If you have a sweet tooth and adore the combination of creamy cheesecake with crunchy coffee cake elements, the Coffee Cake Cheesecake Recipe will quickly become your new favorite dessert. This luscious treat brings together the best of both worlds: a buttery cinnamon-spiced crust, a velvety smooth cream cheese filling swirled with cinnamon sugar, and a crumbly, buttery topping that adds a delightful texture contrast in every bite. Perfect for sharing with friends or indulging in a cozy moment at home, this Coffee Cake Cheesecake Recipe is an absolute showstopper that’s surprisingly simple to make yet impressive enough to steal the spotlight at any gathering.

Ingredients You’ll Need

A round cake with two visible layers sits on a white marbled surface. The bottom layer is a thick, dense golden-brown cake, while the top layer consists of a crumbly crumb topping in a similar golden color. White icing is drizzled over the top in thin lines, some running over the edges and dripping down the sides. The cake rests on a sheet of parchment paper placed on a round wooden board. Surrounding the cake are several cinnamon sticks, a spoon with some white icing, stacked white plates with two forks on top, and a glass of milk. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Coffee Cake Cheesecake Recipe serves a special purpose—from creating the perfect buttery crust to crafting that velvety cheesecake layer and, of course, the irresistible cinnamon crumble and sugar swirls. Each item is simple, accessible, and will build flavor and texture in ways that make every mouthful a delight.

Digestive or graham crackers (250 g): The foundation for a perfectly crunchy and flavorful crust.
Granulated sugar (2 tbsp + 250 g): Adds sweetness and helps with caramelization in both crust and cheesecake layers.
Ground cinnamon (1 tsp + 1 tbsp): Brings that warm, spicy signature flavor that defines coffee cake.
Butter (75 g + 70 g): Essential for richness and binding the crust and crumble toppings together.
Dark brown sugar (100 g + 80 g): Adds a deep molasses-like sweetness and moisture to the crumble and cinnamon sugar topping.
All-purpose flour (110 g): Gives structure to the crumble topping, creating that iconic crumbly texture.
Cream cheese, full fat (800 g): The star ingredient for the creamy, tangy cheesecake body.
Sour cream (200 g): Adds creaminess and a subtle tang that balances the sweetness.
Cornstarch (1 1/2 tbsp): Helps stabilize the cheesecake, ensuring a smooth, firm texture.
Vanilla extract (2 1/2 tsp): Enhances all the flavors with a sweet, aromatic note.
Large eggs (4): Bind the ingredients and provide structure to the cheesecake filling.
Powdered sugar (60 g): Used for the vanilla glaze finishing touch.
Milk (3-4 tsp): Thins out the glaze to a perfect drizzle consistency.

How to Make Coffee Cake Cheesecake Recipe

Step 1: Prepare the Cookie Crust

Start by preheating your oven to 160ºC (325ºF) and lining a 9-inch springform pan with parchment paper at the bottom. Using a food processor, blend the digestive or graham crackers with 1 teaspoon of cinnamon and 2 tablespoons of granulated sugar until you get a fine, sandy texture. Melt the first portion of butter (75 g) and blend it in with the cookie crumbs. Press this mixture firmly into the bottom and slightly up the sides of your springform pan, ensuring an even, compact layer. Bake for 10 minutes until set, then let it cool completely to create a sturdy base for your cheesecake.

Step 2: Make the Cinnamon Sugar and Crumble

While your crust is baking, prepare the two delightful toppings that give this cheesecake its signature coffee cake flair. Mix the dark brown sugar (100 g) with 1 tablespoon of cinnamon in a small bowl to form the cinnamon sugar topping—this will add warm flavor right inside the filling layers. For the crumble, combine the flour (110 g) and dark brown sugar (80 g) in another bowl, then drizzle the melted butter (70 g) over it. Use a fork to mix until it breaks into clumps with no dry flour left, crafting the perfect crumbly texture to sprinkle on top later.

Step 3: Whip Up the Cheesecake Filling

Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for about a minute to soften it. Gradually add 250 g of granulated sugar and continue mixing until smooth, scraping down the bowl to incorporate everything evenly. In a separate small bowl, whisk together the sour cream and cornstarch until smooth, then mix into the cream cheese mixture along with the vanilla extract. Add the eggs two at a time, blending gently on low speed to keep the batter silky without overmixing. Give the final batter a quick scrape and mix to ensure perfect consistency.

