Irresistible Coffee Cake Cheesecake: Creamy, Crumble & Cinnamon Perfection
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Prepare to indulge in a dessert that marries two beloved classics into one show-stopping treat: the Coffee Cake Cheesecake. This delightful creation masterfully blends the rich, spiced comfort of a traditional coffee cake with the smooth, tangy decadence of a classic cheesecake. Imagine a buttery cookie crust, a velvety cream cheese filling generously layered with fragrant cinnamon sugar, and crowned with a crunchy, sweet streusel crumble. Every bite offers a harmonious symphony of textures and flavors – from the crisp base to the creamy center and the spiced, crumbly topping.
Our Coffee Cake Cheesecake recipe stands out with its incredible balance of sweetness, spice, and creamy richness. It features a spiced cookie crust that provides the perfect foundation, a lusciously smooth cheesecake filling that melts in your mouth, and a delightful ribbon of cinnamon sugar swirling through the middle, all finished with a generous layer of buttery crumble. This dessert is designed to impress, offering a sophisticated twist on familiar favorites.
For those unfamiliar with the term, classic American coffee cakes, contrary to their name, typically do not contain coffee. Instead, they are characterized by their moist, tender cake base, a delicious cinnamon swirl, and a signature streusel or crumb topping. They earn their name from being traditionally served alongside a cup of coffee, making them a perfect companion for breakfast, brunch, or an afternoon treat. This cheesecake takes inspiration from that cherished tradition, infusing all the beloved elements of a coffee cake into a decadent cheesecake format.
If you’re a fan of unique cheesecake creations, be sure to explore more of our recipes. You’ll love our Apple Crumble Cheesecake, which captures the essence of autumn in a creamy dessert, the vibrant Blueberry Crumble Cheesecake for a taste of summer, and the sophisticated Tiramisu Cheesecake for an Italian-inspired indulgence. Each offers a different yet equally satisfying cheesecake experience.
WHY THIS RECIPE WORKS
This Coffee Cake Cheesecake isn’t just another dessert; it’s a meticulously crafted recipe designed for maximum flavor and textural pleasure. Here’s why it’s guaranteed to be a hit:
- Perfectly Balanced Cinnamon Sugar: One of the highlights of this cheesecake is the distinctive layer of cinnamon sugar baked right into the middle of the cheesecake filling. This provides a wonderfully aromatic and sweet surprise with every slice, mimicking the classic swirl found in traditional coffee cakes and ensuring that spiced flavor is integrated throughout the dessert, not just on top.
- Irresistible Crumble Topping: The buttery streusel crumble topping is truly the “cherry on top” of this masterpiece. Made with a blend of flour, brown sugar, and butter, it bakes to a golden perfection, offering a delightful crunch that contrasts beautifully with the smooth cheesecake filling. This crumble adds an essential texture and a rich, toasted flavor that completes the coffee cake experience.
- Velvety Smooth Cheesecake Filling: At the heart of this dessert is an incredibly creamy and smooth cheesecake filling. Crafted with full-fat cream cheese, sour cream, and eggs, it achieves a luxurious, melt-in-your-mouth consistency that ties all the other elements together. The careful balance of ingredients ensures a cheesecake that is rich yet light, without being overly dense or heavy.
INGREDIENT NOTES
Achieving the perfect Coffee Cake Cheesecake starts with understanding your ingredients. Here are some key components and tips for best results. For a full list of ingredients and precise measurements, please refer to the recipe card below.
- Digestive Biscuits or Graham Crackers: For the crust, I use Digestive cookies in Denmark, as graham crackers are not readily available. Both work wonderfully, yielding a firm yet crumbly base. If you have access to graham cracker crumbs, feel free to use them to make a traditional graham cracker crust. The goal is a fine, sand-like texture when processed, ensuring a cohesive crust.
- Cream Cheese: The foundation of any great cheesecake! It is crucial to use full-fat cream cheese for the best texture and flavor. Low-fat versions can result in a watery or grainy cheesecake. Ensure your cream cheese is at room temperature before mixing. This allows it to cream smoothly and incorporate with other ingredients without lumps, resulting in that desirable velvety texture. Take it out of the fridge 1-2 hours before you plan to bake.
