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This delicious Coffee Cake Cheesecake is a wonderful combination of cinnamon sugar, cheesecake and crumble. It has a cookie crust, velvety smooth cheesecake filling, and a generous layer of cinnamon sugar, as well as lots of crumble. This dessert is a delicious combination of textures and tastes.
The amazing blend of cinnamon sugar and cheesecake in this delicious Coffee Cake Cheesecake recipe is a must try. It has a delicious cookie crust, creamy cheesecake filling, and there is cinnamon sugar in the middle of the cheesecake.
This cheesecake is based on the classic American coffee cake recipe. Coffee cakes don't have coffee in them but a delicious cinnamon swirl and on top of the cake is a streusel topping. It is called a coffee cake as it traditionally served together with a cup of coffee.
For more cheesecake recipes, try Apple Crumble Cheesecake, Blueberry Crumble Cheesecake and Tiramisu Cheesecake.
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WHY THIS RECIPE WORKS
- Cinnamon sugar: This cheesecake has a delicious layer of cinnamon sugar in the middle of the cheesecake.
- Crumble: The crumble topping is the cherry on top of this cheesecake, giving crunch and delicious flavor.
- Creamy cheesecake filling: The creamy and smooth cheesecake filling ties together this delicious cheesecake.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham cracker crumbs then you can definitely use those instead if you want to make graham cracker crust.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
- Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
- Eggs: Take the eggs out of the fridge 1-2 hours before baking.
- Cinnamon: Ground cinnamon is added in both the crust and in the cinnamon sugar.
STEP BY STEP INSTRUCTIONS - CRUST, CINNAMON SUGAR + CRUMBLE
Here is how to make and bake this Coffee Cake Cheesecake. This recipe needs a stand mixer or an hand electric mixer, and a 23 cm/9 in spring pan lined with baking paper.
The full recipe is down below in the recipe card.
Turn the oven heat to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
STEP 1: In a food processor, add the cookies, ground cinnamon and granulated sugar and blend it all together until a fine sand-like texture. Add the melted butter and blend it together with the blended cookies.
STEP 2: Add the cookie crumbs to the baking pan and press the cookie crumbs down with the bottom of a glass, and up agains the side of the pan. Bake it for 10 minutes.
STEP 3: While the crust bakes, prepare the cinnamon sugar and the crumble. In a small bowl mix together the dark brown sugar and cinnamon so the sugar is evenly coated by the cinnamon. Set it aside.
STEP 4: For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.
CHEESECAKE FILLING + ASSEMBLING
STEP 1: For the cheesecake, with a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and let it mix for 1 minute on low speed.
STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add two eggs at a time and let it mix on low speed until combined.
STEP 3: Pour half the cheesecake batter into the spring pan and even it out. Sprinkle the cinnamon sugar over the cheesecake batter in an even layer. Then gently pour over the other half of the cheesecake batter and even it out. Finally add the crumble.
STEP 4: Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust. Bake for 1 hour and 15-20 minutes.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Give the cheesecake pan a small shake, it's only slightly jiggling in the center of the cheesecake then it's done.
Yes, you can replace it 1:1 for full-fat greek yogurt.
WHY BAKE THE CHEESECAKE IN A WATER BATH
Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and creamy.
HOW TO STORE
Store the Coffee Cake Cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 3 days.
Other Cheesecake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Coffee Cake Cheesecake
Equipment
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 75 g butter
CINNAMON SUGAR
- 100 g dark brown sugar
- 1 tablespoon ground cinnamon
CRUMBLE
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
CHEESECAKE
- 800 g cream cheese, full fat room temperature
- 250 g granulated sugar
- 200 g sour cream 14-18% room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
VANILLA GLAZE (OPTIONAL)
- 60 g powdered sugar
- 3-4 teaspoon milk
Instructions
COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom.
- In a food processor, add the cookies, ground cinnamon and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter and add it to the food processor and blend it together with the blended cookies.250 g digestive or graham crackers, 2 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 75 g butter
- Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.
CINNAMON SUGAR AND CRUMBLE
- While the crust bakes, prepare the cinnamon sugar and the crumble.
- In a small bowl mix together the dark brown sugar and cinnamon so the sugar is evenly coated by the cinnamon. Set it aside.100 g dark brown sugar, 1 tablespoon ground cinnamon
- For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.110 g all-purpose flour, 80 g dark brown sugar, 70 g butter
CHEESECAKE
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 minute on low speed.800 g cream cheese, full fat, 250 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.200 g sour cream 14-18%, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
- Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.4 large eggs
- Pour half the cheesecake batter into the spring pan and even it out. Sprinkle the cinnamon sugar over the cheesecake batter in an even layer. Then gently pour over the other half of the cheesecake batter and even it out. Finally add the crumble.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 15-20 minutes.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down for about 1 hour.
- Finally, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.
VANILLA GLAZE
- Move the chilled cheesecake to a serving dish. Mix the powdered sugar and milk together and drizzle it over the cheesecake. Store it in the fridge.60 g powdered sugar, 3-4 teaspoon milk
Alyssa
Followed this recipe to the letter and it came out perfectly! I had never made a cheesecake before and was scared I’d gone a little out of my league but the instructions were easy to follow and very detailed. Will definitely make again!
Caitlin Adams
Currently baking in the oven now, it has been well over the estimated time and it’s still very wiggly in the middle. What did I do wrong?
Julie Marie
Each oven can be very different, and it can therefor affect the baking time. Sometimes they need more or less time 🙂