Coffee Cake Cheesecake is the ultimate dessert fusion, combining the richness of cheesecake with the comforting flavors of coffee cake. This dessert is perfect for those who love the sweet, spiced notes of cinnamon and the smooth, creamy texture of cheesecake. With its cookie crust, velvety cheesecake filling, and a generous layer of cinnamon sugar topped with a delightful crumble, it offers a mouthwatering treat with every bite.
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Why You’ll Love Coffee Cake Cheesecake
This Coffee Cake Cheesecake is not just a dessert but an experience. Its decadent combination of cinnamon sugar, cheesecake filling, and crumble makes it a standout treat for any occasion. The dessert is not only delicious but also incredibly versatile, blending familiar flavors in a new and exciting way. Perfect for family gatherings, celebrations, or simply a cozy afternoon treat, this dessert guarantees a crowd-pleasing moment.
Ingredients for Coffee Cake Cheesecake
Here’s a quick breakdown of the key ingredients in this amazing Coffee Cake Cheesecake:
• Digestive Biscuits (or Graham Crackers): The base of the crust, adding a slightly sweet and buttery flavor.
• Butter: Binds the cookie crumbs together for a smooth, firm crust.
• Cinnamon: Adds the essential warm spice to both the crust and the cinnamon sugar layer.
• Cream Cheese: The creamy, tangy base for the cheesecake filling.
• Sour Cream: Provides a smooth, velvety texture to the filling, balancing the richness.
• Sugar: Sweetens the filling and cinnamon sugar layer for that perfect balance.
• Eggs: Gives structure and sets the cheesecake.
• Dark Brown Sugar: Enhances the flavor of the cinnamon sugar and crumble with its deep, molasses-rich taste.
• All-Purpose Flour: Forms the base for the crumble topping, creating that irresistible texture.
Alternative Ingredient Suggestions
If you’re missing any ingredients or have specific dietary preferences, here are a few swaps:
• Graham Crackers: Use gluten-free graham crackers or any cookie of your choice for a gluten-free option.
• Sour Cream: Substitute with full-fat Greek yogurt for a tangier, thicker texture.
• Butter: You can use coconut oil as a dairy-free option for the crust and crumble.
• Eggs: For an egg-free version, use a flax egg or a commercial egg replacer.
How to Make Coffee Cake Cheesecake: Step-by-Step Instructions
Step 1: Prepare the Cookie Crust
Preheat your oven to 325°F (160°C). In a food processor, pulse the digestive biscuits (or graham crackers), cinnamon, and sugar until they form fine crumbs. Add melted butter and mix until well combined. Press the mixture into a 9-inch springform pan, creating an even layer on the bottom and slightly up the sides. Bake for 10 minutes and set aside to cool.
Step 2: Make the Cinnamon Sugar and Crumble
While the crust is baking, prepare the cinnamon sugar. In a small bowl, combine dark brown sugar and cinnamon. Set it aside.
For the crumble, mix together flour and brown sugar in a separate bowl. Pour melted butter over the mixture and stir with a fork until it forms a crumbly texture. Set aside.
Step 3: Prepare the Cheesecake Filling
In a stand mixer, cream the cream cheese for 1 minute on low speed. Add granulated sugar and mix for another minute. In a separate bowl, combine sour cream and cornstarch. Add this mixture to the cream cheese along with vanilla extract, mixing until smooth. Gradually add eggs, two at a time, mixing after each addition.
Step 4: Assemble the Coffee Cake Cheesecake
Pour half of the cheesecake batter over the cooled crust. Evenly sprinkle the cinnamon sugar mixture on top. Pour the remaining cheesecake batter over the cinnamon layer and smooth it out. Finally, sprinkle the crumble topping evenly over the top of the cheesecake.
Step 5: Bake the Cheesecake
Prepare a water bath by boiling water in a kettle. Place the springform pan inside a larger 10-inch cake pan and fill the outer pan with hot water up to ⅔ the height of the springform pan. This will prevent the cheesecake from drying out during baking. Bake the cheesecake for 1 hour and 15-20 minutes, or until the center is just slightly wobbly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour before transferring it to the fridge to chill for at least 6 hours, or overnight.
Tips & Tricks for the Perfect Coffee Cake Cheesecake
• Use a Water Bath: Baking your cheesecake in a water bath ensures that the heat is evenly distributed, preventing cracks and ensuring a smooth texture.
