Irresistibly Delicious Coffee Cake Cheesecake Recipe to Impress Your Loved Ones
The smell of freshly brewed coffee fills the air as I pull my Coffee Cake Cheesecake from the oven. It’s funny how a recipe can transport you back to cherished family moments, isn’t it? Growing up, my weekends were always marked by the rich aroma of coffee cake baking alongside laughter and stories shared over warm slices at the kitchen table. This Coffee Cake Cheesecake combines the best of both worlds—fluffy cheesecake nestled in a crumbled coffee cake topping—making it an instant hit.
This isn’t your run-of-the-mill cheesecake. It’s decadent yet surprisingly comforting, a perfect blend of creamy, sweet, and a hint of spice. My take on this beloved dessert enhances it with a crunchy streusel topping and a heavenly cinnamon swirl that brings back memories of my grandmother’s kitchen. I assure you, this recipe stands apart from other cheesecakes not just in flavor but in the fond moments it brings to the table.
Join me on this flavorful journey, and learn not just how to create this masterpiece, but also how to make memories alongside it. I promise you won’t just bake a dessert; you’ll create an experience that will warm your heart and tantalize your taste buds!
What Are Coffee Cake Cheesecake?
Coffee Cake Cheesecake melds two beloved treats into one magnificent dessert. Originating from the age-old tradition of pairing coffee with a sweet cake or pastry, the concept of adding a creamy cheesecake layer elevates this classic pairing into an indulgent delight.
Imagine sinking your fork into a slice where creamy, velvety cheesecake meets a crumbly coffee cake topping. This delightful juxtaposition creates an irresistible balance of textures—smooth and rich from the cheesecake, complemented by a crunchy streusel topping. The flavors sing together in a beautiful harmony, with the cinnamon and brown sugar elements wrapping you in warmth and comfort.
Perfect for family gatherings or cozy evenings at home, Coffee Cake Cheesecake is an enticing choice whenever you need a dessert that feels both special and homely. Bring it along to a potluck, celebrate birthdays, or enjoy as a sweet treat at brunch; there’s no wrong time!
Why You’ll Love This Recipe
Decadent Flavor with Every Bite: This Coffee Cake Cheesecake is a flavor explosion. The combination of rich cream cheese with hints of cinnamon and a crumbly topping creates a complex flavor profile that’s better than anything you’d find in the store.
Cost-Effective: Baking this showstopper at home not only saves you money (think of how much you’d spend on a similar dessert at a café!) but also helps you make a generous amount to share with family and friends.
Customizable to Your Heart’s Content: Want to add chocolate chips? Go for it! Craving a fruit layer? A fruity jam works beautifully! This versatility means you can put your spin on this recipe, tailoring it to any taste preference.
Satisfaction Guarantee: Unlike store-bought versions that can sometimes lack personality, this dessert radiates love and intention. Your friends and family won’t believe how easily you made this gourmet confection!
Easy Steps for Beginners: Don’t worry if you’re not a seasoned baker—this recipe is simple and forgiving, making it a great project for both newbies and experienced bakers alike. Just follow the steps, and you’ll find success!
Ingredients Section
To whip up this magnificent Coffee Cake Cheesecake, gather the following ingredients:
For the Crust:
- 2 cups (210g) graham cracker crumbs – for a crunchy base.
- 2 tablespoons granulated sugar – to add sweetness.
- 1 teaspoon ground cinnamon – because cinnamon makes everything better!
- 1/2 cup (1 stick / 115g) unsalted butter (melted and cooled slightly) – this will help bind everything together.
For the Cinnamon Swirl:
- 1/2 cup (100g) packed brown sugar (light or dark) – I recommend light brown sugar for a more delicate flavor.
- 1 teaspoon ground cinnamon – more of that fantastic spice!
- 2 teaspoons unsweetened cocoa powder – optional; adds a surprise depth.
- 3/4 cup (90g) all-purpose flour (spoon and leveled) – gives the swirl structure.
For the Streusel Topping:
- 1/2 cup (100g) packed brown sugar (light or dark) – to add that delightful caramel essence.
- 1 teaspoon ground cinnamon – consistency is key!
- 1/4 cup (60g) unsalted butter (melted and cooled slightly) – for that crumby goodness.
For the Cheesecake Filling:
- 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature) – the heart of this dessert.
- 3/4 cup (150g) granulated sugar – sweetness to balance the tanginess.
- 1/2 cup (120g) sour cream (at room temperature) – softens the texture and enhances flavor.
- 1/4 cup (30g) all-purpose flour (spoon and leveled) – to stabilize the filling’s creamy goodness.
- 1/2 teaspoon salt – to elevate all those wonderful flavors.
- 2 teaspoons pure vanilla extract – for that warm, familiar flavor.
- 4 large eggs (at room temperature) – they help the cheesecake to rise beautifully.
