately 85 minutes or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually.
- Glaze and chill: Mix the powdered sugar with milk to create a smooth glaze. Once the cheesecake is completely cooled, drizzle the glaze over the top. Refrigerate for at least 4 hours or overnight before serving to allow the flavors to meld and the cheesecake to set fully.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Do not overbake the cheesecake to prevent cracking; it should still have a slight jiggle in the center when done.
- Letting the cheesecake cool slowly in the oven helps prevent cracks on the surface.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 4 days.
- Use a water bath during baking for an even creamier texture and to minimize cracking, if desired.