Go Back
–+ servings
Coffee Cake Cheesecak

Coffee Cake Cheesecake: Your New Favorite Sweet Indulgence

This Coffee Cake Cheesecake blends cinnamon coffee cake and cheesecake for a delightful dessert that pleases everyone.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Digestive Biscuits or Graham Crackers, can be gluten-free
  • 75 g Butter or coconut oil for dairy-free
  • 1 tsp Cinnamon increase for bolder flavor
For the Cheesecake Filling
  • 400 g Cream Cheese full-fat preferred
  • 200 g Sour Cream or full-fat Greek yogurt
  • 150 g Sugar adjust based on sweetness preference
  • 3 Eggs or flax eggs for egg-free option
For the Crumble Topping
  • 100 g Dark Brown Sugar or light brown sugar as alternative
  • 100 g All-Purpose Flour essential for proper texture
Essential Additions
  • 50 g Cinnamon Sugar Mixture combine dark brown sugar and cinnamon

Equipment

  • springform pan
  • Food Processor
  • Mixing bowls
  • spatula
  • roasting pan

Method
 

Step-by-Step Instructions
  1. Prepare the crust: Preheat oven to 325°F (160°C). Pulse digestive biscuits, cinnamon, and sugar in a food processor until fine crumbs. Melt butter and mix with crumbs. Press firmly in a springform pan. Bake for 10 minutes.
  2. Make cinnamon sugar: Combine dark brown sugar and cinnamon in a bowl. Set aside.
  3. Prepare the crumble: Mix all-purpose flour and brown sugar. Melt butter and pour over dry ingredients, mixing until crumbly.
  4. Make cheesecake filling: Beat cream cheese until smooth. Gradually add sugar, then sour cream and cornstarch. Add eggs one at a time.
  5. Layer the batter: Pour half the cheesecake batter over crust, sprinkle half the cinnamon sugar, pour remaining batter, then top with crumble.
  6. Bake in a water bath: Place springform pan in a larger roasting pan filled with hot water. Bake for 75-80 minutes until edges are set. Cool in oven for 1 hour, then refrigerate for at least 6 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 8mgIron: 4mg

Notes

For best results, let cheesecake chill overnight before serving.

Tried this recipe?

Let us know how it was!