Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
A delightful dessert that combines creamy cheesecake with the comforting flavors and textures of coffee cake, topped with cinnamon sugar and a crunchy 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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Notes
For best results, allow ingredients to reach room temperature before use. Customize toppings to enhance flavors, and consider chilling overnight for the best taste.