If you’ve ever dreamed of a dessert that feels like the coziest morning coffee meet your favorite slice of cheesecake, this Coffee Cake Cheesecake with Cinnamon Sugar and Crumble is your new best friend. It brings together a buttery graham cracker crust, a luxuriously creamy cheesecake layer, and that beloved coffee cake vibe all in one slice. Every bite feels like wrapping yourself in a warm cashmere blanket while sipping a latte on a crisp autumn morning. You get that delightful swirl of cinnamon sugar woven through the cheesecake batter, and on top, a golden crumble that crackles with texture and sweet-spicy warmth. It’s the kind of dessert that makes you pause mid-bite, close your eyes, and sigh in pure, unadulterated bliss.
Beyond being a total showstopper for guests, this recipe is surprisingly approachable for a home cook who’s ready to step up their baking game. It lands at an intermediate difficulty level—perfect if you’re comfortable with basic baking techniques and eager to learn a few new tricks, like keeping the cheesecake crack-free with a gentle oven cooldown and mastering the balance between a fluffy, tangy filling and a tender, brown-butter-like crumble. With 30 minutes of hands-on prep, an hour in the oven, and a restful chill time of at least five hours (overnight, ideally), you’ll end up with slices that hold their shape, look breathtaking, and taste like a slice of morning heaven. This dessert merges creamy, rich cheesecake with comforting coffee cake notes, creating a crunchy cinnamon-sugar topping that’ll have your taste buds dancing—and your friends asking for the recipe on repeat.
KEY INGREDIENTS IN COFFEE CAKE CHEESECAKE WITH CINNAMON SUGAR AND CRUMBLE
Every recipe begins with thoughtfully chosen ingredients that each play a starring role in this Coffee Cake Cheesecake. From the foundation of the crust to the crunchy crumble crowning the top, let’s break down what you need and why it matters.
- Graham Cracker Crumbs
A classic base that delivers a mildly sweet, crunchy foundation. When combined with butter, it forms a sturdy platform that contrasts beautifully with the velvety cheesecake layer above.
- Sugar
Present in multiple forms—granulated in the crust and cheesecake, and brown in the crumble—it not only sweetens but also contributes to crisp textures and caramel-like depth.
- Cinnamon
The warm spice that ties every layer together. It infuses the crust, the swirling cinnamon sugar in the batter, and the crumble topping, making each bite feel cozy and comforting.
- Butter (Melted and Cold Cubed)
Melted butter binds the graham cracker crumbs into a cohesive crust, while cold butter cut into the crumble creates those irresistible sandy clusters that brown beautifully in the oven.
- Cream Cheese
The star of the cheesecake layer, providing that lush, tangy, and creamy texture. Softened to room temperature, it blends seamlessly with sugar and eggs to achieve a dreamy filling.
- All-Purpose Flour
Just a touch of flour in the cheesecake batter adds structure, ensuring each slice holds together when you cut it, while a bit more in the crumble brings stability to the buttery topping.
- Vanilla Extract
Brings a fragrant, sweet undertone that complements the tang of the cream cheese and the warmth of the cinnamon without overpowering either.
- Eggs
They act as binders, setting the cheesecake’s custardy texture. Adding them one at a time ensures a smooth, lump-free batter.
- Sour Cream
Introduces a silky, tangy element that lightens the richness of the cream cheese and keeps the cheesecake wonderfully moist.
HOW TO MAKE COFFEE CAKE CHEESECAKE WITH CINNAMON SUGAR AND CRUMBLE
Ready to bake? This step-by-step guide will walk you through every stage—from prepping your pan to pulling that golden-topped masterpiece from the oven—with tips to keep everything smooth, crack-free, and bursting with flavor.
1. Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and generously grease the sides to ensure easy release.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Press this mixture evenly into the base of your prepared pan, forming a solid, flat crust. Set aside on a baking tray.
3. In a large mixing bowl, beat cream cheese and sugar together until smooth and fluffy. Add all-purpose flour and vanilla extract, mixing just until incorporated. Add eggs one at a time, fully blending each before the next, then gently fold in the sour cream for a velvety, lump-free batter.
4. In a small bowl, whisk together sugar and cinnamon to create your cinnamon sugar. Set aside for layering.
5. Pour half of the cheesecake batter over the crust, smoothing gently with a spatula. Lightly sprinkle half of the cinnamon sugar over this layer. Top with the remaining cheesecake batter, spreading to create an even surface.
6. For the crumble topping, combine flour, light brown sugar, and cinnamon in a separate bowl. Cut in cubed cold butter using a pastry cutter or fork until pea-sized crumbs form. Evenly sprinkle the crumble mixture over the cheesecake.
7. Place the pan on a baking tray and bake for 50–60 minutes, until the edges are set and golden but the center jiggles ever so slightly when nudged.
8. Turn off the oven and crack the door open, leaving the cheesecake inside for an additional hour. This gradual cooldown helps prevent cracks.
9. Remove the cheesecake from the oven and let it reach room temperature. Then refrigerate for at least 4 hours, though overnight yields the best texture and flavor melding.
10. When fully set and chilled, release the springform, slice into generous wedges, and serve.
SERVING SUGGESTIONS FOR COFFEE CAKE CHEESECAKE WITH CINNAMON SUGAR AND CRUMBLE
Presenting this Coffee Cake Cheesecake is half the fun—here’s how to turn every slice into an Instagram-worthy moment while elevating the flavor experience.
