Coffee Cake Cheesecake
This Coffee Cake Cheesecake combines rich cream cheese with a crumbly coffee cake topping for a delicious dessert.
Equipment
- Mixing bowl
- Springform pan
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 325°F (160°C).
- Crush the digestive biscuits and mix with melted butter to form the crust. Press into the bottom of a springform pan.
- In a mixing bowl, beat the cream cheese until smooth. Add in sour cream, sugar, and eggs, mixing until fully combined.
- Pour the filling over the crust in the springform pan.
- In a separate bowl, combine all topping ingredients. Sprinkle over the cheesecake filling.
- Bake in the preheated oven for 60 minutes, or until the center is set. Let cool before slicing.
Notes
Chill the cheesecake in the refrigerator for a few hours before serving for best results.