Coffee Cake Cheesecake Recipe: A Perfect Blend of Comfort and Decadence

There’s something truly magical about combining two iconic desserts into one. Coffee cake and cheesecake are both beloved classics, each offering its own comforting, indulgent qualities. What if you could take the best parts of both and create a dessert that combines the rich, velvety texture of cheesecake with the warm, spiced flavors of coffee cake? That’s exactly what this Coffee Cake Cheesecake does—and it does it beautifully.

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I remember the first time I tried a coffee cake cheesecake at a family gathering. At first glance, it seemed like a simple cheesecake, but when I took that first bite, I knew I had stumbled upon something special. The cinnamon sugar swirl, the buttery graham cracker crust, the crumbly streusel topping—it was everything I loved about both coffee cake and cheesecake in one mouthwatering bite.

This Coffee Cake Cheesecake is the perfect dessert for anyone who loves rich, indulgent flavors but still wants something light enough to enjoy after a meal. It’s easy to make, even for beginner bakers, and it’s sure to impress guests at any gathering. The combination of the creamy cheesecake filling, the sweet cinnamon swirl, and the crunchy streusel topping creates a dessert that’s as satisfying to make as it is to eat. Whether you’re baking it for a special occasion or simply because you want a treat, this cheesecake is bound to become a favorite.

In this detailed recipe guide, I’ll walk you through the process of making this delightful dessert, offering helpful tips along the way to ensure you end up with a cheesecake that’s perfectly baked and beautifully presented. From the graham cracker crust to the cinnamon swirl and streusel topping, each step is designed to be simple and beginner-friendly, so you can make a dessert that looks and tastes like it came from a bakery, without any complicated techniques.

Why This Coffee Cake Cheesecake Recipe is Perfect for Beginners

For beginners, this Coffee Cake Cheesecake is an excellent starting point when it comes to making layered desserts. It’s less intimidating than many traditional cheesecakes and doesn’t require complex techniques like water baths or multiple steps of precision mixing. The recipe is simple, with clear instructions that guide you through each part of the process.

Even though the ingredients may seem like a lot, most of them are kitchen staples that you likely already have on hand. The beauty of this recipe is that it’s incredibly forgiving. If you make a mistake with the cinnamon swirl, it’s okay—the swirl will still look beautiful, and the flavors will still come together perfectly. The cheesecake filling is smooth and creamy, and the streusel topping adds just the right amount of texture to each bite. Plus, this is a dessert that doesn’t require any fancy equipment, so as long as you have a springform pan, an electric mixer, and a few bowls, you’re ready to go.

Whether you’re baking for a birthday, a holiday, or just because, this Coffee Cake Cheesecake will make you feel like a professional baker. And, the best part? It’s not only delicious but also incredibly impressive—your friends and family will think you spent hours in the kitchen, when in reality, the process is straightforward and easy to follow.

Ingredients and Preparation

For the Graham Cracker Crust:

• 2 cups (210g) graham cracker crumbs
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup (1 stick / 115g) unsalted butter (melted and cooled slightly)

For the Cinnamon Swirl:

• ½ cup (100g) packed brown sugar (light or dark)
• 1 teaspoon ground cinnamon
• 2 teaspoons unsweetened cocoa powder (optional)

For the Streusel Topping:

• ¾ cup (90g) all-purpose flour (spoon and leveled)
• ½ cup (100g) packed brown sugar (light or dark)
• 1 teaspoon ground cinnamon
• ¼ cup (60g) unsalted butter (melted and cooled slightly)

For the Cheesecake Filling:

• 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature)
• ¾ cup (150g) granulated sugar
• ½ cup (120g) sour cream (at room temperature)
• ¼ cup (30g) all-purpose flour (spoon and leveled)
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 4 large eggs (at room temperature)

For the Icing:

• ½ cup (70g) powdered sugar
• 1 to 2 tablespoons milk (adjust to desired consistency)

Step-by-Step Instructions

With all your ingredients prepared, it’s time to get baking! I’ll walk you through each step in detail, offering tips to help you along the way. Let’s get started!

1. Preheat the Oven

Start by positioning one oven rack in the center and another at the bottom of your oven. Preheat your oven to 325°F (163°C). This ensures even heat distribution, helping your cheesecake bake evenly. You’ll also want to make sure you have enough room for your cheesecake to rise during baking, so placing it in the center of the oven is key.

2. Make the Graham Cracker Crust

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Add the melted butter and mix until everything is well combined and the crumbs are evenly coated. Press this mixture into the bottom and about halfway up the sides of a 9-inch springform pan. Make sure to press it down firmly to create a solid base for the cheesecake.

Once the crust is ready, bake it in the center of the oven for 8 minutes. This step helps set the crust, keeping it crisp and firm when you add the cheesecake filling. Remove the crust from the oven and set it aside to cool slightly while you prepare the rest of the cheesecake components.

