Why You’ll Love Coffee Cake Cheesecake Recipe

Combines two favorite desserts into one indulgent cheesecake
Rich, creamy filling with warm cinnamon flavor throughout
Crunchy crumble topping adds wonderful texture
Perfect make-ahead dessert for parties and celebrations
The cinnamon swirl creates a delicious coffee cake-inspired taste
Smooth vanilla glaze finishes it beautifully
Bakes evenly thanks to the water bath method

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

digestive or graham crackers
granulated sugar
ground cinnamon
butter

For the cinnamon sugar:

dark brown sugar
ground cinnamon

For the crumble topping:

all-purpose flour
dark brown sugar
butter

For the cheesecake filling:

full-fat cream cheese
granulated sugar
sour cream
cornstarch
vanilla extract
large eggs

For the vanilla glaze:

powdered sugar
milk

Directions

Preheat the oven to 160ºC/325ºF and prepare a 23 cm (9-inch) springform pan with parchment paper on the bottom.
Crush the digestive biscuits or graham crackers with granulated sugar and cinnamon in a food processor until fine crumbs form. Melt the butter and blend it into the crumb mixture.
Press the crust mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then allow it to cool slightly.
Prepare the cinnamon sugar by mixing dark brown sugar with cinnamon in a small bowl. Set aside.
Make the crumble topping by combining flour and brown sugar in a bowl. Pour melted butter over the mixture and stir with a fork until crumbly.
In a large mixing bowl, beat the cream cheese on low speed until smooth. Gradually add the granulated sugar and continue mixing until creamy.
In a separate bowl, whisk the sour cream and cornstarch until smooth. Add this mixture along with vanilla extract to the cream cheese mixture.
Add the eggs two at a time, mixing gently on low speed until just combined. Avoid overmixing.
Pour half of the cheesecake batter into the prepared crust. Sprinkle the cinnamon sugar evenly over the batter.
Carefully pour the remaining cheesecake batter on top and smooth the surface. Sprinkle the crumble topping evenly over the cheesecake.
Place the springform pan into a larger cake pan or wrap the outside securely with multiple layers of foil. Set it into a roasting pan filled with hot water to create a water bath.
Bake for 1 hour and 15–20 minutes, until the edges are set but the center still has a slight wobble.
Turn off the oven, crack the oven door slightly open, and let the cheesecake cool inside the oven for 1 hour.
Remove the cheesecake from the water bath and cool completely on a wire rack.
Refrigerate for at least 6 hours or overnight for the best texture.
Before serving, whisk together powdered sugar and milk to create the glaze, then drizzle it over the chilled cheesecake.

Servings and timing

Servings: 12 slices
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 7 hours
Total Time: Approximately 9 hours 5 minutes

Variations

Add chopped pecans or walnuts to the crumble topping for extra crunch.
Use ginger snaps instead of graham crackers for a spiced crust variation.
Add a swirl of caramel sauce between the cheesecake layers.
Substitute pumpkin spice for cinnamon during fall months.
Top with whipped cream before serving for an extra creamy finish.
Mix a small amount of espresso powder into the filling for a subtle coffee flavor.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For best freshness, keep it in an airtight container or tightly wrapped with plastic wrap.

You can also freeze individual slices or the whole cheesecake for up to 2 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.

This cheesecake is best enjoyed chilled, but if preferred, let slices sit at room temperature for about 15–20 minutes before eating for a softer texture.

FAQs

Why did my cheesecake crack?

Cheesecakes usually crack from overmixing, overbaking, or sudden temperature changes. Using a water bath and cooling it slowly helps prevent cracks.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day ahead because it needs several hours to chill and set properly.

Do I have to use a water bath?

A water bath is highly recommended because it creates gentle heat and helps the cheesecake bake evenly without cracking.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture and flavor. Low-fat versions may produce a less creamy cheesecake.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wipe the blade clean between each slice.

Can I freeze Coffee Cake Cheesecake?

Yes, it freezes very well. Wrap it tightly and thaw in the refrigerator overnight before serving.

How do I know when the cheesecake is done baking?

The edges should look set while the center still jiggles slightly when gently shaken.

Can I use store-bought cookie crumbs?

Yes, pre-made graham cracker crumbs work perfectly and save preparation time.

Why should ingredients be at room temperature?

Room-temperature ingredients blend more smoothly and help create a lump-free cheesecake batter.

Can I skip the glaze?

Yes, the cheesecake is delicious on its own, but the glaze adds extra sweetness and a beautiful finishing touch.

Conclusion

Coffee Cake Cheesecake is the perfect dessert for anyone who loves rich cheesecake and warm cinnamon coffee cake flavors. With its creamy filling, buttery crust, cinnamon swirl, crunchy crumble topping, and sweet glaze, every bite is comforting and decadent. Whether served for a special occasion or simply as a weekend baking project, this cheesecake is sure to impress family and friends.