Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
This delightful dessert combines the creamy texture of cheesecake with the crumbly, sweet goodness of coffee cake, enhanced with cinnamon sugar topping.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.5 teaspoons cinnamon
- 0.33 cups melted butter
For the Cheesecake Filling
- 24 oz cream cheese, softened Ensure it is at room temperature.
- 1 cups sugar
- 0.25 cups all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs Use room temperature eggs.
- 1 cups sour cream
For the Cinnamon Sugar Layer
- 0.25 cups sugar
- 1.5 teaspoons ground cinnamon
For the Crumble Topping
- 0.5 cups all-purpose flour
- 0.5 cups light brown sugar
- 0.5 teaspoons cinnamon
- 0.25 cups cold butter, cubed
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides with butter.
Make the Crust
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon.
- Pour in the melted butter and stir until it resembles wet sand.
- Press this mixture firmly into the bottom of the prepared springform pan and set aside.
Prepare the Cheesecake Mixture
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add 1 cup of sugar, mixing well.
- Add 1/4 cup flour and 1 teaspoon vanilla extract, combining until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in 1 cup of sour cream until blended.
Layer the Cheesecake
- In a small bowl, mix 1/4 cup sugar with 1 1/2 teaspoons cinnamon.
- Pour half of the cheesecake batter onto the crust.
- Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter on top and finish with the rest of the cinnamon sugar.
Prepare the Crumble Topping
- In a separate bowl, mix 1/2 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon.
- Cut in the cold cubed butter until crumbly.
- Sprinkle the crumble topping evenly over the cheesecake.
Bake and Cool
- Place the pan in the preheated oven and bake for 50-60 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door ajar for about an hour.
- Once cooled to room temperature, refrigerate for at least 4 hours, preferably overnight.
Serving
- Remove the cheesecake from the springform pan and slice it into wedges.
Notes
Use room temperature ingredients for a smoother blend. Consider using a water bath for a creamier texture and to prevent cracks. Letting the cheesecake chill for at least 4 hours is crucial for optimal flavor.