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
Scale
- 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