Coffee Cake Cheesecake Recipe

Bylilan Sage
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Introduction

This Coffee Cake Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, comforting flavors of cinnamon and crumbly coffee cake. It’s a perfect treat for gatherings or a special weekend dessert that feels both indulgent and homemade.

A round cheesecake with three visible layers sits centered on a square piece of white parchment paper atop a wooden board. The bottom layer is a dark brown crumbly crust wrapped around the sides. The middle layer is thick, smooth, and creamy beige cheese filling with a firm texture. The top layer is a chunky, light brown crumbly streusel, covering the entire surface. White icing is drizzled in parallel diagonal lines over the streusel, some of it dripping slightly over the sides. The background shows a white marbled texture with a rustic knife, stacked white plates, cinnamon sticks, and a white pitcher blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

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). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Step 2: In a food processor, blend the digestive biscuits, 1 tsp cinnamon, and 2 tbsp granulated sugar until fine crumbs form. Add melted butter and mix until combined.
  3. Step 3: Press the crumb mixture firmly into the base and slightly up the sides of the prepared 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 cinnamon to make the cinnamon sugar. Set aside.
  5. Step 5: For the crumble topping, mix the flour and 80g dark brown sugar in a bowl. Pour 70g melted butter over and stir with a fork until crumbly.
  6. Step 6: In a stand mixer, beat the cream cheese until smooth. Add 250g granulated sugar and mix well.
  7. Step 7: In a small bowl, combine sour cream and cornstarch, then add to the cream cheese mixture along with vanilla extract. Mix until smooth.
  8. Step 8: Add eggs one at a time, mixing on low speed after each addition.
  9. Step 9: Pour half of the cheesecake batter into the prepared crust. Evenly sprinkle the cinnamon sugar over the batter.
  10. Step 10: Pour the remaining batter on top and smooth the surface. Sprinkle the crumble topping evenly over the cheesecake.
  11. Step 11: Place the springform pan in a larger baking pan. Fill the larger pan with hot water until it reaches about two-thirds up the sides of the springform pan to create a water bath.
  12. Step 12: Bake for 1 hour 15 to 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. Cool for another hour on a cooling rack.
  14. Step 14: Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight.
  15. Step 15: For the optional glaze, mix powdered sugar and milk to a drizzle consistency and pour over the chilled cheesecake before serving.

Tips & Variations

  • Use graham crackers if digestive biscuits are unavailable for a similar flavor.
  • Make sure all dairy ingredients are at room temperature to prevent lumps in the batter.
  • For extra texture, add chopped nuts like walnuts or pecans to the crumble topping.
  • If you prefer a stronger coffee flavor, add 1 tbsp espresso powder to the crust mixture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow servings to come to room temperature for about 15 minutes or warm gently in a microwave for a few seconds. The glaze is best fresh but can be kept refrigerated separately for a day.

How to Serve

A round cheesecake with three visible layers sits on a white marbled surface. The bottom layer is a thick, crumbly brown crust. The middle layer is creamy and smooth with a pale yellow color mixed with swirls of light brown cinnamon. The top layer has a crumbly cinnamon topping with drizzles of white icing and caramel-colored syrup across the surface. A slice is cut and slightly pulled out, showing the inside layers clearly, and the edges of the cake are well-defined. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it tastes even better after chilling overnight, allowing the flavors to meld and the texture to set fully.

What if I don’t have a springform pan?

A springform pan is ideal to release the cheesecake easily. If you don’t have one, use a regular cake pan lined with parchment paper, but be extra careful when removing the cake.

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Coffee Cake Cheesecake Recipe

★★★★★

4.9 from 56 reviews
  • Author: lilan
  • Total Time: 8 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Coffee Cake Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon and a buttery crumble topping, creating a perfect dessert for coffee lovers and cake enthusiasts alike. Featuring a crunchy digestive biscuit base and a moist sour cream-infused filling, it’s baked in a water bath for the perfect creamy consistency.

Ingredients

Scale

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 for easy removal.
  2. Make Crust: In a food processor, blend the digestive biscuits (or graham crackers), 2 tbsp granulated sugar, and 1 tsp cinnamon until fine crumbs form. Add melted butter and mix until combined. Press this mixture firmly into the base and slightly up the sides of the prepared pan. Bake for 10 minutes then set aside to cool.
  3. Prepare Cinnamon Sugar: In a small bowl, combine 100g dark brown sugar with 1 tbsp ground cinnamon and set aside for later layering on the cheesecake.
  4. Make Crumble Topping: Mix together 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. This will be sprinkled on top of the cheesecake before baking.
  5. Make Cheesecake Filling: In a stand mixer, beat 800g cream cheese until smooth and creamy. Add 250g granulated sugar and mix until well combined. In a separate small bowl, mix 200g sour cream with 1 ½ tbsp cornstarch, then add to the cream cheese mixture along with 2 ½ tsp vanilla extract. Mix until smooth.
  6. Add Eggs: Add 4 large eggs one at a time, mixing on low speed after each addition to ensure even incorporation without overmixing.
  7. Layer the Cheesecake: Pour half of the cheesecake batter into the prepared crust. Evenly sprinkle the cinnamon sugar over this layer. Pour the remaining batter on top and smooth the surface. Sprinkle the crumble topping evenly over the cheesecake.
  8. Prepare Water Bath and Bake: Place the springform pan inside a larger cake pan. Fill the larger pan with hot water so that it reaches about two-thirds the height of the springform pan. Bake in the oven for 1 hour and 15–20 minutes, or until the center is slightly wobbly but mostly set.
  9. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking by cooling it slowly.
  10. Remove from Oven: Take the cheesecake out of the water bath and oven, then let it cool on a rack for another hour at room temperature.
  11. Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to let it fully set and develop flavor.
  12. Optional Glaze: Mix 60g powdered sugar with 3–4 tsp milk until smooth. Drizzle over the chilled cheesecake just before serving for a light sweet glaze.

Notes

  • Using room temperature cream cheese and sour cream ensures a smooth, lump-free batter.
  • Press the crust firmly and slightly up the sides to help contain the filling during baking.
  • Baking in a water bath prevents the cheesecake from cracking and helps achieve a creamy texture.
  • The cinnamon sugar layer adds a delightful spice contrast between the creamy filling and the crumbly topping.
  • Allowing the cheesecake to chill overnight improves flavor and texture.
  • The optional glaze adds a sweet finishing touch but can be omitted if preferred.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: coffee cake cheesecake, cinnamon cheesecake, crumble topping cheesecake, baked cheesecake recipe, dessert with cinnamon, creamy cheesecake

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