Step 4: Assemble the Layers and Bake

Pour half the cheesecake batter into the cooled crust and level the surface. Sprinkle the cinnamon sugar mixture evenly over this layer and then gently pour the remaining cheesecake batter on top, smoothing it out carefully. Finally, scatter the crumble topping evenly over everything. For a silky, crack-free cheesecake, prepare a water bath: place the springform pan inside a larger cake pan and then into a bigger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan—this moisture bath keeps the temperature gentle and your cheesecake creamy. Alternatively, tightly wrap the springform pan in three layers of aluminium foil to prevent water leakage. Bake for 1 hour and 15-20 minutes. When done, the cheesecake should jiggle slightly in the center.

Step 5: Cooling and Chilling

Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for an hour. This gradual cooling helps prevent cracks. Then, remove it from the oven and water bath, unwrap the foil if used, and place the cheesecake on a wire rack to cool completely for another hour. Finally, chill your masterpiece in the fridge for at least 6 hours, preferably overnight, so it can firm up and develop those rich, melded flavors.

Step 6: Add the Vanilla Glaze Finishing Touch

Once chilled, transfer the cheesecake to a serving plate. Mix powdered sugar with milk until smooth, creating a sweet glaze to drizzle over the top. This glaze adds an extra light sweetness that perfectly complements the cinnamon and cream cheese layers, finishing your Coffee Cake Cheesecake Recipe in style.

How to Serve Coffee Cake Cheesecake Recipe

The image shows a close-up of a cheesecake with three layers: a golden brown crumbly crust at the bottom, a thick creamy white cheesecake layer in the middle, and a thin dark line above it. The top layer is a crumbly, light brown streusel with a light glaze drizzled over it. In the background, there is a blurred slice of the same cake on a white plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of cinnamon or a few fresh berries can add a splash of color and freshness when serving your Coffee Cake Cheesecake Recipe. For extra indulgence, a dollop of whipped cream or a sprinkle of toasted nuts brings delightful texture and richness that everyone will appreciate.

Side Dishes

Pair this cheesecake with a steaming cup of coffee or tea to echo its classic flavors. Fresh fruit, like sliced apples or pears, balances the richness and rounds out the experience beautifully, making each bite feel even more special.

Creative Ways to Present

For a wow factor, consider serving individual mini coffee cake cheesecakes in jars or ramekins layered with extra crumble on top. Alternatively, topping slices with a drizzle of warm caramel sauce or a sprinkle of finely chopped chocolate adds a playful twist that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Coffee Cake Cheesecake Recipe tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. It will stay fresh and creamy for up to five days, giving you plenty of time to enjoy every decadent bite.

Freezing

You can freeze the cheesecake for up to 2 months by wrapping it securely in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving to preserve the perfect texture and flavor.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer it slightly warmer, let slices sit at room temperature for 15-20 minutes. Avoid microwaving as it can alter the texture and make it become grainy.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While digestive or graham crackers offer the perfect balance of sweetness and crunch, you can substitute with vanilla wafers or even lightly crushed biscotti for a similar effect.

How do I prevent cracks on my cheesecake?

The key is gentle mixing, a water bath during baking, and slow cooling in the oven with the door slightly open. This method helps keep the cheesecake moist and crack-free, as explained in the Coffee Cake Cheesecake Recipe steps.

Is it okay to use low-fat cream cheese or sour cream?

For the creamiest texture, full-fat versions are highly recommended. Low-fat options may result in a less smooth and slightly tangier cheesecake, which can affect the overall richness.

Can I make this recipe gluten-free?

Yes! Use gluten-free cookies for the crust and gluten-free flour for the crumble topping to enjoy a delicious gluten-free version without compromising taste or texture.

How long does the cheesecake need to chill before serving?

Chilling for at least 6 hours is necessary to set the cheesecake properly, but overnight chilling is optimal. It allows all the flavors to meld and ensures the perfect slice every time.

Final Thoughts

There’s something truly joyful about making and sharing the Coffee Cake Cheesecake Recipe. It combines comforting flavors with a gorgeous presentation to create a dessert that feels like a warm hug on a plate. Whether it’s for a holiday table, a weekend treat, or a special celebration, this recipe will earn a cherished spot in your baking repertoire. Give it a try—you won’t regret it!