- Sour Cream: Sour cream plays a vital role in adding a subtle tang and an extra layer of moisture and creaminess to the cheesecake filling. Like the cream cheese, measure it out and allow it to come to room temperature 1-2 hours prior to baking for optimal mixing and a smooth batter. Full-fat Greek yogurt can be used as a 1:1 substitute if sour cream is unavailable.
- Eggs: Eggs are essential for binding the cheesecake ingredients and providing structure. Using large eggs at room temperature helps them emulsify better with the cream cheese mixture, preventing cracking and ensuring a consistently smooth and uniform texture. Pull them from the fridge alongside your dairy ingredients.
- Cinnamon: Ground cinnamon is the star spice of this coffee cake cheesecake, contributing warmth and depth. It’s incorporated into both the cookie crust for a spiced foundation and, most notably, in the generous cinnamon sugar layer within the cheesecake, ensuring its distinctive flavor permeates throughout the dessert.
- Butter: Both salted and unsalted butter can be used, but unsalted is generally preferred in baking to control the salt content. The butter is melted for both the cookie crust and the crumble, binding the dry ingredients together and creating that rich, tender texture.
- Granulated Sugar & Dark Brown Sugar: Granulated sugar sweetens the cheesecake filling and crust, while dark brown sugar lends a deeper, molasses-rich sweetness and moisture to the cinnamon sugar layer and the crumble, enhancing the coffee cake’s characteristic flavor profile.
- All-Purpose Flour: Used specifically for the crumble topping, all-purpose flour combines with sugar and butter to create a delightful, crumbly texture that bakes to a golden crisp.
- Cornstarch: A small amount of cornstarch is added to the cheesecake filling. This acts as a stabilizer, helping to prevent cracks and ensuring the cheesecake sets beautifully with a smooth, firm, yet creamy consistency.
STEP BY STEP INSTRUCTIONS – CRUST, CINNAMON SUGAR + CRUMBLE
Crafting this luscious Coffee Cake Cheesecake involves a few key stages, each contributing to its spectacular taste and texture. This recipe will require a stand mixer with a paddle attachment or a hand electric mixer, and a 23 cm/9-inch springform pan, preferably lined with baking paper for easy removal.
You’ll find the complete, detailed recipe with all measurements in the recipe card at the bottom of this page.
Begin by preheating your oven to 160ºC/325ºF (conventional oven setting). Prepare your 23 cm/9-inch springform pan by lining the bottom with a circle of parchment paper to prevent sticking and ensure a clean release.
STEP 1: Craft the Cookie Crust Base. In the bowl of a food processor, combine your chosen cookies (Digestive biscuits or graham crackers), granulated sugar, and ground cinnamon. Pulse until the mixture reaches a fine, uniform sand-like texture. Melt the butter until it’s fully liquid, then pour it into the food processor with the cookie mixture. Pulse again until the butter is fully incorporated and the crumbs are moist and clump together when pressed.
STEP 2: Form and Bake the Crust. Transfer the buttery cookie crumbs into your prepared springform pan. Using the bottom of a flat glass or a measuring cup, firmly press the crumbs evenly across the bottom of the pan and up the sides. Ensure it’s well-packed to create a sturdy crust that won’t crumble apart. Bake the crust for 10 minutes. This initial bake helps to set the crust and prevents it from becoming soggy. Once baked, remove it from the oven and let it cool completely to the touch while you prepare the toppings. Keep the oven on, as it will be used for the cheesecake soon.
STEP 3: Prepare the Aromatic Cinnamon Sugar. While the crust is baking and cooling, you can start on the cinnamon sugar filling. In a small bowl, combine the dark brown sugar and ground cinnamon. Mix thoroughly with a fork or whisk until the cinnamon is evenly distributed throughout the sugar, creating a fragrant, spiced mixture. Set this aside; it will be layered into the cheesecake later.
STEP 4: Assemble the Golden Crumble Topping. For the delightful streusel crumble, take another bowl and combine the all-purpose flour and dark brown sugar, mixing them well. Melt the butter and pour it over the flour and sugar mixture. Using a fork, vigorously mix the ingredients until they come together to form a crumbly, coarse texture with no dry flour remaining. Avoid overmixing, as you want distinct crumbs. Set this crumble aside alongside the cinnamon sugar while you move on to preparing the cheesecake filling.
CHEESECAKE FILLING + ASSEMBLING
Now for the heart of our Coffee Cake Cheesecake: the creamy filling and its expert assembly.
