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Coffee Cake Cheesecake

This delicious Coffee Cake Cheesecake is a wonderful combination of cinnamon sugar, cheesecake and crumble. It has a cinnamon 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.
5 fra 9 stemmer
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Resting time 6 hours
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 669 kcal

Equipment

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

Nutrition

Calories: 669kcalCarbohydrates: 72gProtein: 9gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 158mgSodium: 456mgPotassium: 206mgFiber: 1gSugar: 50gVitamin A: 1385IUVitamin C: 0.2mgCalcium: 133mgIron: 2mg
Keyword cheesecake, cinnamon, coffee cake, crumble
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