If you’re looking for a dessert that perfectly blends creamy and crumbly textures, the Coffee Cake Cheesecake with Cinnamon Sugar and Crumble is a must-try. This delightful treat combines the richness of cheesecake with the comforting flavors and textures of coffee cake. With layers of fluffy cheesecake, sweet cinnamon sugar, and a crunchy crumble topping, this dessert is as visually appealing as it is tasty. It’s ideal for gatherings or simply treating yourself to a sweet experience at home.
Why We Love This Coffee Cake Cheesecake with Cinnamon Sugar and Crumble Recipe
There’s something truly special about the combination of creamy cheesecake and the warm, cozy flavors of coffee cake. This dessert strikes a harmonious balance between light and indulgent, making it perfect for any occasion. Whether you’re serving it at a brunch, afternoon tea, or as a satisfying dessert after dinner, this cheesecake is sure to impress. Each bite is a delightful journey through the smooth creaminess of cheesecake, followed by the crunch of the crumble, all enhanced by the delightful hint of cinnamon. You’ll find that this recipe not only tastes heavenly but also makes your kitchen smell incredible while it bakes.
Ingredients About Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
List of ingredients with measurements
- For the Crust:1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/3 cup melted butter
- For the Cheesecake:24 oz cream cheese, softened
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- For the Cinnamon Sugar:1/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- For the Crumble Topping:1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
How to Make Coffee Cake Cheesecake with Cinnamon Sugar and Crumble Directions
To begin, preheat your oven to 325°F (160°C). This initial step ensures that your cheesecake is baked evenly, giving you the best possible results. Next, prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides. This will help you release the cheesecake easily once it’s set.
For the crust, mix the graham cracker crumbs, sugar, cinnamon, and melted butter together in a medium-sized bowl. The mixture should resemble wet sand. Once combined, press this mixture firmly into the bottom of your prepped springform pan, creating an even layer that will serve as the base of your cheesecake. Set this aside while you work on the filling.
Now, let’s get to the cheesecake batter. In a large mixing bowl, beat the softened cream cheese and sugar together until you achieve a smooth, creamy consistency. It’s crucial that the cream cheese is softened to room temperature; this will help prevent lumps in your batter. After achieving the right texture, add the all-purpose flour and vanilla extract. Mix until well incorporated.
Next, it’s time to add the eggs. Crack them into the bowl one by one, mixing thoroughly after each addition. This gradual incorporation helps to maintain the creamy texture of the batter. Finally, add in the sour cream. Stir until you have a silky smooth mixture with no lumps.
In a small bowl, combine the sugar and ground cinnamon for the cinnamon sugar. This will add a delightful touch to your cheesecake. Pour half of the cheesecake batter over the prepared crumb crust. Sprinkle half of the cinnamon sugar mix over this layer. Carefully pour the remaining cheesecake batter on top, ensuring an even spread across the surface.
For the crumble topping, combine the all-purpose flour, brown sugar, and ground cinnamon in another bowl. Cut the cold butter into this mixture until you have a crumbly texture. This can be done using a pastry cutter or your fingers. Once you achieve the right consistency, sprinkle this crumble topping evenly over the cheesecake layer.
Now, place the cheesecake on a baking tray and bake it in your preheated oven for about 50 to 60 minutes. The edges should appear set, while the center will still jiggle slightly. This slight jiggle is normal and will ensure that your cheesecake remains creamy.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This step helps prevent cracks by gradually bringing the temperature of the cheesecake down. After an hour, remove it from the oven and allow it to cool to room temperature.
Refrigerate the cheesecake for a minimum of 4 hours, though overnight is recommended for optimal texture and flavor. Once chilled, gently remove the cheesecake from the pan by loosening it around the edges and releasing the springform. Slice the cheesecake into wedges and serve it chilled or at room temperature.
How to Serve Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
When serving your Coffee Cake Cheesecake, presentation can elevate the dessert experience. Consider plating individual slices and garnishing with a dusting of powdered sugar for a touch of elegance. You might also want to serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. If you’re feeling adventurous, a drizzle of caramel sauce will complement the flavors beautifully.
This cheesecake stands out beautifully on a dessert table during gatherings. Pair it with a hot cup of coffee or tea for a classic combination that everyone will appreciate. For festive occasions, consider adding seasonal garnishes such as fresh berries or a sprinkle of nuts for extra texture and visual appeal. Your guests will undoubtedly be wowed by this deliciously unique dessert!
Expert Tips: Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
- Use Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature. This helps create a smoother batter, preventing lumps in your cheesecake.
- Don’t Overmix: Once you add the eggs, mix just until they’re incorporated. Overmixing can introduce too much air, causing cracks during baking.
- Check for Doneness Carefully: When the edges are set and the center still jiggles slightly, it’s time to pull the cheesecake from the oven. It will continue to set as it cools.
- Cool Slowly: Allowing the cheesecake to cool in the oven with the door ajar helps prevent cracks, a crucial step for a flawless presentation.
- Chill Overnight: If possible, let your cheesecake chill overnight. This allows the flavors to meld and enhances the overall taste.
- Be Mindful with Toppings: If you decide to add any toppings, wait until just before serving to avoid sogginess.