STEP 1: Cream the Cream Cheese. In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream the room-temperature full-fat cream cheese on low speed for about 1 minute. This ensures it’s soft and smooth. Next, gradually add the granulated sugar, mixing on low speed for another minute until just combined. Be sure to scrape down the sides of the bowl with a spatula after adding the sugar to ensure everything is evenly incorporated.
STEP 2: Incorporate Sour Cream, Vanilla, and Eggs. In a separate small bowl, whisk together the room-temperature sour cream and cornstarch until the mixture is completely smooth and lump-free. Add this sour cream mixture to the cream cheese along with the vanilla extract. Mix on low speed until just combined. Finally, add the eggs, two at a time, mixing on low speed only until each addition is incorporated. Avoid overmixing once the eggs are added, as this can introduce too much air, leading to cracks in your finished cheesecake. After all eggs are mixed in, give the bowl a final scrape-down and a gentle fold with a spatula to ensure no unmixed ingredients are hiding at the bottom.
STEP 3: Layer and Assemble the Cheesecake. With your cooled crust ready, pour half of the smooth cheesecake batter into the springform pan and gently spread it out into an even layer. Now, evenly sprinkle the prepared cinnamon sugar mixture over this first layer of cheesecake batter. Take care to distribute it across the entire surface. Carefully pour the remaining half of the cheesecake batter over the cinnamon sugar layer and gently smooth it out. Finally, generously sprinkle the streusel crumble topping over the entire surface of the cheesecake.
STEP 4: Prepare the Water Bath for Baking. For a crack-free, silky-smooth cheesecake, a water bath is essential. Boil water in a kettle. Place your springform pan (containing the assembled cheesecake) inside a larger 25 cm/10-inch cake pan. Then, place this cake pan into an even larger baking or roasting pan. Carefully pour the hot water from the kettle into the outermost baking pan, filling it about two-thirds of the way up the side of the cake pan holding the cheesecake. This double-pan method provides an extra layer of protection, preventing water from seeping into the crust.
EXPERT BAKING TIPS
Unlock the secrets to a flawless Coffee Cake Cheesecake with these expert tips:
- Use a Kitchen Scale for Precision: For all my recipes, especially baking, I recommend measuring ingredients by grams using a kitchen scale. This is the most accurate way to measure, ensuring consistent results every time. Volume measurements (cups, spoons) can be less precise and lead to variations in your baked goods.
- Do Not Overmix Your Batter: Overmixing is a common pitfall in cheesecake making. Once the cream cheese and sugar are creamed, add subsequent wet ingredients and eggs on low speed, mixing only until just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up in the oven and then fall dramatically, leading to unsightly cracks on the surface. After all ingredients are mixed, I always use a spatula for one final, gentle fold to ensure everything from the bottom of the bowl is incorporated.
- Choose Light-Colored Baking Pans: For the best results, opt for an aluminum baking pan that is light in color. Light-colored pans attract less heat, allowing the cheesecake to bake more gently and evenly. This results in a softer, more tender cake. Darker baking pans absorb more heat, which can lead to a darker crust and a potentially drier cheesecake. Always grease your pan and line the bottom with parchment paper for easy release.
- Room Temperature Ingredients are Key: As mentioned in the ingredient notes, ensuring your cream cheese, sour cream, and eggs are at room temperature is crucial. This allows them to combine smoothly and emulsify properly, creating a consistent, lump-free batter and contributing to the creamy texture and prevention of cracks.
- Gradual Cooling Process: After baking, cheesecakes benefit greatly from a slow, gradual cooling process. Once your cheesecake is done, turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for at least an hour. This prevents a sudden temperature change that can cause the cheesecake to crack.
- Chill Thoroughly: Patience is a virtue when it comes to cheesecake. After cooling at room temperature, the cheesecake must be chilled in the refrigerator for a minimum of 6 hours, or preferably overnight. This allows the cheesecake to fully set, firm up, and develop its optimal creamy texture and flavor.
FAQ
To check for doneness, gently shake the cheesecake pan. The cheesecake should appear mostly set around the edges but still have a slight jiggle in the very center (about 2-3 inches in diameter). The residual heat will continue to cook it as it cools, ensuring a perfectly creamy texture without overbaking.
Yes, you can substitute full-fat Greek yogurt for sour cream in a 1:1 ratio. Ensure it is also at room temperature before incorporating it into the batter for the best results.
