Introduction
Coffee Cake Cheesecake is a delightful fusion of two beloved desserts: the comforting, crumbly sweetness of coffee cake and the rich, creamy texture of cheesecake. This dessert combines the best of both worlds, making it a crowd-pleaser for breakfast, brunch, or dessert. With its layer of velvety cheesecake topped with a sweet coffee cake crumble, this cake is perfect for any occasion, from casual get-togethers to special celebrations. The crunchy topping adds texture while the cheesecake offers a luxurious mouthfeel, providing a perfect balance of flavors and textures. It’s a versatile dessert, ideal for pairing with a cup of coffee or tea, making it an ideal treat for coffee lovers.
The History of Coffee Cake Cheesecake
Coffee Cake Cheesecake draws inspiration from two classic American desserts. The origins of coffee cake can be traced back to European baking traditions, where cakes were often served with coffee or tea as a light, sweet treat during the afternoon. These cakes were typically made with simple ingredients like flour, sugar, butter, and cinnamon. The cheesecake, on the other hand, has roots in ancient Greece, where it was served to athletes as an energy-boosting food. Over time, both cakes became staples in many cultures, evolving to include various flavor combinations. The combination of coffee cake and cheesecake is a more modern twist, created as home bakers began experimenting with different ways to elevate both desserts. By layering a rich, creamy cheesecake filling with a cinnamon sugar topping, Coffee Cake Cheesecake blends these two dessert worlds into a single, irresistible creation.
Ingredients Breakdown
For the Coffee Cake Crust and Topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 tsp vanilla extract
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
Step-by-Step Recipe:
- Prepare the Coffee Cake Topping:
In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in the melted butter and vanilla extract until the mixture resembles coarse crumbs. Set aside. - Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the vanilla extract, then mix in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the sour cream and heavy cream and mix until smooth. - Assemble the Cake:
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Pour the cheesecake filling into the prepared pan, spreading it evenly. Sprinkle the coffee cake topping over the cheesecake, ensuring that it’s distributed evenly across the top. - Bake the Cheesecake:
Place the pan on the center rack of the preheated oven and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour. Afterward, refrigerate for at least 4 hours or overnight to fully set. - Serve and Enjoy:
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve, enjoying the contrast of the rich cheesecake and crumbly coffee cake topping.
Tips for the Perfect Coffee Cake Cheesecake:
- Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature. This helps them blend smoothly and prevents lumps in the cheesecake filling.
- Don’t Overmix the Cheesecake Filling: Overmixing can incorporate too much air into the filling, leading to cracks when baking. Mix until just combined for the smoothest texture.
- Use a Springform Pan: A springform pan makes it easier to remove the cheesecake without damaging the edges. If you don’t have one, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
- Chill the Cheesecake: Refrigerating the cheesecake overnight allows the flavors to develop and ensures the cheesecake is firm enough to slice neatly.
- Crumble the Topping Generously: The coffee cake crumble adds texture and flavor, so don’t be shy about adding a generous amount on top before baking.
Variations and Customizations:
- Flavored Coffee Cake Crumble: Add chopped nuts like pecans or walnuts to the crumble for an extra layer of flavor and crunch. You can also experiment with other spices like nutmeg or allspice to give the topping a unique twist.
- Fruit Topping: Top the cheesecake with fresh fruit such as berries or sliced bananas for added sweetness and a colorful presentation.
- Chocolate Drizzle: For a richer dessert, drizzle the top with melted chocolate or a chocolate ganache before serving.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Just be sure to use a flour mix that includes xanthan gum for the best texture.
Health Considerations and Nutritional Value:
While Coffee Cake Cheesecake is undeniably indulgent, it can be part of a balanced diet when enjoyed in moderation. The cheesecake provides a good source of calcium from the cream cheese, but it is also high in fat and sugar, which should be consumed sparingly. If you are looking to reduce the calorie content, consider using lower-fat cream cheese, Greek yogurt in place of sour cream, or a sugar substitute for the filling. Keep in mind that the coffee cake topping contains butter and sugar, so portion control is key for those watching their caloric intake. For those with dietary restrictions, there are plenty of options to adapt this recipe, including gluten-free and dairy-free versions.
FAQ:
- Can I use a different flavor of pudding mix for the cheesecake filling?
Yes! While French vanilla pudding is traditionally used, you can substitute other flavors like chocolate, butterscotch, or caramel for a different twist. - How long can I store the Coffee Cake Cheesecake?
