Creamy Coffee Cake Cheesecake Recipe for Brunch (Print Version)

This Coffee Cake Cheesecake Recipe blends tangy cream cheese with a cinnamon swirl. It's a delightful dessert for any gathering.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust & Streusel Topping

01 - 1 ½ cups graham cracker crumbs
02 - ½ cup unsalted butter, melted (for crust)
03 - ¼ cup granulated sugar (for crust)
04 - 1 cup all-purpose flour (for streusel)
05 - ½ cup packed light brown sugar (for streusel)
06 - ½ teaspoon ground cinnamon (for streusel)
07 - ¼ cup unsalted butter, cold and cubed (for streusel)

→ Cheesecake Filling

08 - 32 oz (4 blocks) full-fat cream cheese, softened
09 - 1 ½ cups granulated sugar
10 - ½ cup sour cream, full-fat
11 - 1 teaspoon vanilla extract
12 - 4 large eggs, room temperature

→ Cinnamon Swirl

13 - 1 tablespoon granulated sugar
14 - 1 tablespoon ground cinnamon

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C) and grab your 9-inch springform pan. Lightly grease it, then wrap the outside snugly with heavy-duty foil – seriously, do not skip this step for the water bath, I learned the hard way! For the crust, mix graham cracker crumbs, melted butter, and a tablespoon of sugar until it's like wet sand. Press it firmly into the bottom of the pan. Now, for the streusel: combine flour, brown sugar, cinnamon, and cold butter pieces. Use your fingers to rub it all together until you have lovely, coarse crumbs. Set both aside.
02 - Next, let's get that cheesecake filling going. In a large bowl, beat the softened full-fat cream cheese with granulated sugar until it's super smooth and creamy, no lumps allowed! I use an electric mixer for this, it makes life so much easier. Scrape down the sides of the bowl often. Then, mix in the sour cream and vanilla extract until just combined. Don't overmix, or you'll incorporate too much air, which can lead to cracks later. This is where the magic really starts to smell good!
03 - Now, one at a time, beat in the room temperature eggs. Beat each egg just until it's incorporated into the mixture; overbeating here is a major no-no. You want a silky, smooth batter. Once all the eggs are in, give it one final gentle scrape down and stir. The mixture should look luscious and ready for its home in the pan. I honestly didn't expect how much difference room temperature eggs would make until I tried it!
04 - Pour about half of your cheesecake filling over the prepared graham cracker crust. Sprinkle about half of your streusel topping evenly over this layer. Now, here's the fun part for the coffee cake swirl: in a small bowl, mix a tablespoon of cinnamon with a tablespoon of granulated sugar. Sprinkle this cinnamon-sugar mixture over the streusel. Carefully pour the remaining cheesecake filling on top. This Coffee Cake Cheesecake Recipe is all about those beautiful layers!
05 - Place your foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, coming halfway up the sides of the springform. Transfer this whole setup to your preheated oven. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. This water bath is crucial for a creamy, crack-free cheesecake, trust me, I've had dry cheesecakes without it!
06 - Once baked, turn off the oven and prop the door open slightly, leaving the cheesecake inside for another hour. This slow cooling helps prevent cracks. After an hour, carefully remove the cheesecake from the water bath and the roasting pan. Let it cool completely on a wire rack at room temperature. Then, and this is the hardest part, cover it loosely and chill it in the refrigerator for at least 6 hours, or even better, overnight. That cold, firm slice of Coffee Cake Cheesecake is worth the wait!

# Notes:

01 - Always use room temperature cream cheese for a lump-free filling, it makes a huge difference.
02 - For crack-free cheesecake, a water bath is a game-changer; don't skip it!
03 - This cheesecake tastes even better the next day, so it's perfect for making ahead.
04 - If you're out of sour cream, full-fat Greek yogurt works okay, but sour cream gives the best tang.

# Equipment Needed:

01 - 9-inch springform pan
02 - heavy-duty aluminum foil
03 - large roasting pan
04 - electric mixer
05 - large mixing bowls
06 - measuring cups and spoons
07 - wire rack

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 8-10g

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