Coffee Cake Cheesecake (Print Version)

# Ingredients:

→ Graham Cracker Crust

01 - 210g graham cracker crumbs (about 2 cups)
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon ground cinnamon
04 - 115g unsalted butter, melted and slightly cooled (1/2 cup)

→ Cinnamon Swirl

05 - 100g packed brown sugar (1/2 cup)
06 - 1 teaspoon ground cinnamon
07 - 2 teaspoons unsweetened cocoa powder

→ Streusel Topping

08 - 90g all-purpose flour (3/4 cup, spoon and leveled)
09 - 100g packed brown sugar (1/2 cup)
10 - 1 teaspoon ground cinnamon
11 - 60g unsalted butter, melted and slightly cooled (1/4 cup)

→ Cheesecake Filling

12 - 900g cream cheese, at room temperature (four 8oz blocks)
13 - 150g granulated sugar (3/4 cup)
14 - 120g sour cream, at room temperature (1/2 cup)
15 - 30g all-purpose flour, spoon and leveled (1/4 cup)
16 - 1/2 teaspoon salt
17 - 2 teaspoons pure vanilla extract
18 - 4 large eggs, at room temperature

→ Icing

19 - 70g powdered sugar (1/2 cup)
20 - 1 to 2 tablespoons milk

# Instructions:

01 - Position an oven rack in the center of your oven and another rack on the bottom. Preheat to 325°F (165°C).
02 - In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until well combined. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan with sides at least 2 inches high.
03 - Bake the crust in the center rack for 8 minutes. Remove and set aside to cool slightly while preparing other components.
04 - In a small bowl, combine brown sugar, cinnamon, and cocoa powder. Mix thoroughly and set aside.
05 - In a medium bowl, combine flour, brown sugar, cinnamon, and melted butter. Mix and mash until you have a well-moistened, crumbly mixture. Set aside.
06 - In a large bowl, beat cream cheese and sugar with an electric mixer fitted with the paddle attachment until smooth and the sugar is fully dissolved, about 1-2 minutes on medium speed.
07 - Incorporate sour cream, flour, salt, and vanilla extract into the cream cheese mixture until thoroughly combined.
08 - Add eggs one at a time, mixing after each addition just until incorporated. Avoid overmixing; stop as soon as the egg disappears into the batter.
09 - Pour half of the cheesecake filling over the cooled crust and spread evenly. Sprinkle the cinnamon swirl mixture over top. Carefully dollop and spread the remaining cheesecake filling over the cinnamon layer. Run a skewer through the batter to gently create swirls without disturbing the bottom crust. Sprinkle the streusel topping evenly over the surface.
10 - Fill a large baking pan with 2 cups of boiling water and place it on the bottom rack of the preheated oven to create steam.
11 - Place the cheesecake on the center rack (above the water bath) and bake at 325°F for 70 minutes.
12 - Remove the water bath from the oven and continue baking the cheesecake for an additional 20-30 minutes. The top should be slightly puffed with browned streusel, and the center should still jiggle slightly when gently shaken.
13 - Turn off the oven and leave the cheesecake inside with the door slightly ajar for 2 hours. After 30 minutes of cooling, run a thin knife around the edges to prevent sticking.
14 - Allow the cheesecake to cool completely to room temperature, then chill for at least 4 hours or until fully set.
15 - Whisk together powdered sugar and 1 tablespoon of milk in a medium bowl. Add more milk as needed to reach desired drizzling consistency.
16 - Remove the chilled cheesecake from the springform pan, drizzle with icing, then slice and serve.

# Notes:

01 - This is a tall cheesecake that requires a springform pan with sides at least 2 inches high.
02 - The cocoa powder in the cinnamon swirl helps create visual contrast without affecting flavor significantly.
03 - Room temperature ingredients are essential for a smooth, lump-free cheesecake filling.

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