Coffee Cake Cheesecake

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Coffee Cake Cheesecake combines coffee cake with a silky cheesecake to make the most delicious taste and texture. This extraordinary marriage of two beloved desserts has a cookie crust, smooth and creamy cheesecake filling, and a cinnamon streusel layer and topping.

a piece of Coffee Cake Cheesecake being sliced.

Table of Contents

When presented with the choice between moist coffee cake and a slice of cheesecake, my answer will always be both. Why choose when you can have both combined into one amazing dessert recipe.

This coffee cake cheesecake recipe has the cracker crust and creamy filling qualities you love from a cheesecake, plus the cinnamon sugar swirl and streusel topping components that is adored in classic coffee cake.

Also known as a Cinnamon Crumble Cheesecake, this is the perfect cheesecake dessert to enjoy with a hot cup of coffee.

Yet for a cheesecake, this recipe is fairly simple to make. Most of the time required is for cooling and chilling, minimal effort for such big results.

For another easy cheesecake dessert, try our Strawberry Swirl Cheesecake Bars. Our No Starter Amish Cinnamon Bread has a similar taste without the cheesecake.

Why You’ll Love This Recipe

Delicious – This recipe perfectly balances soft, creamy cheesecake with the tender, cinnamon-spiced coffee cake with both a cinnamon swirl and a crunchy streusel topping.
Innovative Yet Approachable – While combining coffee cake and cheesecake might sound fancy, this recipe breaks it down into easy steps, making it accessible for bakers of all skill levels. It’s a satisfying project with a lot of layers to love, without demanding professional expertise.
Versatile for Any Occasion – Whether served as a decadent breakfast treat, afternoon snack, or elegant dessert – this coffee cake cheesecake suits many occasions. It’s comforting and nostalgic, yet exciting enough to impress guests or elevate a casual gathering just like our No Bake Coconut Cheesecake Recipe.

Total Time: 5 ¼ Hours

Serves: 8-10

Ingredients and Notes

ingredients on a table to make Coffee Cake Cheesecake.

Cream Cheese – Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
Butter – Lends a tender crumb and buttery aroma to the coffee cake and streusel. Unsalted butter is preferred for controlling salt content, but you can use salted if that’s what you have on hand.
Cinnamon – Brings warmth and a quintessential coffee cake flavor, like in our Apple Cinnamon Streusel Muffins Recipe. You can experiment with other spices like nutmeg or cardamom if you want a different twist.
Sugar – This recipe uses both white sugar and packed brown sugar.

As always, the full simple ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Variations

Gingersnap cookies – Adds warmth and depth, but you can use graham crackers to make a graham cracker crust or use vanilla wafers to make the crust, if preferred.
Cornstarch – Helps stabilize the cheesecake, making it less likely to crack or sink as it cools. You can substitute with 2 tablespoons of flour if necessary, though the texture may be slightly less creamy.
A drizzle of a simple icing will finish this coffee cake cheesecake off with a perfect touch. .
For a nutty twist: Sprinkle chopped pecans or walnuts into the streusel topping for an added crunchy texture and nutty flavor that enhances the overall experience.

a slice of Coffee Cake Cheesecake on a white plate with a fork beside it.

Tips for Success

Ensure that the cream cheese, eggs, and sour cream are at room temperature for easier mixing and a smoother filling.
Pack the bottom crust firmly to prevent filling from seeping in and softening the bottom. We do the same for our Mini Egg Cheesecake Bites.
The streusel should be mixed until large, clumpy crumbs form. It should be moist but crumbly, not a paste. If the crumb topping is too dry, add a tiny bit more melted butter.
I highly recommend a silicone springform pan cover instead of tinfoil for the water bath. One small leak in your tinfoil can ruin the entire cheesecake. It’s an inexpensive and handy kitchen tool that really does make all the difference.
The cheesecake is done when the edges are set, but the center has a slight jiggle. Over baking can lead to a dry texture.
Cooling in the oven after baking helps prevent cracks. Avoid opening the oven door frequently during baking to maintain an even temperature.
As a cheesecake cools, it shrinks. Yet if the sides are stick to the pan, it’ll crack and tear as it shrinks. Run a thin knife along the edges of the baked cheesecake to prevent this. Do the same when making our White Chocolate Raspberry Cheesecake Bars too.

Why Bake Cheesecake in a Water Bath?

Dry heat can cause cheesecake to over-bake, crack, curdle, or mis-shape. Water baths and the steam it produces gently protect a baking cheesecake, helping it bake gradually and evenly. For best results, use a water bath or a silicone sleeve.

How to Make Coffee Cake Cheesecake

a cookie crust pressed into the bottom of a metal springform baking pan.

