Coffee Cake Cheesecake
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Prep Time
25 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 50 mins
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Servings
8 slices
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Calories
770 kcal
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Course
Dessert
Coffee Cake Cheesecake
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Coffee Cake Cheesecake is a delicious layered dessert starting with moist coffee cake swirled with a creamy cheesecake and then topped with brown sugar cinnamon streusel!
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Ingredients
Graham Cracker Crust
- 1 ½ Cups Graham cracker crumbs
- 3 Tablespoons granulated sugar
- 6 Tablespoons butter melted
Cheesecake
- 24 ounces cream cheese softened at room temperature
- 1 ¼ Cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ Cup heavy whipping cream
Cinnamon Swirl
- ½ Cup brown sugar packed
- 2 teaspoons ground cinnamon
- 2 teaspoons cocoa powder
Streusel topping
- ¾ Cup all-purpose flour
- ½ Cup brown sugar packed
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter melted
Icing
- ½ Cup powdered sugar
- 1 Tablespoon milk
Instructions
For the graham cracker crust
- Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan with a parchment paper circle and cooking spray. Set aside.
- In a medium mixing bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter with a fork until combined. Add the crust mixture to the prepared pan and press firmly on the bottom and along the sides. Bake for 10 minutes, remove from the oven and cool while making the filling.
For the cheesecake filling
- In a large mixing bowl with a hand mixer, beat the cream cheese, vanilla extract, and granulated sugar until smooth and creamy.
- Add the eggs 2 at a time and mix until combined. Slowly add the cream while mixing on low speed, mix until completely combined.
- Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.
- In a small bowl mix together the cinnamon swirl ingredients.
- Pour half of the cheesecake filling over the crust and spread into an even layer. Sprinkle the cinnamon swirl mixture over top in an even layer.
- Add the remaining cheesecake batter in dollops and spread into an even layer.
For the streusel topping
- In a medium mixing bowl, mix together the streusel topping ingredients with a fork until a crumbly mixture forms. Sprinkle the streusel topping evenly over the cheesecake.
- Place the cheesecake into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).
- Bake at 350 degrees for 1 hour- 1 hour 25 minutes or until the sides start to puff, the streusel becomes golden brown, and the center is just slightly jiggly. Remove from the oven immediately if the cheesecake begins to crack.
- Cool the cheesecake at room temperature for 1 hour before transferring it to the refrigerator.
- Refrigerate for at least 5 hours or overnight.
For the icing
- In a small mixing bowl whisk together the icing ingredients.
- Remove the cheesecake from the springform pan and drizzle the icing over top. Slice and enjoy.
Nutrition Information
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Calories
770kcal
(39%)
Carbohydrates
100g
(33%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
194mg
(65%)
Sodium
526mg
(22%)
Potassium
352mg
(10%)
Fiber
1g
(4%)
Sugar
79g
(158%)
Vitamin A
1266IU
(25%)
Vitamin C
0.1mg
(0%)
Calcium
202mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 100g | 33% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 526mg | 22% |
| Potassium | 352mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 79g | 158% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 202mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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