- Classic Brunch Pairing
Serve slices on pretty dessert plates alongside steaming mugs of coffee or chai latte. The warm spices in the cake echo each sip, creating a harmonious flavor duo that feels both indulgent and homey.
- Fruit and Sauce Trio
Top each piece with a spoonful of fresh berries (strawberries, raspberries, or blueberries) and a drizzle of homemade caramel or chocolate sauce. The bright fruit cuts through the richness, while the sauce adds a glossy, gourmet finish.
- Whipped Cream Dollop
Pipe or spoon a dollop of vanilla-scented whipped cream on the side. For an extra touch, sprinkle a pinch of cinnamon or finely grated lemon zest to awaken the palate.
- Mini Dessert Flight
Cut the cheesecake into smaller squares and serve alongside bites of coffee cake or biscotti in a tasting tray. Guests will love the variety and the chance to mix and match textures and flavors.
HOW TO STORE COFFEE CAKE CHEESECAKE WITH CINNAMON SUGAR AND CRUMBLE
Storing your masterpiece properly ensures every slice tastes as fresh as the first day. Whether you’re planning ahead for a special occasion or saving leftovers, follow these tips for maximum flavor and texture retention.
- Refrigerator Storage
After the cheesecake has cooled and set, wrap the pan or individual slices tightly in plastic wrap or transfer to an airtight container. Keep in the fridge for up to 5 days. This preserves the creamy texture and prevents scents from other foods from mingling.
- Freezer Method
For longer storage, slice the cheesecake and place pieces on a baking sheet lined with parchment paper. Freeze until firm, then wrap each piece in plastic wrap followed by foil. Store in a sealed freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.
- Avoid Moisture
Excess humidity can soften the crumble topping. If your fridge has a moist environment, place silica gel food-safe packs or a small dish of uncooked rice nearby (outside the container) to absorb extra moisture.
- Portion Control
Pre-portion into single servings and store each slice separately. This not only makes for easy grab-and-go treats but also minimizes temperature and moisture fluctuations when you open the container.
CONCLUSION
There’s something undeniably magical about Coffee Cake Cheesecake with Cinnamon Sugar and Crumble. It takes the familiar comfort of a Sunday morning coffee cake and elevates it with a silken cream cheese layer, finished off with a crunchy, cinnamon-kissed crumble that dances on your tongue. This dessert is a testament to how simple ingredients—graham cracker crumbs, cream cheese, sugar, cinnamon, flour, eggs, sour cream, and butter—can combine to create something utterly show-stopping. From the first press of the crust in your pan to the final sprinkle of crumble before baking, each step builds layers of flavor and texture that promise to delight every guest lucky enough to try a slice.
Print this article out and tuck it in your recipe binder for quick reference whenever you’re in the mood to spoil yourself or friends. You can also save it digitally so that, at a moment’s notice, you have all the ingredient breakdowns, step-by-step instructions, serving tips, and storage hacks right at your fingertips. Below, you’ll find an FAQ section addressing common questions, substitutions, and troubleshooting tips to make this baking adventure even smoother.
If you decide to whip up this Coffee Cake Cheesecake with Cinnamon Sugar and Crumble, please let me know how it turns out! Your feedback, questions, or any little baking triumphs (or flops) are always welcome. Leave a comment sharing your experience, and I’d love to chat through any tweaks or creative twists you tried. Happy baking, and may every slice bring you as much joy as it does warmth on a sleepy morning at home.
Coffee Cake Cheesecake with Cinnamon Sugar and Crumble
Description
This Coffee Cake Cheesecake merges creamy, rich cheesecake with the comforting notes of coffee cake, finished with a crunchy cinnamon-sugar topping that'll have your taste buds dancing.
Ingredients
Instructions
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Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
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To make the crust, mix the graham cracker crumbs, sugar, cinnamon, and melted butter together in a medium bowl. Press the mixture into the bottom of the prepared springform pan. Set aside.
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For the cheesecake batter, beat the cream cheese and sugar together in a large bowl until smooth and fluffy. Add in the flour and vanilla extract and mix until combined. Add the eggs one at a time, mixing well after each addition, and finally, beat in the sour cream until fully combined.
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To make the cinnamon sugar, combine the sugar and ground cinnamon in a small bowl and set aside.
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Pour half of the cheesecake batter over the prepared crust. Sprinkle half of the cinnamon sugar mix over the batter. Pour the remaining cheesecake batter on top, smoothing the surface.
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For the crumble topping, in a separate bowl combine the flour, brown sugar, and cinnamon. Cut the cold butter into the mix using a pastry cutter or fork until crumbly. Sprinkle this crumble evenly over the cheesecake.
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Place the cheesecake on a baking tray and bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still jiggles slightly.
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Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour.
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Remove from the oven and allow to cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
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Once fully set and chilled, remove the cheesecake from the pan, slice, and serve.
Note
- For an extra decadent touch, drizzle caramel or chocolate sauce over the top before serving.
- Ensure all ingredients are at room temperature for a smoother batter.
- A water bath can help prevent cracks in your cheesecake.
- The crumble topping adds a delightful texture contrast to the smooth cheesecake.
