Description
This Coffee Cake Cheesecake features a delightful graham cracker crust topped with a smooth, creamy cheesecake layered with a cinnamon sugar swirl and finished with a buttery crumble topping. Baked to perfection, it combines the comforting flavors of coffee cake and cheesecake into one irresistible dessert, ideal for gatherings or special occasions.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/3 cup melted butter
For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Cinnamon Sugar:
- 1/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until fully incorporated, then press evenly into the bottom of the prepared pan. Set aside.
- Prepare cheesecake batter: In a large bowl, beat softened cream cheese and sugar until smooth and fluffy. Add flour and vanilla extract, mixing until well combined. Add eggs one at a time, beating well after each addition. Finally, mix in sour cream until the batter is uniform.
- Mix cinnamon sugar: In a small bowl, blend sugar and ground cinnamon; set aside.
- Layer cheesecake and cinnamon sugar: Pour half of the cheesecake batter over the crust. Evenly sprinkle half of the cinnamon sugar mixture on top. Pour remaining cheesecake batter over the cinnamon sugar layer, smoothing the surface carefully.
- Prepare crumble topping: In a separate bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until the mixture forms coarse crumbs. Sprinkle crumble evenly over the cheesecake batter.
- Bake the cheesecake: Place the springform pan on a baking tray and bake in the preheated oven for 50-60 minutes. The edges should be set and the center should still jiggle slightly when gently shaken.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour to prevent cracking and encourage gradual cooling.
- Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
- Serve: Once chilled and set, carefully remove the cheesecake from the springform pan. Slice and serve chilled for best flavor and texture.
Notes
- Use room temperature cream cheese for a smoother batter without lumps.
- Gently mix the batter; avoid overbeating to prevent cracks in the cheesecake.
- The gradual cooling step in the oven helps prevent the cheesecake from cracking.
- For best results, chill overnight before serving.
- You can substitute light brown sugar with dark brown sugar for a deeper molasses flavor in the crumble.