STEP 1 – Preheat the oven to 325°F. In a bowl, mix gingersnap crumbs and melted butter until evenly combined. Press into the bottom of a 9 inch springform pan to form a compact crust. Bake for 10 minutes then remove the cake pan from the oven, and set aside.

STEP 2 – In a medium bowl, combine brown sugar, all purpose flour, and cinnamon. Stir in melted butter until large, moist crumbs form. Set this mixture aside.

STEP 3 – In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth using an electric hand mixer. Add heavy cream, cornstarch, and vanilla extract. Mix until fully incorporated.

cheesecake batter in a glass mixing bowl.

STEP 4 – Add eggs one at a time, mixing on low speed just until combined. Do not over mix.

uncooked cheesecake batter in a springform pan.

STEP 5 – Pour half of the cheesecake batter over the prepared crust in an even layer. Evenly sprinkle half the streusel topping over the top of the cheesecake batter.

a whole Coffee Cake Cheesecake in a springform pan.

STEP 6 – Carefully cover with the remaining batter then sprinkle with the rest of the streusel crumble topping.

A sliced yet whole Coffee Cake Cheesecake with a piece being served out.

STEP 7 – If you don’t have a springform silicone cover, then cover the bottom of the pan in foil then place the cheesecake in a water bath, a larger pan full of water. Bake for 60–70 minutes, or until the center is just set and slightly jiggly.

Turn off the oven and crack the oven door. Let cheesecake cool for 1 hour in the oven. Remove from the oven and let cool to room temperature, then chill for at least 4 hours or overnight before slicing.

What To Serve With Coffee Cake Cheesecake

A cup of freshly brewed coffee is a classic companion that complements the coffee cake’s cinnamon notes while balancing the richness with its bitter edge.

You can also add a dollop of whipped cream on top of the cheesecake coffee cake for more creaminess and a touch of elegance. Vanilla Ice Cream melts beautifully against the warm cake. For a brunch, a fresh fruit salad adds brightness and a refreshing balance.

Storage

Store leftover cheesecake in an airtight container (or cover well with plastic wrap) and store in the refrigerator for up to 4 days. You can also freeze for up to 3 months.

Recipe FAQ

Can I skip the water bath when making cheesecake?

The water bath helps the cheesecake bake gently and prevents cracking. You can skip it, but you may see more surface cracks and a slightly drier texture around the edges.

Why is my streusel sinking into my cheesecake?

If the streusel is too fine or wet, it may sink into the batter. Make sure the crumb texture is coarse and clumpy before sprinkling it on.

Can I make coffee cake cheesecake ahead of time?

Absolutely. Prepare the full cake and refrigerate it overnight or up to two days in advance. This resting time enhances the flavors and texture.

More Cheesecake Recipes

If you’ve tried this easy Coffee Cake Cheesecake Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Coffee Cake Cheesecake

Delicious Coffee Cake Cheesecake combines two favorite desserts into one – a cookie crust, creamy cheesecake filling, and a cinnamon streusel middle layer and topping. Comforting and nostalgic, it's perfect as a breakfast or snack – yet exciting enough to impress guests as a dessert or elevate a casual gathering.

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 1

Chilling Time: 4

Total Time: 5 15

Servings:

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

2 cups gingersnap cookie crumbs
5 tbsp butter (melted)
24 oz cream cheese (softened)
1 cup granulated sugar
½ cup heavy cream
1 tbsp cornstarch
1 tsp vanilla extract
4 eggs

For the Streusel

1½ cups brown sugar (packed)
1 cup flour
1 tbsp ground cinnamon
5 tbsp butter (melted)

Instructions

Preheat the oven to 325°F.
In a bowl, mix gingersnap crumbs and melted butter until evenly combined. Press into the bottom of the springform pan to form a compact crust. Bake for 10 minutes then remove from the oven and set aside.
In a medium bowl, combine brown sugar, flour, and cinnamon. Stir in melted butter until large, moist crumbs form. Set aside.
In a large bowl, beat softened cream cheese and sugar until smooth. Add heavy cream, cornstarch, and vanilla extract. Mix until fully incorporated.
Add eggs one at a time, mixing on low speed just until combined. Do not over mix.
Pour half of the cheesecake batter over the prepared crust. Evenly sprinkle half the streusel topping over the cheesecake batter.
Carefully cover with the remaining batter then sprinkle with the rest of the streusel.
Cover the bottom of the pan in foil then place the cheesecake in a water bath, a larger pan full of water. Bake for 60–70 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and crack the oven door. Let cheesecake cool for 1 hour in the oven. Remove from the oven and let cool to room temperature, then chill for at least 4 hours or overnight before slicing.

Notes

The cheesecake is done when the edges are set, but the center has a slight jiggle. Over baking can lead to a dry texture.
Cooling in the oven after baking helps prevent cracks. Avoid opening the oven door frequently during baking to maintain an even temperature.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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