Description
This Coffee Cake Cheesecake with Cinnamon Sugar and Crumble is a decadent dessert that combines the creamy, smooth texture of cheesecake with the warm, spiced crunch of a cinnamon sugar crumble topping. Perfect for brunch or dessert, it offers a harmonious balance of flavors and a beautiful presentation that’s easy to prepare for any skill level.
Ingredients
Scale
Cheesecake Filling
- 24 oz (680g) Cream Cheese, softened
- 1 cup Granulated Sugar
- 3 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Sour Cream
- Pinch of Salt
Crust and Crumble Topping
- 1 1/2 cups All-Purpose Flour (or gluten-free flour blend for gluten-free option)
- 3/4 cup Light Brown Sugar, packed
- 1 tablespoon Ground Cinnamon
- 8 tablespoons Unsalted Butter, melted
Instructions
- Prepare the Crust and Crumble Topping: Mix the flour, brown sugar, cinnamon, and melted butter together until crumbly. Reserve half of this mixture for the topping and press the other half firmly into the base of a greased 9-inch springform pan to create the crust layer.
- Make the Cheesecake Filling: Beat the cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract, sour cream, and a pinch of salt, and mix until just combined for a creamy texture.
- Assemble the Layers: Pour the cheesecake filling evenly over the prepared crust. Sprinkle the reserved cinnamon sugar crumble evenly on top to cover the entire surface for a crunchy finish.
- Bake the Cheesecake: Bake in a preheated oven at 325°F (163°C) for 50 to 60 minutes, until the edges are set and the center is slightly jiggly. Using a water bath is recommended to keep the cheesecake moist and prevent cracking.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to let the flavors meld and the cheesecake to firm up properly before slicing and serving.
Notes
- Use room temperature cream cheese and eggs for smooth, lump-free filling.
- Do not overmix the batter to avoid incorporating excess air and cracks.
- Using a water bath helps prevent cracking and keeps the cheesecake moist.
- Distribute the crumble topping evenly to avoid burnt or uneven baking.
- Chill the cheesecake thoroughly before slicing for clean cuts and firm texture.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 370 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg