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Coffee Cake Cheesecake

A delightful fusion of creamy cheesecake and spiced coffee cake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups 2 cups (210g) graham cracker crumbs For that buttery base; you can also substitute with digestive biscuits.
  • 2 tablespoons 2 tablespoons granulated sugar Sweetness complements the crumb flavor.
  • 1 teaspoon 1 teaspoon ground cinnamon Brings warmth to the crust.
  • 1/2 cup 1/2 cup (1 stick / 115g) unsalted butter, melted and cooled slightly Ensures a rich pecan-like buttery flavor.
For the Coffee Cake Layer
  • 1/2 cup 1/2 cup (100g) packed brown sugar (light or dark) Adds depth and moisture.
  • 1 teaspoon 1 teaspoon ground cinnamon Enhances spice profile.
  • 2 teaspoons 2 teaspoons unsweetened cocoa powder (optional) For a subtly chocolaty twist.
  • 3/4 cup 3/4 cup (90g) all-purpose flour (spoon and leveled) Essential for structure.
  • 1/4 cup 1/4 cup (60g) unsalted butter, melted and cooled slightly Extra richness.
For the Cheesecake Filling
  • 4 blocks 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature) The heart of the cheesecake; always opt for full-fat for creaminess.
  • 3/4 cup 3/4 cup (150g) granulated sugar Balances the tanginess of cream cheese.
  • 1/2 cup 1/2 cup (120g) sour cream (at room temperature) Adds creaminess and tang.
  • 1/4 cup 1/4 cup (30g) all-purpose flour (spoon and leveled) Stabilizes the filling.
  • 1/2 teaspoon 1/2 teaspoon salt Enhances all the flavors.
  • 2 teaspoons 2 teaspoons pure vanilla extract Pure flavor makes all the difference.
  • 4 large 4 large eggs (at room temperature) Acts as a binder for the filling.
For the Icing
  • 1/2 cup 1/2 cup (70g) powdered sugar For that final sweet drizzle.
  • 1 to 2 tablespoons 1 to 2 tablespoons milk To achieve your desired icing consistency.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until well incorporated.
  3. Firmly press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
  4. Bake the crust for 8 minutes. Remove and let it cool slightly.
Make the Coffee Cake Layer
  1. In a small bowl, combine brown sugar, ground cinnamon, cocoa powder, and flour to create the cinnamon swirl filling.
  2. In another medium bowl, mix together all streusel topping ingredients until well-moistened and crumbly.
Create the Cheesecake Filling
  1. In a large bowl, add cream cheese and granulated sugar. Using an electric mixer, beat until smooth.
  2. Mix in sour cream, flour, salt, and vanilla extract until fully combined.
  3. Add eggs one at a time, mixing gently until just blended.
  4. Pour half of the cheesecake filling onto the cooled crust and smooth out. Sprinkle the cinnamon swirl filling evenly across the top.
  5. Carefully drizzle the remaining cheesecake filling on top and gently swirl the mixtures.
  6. Sprinkle streusel topping evenly across the top.
Bake the Cheesecake
  1. Fill a large pan with 2 cups of boiling water and place it on the bottom rack of your preheated oven.
  2. Place the cheesecake above the water-filled pan on the center rack and bake for 70 minutes.
  3. Remove the water pan and bake for an additional 20-30 minutes.
  4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 2 hours.
  5. Let it come to room temperature before transferring it to the refrigerator. Chill for at least four hours, ideally overnight.
Make the Icing and Serve
  1. Whisk powdered sugar and 1 tablespoon of milk until smooth. Add more milk if needed.
  2. Once the cheesecake is completely cooled, drizzle the icing over the top before slicing.

Notes

Room temperature ingredients help ensure a smoother batter and prevent lumps. Leftovers store well for up to 5 days in the fridge, or freeze slices for up to 2 months.