Cinnamon Streusel Coffee Cake Cheesecake
This Cinnamon Streusel Coffee Cake Cheesecake is the dessert for anyone who can never choose between a slice of classic cheesecake and a tender, crumb-topped coffee cake.
A thick graham cracker crust, a creamy vanilla cheesecake layer with a ribbon of cinnamon-brown sugar swirl, and a buttery pecan streusel on top—it hits every note.
What Makes This Cheesecake a Favorite
The cheesecake itself is dense and silky, with a tangy cream cheese flavor that balances the cinnamon spice.
The swirl inside mimics the cinnamon ribbon of a traditional coffee cake, while the streusel on top adds that signature buttery crunch. It’s the best of both desserts in one slice.
Ingredients
- 1½ cups graham cracker crumbs: from about 12 full sheets
- 3 tbsp granulated sugar: for the crust
- 5 tbsp unsalted butter, melted: plus more for the pan
- ¾ cup light brown sugar, packed: divided for swirl and streusel
- 3 tbsp all-purpose flour: for the cinnamon swirl
- 2 tsp ground cinnamon: divided
- 3 tbsp unsalted butter, melted: for the swirl
- 4 (8 oz) blocks cream cheese, softened: full-fat brick style works best
- 1 cup granulated sugar: for the filling
- 2 tsp vanilla extract
- 4 large eggs, at room temperature
- ½ cup full-fat sour cream, at room temperature
- ½ cup all-purpose flour: for the streusel
- ⅓ cup chopped pecans: optional, adds crunch
Variations and Swaps
- Swap the pecans: use walnuts or sliced almonds, or leave them out for a nut-free cheesecake.
- Add a pinch of nutmeg: or a scrape of orange zest to the cinnamon swirl for a slightly different warm spice note.
- Use a different crust: crushed vanilla wafers or shortbread cookies work well; keep the butter amount the same.
- Make it gluten-free: use gluten-free graham crackers or gluten-free cookie crumbs. The small amount of flour in the swirl and streusel can be swapped for a 1:1 gluten-free blend.
For a pure, no-swirl cheesecake that’s just as creamy, take a look at my classic New York Cheesecake recipe.
How to Make Cinnamon Streusel Coffee Cake Cheesecake
Step 1: Press the Crust
Preheat the oven to 350°F (175°C). Stir the 1½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 5 tablespoons melted butter together until the mixture holds together when squeezed. Press it firmly into the bottom and about an inch up the sides of a 9-inch springform pan.
Bake the crust for 10 minutes, until it is set and just starting to smell toasty. Let it cool on a wire rack while you prepare the filling. Keep the oven on.
Step 2: Mix the Filling and Swirl
In a small bowl, make the cinnamon swirl by mixing the ¾ cup brown sugar, 3 tablespoons flour, 2 teaspoons cinnamon, and 3 tablespoons melted butter until crumbly and moist. Set aside.
In a large bowl, beat the softened cream cheese and 1 cup granulated sugar on medium speed for 2 to 3 minutes, until completely smooth with no lumps. Scrape down the sides often. Add the vanilla, then beat in the eggs one at a time on low speed, just until each is incorporated—about 30 seconds each. Fold in the sour cream by hand until the batter is uniform. Pour half the cheesecake batter over the cooled crust, sprinkle half the cinnamon swirl mixture over it, then top with the remaining batter and finish with the rest of the swirl. Gently drag a butter knife through the top layer to create ribbons, but don’t mix it into a uniform color.
Step 3: Scatter the Streusel
In a medium bowl, combine the ½ cup flour, remaining ¼ cup brown sugar, ½ teaspoon cinnamon, and 3 tablespoons melted butter. Stir with a fork for about 1 minute until the mixture looks like wet sand with some larger pea-sized clumps. If you’re using the chopped pecans, fold them in now.
Scatter the streusel evenly over the top of the cheesecake. Don’t press it down; it will bake into a crumbly, golden crust all on its own.
Step 4: Bake the Cheesecake
Place the springform pan on a baking sheet to catch any drips and bake at 350°F for 15 minutes. Lower the oven temperature to 325°F (160°C) and continue baking for 40 to 45 minutes more. The cheesecake is done when the edges look puffed and set, but the center still wobbles slightly like Jell-O when you give the pan a gentle shake.
If the streusel starts browning too fast, tent the pan loosely with foil after the first 30 minutes. The residual heat will finish setting the center as it cools, so don’t wait until it’s completely firm in the oven.
Step 5: Unmold and Slice
Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. Then remove it and let it finish cooling on the counter before covering and refrigerating for at least 4 hours, but overnight is even better.
Run a thin knife around the inside of the pan, release the springform collar, and slice into wedges. For the cleanest cuts, dip a sharp knife in hot water and wipe it dry between slices. Serve cold or let slices sit at room temperature for 15 minutes to soften just a little.
A Few Notes Before You Start
- A water bath helps prevent cracks. Set the springform pan in a larger roasting pan, place it on the oven rack, and pour hot water into the roasting pan until it reaches halfway up the sides. Wrap the springform in foil first if your pan isn’t leakproof.
- Using room temperature cream cheese, eggs, and sour cream is the easiest way to avoid lumps in the batter. If you’re short on time, microwave the cream cheese in 10-second bursts until soft, but not warm.
- Letting the cheesecake cool gradually in the oven with the door cracked reduces the risk of cracks from a sudden temperature drop. Don’t rush this step.
Storing Leftovers
- Refrigerate: the cheesecake tightly covered for up to 5 days. The streusel will soften a little, but the flavor deepens.
- Freeze: whole or in slices. Wrap in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Serve cold: or bring slices to cool room temperature. Reheating isn’t recommended because it changes the texture of the filling.
What to Serve With This Cheesecake
A strong cup of black coffee brings out the cinnamon and cuts the richness of the cheesecake. On the side, a small scoop of vanilla ice cream or a handful of fresh raspberries adds a bright, cool contrast that keeps each bite from feeling heavy.
Frequently Asked Questions
Can I use a different crust?
Yes. Crushed vanilla wafers, shortbread cookies, or even ginger snaps all work well. Keep the butter quantity the same, and press the mixture in firmly so it holds together.
Can I make this cheesecake nut-free?
Absolutely. Just omit the chopped pecans from the streusel topping. The crumble will still be buttery and crisp.
What can I use instead of sour cream?
Full-fat plain Greek yogurt is a good substitute. It provides a similar tang and thickness. Don’t use low-fat or nonfat versions, as they contain more water and can make the filling less creamy.
Can I freeze the whole cheesecake?
Yes. Wrap the fully chilled cheesecake (still on the pan base for support) tightly in two layers of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw in the fridge overnight before slicing.
Cinnamon Streusel Coffee Cake Cheesecake Recipe
Ingredients
Method
- Preheat oven to 350°F. Mix crust ingredients, press into a 9-inch springform pan, and bake 10 minutes. Cool.
- Make swirl: mix brown sugar, 3 tbsp flour, cinnamon, and butter. Beat cream cheese and sugar 2-3 min until smooth. Add vanilla, eggs one at a time, then sour cream. Layer batter with swirl, and knife through to marble.
- Mix streusel: combine ½ cup flour, remaining brown sugar, cinnamon, and butter, then stir in pecans. Scatter over the cheesecake.
- Bake at 350°F for 15 min, then 325°F for 40-45 min until edges are set and center jiggles slightly. Cool in turned-off oven with door cracked 1 hour, then on counter.
- Cover and refrigerate at least 4 hours. Unmold, slice with a hot knife, and serve.
