Easy and Delicious Coffee Cake Cheesecake You'll Crave Forever
Creamy cheesecake meets cinnamon coffee cake crumb in this rich, oven baked dessert.
Ingredients
Ingredients
- 200 g digestive biscuits or graham crackers
- 1 tsp ground cinnamon divided
- 150 g granulated sugar divided
- 100 g unsalted butter melted, divided
- 450 g full fat cream cheese softened
- 200 g sour cream
- 1 tbsp cornstarch
- 1 tsp vanilla bean paste
- 3 large eggs at room temperature
- 70 g dark brown sugar packed
- 100 g all purpose flour
- 50 g dark brown sugar packed
Instructions
- Preheat the oven to 325°F and lightly grease a 9 inch springform pan.
- Place the digestive biscuits or graham crackers, 50 g of the granulated sugar, and 1/2 teaspoon of the cinnamon in a food processor and pulse into fine crumbs.
- Add 60 g of the melted butter to the crumbs and pulse or stir until evenly moistened and the mixture clumps when pressed.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust, then bake for 10 minutes and cool completely on a wire rack.
- In a small bowl, combine 70 g dark brown sugar with the remaining 1/2 teaspoon cinnamon and set aside as the cinnamon sugar layer.
- In another bowl, whisk the flour with 50 g dark brown sugar, then drizzle in the remaining 40 g melted butter and mix with a fork until coarse crumbs form; set aside as the crumble topping.
- In a stand mixer bowl, beat the cream cheese on medium speed until completely smooth, scraping the bowl as needed.
- Gradually add the remaining 100 g granulated sugar to the cream cheese and beat until the mixture is creamy and no graininess remains.
- In a separate bowl, whisk together the sour cream and cornstarch until smooth, then mix this into the cream cheese along with the vanilla.
- Add the eggs to the batter one at a time on low speed, mixing just until each egg is incorporated and the batter is smooth; do not overmix.
- Wrap the outside of the springform pan with a layer of aluminum foil to protect it from water leaks.
- Pour half of the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Sprinkle the cinnamon sugar mixture evenly over the batter, covering it from edge to edge.
- Gently pour the remaining cheesecake batter over the cinnamon sugar layer and smooth the top without disturbing the layer beneath.
- Sprinkle the crumb topping evenly over the surface of the cheesecake, leaving some larger clusters for texture.
- Place the foil wrapped pan in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
- Transfer the pans to the oven and bake for 1 hour 15 minutes, or until the edges are set, the top looks matte, and the center has a slight wobble when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, discard the foil, and cool completely at room temperature on a wire rack.
- Cover the cooled cheesecake and refrigerate for at least 8 hours or overnight before removing the springform ring, slicing, and serving.
Notes
- For a gluten free version, use gluten free biscuits for the crust and ensure all other ingredients are labeled gluten free.
- For cleaner slices, warm a sharp knife under hot water, wipe it dry, and cut, wiping the knife between slices.
- For cleaner slices, warm a sharp knife under hot water, wipe it dry, and cut, wiping the knife between slices.