Coffee Cake Cheesecake 🍦
Trendy layers of cinnamon, cheesecake, and streusel in every stunning slice!
Ingredients:
For the Graham Cracker Crust:
2 cups graham cracker crumbs
2 tbsp granulated sugar
1 tsp ground cinnamon
½ cup unsalted butter, melted and slightly cooled
For the Cinnamon Swirl:
½ cup packed brown sugar
1 tsp ground cinnamon
2 tsp unsweetened cocoa powder
For the Streusel Topping:
¾ cup all-purpose flour
½ cup packed brown sugar
1 tsp ground cinnamon
¼ cup unsalted butter, melted and slightly cooled
For the Cheesecake Filling:
4 blocks (8 oz each) cream cheese, room temp
¾ cup granulated sugar
½ cup sour cream, room temp
¼ cup all-purpose flour
½ tsp salt
2 tsp pure vanilla
4 large eggs, room temp
For the Icing:
½ cup powdered sugar
1–2 tbsp milk
Method:
Prep the Oven :
Set one oven rack in the center and another at the bottom. Preheat to 325°F (160°C).
Crust It Up :
Mix graham crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch springform pan, going halfway up the sides. Bake for 8 minutes, then set aside to cool slightly.
Swirl & Streusel Prep :
In one bowl, stir together all cinnamon swirl ingredients. In another, mix streusel components until crumbly. Set both aside.
Creamy Filling :
Beat cream cheese and sugar until smooth (1–2 mins on medium). Mix in sour cream, flour, salt, and vanilla. Add eggs one at a time, mixing gently after each—don’t overmix!
Assemble the Layers :
Pour half the cheesecake filling into the crust. Sprinkle cinnamon swirl evenly. Carefully spoon on the remaining filling, spreading gently. Use a skewer to lightly swirl the top half only (don’t hit the crust!). Finish by sprinkling the streusel all over.
Create Steam & Bake :
Place a pan with 2 cups of boiling water on the bottom oven rack. Bake the cheesecake on the center rack for 70 minutes. Remove the water pan, then bake for 20–30 minutes more until the edges are set but the center jiggles slightly.
Cool It Down :
Turn the oven off and let the cheesecake cool inside for 2 hours with the door ajar. After 30 minutes, run a thin knife around the edge to prevent sticking. Cool completely at room temp, then refrigerate for at least 4 hours (overnight is perfect!).
Final Touch – Icing Drizzle :
Whisk powdered sugar and 1 tbsp milk. Adjust consistency with more milk if needed. Drizzle over chilled cheesecake before slicing.
Serving Information:
Yield: 12–14 slices
Slice Size: Generous coffee shop–style servings
Chill Time: At least 4 hours (overnight for best results)
