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Coffee Cake Cheesecake Recipe

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3.9 from 41 reviews

  • Author: Ava
  • Total Time: 2 hours 5 minutes (excluding chilling time)
  • Yield: 12 servings

Description

This Coffee Cake Cheesecake combines a rich and creamy cheesecake filling with a crunchy cinnamon-sugar crumble and a buttery cookie crust, baked in a water bath to ensure a smooth, velvety texture. Finished with a light vanilla glaze drizzle, this dessert is perfect for coffee time or any special occasion, offering a delightful blend of cinnamon, vanilla, and creamy sweetness.

Ingredients

Cookie Crust

  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 75 g butter, melted

Cinnamon Sugar and Crumble

  • 100 g dark brown sugar (50 g for cinnamon sugar + 50 g for crumble)
  • 1 tbsp ground cinnamon (divided)
  • 110 g all-purpose flour
  • 70 g butter, melted

Cheesecake Filling

  • 800 g full-fat cream cheese, room temperature
  • 250 g granulated sugar
  • 200 g sour cream (14-18%), room temperature
  • 1 1/2 tbsp cornstarch
  • 2 1/2 tsp vanilla extract
  • 4 large eggs

Vanilla Glaze

  • 60 g powdered sugar
  • 3-4 tsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 160ºC (325ºF) conventional oven. Line the bottom of a 23 cm (9-inch) springform tin with parchment paper.
  2. Make Cookie Crust: In a food processor, blend the digestive or graham crackers, 1 tsp cinnamon, and 2 tbsp granulated sugar until finely ground. Add melted butter and blend until combined. Press the crumbs firmly into the bottom and up the sides of the prepared pan using a glass. Bake for 10 minutes, then let it cool to touch. Keep the oven on.
  3. Prepare Cinnamon Sugar and Crumble: Mix half of the dark brown sugar with 1 tbsp cinnamon for the cinnamon sugar topping, set aside. For the crumble, combine all-purpose flour and the remaining dark brown sugar. Pour melted butter over the flour mixture and mix with a fork until crumbly with no dry flour remaining. Set aside both toppings.
  4. Make Cheesecake Batter: Using a hand or stand mixer, beat the room temperature cream cheese on low speed for 1 minute. Gradually add the 250 g granulated sugar, scraping down the bowl sides and mixing another minute on low.
  5. Add Sour Cream Mixture: In a small bowl, whisk together sour cream and cornstarch until smooth. Add the mixture and vanilla extract to the cream cheese and mix on low until combined.
  6. Incorporate Eggs: Add eggs two at a time, mixing on low speed after each addition until combined. Scrape down the bowl and do a final mix to fully incorporate.
  7. Layer Cheesecake and Toppings: Pour half the cheesecake batter into the springform pan, leveling it evenly. Sprinkle the cinnamon sugar over it in an even layer. Carefully pour the remaining batter on top and smooth out. Finally, evenly distribute the crumble topping over the batter.
  8. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a larger 25 cm (10 inch) cake pan. Then place this cake pan inside an even larger baking or roasting pan. Pour the hot water into the outer pan to come halfway up the sides of the cake pan, making sure no water seeps into the cheesecake.
  9. Seal for Water Bath (Alternative): Alternatively, wrap the springform pan in a triple layer of aluminum foil to prevent water leaking into the crust. Ensure it is tightly sealed if using this method.
  10. Bake Cheesecake: Bake for 1 hour and 15 to 20 minutes. After baking, gently shake the pan; the center should be slightly wobbly.
  11. Cool in Oven: Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour.
  12. Remove and Cool Completely: Remove the cheesecake from the water bath and take off any aluminum foil. Place on a cooling rack to cool for an additional hour.
  13. Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set fully.
  14. Make Vanilla Glaze: Mix powdered sugar and milk until smooth to create the vanilla glaze.
  15. Serve: Remove the chilled cheesecake from the pan, place on a serving dish, and drizzle the glaze evenly over the top before serving.

Notes

  • Use room temperature cream cheese and sour cream to ensure a smooth batter without lumps.
  • Press the crust firmly to avoid cracks and ensure it holds together after baking.
  • The water bath is crucial for preventing cracks in the cheesecake by promoting even baking and moisture.
  • If using the aluminum foil method for the water bath, ensure multiple layers to prevent water leaks.
  • Cooling the cheesecake gradually and chilling overnight improves texture and flavor.
  • Adjust milk quantity in glaze for desired drizzling consistency.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/coffee-cake-cheesecake-recipe/