How to Store Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
When it comes to storing your Coffee Cake Cheesecake, you’ll want to keep it in the refrigerator. After it has cooled and been sliced, store any leftovers in an airtight container or cover it with plastic wrap. Proper storage is crucial to maintain its texture and flavor. It will stay fresh in the refrigerator for about 3 to 5 days, making it a fantastic make-ahead dessert for gatherings or weeknight treats.
You can also freeze slices if you’d like to enjoy some later. Wrap each slice tightly in plastic wrap and then in aluminum foil. Frozen cheesecake can last for up to 2 months. To serve, just let them thaw in the refrigerator overnight before indulging. You’ll get the same delicious flavor as if it was freshly made!
Variation of Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
There’s plenty of room to play with this recipe, allowing you to customize it to suit your taste or the season. Here are a few variations to consider:
- Add Nuts: Incorporate chopped walnuts or pecans into the crumble topping for added crunch and flavor. The nuttiness pairs well with the creaminess of the cheesecake.
- Chocolate Swirl: For a chocolate lover’s twist, melt some chocolate and swirl it into the cheesecake batter before baking. This adds a rich flavor that complements the cinnamon beautifully.
- Fruit Toppings: On top of the cheesecake, consider adding fresh fruits like blueberries, raspberries, or sliced strawberries. They add a refreshing contrast to the rich cheesecake.
- Spice It Up: Try adding nutmeg or a splash of espresso to the cheesecake batter for an extra kick. Both spices beautifully enhance the coffee flavor.
- Pumpkin Version: In the fall, replace some of the sour cream with pumpkin puree and add pumpkin spices for a seasonal variation that will have everyone reaching for seconds.
FAQ
What is Coffee Cake Cheesecake with Cinnamon Sugar and Crumble?
Coffee Cake Cheesecake with Cinnamon Sugar and Crumble is a unique dessert that combines the smooth and creamy texture of cheesecake with the comforting flavors of coffee cake, featuring layers of cinnamon sugar and a crunchy crumble topping.
How long does it take to make Coffee Cake Cheesecake?
The overall preparation and cooking time is around 2 hours, plus additional chilling time in the refrigerator. Plan to make it ahead of time to allow for adequate chilling.
Can I make this cheesecake in advance?
Yes! This cheesecake can be made a day or two in advance. In fact, it tastes even better when allowed to chill overnight, giving the flavors time to meld together.
Is it possible to make variations of this cheesecake?
Absolutely! You can customize this recipe by adding ingredients like nuts, chocolate, or different spices. Seasonal adaptations like pumpkin or fresh fruits can also be delightful.
How should I store leftover cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days, or freeze slices tightly wrapped for up to 2 months. Thaw them in the refrigerator before serving.
Enjoy diving into the delightful world of your very own Coffee Cake Cheesecake with Cinnamon Sugar and Crumble! This indulgent dessert is sure to become a favorite in your kitchen, combining all the best flavors and textures into one delicious bite.
Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
Ingredients
For the Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup sugar
- 0.5 teaspoons 1/2 teaspoon cinnamon
- 0.33 cups 1/3 cup melted butter
For the Cheesecake
- 24 oz 24 oz cream cheese, softened Should be at room temperature
- 1 cups 1 cup sugar
- 0.25 cups 1/4 cup all-purpose flour
- 1 teaspoons 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cups 1 cup sour cream Should be at room temperature
For the Cinnamon Sugar
- 0.25 cups 1/4 cup sugar
- 1.5 teaspoons 1 1/2 teaspoons ground cinnamon
For the Crumble Topping
- 0.5 cups 1/2 cup all-purpose flour
- 0.5 cups 1/2 cup light brown sugar
- 0.5 teaspoons 1/2 teaspoon cinnamon
- 0.25 cups 1/4 cup 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.
- In a medium-sized bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter together until it resembles wet sand.
- Press the mixture firmly into the bottom of the prepped springform pan to form the crust.
Preparing the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.
- Add the all-purpose flour and vanilla extract, mixing until well incorporated.
- Gradually add the eggs one by one, mixing thoroughly after each addition.
- Finally, stir in the sour cream until the batter is silky smooth.
Assembling the Cheesecake
- In a small bowl, combine the sugar and ground cinnamon for the cinnamon sugar.
- Pour half of the cheesecake batter over the prepared crust, then sprinkle half of the cinnamon sugar mix over the top.
- Pour the remaining cheesecake batter on top and ensure it is spread evenly.
Crumble Topping
- In another bowl, combine the all-purpose flour, brown sugar, and ground cinnamon for the crumble topping.
- Cut the cold butter into this mixture until crumbly.
- Sprinkle the crumble topping evenly over the cheesecake layer.
Baking
- Bake the cheesecake in the preheated oven for about 50 to 60 minutes.
- The edges should be set and the center should jiggle slightly; this will help ensure creaminess.
- Turn off the oven, leave the cheesecake inside with the door slightly ajar for about an hour.
- Remove from the oven and allow to cool to room temperature.
- Refrigerate for a minimum of 4 hours, preferably overnight.
Serving
- Remove the cheesecake from the pan and slice into wedges.
- Serve chilled or at room temperature, garnished with powdered sugar, whipped cream, or ice cream.
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