For the Icing Drizzle:
- 1/2 cup (70g) powdered sugar – sweet and irresistible.
- 1 to 2 tablespoons milk – to achieve your desired drizzling consistency.
Tips on Ingredient Quality:
- Butter: I love using high-quality unsalted butter for better flavor.
- Cream Cheese: Full-fat cream cheese is a must here for that creamy texture. Brands like Philadelphia deliver excellent results!
- Fresh Spices: Using freshly ground cinnamon will heighten the flavors significantly. If you can, grind your own!
Step-by-Step Instructions
Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Chef’s Tip: Ensure your butter is cooled to avoid melting the crumbs! Pack this mixture into the bottom and halfway up the sides of a 9-inch springform pan.
Bake the Crust: Preheat your oven to 325°F (163°C) and bake the crust for 8 minutes. It may not look different, but this helps it stay crispy.
Cinnamon Swirl: In a small bowl, mix the brown sugar, cinnamon, cocoa powder, and flour for the cinnamon swirl. Set this aside.
Streusel Topping: In another medium bowl, mash together the streusel ingredients until they hold together but remain crumbly. Set it aside too.
Cheesecake Filling: In a large mixing bowl, combine the room-temperature cream cheese and granulated sugar using a paddle attachment on your electric mixer. Beat this on medium speed until smooth (1 to 2 minutes).
Add the Extras: Mix in the sour cream, flour, salt, and vanilla extract until everything is combined. Then, add the eggs one by one, mixing gently after each addition. Avoid over-mixing—just enough to incorporate!
Layer Your Cheesecake: Pour half of the cheesecake filling into your cooled crust and spread evenly. Sprinkle the cinnamon swirl mix on top, followed by the remaining filling. Run a skewer through the mixture for a light swirl effect without reaching the crust.
Top with Streusel: Sprinkle the prepared streusel topping evenly over the top.
Create Steam: Place a large pan filled with 2 cups of boiling water on the bottom rack of your oven to keep moisture in. Place your cheesecake on the middle rack and bake it for 70 minutes.
Finish Baking: After 70 minutes, carefully remove the water pan and bake for an additional 20 to 30 minutes until the top is slightly puffed and the edges are set but the middle jiggles.
Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 2 hours. This cooling stage prevents cracking. After 30 minutes, run a thin knife around the edge.
Chill: Move the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Icing: In a medium bowl, whisk the powdered sugar with milk to a drizzle-able consistency.
Finish and Serve: Remove the cheesecake from the springform pan and drizzle the icing over before slicing.
Prepare for smiles and delighted faces once you serve this heavenly dessert!
Expert Tips & Tricks
Room Temperature Ingredients: For a smooth batter, ensure all your ingredients are at room temperature. This includes cream cheese and eggs—trust me, it makes a world of difference.
Make-Ahead: This cheesecake tastes even better the next day! Make it ahead of time, allowing the flavors to meld together beautifully.
Storage: Store leftovers in an airtight container in the refrigerator for up to one week. It can also be frozen for up to two months—just be sure to thaw it in the fridge overnight before enjoying.
Troubleshooting: If your cheesecake cracks, don’t fret! A drizzle of icing will cover any imperfections, and it’ll still be delicious.
For Perfect Slices: Use a hot, dry knife to cut clean slices—just dip it in hot water and wipe it dry before cutting!
Serving Suggestions
Pair your heavenly Coffee Cake Cheesecake with a steaming cup of coffee or a dollop of whipped cream for a balanced taste experience. Present it on a beautiful cake stand to make a stunning centerpiece. This dessert is perfect for holidays, brunches, or any gathering where you want to impress!
Variations & Substitutions
Chocolate Lovers: Swirl in chocolate fudge or add mini chocolate chips for added richness.
Fruity Twist: Try incorporating fresh fruit in the cheesecake—blueberries or raspberries pair fabulously with the cinnamon.
Nutty Flavor: Mix in chopped walnuts or pecans for a delightful crunch, or sprinkle them over the top for a prettier finish.
Dietary Needs: For a gluten-free version, use gluten-free graham crackers. A vegan alternative can be made using nut-based cream cheese and flax eggs.
Nutrition & Storage Info
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 slices
- Estimated Calories per Serving: 350 calories
Storage Instructions:
- Room Temp: 2 hours maximum
- Refrigerator: 5-7 days
- Freezer: 1-2 months
FAQ Section
Can I use low-fat cream cheese in this recipe?
- Absolutely! Low-fat cream cheese can be used, but note that it may alter the texture slightly.
Is it necessary to use a water bath?
- Yes, the water bath helps to prevent cracking and keeps your cheesecake creamy.
Can I make this without eggs?
- You can use egg substitutes like unsweetened applesauce or silken tofu, but the texture will vary.
Why does my cheesecake crack?
- Cracking often occurs due to abrupt temperature changes. Always cool your cheesecake gradually!
