Rich Coffee Cake Cheesecake Recipe: Swirl & Crumble (Print Version)

Rich Coffee Cake Cheesecake Recipe combines creamy filling with a buttery streusel. My personal twist for a dreamy dessert, perfect for any gathering. Find my kitchen secrets!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust & Streusel Base

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted
04 - ¾ cup all-purpose flour
05 - ½ cup packed light brown sugar
06 - 1 tsp ground cinnamon

→ Cheesecake Filling

07 - 3 (8 oz) blocks full-fat cream cheese, softened
08 - 1 cup granulated sugar
09 - 3 large eggs, room temperature
10 - ½ cup sour cream
11 - 1 tsp vanilla extract

→ Flavor Boosters

12 - Extra pinch of cinnamon for streusel (optional)
13 - Dash of almond extract (optional, for filling)

→ Garnish & Toppings

14 - Fresh berries (for serving, optional)
15 - Whipped cream (for serving, optional)

# Instructions:

01 - First things first, let's get that glorious streusel ready. In a medium bowl, combine your flour, brown sugar, granulated sugar, and cinnamon. Give it a good whisk. Now, pour in your melted unsalted butter. Use your fingers to really work that butter into the dry ingredients until you have a crumbly mixture. Some pieces should be larger, some smaller—that's what we want for texture! Set aside about a quarter cup for later. For the crust, mix the graham cracker crumbs with melted butter and a bit of sugar. Press it firmly into the bottom of a 9-inch springform pan. I usually use the bottom of a glass to get it super compact. Pop it in the fridge while you get the rest together.
02 - Once your crust is chilling, it's time for the star of this Coffee Cake Cheesecake Recipe. In a large bowl, beat the softened cream cheese until it's super smooth—no lumps, please, we want silky perfection! I usually scrape down the sides of the bowl a few times here; it’s a small step, but it makes a difference. Then, slowly add your sugar, mixing until just combined. Overmixing will incorporate too much air, and we don't want a puffy cheesecake that cracks. Add the eggs one at a time, mixing just until each is incorporated. Finish with the sour cream and vanilla; they add that signature tang and depth. The mixture should smell subtly sweet and creamy, a promise of what's to come.
03 - Now for the fun part that makes this a true Coffee Cake Cheesecake! Pour about half of your cheesecake filling over the chilled crust in the springform pan. Take about half of the remaining streusel mixture and sprinkle it over the filling. Using a knife or a skewer, gently swirl the streusel into the filling. Don't overmix; we want distinct streaks and pockets of streusel. This step is where the magic happens, giving you those beautiful coffee cake swirls throughout. It smells amazing already, trust me!
04 - Carefully pour the remaining cheesecake filling over the swirled layer, smoothing the top with a spatula. Now, take the rest of your streusel mixture that you set aside earlier and sprinkle it generously over the top of the cheesecake. This is your gorgeous, crunchy topping! I sometimes press it down just a tiny bit, but not too much, as we want those crumbs to stay nice and distinct. Make sure it's evenly distributed for a balanced bite in every slice of your Coffee Cake Cheesecake.
05 - Preheat your oven to 325°F (160°C). Place your springform pan on a baking sheet—just in case of any leaks, because trust me, I've had those oops moments. Bake for about 60-75 minutes. The center should still have a slight jiggle when you gently shake the pan; it will set up as it cools. Don't overbake, or you risk cracks. I usually start checking around the 60-minute mark, just to be safe. The kitchen will smell incredible, like a bakery exploded!
06 - Once baked, turn off the oven and prop the door open slightly, letting the cheesecake cool slowly in the oven for about an hour. This gradual cooling helps prevent cracks. After that, remove it from the oven and let it cool completely on a wire rack. Then, the hardest part: chilling! Cover it loosely with plastic wrap and refrigerate for at least 6 hours, or even better, overnight. This chilling time is non-negotiable for a perfectly set, sliceable Coffee Cake Cheesecake. Honestly, it's worth the wait for that creamy texture!

# Notes:

01 - Always use room temperature cream cheese for a smooth, lump-free filling; it makes a huge difference.
02 - This cheesecake keeps beautifully in the fridge for up to 4-5 days, making it a great make-ahead dessert.
03 - If you're out of graham crackers, digestive biscuits work pretty well for the crust, though the flavor is slightly different.
04 - Serving it with a warm cup of coffee or a scoop of vanilla ice cream just elevates the whole experience.

# Equipment Needed:

01 - 9-inch springform pan
02 - mixing bowls
03 - electric mixer
04 - spatula
05 - wire rack

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 45-55g
Protein: 8-12g

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