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This indulgent coffee cake cheesecake combines everything you love about two classic desserts into one spectacular treat. The cinnamon-spiced graham cracker crust, creamy vanilla cheesecake filling, warm cinnamon swirl, and buttery streusel topping create layers of flavor and texture that will impress everyone at your table.
I first made this cheesecake for my sister's birthday gathering when she requested "something with cinnamon but also creamy." The combination was such a hit that it's now expected at every family celebration, and guests always ask for the recipe.
Ingredients
- For the graham cracker crust:
- Graham cracker crumbs: 2 cups for the perfect crisp foundation
- Granulated sugar: 2 tablespoons adds just enough sweetness
- Ground cinnamon: 1 teaspoon gives that warm undertone
- Unsalted butter: 1/2 cup ensures the crust holds together beautifully
- For the cinnamon swirl:
- Brown sugar: 1/2 cup packed provides rich caramel notes
- Ground cinnamon: 1 teaspoon creates that classic coffee cake flavor
- Unsweetened cocoa powder: 2 teaspoons adds depth without tasting chocolatey
- For the streusel topping:
- All-purpose flour: 3/4 cup creates the perfect crumbly texture
- Brown sugar: 1/2 cup packed balances the sweetness
- Ground cinnamon: 1 teaspoon ties the flavors together
- Unsalted butter: 1/4 cup binds everything into perfect crumbles
- For the cheesecake filling:
- Cream cheese: 4 blocks, use full-fat for the creamiest results
- Granulated sugar: 3/4 cup provides just the right sweetness
- Sour cream: 1/2 cup adds tanginess and moisture
- All-purpose flour: 1/4 cup helps prevent cracks
- Salt: 1/2 teaspoon enhances all the flavors
- Pure vanilla extract: 2 teaspoons for warmth and depth
- Large eggs: 4 provide structure and richness
- For the icing:
- Powdered sugar: 1/2 cup creates a smooth drizzle
- Milk: 1 to 2 tablespoons adjusts the consistency
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Set your oven racks properly with one rack in the center and another on the bottom. Preheat to 325°F. Use a springform pan with sides at least 2 inches high.
- Bake the Graham Cracker Crust:
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Pack it firmly into the springform pan and bake for 8 minutes.
- Prepare the Cinnamon Swirl:
- Combine brown sugar, cinnamon, and cocoa powder. Mix thoroughly for even distribution.
- Make the Streusel Topping:
- Mix flour, brown sugar, and cinnamon, then incorporate melted butter until crumbly texture forms.
- Create the Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Add sour cream, flour, salt, and vanilla. Add eggs one at a time, mixing gently.
- Assemble the Layers:
- Pour half-filling over crust, sprinkle cinnamon swirl, add remaining filling, and top with streusel.
- Water Bath Baking:
- Place a pan with boiling water on the bottom rack for steam while baking.
- Bake with Patience:
- Bake 70 minutes with water pan. Remove pan and bake another 20–30 minutes until edges set and center jiggles.
- Cool Gradually:
- Cool in oven with door cracked for 2 hours.
- Chill Thoroughly:
- Cool completely, then refrigerate for 4 hours or overnight.
- Finish with Icing:
- Whisk powdered sugar and milk until pourable consistency. Drizzle icing over chilled cheesecake before serving.
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I discovered the secret to the perfect cinnamon swirl by accident when I ran out of brown sugar once and had to use a mix of white sugar and molasses. The deeper flavor was so incredible that I now sometimes add a teaspoon of molasses to the swirl mixture even when using brown sugar. Those little accidents sometimes lead to the best discoveries in the kitchen!
Make-Ahead Tips
This cheesecake actually improves with time, making it the perfect make-ahead dessert. You can prepare it up to 3 days before serving and keep it refrigerated in the springform pan with a cover. Just add the icing right before serving for the freshest appearance. The flavors meld together beautifully during that time in the refrigerator, creating an even more cohesive dessert experience.
Troubleshooting Tips
If your cheesecake cracks despite the water bath, don't worry! The streusel topping and icing will hide any imperfections. The most common causes of cracks are overmixing the batter (which incorporates too much air) and cooling too quickly. Make sure all ingredients are truly at room temperature before starting, which typically means setting cream cheese and eggs out at least 2 hours before baking.
Serving Suggestions
This coffee cake cheesecake pairs beautifully with a hot cup of coffee or tea. For an extra special presentation, serve slices with a dollop of lightly whipped cream and a sprinkle of cinnamon. If serving for a brunch, consider adding some fresh berries on the side for a touch of brightness that balances the rich, creamy texture. I love to warm individual slices for just 10 seconds in the microwave before serving to enhance the cinnamon aroma.
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This cheesecake is truly a showstopper. Your guests will absolutely love it!
Frequently Asked Questions
- → Why is this called a coffee cake cheesecake?
This dessert combines elements of traditional coffee cake (cinnamon swirl and streusel topping) with a classic cheesecake base. Despite the name, it doesn't contain actual coffee - "coffee cake" refers to the style of cake typically served with coffee.
- → Why do I need to use a water bath when baking?
The water bath creates a humid environment in the oven that helps the cheesecake bake evenly, prevents cracks from forming on the surface, and gives it a silky-smooth texture. The gentle, moist heat is crucial for achieving that perfect cheesecake consistency.
- → Can I make this cheesecake without the streusel topping?
Yes, you can omit the streusel topping if preferred. The cheesecake will still be delicious with just the cinnamon swirl. However, the streusel adds a delightful textural contrast and is characteristic of traditional coffee cake.
- → How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. The top should be slightly puffed and the streusel golden brown. It will continue to set as it cools in the oven and then during refrigeration.
- → Why do I need to cool the cheesecake in the oven?
Cooling the cheesecake gradually in the turned-off oven prevents it from cooling too quickly, which can cause cracks to form. This slow cooling process is essential for maintaining the cheesecake's texture and appearance.
- → How should I store this cheesecake?
Store the cheesecake covered in the refrigerator for up to 5 days. You can also freeze individual slices or the whole cheesecake (without the icing) for up to 3 months. Thaw overnight in the refrigerator before serving.