Description
Coffee Cake Cheesecake blends two classic desserts into one spectacular treat that brings smiles to your table. Creamy cheesecake layers mingle with tender cinnamon streusel, creating a delightful dessert perfect for weekend brunches or casual gatherings with friends.
Ingredients
Scale
Cake Ingredients:
- 16 oz (2 blocks) cream cheese
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter
- 2 tablespoons light brown sugar
- 4 large eggs
Supporting Ingredients:
- 1 tablespoon all-purpose flour
- ½ cup sour cream
- 2 teaspoons vanilla extract
Topping Ingredients:
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Blend ¾ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon in a small bowl. Pour ¼ cup melted butter into the mixture and stir with a fork until crumbly. Set streusel topping aside.
- Whisk 1½ cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Cream ½ cup softened butter with ½ cup granulated sugar and ¼ cup brown sugar until fluffy at medium speed for 2-3 minutes.
- Add 2 eggs to the butter mixture, one at a time, beating thoroughly after each addition. Fold in 1 teaspoon vanilla extract and ½ cup sour cream until just combined. Gently incorporate dry ingredients, mixing minimally to maintain tender texture.
- Beat 16 oz cream cheese in a separate bowl until smooth at medium-high speed for 2 minutes. Mix in ½ cup granulated sugar and 1 tablespoon flour until fully integrated. Incorporate 2 eggs one at a time, then blend in 1 teaspoon vanilla extract.
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment paper. Spread half the coffee cake batter across bottom, creating an even layer.
- Carefully pour cheesecake mixture over coffee cake batter, ensuring consistent coverage. Drop remaining cake batter in dollops across the surface.
- Sprinkle entire streusel topping across the top of the cake. Distribute evenly with gentle movements.
- Bake for 60-70 minutes until golden brown. Test doneness by inserting a toothpick near the pan’s edge—it should emerge clean.
- Remove from oven and allow cake to cool completely at room temperature. Refrigerate for minimum 4 hours, preferably overnight, to set cheesecake layer and blend flavors.
Notes
- Softening cream cheese at room temperature helps create a smooth, lump-free cheesecake filling.
- For the best streusel topping, use cold butter and mix until it resembles coarse crumbs for a crispy texture.
- Bake the cheesecake in a water bath to prevent cracking and ensure even, gentle cooking.
- Gluten-free bakers can substitute regular flour with a 1:1 gluten-free baking blend in the cake and streusel layers.
- Prep Time: 25 minutes
- Cook Time: 1 hour - 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 391 kcal
- Sugar: 26 g
- Sodium: 193 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 114 mg