Store the cheesecake in the refrigerator, covered tightly, for up to 5 days. It can also be frozen for up to 2 months. Make sure to let it cool completely before freezing and wrap it tightly in plastic wrap and aluminum foil. - Can I make this recipe in advance?
Yes, this cheesecake actually improves after resting in the fridge. Prepare it the day before serving for the best flavor and texture.
Coffee Cake Cheesecake
Ingredients
For the Graham Cracker Crust:
- 2 cups 210g graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup 1 stick / 115g unsalted butter (melted and cooled slightly)
For the Cinnamon Swirl:
- ½ cup 100g packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 2 teaspoons unsweetened cocoa powder *see notes
For the Streusel Topping:
- ¾ cup 90g all-purpose flour (spooned and leveled)
- ½ cup 100g packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- ¼ cup 60g unsalted butter (melted and cooled slightly)
For the Cheesecake Filling:
- 4 8oz blocks cream cheese (32oz / 900g total, at room temperature)
- ¾ cup 150g granulated sugar
- ½ cup 120g sour cream (at room temperature)
- ¼ cup 30g all-purpose flour (spooned and leveled)
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs at room temperature
For the Icing:
- ½ cup 70g powdered sugar
- 1 to 2 tablespoons milk
Instructions
- Position one oven rack in the center and another on the bottom. Preheat your oven to 325°F.
- Prepare the bottom cheesecake crust: In a medium bowl, combine the graham cracker crust ingredients and mix well. Press the mixture firmly into the bottom and up about halfway along the sides of a 9-inch springform pan. Be sure to use a pan with sides that are at least 2 inches high (this will be a tall cheesecake!).
- Bake the cheesecake crust in the center of the oven for 8 minutes. Although it won’t look different, this step helps maintain its crisp texture. Remove the crust from the oven and set it aside to cool slightly while you prepare the other cheesecake components.
- Prepare the cinnamon swirl: In a small bowl, mix together all the ingredients for the cinnamon swirl and set it aside.
- Prepare the streusel topping: In a medium bowl, mix and mash all the streusel topping ingredients together until you have a well-moistened, crumbly mixture. Set aside.
- Make the cheesecake filling: In a large bowl, combine the cream cheese and sugar. Using an electric mixer with the paddle attachment, beat the cream cheese and sugar together until the mixture is smooth and the sugar is fully dissolved (about 1 to 2 minutes on medium speed). You can do this by hand with a wooden spoon, but it will require more effort.
- Add the sour cream, flour, salt, and vanilla extract to the cream cheese mixture. Mix until fully combined.
- Add the eggs one at a time, mixing after each addition to incorporate the egg into the batter before adding the next. Be careful not to overmix—just blend until the egg is fully incorporated.
- Assemble the cheesecake: Pour about half of the cheesecake filling over the slightly cooled crust and spread it into an even layer. Sprinkle the cinnamon swirl mixture over the top. Carefully drizzle the remaining cheesecake filling over the cinnamon swirl. It’s easiest to dollop the filling to avoid disrupting the cinnamon layer, and then gently spread it into an even layer. Use a skewer to gently swirl the layers together, taking care not to hit the bottom crust. Sprinkle the streusel evenly on top.
- Prepare a water bath: Fill a large pan with 2 cups of boiling water and place it on the bottom rack of the preheated 325°F oven to create steam. Place the cheesecake on the center rack, directly above the water pan.
- Bake the cheesecake: Bake the cheesecake in the preheated 325°F oven for 70 minutes with the water pan. After 70 minutes, remove the pan of water from the oven and continue baking the cheesecake for another 20 to 30 minutes. The top of the cheesecake should be slightly puffed up, and the streusel should be golden brown and crisp. Gently shake the pan—if the edges are set and the center still jiggles slightly, it’s done.
- Cool the cheesecake: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 2 hours. It will deflate slightly as it cools. After 30 minutes, run a thin knife around the edges of the cheesecake to prevent it from sticking.
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or until fully chilled and set.
- Prepare the icing: In a medium bowl, whisk together the powdered sugar and 1 tablespoon of milk. If the icing is too thick, gradually add more milk until it reaches your desired consistency.
- Drizzle the icing: Once the cheesecake is fully chilled and set, remove it from the pan. Drizzle the icing over the top before slicing and serving!
Notes
- While the cocoa powder won’t be noticeable in flavor, it helps darken the cinnamon swirl and prevents it from blending too much into the cheesecake.