Introduction

This Coffee Cake Cheesecake combines the rich creaminess of classic cheesecake with the warm, comforting flavors of cinnamon and a crunchy crumble topping. It’s a perfect dessert for coffee lovers looking for something a little special to share with friends or family.

A slice of creamy cheesecake with three clear layers sits on a white marbled surface. The bottom layer is a light brown crumbly crust, the middle layer is thick and smooth white cheesecake filling, and the top layer is a crumbly cinnamon topping with a rough texture, drizzled with white icing in horizontal lines. In the background, a larger cheesecake with a missing slice is visible, showing the same layers. The warm colors of brown and white create a cozy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g digestive or graham crackers
2 tbsp granulated sugar
1 tsp ground cinnamon
75g melted butter
100g dark brown sugar (for cinnamon sugar layer)
1 tbsp ground cinnamon (for cinnamon sugar)
110g all-purpose flour
80g dark brown sugar (for crumble)
70g melted butter (for crumble)
800g full-fat cream cheese, room temperature
250g granulated sugar (for filling)
200g sour cream, room temperature
1½ tbsp cornstarch
2½ tsp vanilla extract
4 large eggs
60g powdered sugar (for optional glaze)
3–4 tsp milk (for optional glaze)

Instructions

Step 1: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
Step 2: Blend crackers, granulated sugar, and 1 tsp cinnamon in a food processor until fine. Add 75g melted butter and blend again. Press this mixture firmly into the base and sides of the springform pan. Bake for 10 minutes, then cool.
Step 3: In a small bowl, mix 100g dark brown sugar with 1 tbsp cinnamon to create the cinnamon sugar layer and set aside.
Step 4: For the crumble topping, combine 110g flour and 80g dark brown sugar. Add 70g melted butter and use a fork to mix until the mixture becomes crumbly. Set aside.
Step 5: In a large bowl, beat the cream cheese on low speed for 1 minute until smooth. Add 250g granulated sugar and mix again, scraping the bowl as needed.
Step 6: In a separate bowl, whisk together the sour cream and cornstarch. Add this mixture to the cream cheese along with vanilla extract and mix until smooth.
Step 7: Add eggs two at a time, mixing on low speed just until combined each time. Avoid overmixing to prevent cracking.
Step 8: Pour half the cheesecake batter over the crust. Evenly sprinkle the cinnamon sugar layer on top. Add the remaining batter and smooth the surface. Finally, sprinkle the crumble topping evenly over the cheesecake.
Step 9: Place the springform pan inside a larger baking dish and pour hot water into the outer dish, filling halfway up the sides of the springform pan to create a water bath.
Step 10: Bake for 1 hour and 15–20 minutes, or until the center is slightly jiggly. Turn off the oven and leave the door cracked open to cool the cheesecake in the oven for 1 hour.
Step 11: Remove the cheesecake from the water bath and let it cool at room temperature for 1 hour. Then chill in the refrigerator for at least 6 hours or overnight.
Step 12 (Optional): To make the glaze, mix powdered sugar with milk until smooth. Drizzle over the chilled cheesecake before serving.

Tips & Variations

Use room temperature ingredients to achieve a smooth and creamy filling.
Don’t skip the water bath; it helps prevent cracks and overbaking.
Use a spatula to gently fold ingredients after mixing to maintain a light texture.
Try substituting Greek yogurt for sour cream for a slightly tangier taste.
Chill the cheesecake overnight for the best flavor and firmness before slicing.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, allow it to sit at room temperature for about 15 minutes before serving. Leftover cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before eating.

How to Serve

A slice of pie with three clear layers on a white marbled surface: the bottom layer is a dense, crumbly light brown crust; the middle layer is thick, smooth, and creamy off-white filling; the top layer is a crumbly cinnamon brown mix with white icing drizzled in diagonal lines across it. The pie in the background shows a thick, crumbly crust with some white icing drips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

While regular granulated sugar can be used, brown sugar adds moisture and a deeper caramel flavor that enhances the cinnamon layers and crumble.

Why is the water bath necessary?

The water bath helps regulate the heat during baking, preventing the cheesecake from cracking and ensuring a smooth, creamy texture throughout.