Coffee Cake Cheesecake
This Coffee Cake Cheesecake combines the richness of cheesecake with the comforting flavors of coffee cake.
Equipment
- Springform pan
- Mixing bowls
Ingredients
For the Crust
- 200 g Digestive Biscuits Use gluten-free options for a gluten-free dessert.
- 100 g Butter Substitute coconut oil for a dairy-free option.
For the Filling
- 450 g Cream Cheese Choose full-fat for the best results.
- 200 g Sour Cream Greek yogurt can be used for a thicker filling.
- 150 g Sugar
- 3 pieces Eggs For an egg-free version, opt for flax eggs or a commercial egg replacer.
For the Topping
- 1 teaspoon Cinnamon Essential for that cozy flavor warmth.
- 70 g Dark Brown Sugar Enhances the crumble’s taste with molasses-rich depth.
- 100 g All-Purpose Flour Creates the perfect crumbly topping texture.
For the Cinnamon Sugar
- 50 g Dark Brown Sugar Works harmoniously with cinnamon.
- 1 teaspoon Cinnamon Adds warmth and spice.
Instructions
- Preheat your oven to 160°C (320°F). Prepare the springform pan by greasing it.
- In a mixing bowl, crush the digestive biscuits and mix with melted butter until combined. Press the mixture into the bottom of the pan.
- In another bowl, beat the cream cheese until smooth. Add sour cream, sugar, and eggs, mixing until well combined.
- Pour the cheesecake filling over the crust in the pan.
- In a separate bowl, mix the topping ingredients: cinnamon, dark brown sugar, and all-purpose flour. Sprinkle it over the cheesecake filling.
- Bake in the preheated oven for about 60 minutes or until the center is set. Let it cool before serving.
Notes
Chill the cheesecake for a few hours or overnight for best results. Serve with a sprinkle of cinnamon sugar on top.