1. Can I Make Coffee Cake Cheesecake Ahead of Time?

Yes, Coffee Cake Cheesecake actually tastes even better when made ahead of time! We recommend preparing it the day before you plan to serve it, allowing it to chill overnight in the refrigerator. This helps the flavors develop and the texture set perfectly.

2. Can I Use a Different Crust for Coffee Cake Cheesecake?

Absolutely! While digestive biscuits or graham crackers are the most common options for the crust, you can experiment with other types of cookies like Oreos or shortbread. For a gluten-free version, try using gluten-free cookies or almond flour for a grain-free crust.

3. How Do I Store Leftovers of Coffee Cake Cheesecake?

Store any leftover Coffee Cake Cheesecake in an airtight container in the fridge. It will stay fresh for up to 3 days. For longer storage, you can freeze individual slices. Wrap them tightly in plastic wrap and foil before freezing, and they’ll keep for up to 1 month.

4. Can I Make Coffee Cake Cheesecake Without a Water Bath?

While a water bath is highly recommended to avoid cracks and ensure a smooth texture, it is possible to make Coffee Cake Cheesecake without one. Just be sure to keep a close eye on the baking time and avoid overbaking, as the cheesecake may be more prone to cracking without the moisture from the water bath.

Coffee Cake Cheesecake Recipe – Creamy and Decadent (2025)

Name: Coffee Cake Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 3 h
Cuisine: American
Ingredients: Digestive Biscuits (or Graham Crackers) – 200g: Form the base of the crust, offering a light crunch.; Granulated Sugar – 2 tbsp: Adds sweetness to both the crust and cheesecake filling.; Ground Cinnamon – 1 tsp: Provides that warm, spicy flavor throughout the crust and cinnamon-sugar layer.; Butter – 100g, melted: Binds the crust ingredients together, giving a golden, firm base.; Dark Brown Sugar – 1/2 cup: Adds richness and caramelized flavor to the cinnamon-sugar and crumble topping.; All-Purpose Flour – 1/2 cup: Used in the crumble topping for texture.; Full-Fat Cream Cheese – 450g: The base of the cheesecake filling, creating a smooth, creamy texture.; Sour Cream – 1/2 cup: Balances the sweetness of the cheesecake with a slight tanginess.; Eggs – 3 large: Bind the cheesecake filling, providing structure and smoothness.; Vanilla Extract – 1 tsp: Enhances the overall flavor of the cheesecake.; Cornstarch – 1 tbsp: Helps stabilize the cheesecake filling, ensuring a smooth texture.

Description

Coffee Cake Cheesecake is a decadent dessert that combines the comforting flavors of coffee cake with the smooth, creamy texture of cheesecake. This indulgent dessert features a cinnamon-sugar swirl, a buttery cookie crust, and a crunchy crumble topping, all balanced with a rich cheesecake filling.

Ingredients

Digestive Biscuits (or Graham Crackers) – 200g: Form the base of the crust, offering a light crunch.
Granulated Sugar – 2 tbsp: Adds sweetness to both the crust and cheesecake filling.
Ground Cinnamon – 1 tsp: Provides that warm, spicy flavor throughout the crust and cinnamon-sugar layer.
Butter – 100g, melted: Binds the crust ingredients together, giving a golden, firm base.
Dark Brown Sugar – 1/2 cup: Adds richness and caramelized flavor to the cinnamon-sugar and crumble topping.
All-Purpose Flour – 1/2 cup: Used in the crumble topping for texture.
Full-Fat Cream Cheese – 450g: The base of the cheesecake filling, creating a smooth, creamy texture.
Sour Cream – 1/2 cup: Balances the sweetness of the cheesecake with a slight tanginess.
Eggs – 3 large: Bind the cheesecake filling, providing structure and smoothness.
Vanilla Extract – 1 tsp: Enhances the overall flavor of the cheesecake.
Cornstarch – 1 tbsp: Helps stabilize the cheesecake filling, ensuring a smooth texture.

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Instructions

Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
In a food processor, pulse the digestive biscuits, sugar, and ground cinnamon until fine crumbs form. Add melted butter and mix until well combined. Press this mixture into the base of the pan, and bake for 10 minutes. Set aside to cool.
For the cinnamon-sugar, combine the dark brown sugar and ground cinnamon in a small bowl, and set aside.
For the crumble, mix the all-purpose flour, dark brown sugar, and melted butter in a bowl until a crumbly texture forms. Set aside.
In a stand mixer, beat the cream cheese until smooth. Add granulated sugar and mix well. Incorporate sour cream, cornstarch, and vanilla extract.
Add the eggs one at a time, mixing on low speed after each addition until fully incorporated.
Pour half of the cheesecake filling over the cooled crust. Sprinkle half of the cinnamon-sugar mixture over the batter. Top with the remaining cheesecake filling, and sprinkle the crumble mixture on top.
Place the springform pan in a larger pan and add hot water around the springform pan to create a water bath. Bake for 1 hour and 15-20 minutes until the cheesecake is set but slightly jiggly in the center.
Turn off the oven and leave the cheesecake to cool in the oven for 1 hour before removing it. Let it cool at room temperature for another hour before transferring to the refrigerator to chill overnight.

Notes

Ensure all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature before mixing to prevent lumps.
For the best texture, let the cheesecake chill overnight to allow the flavors to develop and set properly.
If you don’t have digestive biscuits, graham crackers can be used as a substitute for the crust.
Using a water bath is essential to prevent cracking and ensure a smooth, creamy filling.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 32g
Sodium: 150mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg