Coffee Cake Cheesecake with Cinnamon Sugar and Crumble is the kind of dessert that feels like a warm hug from your kitchen. Layers of tangy, velvety cheesecake meet a crisp, buttery graham crust, while a sweet dusting of cinnamon sugar brings that nostalgic coffee cake charm. As the cheesecake bakes, you’ll notice a gentle ripple of aromas swirling through your home—deep vanilla notes, a hint of sour cream creaminess, and the cozy spice of cinnamon. The outer crust is golden and sturdy enough to hold all that luscious filling, and the delicate crumble topping adds a final flourish of buttery crunch. Whether you’re hosting a weekend brunch, surprising a friend, or simply treating yourself to a midday pick-me-up, this Coffee Cake Cheesecake checks all the boxes.
Beyond just being a feast for the senses, this recipe is approachable for home bakers with an intermediate skill level and promises reliable results when you follow a few key techniques. You’ll spend about 30 minutes on prep, 1 hour in the oven, and then allow at least 5 hours for resting and chilling before diving in. Plan ahead because those restful hours are crucial to achieving that signature creamy texture and crack-free surface. When sliced into 12 generous portions, each piece rings in right around 450 calories, making it perfect for sharing or savoring over a few days. Gather your ingredients, tie on your apron, and let’s brew this Coffee Cake Cheesecake to perfection—complete with a magical twist of cinnamon sugar and crumbly, buttery goodness.
KEY INGREDIENTS IN COFFEE CAKE CHEESECAKE WITH CINNAMON SUGAR AND CRUMBLE
Every great dessert begins with quality ingredients that come together to deliver perfect texture and flavor. Below, you’ll find the cornerstone components of this Coffee Cake Cheesecake, along with notes on their roles in crafting this multi-layered treat.
- Graham cracker crumbs
Provide a crunchy, slightly sweet base that holds together when pressed firmly for the crust. Their toasty flavor is a classic complement to creamy cheesecake layers.
- Unsalted butter
When melted and mixed with crumbs, it binds the crust ingredients and adds a rich, smooth mouthfeel without overpowering the other flavors.
- Granulated sugar
Sweetens both the crust and the cheesecake filling, balancing the tanginess of cream cheese and adding structure to the crumb base.
- Cream cheese
The heart and soul of the cheesecake, offering tangy richness and a silky texture when beaten until smooth.
- Eggs
Act as natural binding agents that set the cheesecake filling while keeping it tender and custard-like.
- Vanilla extract
Infuses a warm, fragrant note that highlights the dairy’s sweetness and complements the cinnamon sugar layer.
- All-purpose flour
Stabilizes the filling for a perfect slice and contributes to a creamier, less gelatinous texture.
- Sour cream
Adds a subtle tartness and extra moisture, resulting in a luxuriously smooth consistency.
- Ground cinnamon
Blends with sugar to form the signature cinnamon sugar layer, infusing every bite with a cozy spice.
- Brown sugar
Brings deep caramel notes to the crumble topping, enhancing its rich, toffee-like flavor.
- Cold unsalted butter (for crumble)
Cut into the flour and sugars to create chunky, buttery nuggets that bake up crisp and golden on top of the cheesecake.
HOW TO MAKE COFFEE CAKE CHEESECAKE WITH CINNAMON SUGAR AND CRUMBLE
Get ready for a baking journey that balances careful technique with simple steps to achieve a show-stopping cheesecake. Follow these detailed instructions to ensure every layer comes out just right.
1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent leaks during the water bath.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined, ensuring every crumb is coated. Press the mixture firmly into the bottom of the springform pan using the bottom of a flat glass or measuring cup to form an even crust. Chill in the refrigerator while you prepare the filling.
3. For the cheesecake filling, beat softened cream cheese and granulated sugar together on medium speed until smooth and creamy. Add eggs one at a time, mixing well after each addition to maintain a silky base. Stir in vanilla extract, all-purpose flour, and sour cream, mixing just until combined—overmixing can introduce air bubbles that lead to cracks.
4. In a small bowl, mix granulated sugar and ground cinnamon to create the cinnamon sugar layer.
5. Pour half of the cheesecake batter over the chilled crust, smoothing the top gently. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and smooth the surface.
6. To make the crumble topping, combine all-purpose flour, packed brown sugar, and ground cinnamon in a bowl. Use a fork or pastry cutter to cut in cold cubed butter until the mixture forms coarse crumbs.
7. Sprinkle the crumble evenly over the top of the cheesecake batter, covering as much surface as you like for that extra crunchy finish.
8. Place the springform pan in a larger baking dish. Carefully pour hot water into the outer dish until it reaches halfway up the sides of the springform pan. This water bath helps bake the cheesecake evenly and prevents cracks.
9. Bake for 1 hour or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool gradually in the oven for about an hour—this gentle cooling further reduces the risk of surface cracks.
10. Remove the cheesecake from the oven and allow it to reach room temperature on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
11. Before serving, carefully release and remove the sides of the springform pan. Use a hot knife (wiped clean between slices) to cut perfect portions.
