Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
A decadent dessert that combines the creamy texture of cheesecake with the warm flavors of coffee cake, topped with cinnamon sugar and a delightful crumble.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup sugar
- 0.5 teaspoon 1/2 teaspoon cinnamon
- 0.33 cups 1/3 cup melted butter
For the cheesecake filling
- 24 oz 24 oz cream cheese, softened Make sure it's at room temperature.
- 1 cup 1 cup sugar
- 0.25 cups 1/4 cup all-purpose flour
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs Use room temperature eggs.
- 1 cup 1 cup sour cream Ensure it's not too runny.
For the cinnamon sugar
- 0.25 cups 1/4 cup sugar
- 1.5 teaspoons 1 1/2 teaspoons ground cinnamon
For the crumble topping
- 0.5 cups 1/2 cup all-purpose flour
- 0.5 cups 1/2 cup light brown sugar
- 0.5 teaspoon 1/2 teaspoon cinnamon
- 0.25 cups 1/4 cup cold butter, cubed
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
- Combine graham cracker crumbs, sugar, and 1/2 teaspoon of cinnamon with melted butter in a bowl, mixing until it resembles wet sand. Press it into the bottom of the prepared pan.
- In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add in sugar, flour, and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing thoroughly after each addition. Fold in the sour cream gently.
- In a small bowl, mix sugar and ground cinnamon for the cinnamon sugar.
- Pour half of the cheesecake batter over the crust, sprinkle half of the cinnamon sugar mixture, then add the remaining batter and top with the rest of the cinnamon sugar.
- To make the crumble topping, mix flour, brown sugar, and cinnamon, then cut in cold butter until crumbly. Sprinkle over the cheesecake.
Baking
- Bake in the preheated oven for 50 to 60 minutes, until the edges are set but the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to prevent cracks.
Cooling and Serving
- Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
- Slice and serve chilled or at room temperature. Optionally garnish with powdered sugar, whipped cream, or fresh fruits.
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Notes
To store, cover tightly and refrigerate for up to 5 to 7 days. You can freeze it for up to 2 months, just make sure to wrap it tightly.