Indulge in Irresistible Coffee Cake Cheesecake Delight

There’s something magical about the aroma of freshly brewed coffee wafting through your kitchen, mingling with the sweet scent of cake. Now imagine combining that into one mind-blowing dessert: Coffee Cake Cheesecake! This heavenly treat is perfect for breakfast, brunch, or even as a late-night snack when you want to treat yourself while binge-watching your favorite show.

This recipe is a delightful marriage between a rich, creamy cheesecake and a light, fluffy coffee cake. It’s like having your morning coffee and dessert all in one bite! Trust me, one slice will make you feel like you’re floating on a cloud of deliciousness.

I once made this Coffee Cake Cheesecake for my family reunion, and let me tell you, the forks were flying! Everyone was clamoring for seconds, and I received more compliments than I could count.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crust: A classic base that adds a delightful crunch; use finely crushed graham crackers for best results.

• Cream Cheese: Choose full-fat cream cheese for a rich and creamy texture; let it soften before mixing.

• Sour Cream: Adds tanginess and helps create a smooth consistency; you can substitute with Greek yogurt if preferred.

• Granulated Sugar: For sweetness; adjust based on your taste preference but don’t skimp on flavor!

• Eggs: Essential for binding the ingredients together; room temperature eggs work best.

• Coffee Granules: Instant coffee granules are perfect for infusing that rich coffee flavor throughout.

• Cinnamon: Adds warmth and spice; feel free to sprinkle extra on top before serving.

• Butter: Use unsalted butter to control the saltiness in your crust; melt it before mixing with the crumbs.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Coffee Cake Cheesecake

Create the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a bowl, mix crushed graham crackers with melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan for an even base.

Prepare the Cheesecake Filling: In another bowl, beat softened cream cheese until smooth. Gradually add sugar while mixing until fully incorporated and creamy with no lumps in sight.

Add Sour Cream and Eggs: Mix in sour cream until well combined. Then add eggs one at a time, blending thoroughly after each addition to achieve that velvety texture.

Incorporate Flavorings: Stir in coffee granules and cinnamon until evenly distributed. The aroma will be truly intoxicating at this point!

Bake Your Creation: Pour the filling over the crust and smooth out the top with a spatula. Bake in preheated oven for about 50-60 minutes or until set around edges but slightly jiggly in the center.

Cool and Chill!: Turn off the oven but leave the cheesecake inside with the door slightly ajar for an hour. Once cooled, refrigerate for at least four hours or overnight before serving—this step enhances those luscious flavors!

Now that you’ve mastered how to make this incredible Coffee Cake Cheesecake, I promise you’ll want to share it…or not! Enjoy every decadent bite as you bask in your baking glory!

Content

The secret to a perfect Coffee Cake Cheesecake lies in using room temperature ingredients. It ensures a smooth batter that bakes evenly. I once made the mistake of using cold cream cheese, resulting in a lumpy disaster that looked more like a science experiment than a dessert.

Watch your baking time closely. Overbaking can lead to dryness. Keep an eye on the cheesecake during the last few minutes. My first attempt ended up with a cake that could double as a paperweight—definitely not what you want for dessert!

Chill your cheesecake overnight for the best flavor and texture. This step lets the flavors meld beautifully. I tried rushing it once, and let’s just say my friends were polite but definitely preferred ice cream instead!

Perfecting the Cooking Process

Start by preparing the crust while preheating your oven to 350°F (175°C). Mix the crust ingredients until crumbly, then press them into your pan. While it bakes, whip up your cheesecake filling for seamless efficiency.

Add Your Touch

Feel free to customize your Coffee Cake Cheesecake by adding nuts or chocolate chips to the batter. You can also use flavored extracts like almond or vanilla for an extra kick.

Storing & Reheating

Store leftover Coffee Cake Cheesecake in an airtight container in the fridge for up to five days. For reheating, simply warm individual slices in the microwave for about 15 seconds.

I remember serving this delightful treat at a family gathering, where it stole the spotlight and left everyone begging for seconds—even Aunt Martha, who claims she’s on a diet!

FAQ

Can I use different flavors for my Coffee Cake Cheesecake?

Yes! Experiment with flavors like chocolate, pumpkin spice, or fruit purees.

How do I know when my cheesecake is done baking?

The center should slightly jiggle but should not be wet when you remove it.

What should I do if my cheesecake cracks?

Don’t panic! You can easily cover cracks with whipped cream or fruit topping.

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Indulgent Coffee Cake Cheesecake

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Savor the delightful fusion of rich, creamy cheesecake and fluffy coffee cake with this indulgent Coffee Cake Cheesecake. Perfect for breakfast, brunch, or a late-night treat, each bite offers a heavenly combination of flavors that will leave you wanting more. Impress your guests with this stunning dessert that’s surprisingly easy to make!

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream (or Greek yogurt)
• 3 large eggs, room temperature
• 2 tbsp instant coffee granules
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
2. In a separate bowl, beat softened cream cheese until smooth. Gradually add sugar; mix until creamy and lump-free.
3. Add sour cream and mix well. Incorporate eggs one at a time, blending thoroughly after each addition.
4. Stir in instant coffee granules and cinnamon until evenly distributed.
5. Pour the filling over the prepared crust and smooth the top. Bake for 50-60 minutes until set around edges but slightly jiggly in the center.
6. Turn off the oven, leaving the cheesecake inside with the door slightly ajar for one hour. Then refrigerate for at least four hours or overnight before serving.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 350
• Sugar: 24g
• Sodium: 230mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 80mg

Keywords: Room temperature ingredients ensure a smooth batter. For added flavor, consider mixing in chopped nuts or chocolate chips. Store leftovers in an airtight container in the fridge for up to five days.