Absolutely! The cookie crust can be baked and cooled a day in advance and kept covered at room temperature. The crumble topping can also be prepared a day or two in advance and stored in an airtight container in the refrigerator.
Cheesecakes commonly crack due to overmixing the batter (which incorporates too much air), overbaking (drying out the cheesecake), or a sudden change in temperature during cooling. Following the tips for low-speed mixing, baking in a water bath, and allowing for gradual cooling in the oven will significantly reduce the risk of cracks.
WHY BAKE THE CHEESECAKE IN A WATER BATH
Baking a cheesecake in a water bath, also known as a bain-marie, is a technique that can truly elevate your cheesecake from good to absolutely perfect. So, why is this method so important? The hot water bath creates a moist, even heat environment around the cheesecake while it bakes in the oven. This gentle, consistent heat prevents the cheesecake from cooking too quickly, which is a common cause of overbaking, curdled textures, and dreaded cracks on the surface. Without a water bath, cheesecakes are more susceptible to drying out, leading to a lopsided or cracked top. The steam from the hot water acts as a protective shield, ensuring your cheesecake bakes evenly, results in a perfectly smooth, velvety, and creamy texture from edge to center, and achieves that beautiful, unblemished top every time.
HOW TO STORE
To keep your Coffee Cake Cheesecake fresh and delicious, store it in the refrigerator. It’s best to keep it covered tightly with plastic wrap or in an airtight container to prevent it from absorbing other odors and to maintain its moisture. When stored properly, this cheesecake is best enjoyed within 3-4 days for optimal flavor and texture. You can also freeze individual slices or the whole cheesecake (without the glaze) for up to 1 month; thaw overnight in the refrigerator before serving.
Other Cheesecake Recipes To Try
- Creamy Cinnamon Cheesecake
- Pumpkin Cheesecake with Maple Whipped Cream
- Chocolate Cheesecake
- 25 Best Summer Dessert Ideas
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Coffee Cake Cheesecake
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Equipment
- 23 cm / 9-inch spring pan
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 75 g butter
CINNAMON SUGAR
- 100 g dark brown sugar
- 1 tablespoon ground cinnamon
CRUMBLE
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
CHEESECAKE
- 800 g cream cheese, full fat room temperature
- 250 g granulated sugar
- 200 g sour cream 14-18% room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
VANILLA GLAZE (OPTIONAL)
- 60 g powdered sugar
- 3-4 teaspoon milk
Instructions
COOKIE CRUST
- Before embarking on your cheesecake journey, preheat your oven to 160ºC/325ºF (conventional oven setting). Ensure your 23 cm/9-inch springform pan is meticulously prepared by lining its bottom with a circle of parchment paper. This simple step is crucial for effortless removal later.
- In the bowl of a food processor, combine the crushed cookies (Digestive or graham crackers work perfectly), granulated sugar, and ground cinnamon. Process these ingredients until you achieve a fine, uniform texture resembling damp sand. Next, pour in the melted butter and continue blending until the butter is fully integrated and the mixture holds together when pressed. This ensures a cohesive and flavorful crust.250 g digestive or graham crackers, 2 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 75 g butter
- Transfer the buttery cookie crumbs into your prepared springform pan. Using the flat bottom of a glass or a measuring cup, firmly and evenly press the crumbs across the base of the pan and slightly up the sides. Ensure the crust is densely packed and flattened out; this creates a sturdy foundation for your cheesecake that prevents crumbling.
- Bake the crust for precisely 10 minutes. This initial bake sets the crust and prevents it from becoming soggy once the filling is added. After baking, remove the pan from the oven and let it cool completely to the touch on a wire rack. It’s crucial for the crust to be cool before adding the filling. Keep the oven turned on at the same temperature, as you’ll be using it again shortly.
CINNAMON SUGAR AND CRUMBLE
- While your crust is baking and cooling, take this time to efficiently prepare both the cinnamon sugar mixture and the delicious streusel crumble topping.
