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The Ultimate Fusion Dessert: A Coffee Cake Cheesecake Recipe You’ll Dream About

The Ultimate Fusion Dessert: A Coffee Cake Cheesecake Recipe You'll Dream About
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This Coffee Cake Cheesecake combines the best of both worlds: the tender, crumbly delight of coffee cake and the creamy richness of cheesecake. A buttery graham cracker crust, a smooth cheesecake filling with a cinnamon-sugar swirl, and a crunchy streusel topping come together for a dessert that’s indulgent, impressive, and perfect for any occasion. A simple icing drizzle adds the final touch.

Ingredients

Scale

Graham Cracker Crust

  • 2 cups (210 g) graham cracker crumbs

  • 2 tbsp granulated sugar

  • 1 tsp ground cinnamon

  • ½ cup (115 g) unsalted butter, melted and slightly cooled

Cinnamon Swirl

  • ½ cup (100 g) packed brown sugar

  • 1 tsp ground cinnamon

  • 2 tsp unsweetened cocoa powder

Streusel Topping

  • ¾ cup (90 g) all-purpose flour, spooned and leveled

  • ½ cup (100 g) packed brown sugar

  • 1 tsp ground cinnamon

  • ¼ cup (60 g) unsalted butter, melted and slightly cooled

Cheesecake Filling

  • 4 (8 oz) blocks cream cheese (32 oz / 900 g total), room temperature

  • ¾ cup (150 g) granulated sugar

  • ½ cup (120 g) sour cream, room temperature

  • ¼ cup (30 g) all-purpose flour

  • ½ tsp salt

  • 2 tsp pure vanilla extract

  • 4 large eggs, room temperature

Icing

  • ½ cup (70 g) powdered sugar

  • 1–2 tbsp milk

Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F (163°C). Position a rack in the center and one at the bottom of the oven.

  2. Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.

  3. Press mixture into the bottom and about halfway up the sides of a 9-inch springform pan.

  4. Bake for 8 minutes. Set aside to cool slightly.

2. Make the Cinnamon Swirl

  • Mix brown sugar, cinnamon, and cocoa powder in a small bowl. Set aside.

3. Make the Streusel

  • Combine flour, brown sugar, cinnamon, and melted butter until crumbly and moist. Set aside.

4. Make the Cheesecake Filling

  1. Beat cream cheese and sugar until smooth (1–2 minutes).

  2. Add sour cream, flour, salt, and vanilla; mix until combined.

  3. Add eggs one at a time, mixing gently after each addition until incorporated. Do not overmix.

5. Assemble

  1. Pour half the cheesecake filling over cooled crust. Spread evenly.

  2. Sprinkle the cinnamon swirl over the filling.

  3. Dollop the remaining cheesecake filling on top and carefully spread into an even layer.

  4. Use a skewer to swirl gently, avoiding the crust.

  5. Sprinkle the streusel evenly on top.

6. Bake

  1. Place a large pan with 2 cups boiling water on the bottom oven rack (steam effect).

  2. Place cheesecake on the center rack. Bake 70 minutes.

  3. Remove water pan; bake another 20–30 minutes until top is puffed and streusel is golden.

  4. The center should still jiggle slightly when shaken.

7. Cool & Chill

  1. Leave cheesecake in oven with door slightly ajar for 2 hours.

  2. Run a thin knife around edges after ~30 minutes to prevent sticking.

  3. Cool completely to room temperature, then refrigerate at least 4 hours or overnight.

8. Make the Icing

  • Whisk powdered sugar with 1 tbsp milk until smooth. Add more milk as needed for desired consistency. Drizzle over chilled cheesecake before serving.

Serving & Storage

  • Slice generously into 8 pieces.

  • Store covered in the fridge for up to 4 days.

Notes

  • Use room-temperature cream cheese and eggs for a smooth, lump-free filling.

  • Allow the cheesecake to cool gradually in the oven to prevent cracking.

  • For a neat swirl, use a skewer or knife and swirl gently.

  • Make the cheesecake ahead of time—it tastes even better after chilling overnight.

Find it online: https://chocotune.com/the-ultimate-fusion-dessert-a-coffee-cake-cheesecake-recipe-youll-dream-about/