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.
Servings: 8
Calories: 940kcal
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.
Nutrition
Serving: 1g | Calories: 940kcal | Carbohydrates: 106g | Protein: 12g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 584mg | Potassium: 336mg | Fiber: 2g | Sugar: 74g | Vitamin A: 1921IU | Vitamin C: 0.1mg | Calcium: 178mg | Iron: 3mg