- For the fragrant cinnamon sugar, combine the dark brown sugar and ground cinnamon in a small bowl. Stir vigorously with a fork or whisk until the cinnamon is uniformly distributed throughout the sugar, creating a rich, spiced blend. Set this enticing mixture aside for later layering.100 g dark brown sugar, 1 tablespoon ground cinnamon
- To create the irresistible crumble topping, add the all-purpose flour and dark brown sugar to a separate bowl and mix them together until well combined. Melt the butter until liquid, then pour it over the flour and sugar mixture. Using a fork, mix thoroughly until the ingredients come together to form distinct, coarse crumbs. Ensure there’s no dry flour left at the bottom of the bowl. Once achieved, set both the cinnamon sugar and the crumble aside, as your focus now shifts to preparing the creamy cheesecake filling.110 g all-purpose flour, 80 g dark brown sugar, 70 g butter
CHEESECAKE
- To prepare the velvety cheesecake filling, begin by creaming the room-temperature full-fat cream cheese. Use either a hand mixer or a stand mixer with the paddle attachment on low speed for 1 minute until it’s smooth and light. Next, gradually add the granulated sugar, mixing on low speed for another minute until just combined. After all the sugar is incorporated, scrape down the sides of the bowl with a spatula to ensure an evenly mixed batter.800 g cream cheese, full fat, 250 g granulated sugar
- In a separate small bowl, whisk together the room-temperature sour cream and cornstarch until the mixture is entirely smooth and free of any lumps. Add this smooth sour cream blend to the cream cheese mixture, along with the vanilla extract. Mix on low speed, just until these ingredients are combined. Be careful not to overmix at this stage.200 g sour cream 14-18%, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
- Next, add the large eggs, two at a time, mixing on low speed only until each addition is fully incorporated. It is extremely important not to overmix once the eggs are added, as this can introduce too much air, which often leads to cracks in the finished cheesecake. After all eggs have been mixed in, use a spatula to scrape down the sides and bottom of the bowl and give the batter one final, gentle fold to ensure all ingredients are perfectly combined without excessive air.4 large eggs
- Now, it’s time to assemble! Carefully pour half of the cheesecake batter into your springform pan, spreading it gently to create an even layer over the cooled crust. Evenly sprinkle the prepared cinnamon sugar over this first layer of cheesecake batter. Take care to distribute it across the entire surface. Then, very gently pour the remaining half of the cheesecake batter over the cinnamon sugar layer and carefully smooth it out. Finally, generously sprinkle the homemade streusel crumble over the entire top of the cheesecake.
- Prepare your cheesecake for a water bath – a key step for a perfectly smooth, crack-free dessert. Boil water in a kettle. Place your springform pan (containing the cheesecake) inside a larger 25 cm/10-inch cake pan. Then, place this cake pan into an even larger baking pan or roasting pan. Carefully pour the hot water from the kettle into the outermost baking pan, filling it approximately two-thirds of the way up the side of the cake pan holding the cheesecake. This double-pan technique provides enhanced protection against water seeping into your crust.
- As an alternative, if you don’t have suitable nesting pans, you can create a triple layer of heavy-duty aluminum foil around the base and sides of your springform pan. Ensure it’s tightly sealed and extends above the water line to safely protect it from the water before placing it directly into a hot water bath. Be extra diligent with sealing if choosing this method to prevent any leakage.
- Carefully transfer the roasting pan with the water bath and cheesecake into your preheated oven. Bake for approximately 1 hour and 15-20 minutes. The exact baking time may vary slightly depending on your oven.
- Once the baking time is complete, gently jiggle the pan. The cheesecake should appear mostly set around the edges but still exhibit a slight wobble in the very center (about 2-3 inches in diameter). This indicates perfect doneness. Turn off the oven, prop the oven door slightly ajar, and allow the cheesecake to cool down gradually inside the oven for 1 hour. This slow cooling prevents cracks.
- After the oven cooling period, carefully remove the cheesecake from the oven and lift it out of the water bath. If you used aluminum foil, gently remove it. Place the cheesecake (still in its springform pan) on a wire cooling rack and allow it to cool completely at room temperature for approximately 1 hour.
- Finally, transfer the cooled cheesecake (still in the pan) to the refrigerator. Allow it to chill and set for at least 6 hours, or ideally overnight, before attempting to slice and serve. This crucial chilling period ensures the cheesecake is fully firm and develops its optimal creamy texture and rich flavor.
VANILLA GLAZE (OPTIONAL)
- Once the cheesecake is thoroughly chilled and set, carefully remove it from the springform pan and transfer it to your chosen serving dish. To prepare the optional vanilla glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Drizzle this glaze decoratively over the top of the cheesecake just before serving. Any leftover cheesecake should be stored covered in the fridge.60 g powdered sugar, 3-4 teaspoon milk