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Coffee Cake Cheesecake

Irresistible Coffee Cake Cheesecake You Can’t Resist

This Coffee Cake Cheesecake is a delicious blend of cheesecake and coffee cake, perfect for brunch or gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Cooling Time 2 hours
Total Time 4 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can be substituted with gluten-free crumbs for a gluten-free version.
  • 2 tablespoons Granulated Sugar Can replace with coconut sugar for a lower glycemic option.
  • 1 teaspoon Cinnamon Adjust to taste preference.
  • 4 tablespoons Unsalted Butter Melted; coconut oil can be used for a dairy-free version.
For the Cinnamon Swirl
  • 1/3 cup Brown Sugar Light or dark can be used interchangeably.
  • 2 tablespoons Cocoa Powder Optional; omit for a classic flavor.
For the Streusel Topping
  • 1 cup All-Purpose Flour Gluten-free flour blend can serve as a substitute.
  • 1/2 cup Brown Sugar Ensure well combined with flour and spices.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Full-fat adds richness.
  • 1/2 cup Sour Cream Greek yogurt can replace for a healthier option.
  • 1/4 teaspoon Salt Essential for balancing flavors.
  • 1 teaspoon Vanilla Extract Recommended for flavor depth.
  • 3 large Eggs Follow appropriate egg replacement guidelines if vegan.
For the Glaze
  • 1 cup Powdered Sugar Swap with sugar alternative for low-sugar version.
  • 2 tablespoons Milk Can be substituted with plant-based milk.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press into the greased pan and bake for 8 minutes.
  3. Whisk together brown sugar, cinnamon, and cocoa powder in a small bowl and set aside.
  4. Mix all-purpose flour, brown sugar, and cinnamon for the streusel, then add melted butter and stir until crumbly.
  5. Beat cream cheese and granulated sugar until smooth. Add sour cream, flour, salt, and vanilla, mixing gently.
  6. Incorporate eggs one at a time, mixing on low until just combined.
  7. Pour half of the cheesecake batter into the crust, sprinkle with half of the cinnamon swirl, then add remaining batter and create a swirl.
  8. Sprinkle streusel topping evenly over the batter.
  9. Bake in a water bath for 70 minutes, then remove the water and bake for another 20-30 minutes until set around the edges.
  10. Turn off the oven and let the cheesecake cool inside with the door ajar for 2 hours, then refrigerate for at least 4 hours.
  11. Whisk powdered sugar and milk to make glaze, achieving drizzling consistency.
  12. Drizzle the glaze over the cheesecake before serving.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 700IUCalcium: 30mgIron: 1mg

Notes

For best texture, use room temperature ingredients. Avoid overmixing after adding eggs to prevent cracks.

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