Description
This Coffee Cake Cheesecake combines a creamy vanilla cheesecake with layers of cinnamon sugar, buttery crumble, and a crisp cookie crust. Finished with a sweet vanilla glaze, it’s a rich and comforting dessert perfect for gatherings.
Ingredients
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 75 g butter, melted
- 100 g dark brown sugar
- 1 tbsp ground cinnamon
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, melted
- 800 g full-fat cream cheese, room temperature
- 250 g granulated sugar
- 200 g sour cream, room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
- 60 g powdered sugar
- 3–4 tsp milk
Instructions
- Preheat the oven to 160ºC/325ºF and line the bottom of a 23 cm springform pan with parchment paper.
- Blend the crackers, granulated sugar, and cinnamon in a food processor until fine crumbs form. Add melted butter and pulse until combined.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then cool slightly.
- In a small bowl, mix together 100 g dark brown sugar and 1 tbsp cinnamon for the cinnamon sugar layer. Set aside.
- For the crumble topping, combine flour and 80 g dark brown sugar in a bowl. Add melted butter and mix with a fork until crumbly.
- Beat the cream cheese on low speed for 1 minute. Gradually add granulated sugar and mix until smooth.
- In a separate bowl, whisk together sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix until combined.
- Add the eggs two at a time, mixing on low speed until fully incorporated. Scrape down the bowl as needed.
- Pour half of the cheesecake batter into the crust. Sprinkle the cinnamon sugar evenly over the batter. Gently spread the remaining cheesecake batter on top and finish with the crumble topping.
- Place the springform pan inside a larger cake pan or wrap it securely with triple-layer foil. Set it in a roasting pan and carefully pour hot water into the roasting pan to create a water bath.
- Bake for 1 hour and 15-20 minutes until the center is slightly wobbly.
- Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack for about 1 hour.
- Refrigerate the cheesecake for at least 6 hours or overnight.
- Mix powdered sugar and milk until smooth to make the glaze. Drizzle over the chilled cheesecake before serving.
Notes
- Room temperature ingredients help create a smooth cheesecake batter.
- For best texture and flavor, chill the cheesecake overnight before slicing.
- Wrap the springform pan tightly if using foil to prevent water from leaking into the crust.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 38 g
- Sodium: 360 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 155 mg