SERVING SUGGESTIONS FOR COFFEE CAKE CHEESECAKE WITH CINNAMON SUGAR AND CRUMBLE
Serving this Coffee Cake Cheesecake is all about enhancing its warm, comforting layers and highlighting the cozy cinnamon notes. Here are four delightful ways to present and enjoy your masterpiece:
- Classic Coffee Pairing
Slice the cheesecake and serve alongside a steaming mug of freshly brewed coffee. The bold coffee flavors will play beautifully against the sweet, tangy cheesecake, bringing out the subtle vanilla and cinnamon undertones.
- Whipped Cream Dollop
Top each slice with a cloud of lightly sweetened whipped cream. Dust the cream with a pinch of ground cinnamon for an elegant look and an extra hint of spice.
- Fruit Compote Accent
Spoon a warm berry or apple compote down the side of each slice. The fruity acidity cuts through the richness of the cream cheese and adds a vibrant splash of color.
- Drizzle of Caramel Sauce
For a decadent finish, drizzle warm homemade or store-bought caramel sauce over the crumble topping. The sweet, buttery caramel pairs beautifully with the crunchy crumble and creamy center.
HOW TO STORE COFFEE CAKE CHEESECAKE WITH CINNAMON SUGAR AND CRUMBLE
Proper storage ensures your cheesecake retains its creamy texture and the crumble topping stays crisp. Here are some straightforward methods to keep it fresh and delicious:
- Refrigerator Storage
Once completely cooled and set, cover the cheesecake with plastic wrap or place it in an airtight container. Store in the coldest part of your fridge for up to 5 days to maintain optimal creaminess.
- Freezing Individual Slices
For longer storage, wrap each slice tightly in plastic wrap, then in aluminum foil. Place wrapped slices in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Avoiding Moisture
Keep the cheesecake away from high-humidity areas in your fridge. Excess moisture can soften the crumble topping, so try to store it on a dry, flat shelf.
- Quick Refresh Before Serving
If the crumble has lost some of its crunch, you can briefly toast the top under a broiler for a minute or two (watch carefully) to re-crisp those buttery bits just before serving.
CONCLUSION
As you’ve discovered, this Coffee Cake Cheesecake with Cinnamon Sugar and Crumble is truly a showstopper that combines the best of two beloved desserts. From the sturdy, buttery graham crust to the velvety cheesecake filling swirled with warm cinnamon sugar, every bite delivers a harmony of textures and flavors. The heavenly crumble topping adds that final touch of crunch, making it undeniably irresistible. Whether you’re gathering family for brunch, surprising friends at a potluck, or simply indulging in a decadent afternoon treat, this recipe is designed to impress and satisfy. Feel free to print and save this article for your recipe collection—you can revisit it any time you’re craving something special, and you’ll also find a FAQ below to address common questions and troubleshoot any baking hurdles.
If you give this recipe a try, I’d love to hear how it turned out! Leave a comment with your feedback, tips, or questions—did your crumble come out extra crispy, or did you experiment with a fruit compote on the side? Perhaps you have your own secret twist on the cinnamon sugar mix. Whatever your experience, your thoughts can help fellow home bakers perfect this dessert. Happy baking, and here’s to many cozy coffee breaks topped with rich, creamy cheesecake and a delightful cinnamon crunch!
Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
Description
Experience layers of rich cream cheese, sweet cinnamon sugar, and a buttery crumble atop a crispy graham crust. Perfect for coffee lovers and gatherings!
Ingredients
Instructions
-
Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent leaks.
-
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of the springform pan to form the crust. Chill in the refrigerator while preparing the filling.
-
For the cheesecake filling, beat cream cheese and 1 cup of sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Add vanilla extract, flour, and sour cream, mixing until just combined. Do not overmix.
-
In a separate small bowl, mix 1/3 cup sugar and cinnamon to create the cinnamon sugar layer.
-
Pour half of the cheesecake batter over the crust. Sprinkle half of the cinnamon sugar mixture evenly over the top. Pour the remaining batter and smooth the top.
-
For the crumble, mix flour, brown sugar, and cinnamon in a bowl. Use a fork or pastry cutter to mix in the cold butter until the mixture resembles coarse crumbs.
-
Sprinkle the crumble evenly over the top of the cheesecake batter.
-
Place the springform pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan. This water bath will help prevent cracks.
-
Bake in the preheated oven for 1 hour or until the center is set. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracking.
-
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
-
Before serving, carefully remove the springform pan and slice the cheesecake.
Note
- This cheesecake is perfect for coffee lovers and pairs beautifully with a hot cup of coffee.
- To achieve the perfect crust, firmly press the mixture in the pan using the bottom of a flat glass or measuring cup.
- Adding flour to the cheesecake helps stabilize and provides a creamy texture.
- A water bath, also known as a bain-marie, is a great technique to prevent cracks and provides an even cheesecake texture.
- Allowing the cheesecake to cool gradually in the oven will help avoid surface cracks.
- Refrigerating overnight enhances the flavor and texture of the cheesecake.