How do I know when my cheesecake is done?
- The edges should be set, but the center should still jiggle slightly.
Can I use flavored extracts instead of vanilla?
- Definitely! Almond or maple extracts can add a unique flavor profile.
Is it possible to bake this in a different pan?
- Yes, but baking times may vary. Just ensure your pan has similar dimensions.
Can I use other types of crust?
- Yes! A cookie crust or even a chocolate graham cracker crust can add a nice twist.
How can I keep my cheesecake from sticking to the pan?
- Use parchment paper lined on the bottom and lightly grease the sides with butter.
What do I do if my cheesecake is too soft?
- Let it chill longer in the fridge; it should firm up as it cools more.
Conclusion
This Coffee Cake Cheesecake recipe isn’t just a dessert—it’s a symbol of love, comfort, and passion for baking. Its layers of flavor and texture make it a special treat that every crowd will rave about. I encourage you to try your hand at this delightful recipe, soak up the experience, and share your thoughts with me!
And while you’re at it, why not explore other related recipes on my blog? You’re sure to find something that will inspire your next sweet adventure! Happy baking!
Coffee Cake Cheesecake
Ingredients
For the Crust
- 2 cups 2 cups (210g) graham cracker crumbs For a crunchy base.
- 2 tablespoons 2 tablespoons granulated sugar To add sweetness.
- 1 teaspoon 1 teaspoon ground cinnamon Because cinnamon makes everything better!
- 1/2 cup 1/2 cup (1 stick / 115g) unsalted butter (melted and cooled slightly) This will help bind everything together.
For the Cinnamon Swirl
- 1/2 cup 1/2 cup (100g) packed brown sugar (light or dark) I recommend light brown sugar for a more delicate flavor.
- 1 teaspoon 1 teaspoon ground cinnamon More of that fantastic spice!
- 2 teaspoons 2 teaspoons unsweetened cocoa powder Optional; adds a surprise depth.
- 3/4 cup 3/4 cup (90g) all-purpose flour (spoon and leveled) Gives the swirl structure.
For the Streusel Topping
- 1/2 cup 1/2 cup (100g) packed brown sugar (light or dark) To add that delightful caramel essence.
- 1 teaspoon 1 teaspoon ground cinnamon Consistency is key!
- 1/4 cup 1/4 cup (60g) unsalted butter (melted and cooled slightly) For that crumby goodness.
For the Cheesecake Filling
- 4 blocks 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature) The heart of this dessert.
- 3/4 cup 3/4 cup (150g) granulated sugar Sweetness to balance the tanginess.
- 1/2 cup 1/2 cup (120g) sour cream (at room temperature) Softens the texture and enhances flavor.
- 1/4 cup 1/4 cup (30g) all-purpose flour (spoon and leveled) To stabilize the filling’s creamy goodness.
- 1/2 teaspoon 1/2 teaspoon salt To elevate all those wonderful flavors.
- 2 teaspoons 2 teaspoons pure vanilla extract For that warm, familiar flavor.
- 4 large 4 large eggs (at room temperature) They help the cheesecake to rise beautifully.
For the Icing Drizzle
- 1/2 cup 1/2 cup (70g) powdered sugar Sweet and irresistible.
- 1 to 2 tablespoons 1 to 2 tablespoons milk To achieve your desired drizzling consistency.
Instructions
Preparation
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Pack this mixture into the bottom and halfway up the sides of a 9-inch springform pan.
- Preheat your oven to 325°F (163°C) and bake the crust for 8 minutes.
- In a small bowl, mix the brown sugar, cinnamon, cocoa powder, and flour for the cinnamon swirl. Set this aside.
- In another medium bowl, mash together the streusel ingredients until they hold together but remain crumbly. Set it aside too.
- In a large mixing bowl, combine the room-temperature cream cheese and granulated sugar using a paddle attachment on your electric mixer. Beat this on medium speed until smooth (1 to 2 minutes).
- Mix in the sour cream, flour, salt, and vanilla extract until everything is combined. Then, add the eggs one by one, mixing gently after each addition.
Layering and Baking
- Pour half of the cheesecake filling into your cooled crust and spread evenly. Sprinkle the cinnamon swirl mix on top, followed by the remaining filling. Run a skewer through the mixture for a light swirl effect.
- Sprinkle the prepared streusel topping evenly over the top.
- Place a large pan filled with 2 cups of boiling water on the bottom rack of your oven to keep moisture in. Place your cheesecake on the middle rack and bake it for 70 minutes.
- After 70 minutes, carefully remove the water pan and bake for an additional 20 to 30 minutes until the top is slightly puffed and the edges are set but the middle jiggles.
Cooling and Chilling
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 2 hours.
- Move the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Icing and Serving
- In a medium bowl, whisk the powdered sugar with milk to a drizzle-able consistency.
- Remove the cheesecake from the springform pan and drizzle the icing over before slicing.