3. Prepare the Cinnamon Swirl

To make the cinnamon swirl, simply combine the brown sugar, ground cinnamon, and cocoa powder (if using) in a small bowl. Stir until the mixture is well combined. This swirl will add an extra layer of flavor and a beautiful contrast when baked. Set the swirl mixture aside until it’s ready to be added to the cheesecake.

4. Prepare the Streusel Topping

For the streusel topping, combine the all-purpose flour, brown sugar, and cinnamon in a medium bowl. Add the melted butter and mix until the mixture forms crumbly, wet clumps. This topping is what will give your cheesecake that delightful, coffee cake-inspired crunch. Set the streusel aside to be sprinkled on top of the cheesecake later.

5. Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and granulated sugar using an electric mixer fitted with the paddle attachment. Start on low speed and gradually increase to medium, mixing until the cream cheese is smooth and the sugar is fully dissolved (about 1-2 minutes).

Add the sour cream, flour, salt, and vanilla extract, and mix until well combined. Be careful not to overmix the batter, as this can cause the cheesecake to crack while baking. Once everything is well blended, add the eggs one at a time, mixing gently after each addition. It’s important to mix just until the eggs are incorporated—don’t overbeat the batter.

6. Assemble the Cheesecake

Now it’s time to assemble everything. Pour about half of the cheesecake filling into the prepared graham cracker crust. Use a spatula to spread it out evenly.

Sprinkle the cinnamon swirl mixture over the cheesecake filling, ensuring it’s evenly distributed. Drizzle the remaining cheesecake filling on top, then use a spatula or spoon to gently spread it out into an even layer. You don’t want to disturb the cinnamon swirl too much, as you want it to remain intact when baked.

Use a skewer or butter knife to gently swirl the cinnamon into the cheesecake filling. Don’t go all the way down to the crust, but just swirl enough to create that beautiful marbled effect. Finally, sprinkle the streusel topping evenly over the cheesecake.

7. Bake the Cheesecake

Place a large pan filled with 2 cups of boiling water on the bottom rack of your oven. This water bath will help maintain moisture while baking, preventing cracks in the cheesecake. Then, place the cheesecake on the center rack, directly above the water pan.

Bake the cheesecake for 70 minutes at 325°F (163°C). After 70 minutes, remove the pan of water and continue baking for another 20-30 minutes. The top of the cheesecake should be slightly puffed, and the streusel topping should be golden and crisp. The center of the cheesecake should jiggle just slightly when you shake the pan.

8. Cool the Cheesecake

Once your cheesecake is done, turn off the oven and leave the door slightly ajar for 2 hours. This slow cooling process helps prevent cracking. After 30 minutes, run a thin knife around the edges of the cheesecake to loosen it from the pan, which will also prevent it from sticking as it cools.

Let the cheesecake cool to room temperature, then transfer it to the refrigerator. Chill it for at least 4 hours, or preferably overnight, to allow it to fully set.

9. Prepare the Icing

Once the cheesecake is chilled, make the icing by whisking together powdered sugar and milk in a small bowl. Adjust the amount of milk to achieve your desired consistency. The icing should be thick but pourable.

10. Drizzle and Serve

Remove the cheesecake from the springform pan and place it on a serving platter. Drizzle the icing over the top of the cheesecake just before serving. Slice it into generous pieces and enjoy!

Beginner Tips and Notes

• How to Avoid Cracks: To minimize cracks in your cheesecake, avoid overmixing the filling. Once the eggs are incorporated, mix just enough to combine the ingredients.
• How to Test if the Cheesecake is Done: When baking your cheesecake, it’s normal for the center to jiggle a bit. The cheesecake is done when the edges are set, and the center has only a slight wobble. If you’re unsure, use a kitchen thermometer—your cheesecake should reach an internal temperature of 150°F (65°C).
• Prevent Overbaking: Cheesecakes can easily overbake, leading to a dry texture. To prevent this, keep an eye on your cheesecake as it bakes, and follow the timing closely.

Serving Suggestions This Coffee Cake Cheesecake is perfect on its own, but it pairs beautifully with a hot cup of coffee or tea. For an extra touch, serve it with a dollop of whipped cream, a sprinkle of cinnamon, or a few fresh berries for a pop of color. It also works wonderfully for breakfast or brunch—because who says you can’t enjoy cheesecake with your morning coffee?

Storage and Leftovers Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake can also be frozen for up to 3 months. To freeze, wrap individual slices in plastic wrap and then aluminum foil before placing them in a freezer-safe bag. Thaw in the refrigerator overnight before serving.

Conclusion

This Coffee Cake Cheesecake is a perfect blend of two beloved desserts, making it an ideal treat for coffee lovers and cheesecake aficionados alike. With its creamy texture, sweet cinnamon swirl, and crunchy streusel topping, it’s sure to be a hit at any gathering. What makes this recipe even more special is how approachable and beginner-friendly it is, making it easy for anyone to recreate a professional-looking, indulgent dessert. I hope you enjoy making this recipe as much as I do—and I’m confident that once you taste it, you’ll be hooked on this dessert for years to come. Happy baking!