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Coffee Cake Cheesecake

Cinnamon Streusel Coffee Cake Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1½ cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • ¾ cup light brown sugar, packed
  • 3 tbsp all-purpose flour
  • 2 tsp ground cinnamon
  • 3 tbsp unsalted butter, melted
  • 4 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 4 large eggs, at room temperature
  • ½ cup full-fat sour cream, at room temperature
  • ½ cup all-purpose flour
  • ⅓ cup chopped pecans (optional)

Method
 

  1. Preheat oven to 350°F. Mix crust ingredients, press into a 9-inch springform pan, and bake 10 minutes. Cool.
  2. 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.
  3. Mix streusel: combine ½ cup flour, remaining brown sugar, cinnamon, and butter, then stir in pecans. Scatter over the cheesecake.
  4. 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.
  5. Cover and refrigerate at least 4 hours. Unmold, slice with a hot knife, and serve.

Notes

The cheesecake needs at least 4 hours to chill, but overnight gives the cleanest slices and the best flavor. If the streusel darkens too quickly, tent it loosely with foil for the last 20 minutes of baking.