• Avoid Overmixing: Overmixing the batter can cause air bubbles that lead to cracks in the cheesecake. Mix gently and scrape down the sides to ensure everything is incorporated without overworking the batter.
• Chill Overnight: Letting the cheesecake set overnight ensures it reaches the perfect consistency and allows the flavors to develop.
Pairing Ideas and Variations
This Coffee Cake Cheesecake is perfect on its own, but you can add extra touches for more indulgence. Top with a vanilla glaze for an added touch of sweetness or serve with fresh berries for a tart contrast. If you love spice, a sprinkle of extra cinnamon on top can elevate the flavor. Additionally, try adding a bit of chocolate ganache for a rich twist.
Make Ahead & Storage Tips
Store leftover Coffee Cake Cheesecake in an airtight container in the fridge. It’s best enjoyed within 3 days for optimal freshness. For make-ahead convenience, you can prepare it the day before serving, allowing the flavors to meld overnight.
Conclusion
In conclusion, Coffee Cake Cheesecake is an irresistible dessert that blends the best of both worlds—cinnamon coffee cake and rich, creamy cheesecake. With its buttery crust, creamy filling, and crunchy crumble topping, it’s a treat that’s bound to impress at any gathering or special occasion. Whether you’re a cheesecake lover or a fan of classic coffee cake, this dessert will delight your taste buds with every bite. So, get ready to enjoy a decadent dessert that’s as comforting as it is indulgent.
FAQs About Coffee Cake Cheesecake
1. Can I use a different type of cookie for the crust?
Yes! While digestive biscuits are typically used in this recipe, you can substitute them with graham crackers or any other cookie of your choice. The key is to ensure that the cookies are finely crushed and combined with melted butter to form a solid crust.
2. Can I make this Coffee Cake Cheesecake gluten-free?
Absolutely! To make this recipe gluten-free, simply swap out the digestive biscuits or graham crackers with a gluten-free alternative. Be sure to also check that the other ingredients, such as cornstarch, are gluten-free.
3. How can I avoid cracks in my cheesecake?
To prevent cracks, always bake your cheesecake in a water bath. This helps maintain even heat distribution and prevents the cheesecake from drying out. Additionally, avoid overmixing the batter, as this can incorporate too much air, leading to cracks.
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Coffee Cake Cheesecake:
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Coffee Cake Cheesecake is a mouthwatering dessert that combines a buttery cookie crust, creamy cheesecake filling, and a delicious cinnamon sugar crumble topping. This indulgent treat blends the flavors of coffee cake and cheesecake into one irresistible dessert.
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
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- In a food processor, blend the digestive biscuits (or graham crackers), cinnamon, and granulated sugar until fine crumbs form. Add melted butter and mix until combined.
- Press the cookie crumb mixture into the base of the prepared springform pan, pressing it firmly down and slightly up the sides. Bake for 10 minutes, then set aside to cool.
- In a small bowl, combine dark brown sugar and cinnamon to make the cinnamon sugar. Set it aside.
- For the crumble topping, mix all-purpose flour and brown sugar in a bowl. Pour melted butter over the mixture and stir with a fork until it forms a crumbly texture.
- For the cheesecake filling, beat cream cheese in a stand mixer until smooth. Add granulated sugar and mix until well combined.
- Mix together sour cream and cornstarch in a small bowl, then add to the cream cheese mixture along with vanilla extract. Mix until smooth.
- Add eggs one at a time, mixing on low speed after each addition.
- Pour half of the cheesecake batter into the prepared pan. Evenly sprinkle the cinnamon sugar over the batter.
- Pour the remaining cheesecake batter on top and smooth it out. Sprinkle the crumble topping evenly over the cheesecake.
- Place the springform pan in a larger cake pan. Fill the larger pan with hot water to create a water bath, ensuring the water comes up about ⅔ of the height of the springform pan.
- Bake for 1 hour and 15-20 minutes, until the center is slightly wobbly. Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and the water bath. Let it cool for another hour on a cooling rack.
- Chill the cheesecake in the fridge for at least 6 hours, preferably overnight.
- For the optional glaze, mix powdered sugar and milk, then drizzle over the chilled cheesecake before serving.
Notes
- Use a water bath to prevent cracking and ensure even baking.
- Don’t overmix the batter to avoid incorporating too much air, which can lead to cracks.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, substitute the digestive biscuits with gluten-free cookies or graham crackers.
Nutrition
- Serving Size: 1 slice
- Calories: 669 kcal
- Sugar: 50g
- Sodium: 456mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 158mg
