Heavenly Coffee Cake Cheesecake with Cinnamon Sugar Crumble

If you love the comforting flavors of coffee cake and the creamy richness of cheesecake, you’re in for a treat with this heavenly coffee cake cheesecake. This dessert combines the best of both worlds: a luscious cheesecake base with a cinnamon sugar crumble that adds delightful texture and warmth. It’s perfect for cozy mornings or as an indulgent dessert to share with friends and family.

this Recipe

Making this coffee cake cheesecake is easier than you might think, and the results are absolutely worth every bite. Whether you’re serving it for brunch or a special occasion, this recipe will quickly become a favorite in your baking repertoire.

Why You’ll Love This Recipe

• Combines creamy cheesecake and classic coffee cake in one irresistible dessert.
• Features a buttery cinnamon sugar crumble that adds a perfect crunchy topping.
• Simple to prepare with common ingredients you likely have on hand.
• Perfect for breakfast, brunch, or dessert — versatile and crowd-pleasing.
• Rich, yet balanced flavors that satisfy any sweet tooth without being overwhelming.

Ingredients

Here’s everything you’ll need to create this delicious coffee cake cheesecake with cinnamon sugar crumble delight.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 cup cold unsalted butter, cubed
• 1 1/2 teaspoons ground cinnamon (for crumble)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12 slices
• Calories: Approximately 420 per serving

How to Make Heavenly Coffee Cake Cheesecake with Cinnamon Sugar Crumble Delight

1. Preheat your oven to 325°F and grease a 9-inch springform pan. Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the pan to form the crust.
2. In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and continue beating until creamy and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, heavy cream, 1/2 teaspoon cinnamon, and salt until fully combined and smooth.
4. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
5. To make the cinnamon sugar crumble, mix the flour, brown sugar, 1 1/2 teaspoons cinnamon, and cubed cold butter in a bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
6. Sprinkle the crumble evenly over the cheesecake batter, covering the surface completely.
7. Bake the cheesecake in the preheated oven for about 65-70 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracking.
9. Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.

Tips for the Best Results

• Use room temperature cream cheese to ensure a smooth batter without lumps.
• Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
• Make sure the butter is cold when making the crumble topping for the best texture.
• Use a water bath if you want an extra creamy cheesecake, but it’s optional with this recipe.
• Let the cheesecake chill thoroughly to develop the best flavor and firm texture.

Storage and Reheating

Store any leftover coffee cake cheesecake covered tightly in the refrigerator for up to 4 days. For longer storage, wrap it well in plastic wrap and foil, then freeze for up to 2 months.

To serve after freezing, thaw overnight in the refrigerator. You can warm individual slices in the microwave for 15-20 seconds if you prefer a slightly softer texture, but it’s delicious served cold.

Frequently Asked Questions

Can I make this coffee cake cheesecake gluten-free?

Yes! Substitute the graham cracker crumbs with gluten-free graham crackers or almond flour, and use a gluten-free all-purpose flour blend for the crumble topping to keep it gluten-free.

What type of cream cheese is best to use?

Full-fat cream cheese provides the creamiest and richest texture. Avoid low-fat or whipped cream cheese, as they can alter the texture and flavor of the cheesecake.

Can I prepare this cheesecake ahead of time?

Absolutely. This cheesecake tastes even better after resting overnight, making it perfect for preparing a day ahead. Just keep it refrigerated until serving.

How do I prevent cracks on my cheesecake?

Use room temperature ingredients, avoid overmixing, bake at a low temperature, and allow the cheesecake to cool slowly in the oven with the door slightly open to minimize cracking.