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Coffee Cake Cheesecake

A delightful combination of creamy cheesecake and crumbly coffee cake, perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cheesecake
  • 4 large Eggs Make sure they are at room temperature.
  • 14 tbsp Granulated sugar
  • 1/2 cup Powdered sugar
  • 2 cups Cream cheese Use 4 (8oz) blocks, softened.
  • 1/2 cup Sour cream
  • 1 tbsp Milk
  • 2 tsp Vanilla extract Use pure vanilla extract.
For the crust
  • 2 cups Graham cracker crumbs
  • 1 cup Brown sugar, packed (light or dark)
  • 1/2 cup Unsalted butter, melted and cooled slightly
  • 1/2 tsp Salt A pinch for the crust.
For the coffee cake layer
  • 3 tsp Cinnamon, ground
  • 2 tsp Cocoa powder, unsweetened
  • 1 cup Flour
  • 1 cup Brown sugar For the coffee cake layer.
  • 1 cup Granulated sugar Remaining sugar for the coffee cake.
For the streusel topping
  • 1 cup Flour
  • 3 tsp Cinnamon, ground
  • 1 cup Brown sugar

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a large mixing bowl, beat the cream cheese until it’s luxuriously smooth. Gradually add in the granulated and powdered sugars, mixing until well combined.
  3. Add the eggs one by one, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, sour cream, and milk until the mixture is smooth.
  4. In a separate bowl, combine the graham cracker crumbs, brown sugar, melted butter, and a pinch of salt to form the crust. Press this mixture firmly into the bottom of your greased springform pan.
  5. In another bowl, mix together the flour, brown sugar, cinnamon, cocoa powder, and remaining granulated sugar for the coffee cake layer.
  6. For the streusel topping, combine more flour, cinnamon, and brown sugar in a small bowl.
Baking
  1. Pour the cheesecake batter over the crust, then sprinkle the streusel mixture generously on top.
  2. Bake in your preheated oven for about 70 minutes or until the center is set and a toothpick inserted comes out clean.
Cooling and Serving
  1. Allow the cheesecake to cool for an hour at room temperature, then refrigerate it for at least 5 hours, or overnight for the best results.
  2. Slice and enjoy chilled, potentially drizzled with icing or topped with whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before serving. Room temperature ingredients yield a smoother batter. Don't overbake; if browning too much, cover with foil. Experiment with flavors by adding chopped nuts or spices.