By: Jill Mills Posted: Apr 27, 2025

This post may contain affiliate links. Please read our disclosure policy.

Coffee Cake Cheesecake is a delicious layered dessert starting with moist coffee cake swirled with a creamy cheesecake and then topped with brown sugar cinnamon streusel!

A plated slice of coffee cake cheesecake with a cup of coffee in the background. The cake is topped with a thick cinnamon streusel and icing, and the whole cheesecake is visible behind the slice.

Easy Coffee Cake Cheesecake

This coffee cake cheesecake is a dream dessert! It’s even acceptable to have it with a steaming hot cup of coffee—this is a judge-free zone. The rich and creamy cheesecake with a classic graham cracker crust finished with a streusel topping and a simple icing. It’s unlike any other recipe that I’ve made! It feels super decadent without being cloyingly sweet. I highly recommend that you make this as soon as possible but fair warning, you won’t be able to have just one slice!

A cake server lifting a slice of coffee cake cheesecake from the whole cheesecake. The slice is thick and layered, with cinnamon swirl and crumb topping, ready to be served.

Why You’ll Love This Coffee Cake Cheesecake

It’s creative yet simple. Don’t be intimidated by all the layers! This recipe is a true labor of love that is a lot easier than it looks. I love that it takes two amazing sweet treats and brings them together to create a unique yet familiar dessert.
It’s a family favorite. Everyone is going to love this! I have never shared this with anyone who didn’t enjoy every last crumb. Once you make this for your family, be prepared to have it on repeat.
It’s impressive. This may be simple, but it’s still impressive. The presentation alone makes it a stunning showstopper. If you want to wow party guests or family members coming to visit, make this coffee cake cheesecake.

A close-up of a fork cutting into a slice of coffee cake cheesecake, highlighting the soft layers of cheesecake and cinnamon crumb topping with a glossy icing finish.

What You’ll Need

Below are all of the items needed to make this coffee cake cheesecake. I separated them by layer to make it much easier to understand. For more information and exact measurements, take a look at the recipe card below.

Graham Cracker Crust

Graham cracker crumbs: This makes an easy and crunchy crust for the cheesecake. I par-bake it to ensure it holds its shape and doesn’t crack. This keeps the cheesecake filling from leaking out. Original honey or cinnamon are great flavors for this recipe.
Sugar: To sweeten the crust, I use a little granulated sugar. Feel free to use brown sugar if you prefer.
Butter: Melted butter acts as a glue to help form the crust and keep it together. You may use salted or unsalted based on your preference.

Cheesecake layer

Cream cheese: The cream cheese must be softened before you start your filling to ensure a smooth consistency. Leave it at room temperature for about 30 minutes.
Sugar: I use more granulated sugar to sweeten the cheesecake. It will be baked so you won’t have to worry about a gritty texture.
Vanilla extract: A little vanilla extract adds oomph to the cheesecake. It sweetens and enhances the cream cheese.
Eggs: These stabilize and add structure to the filling. They prevent it from becoming runny when it comes out of the oven.
Heavy cream: I use a little heavy cream to add a light and fluffy component to the cheesecake. It slightly thins the mixture to make it easy to pour into the pan.

Brown Sugar Cinnamon Swirl

Brown sugar: This sweetens and adds a recognizable color to the swirl. It pairs perfectly with the cinnamon and cocoa.
Cinnamon: You can’t have a cinnamon swirl without cinnamon! It adds warmth to the cheesecake and gives it the classic coffee cake flavor.
Cocoa powder: A little cocoa powder provides richness that compliments the lighter flavors in this recipe.

Streusel Topping

Flour: Adding flour to the streusel helps it achieve a crumbly texture and helps it gain a slight crispiness as it bakes. I use all-purpose flour for this.
Brown sugar: This provides the right amount of sweetness but isn’t as susceptible to burning as white sugar.
Cinnamon: I add cinnamon to ensure it has that flavor throughout the dessert. When I think of coffee cake, I immediately think of cinnamon!
Butter: This helps the streusel topping get a little crunchy in the oven. Salted or unsalted melted butter will work for this layer—I use unsalted.

Icing

Powdered sugar: This is the perfect sweetener for homemade icing. It mixes well and keeps it perfectly smooth.
Milk: I only use a small amount of milk. It adds richness but makes the icing easy to drizzle. Add more or less based on your desired consistency.

A flat lay of ingredients in white bowls for coffee cake cheesecake, including cream cheese, eggs, graham cracker crumbs, sugar, flour, cinnamon, brown sugar, sour cream, vanilla extract, and a stick of butter.

How to Make Coffee Cake Cheesecake

Here are all the instructions needed to make each layer of this amazing coffee cake cheesecake. It’s very easy to follow and understand, even if you don’t bake often.

Make the Crust

Prep the oven and pan. Preheat your oven to 350 degrees F. Then, spray a 9-inch springform pan with nonstick spray and add a circle of parchment paper to the bottom.
Make the crust. Combine the graham crackers, sugar, and butter in a medium bowl. Mix it well with a fork until well coated and combined.
Bake. Transfer the crust mixture to the prepared pan. Press it firmly into the bottom and up the sides. Place it in the oven and bake it for 10 minutes. Set it to the side and allow it to cool.

A bowl of prepared graham cracker crust mixture with a spoon, placed beside eggs and cinnamon sticks on a light kitchen towel.

A springform pan with a pressed graham cracker crust lining the bottom and sides, ready to be filled.

Cheesecake Filling

Beat the cream cheese. Add the cream cheese, vanilla, and sugar to a large mixing bowl. Use a hand mixer or stand mixer to beat the cream cheese until it’s smooth and creamy.
Add eggs. Gradually add the eggs one at a time and beat until they are fully mixed.
Mix in the cream. Slowly pour in the heavy cream at low speed and let it mix until everything is combined.

A bowl of smooth and creamy cheesecake batter after being whipped, with beaters resting nearby.

Two eggs added to the cheesecake mixture in a large mixing bowl, ready to be incorporated.

Cover with foil. Place a double layer of foil around the pan to prevent water leaks.
Prepare the cinnamon swirl. Combine the brown sugar, cinnamon, and cocoa powder in a small bowl.
Transfer to the pan. Pour half of the cheesecake mixture into the prepared pan. Sprinkle the cinnamon swirl on top and then dollop the remaining batter on top. Spread it evenly.

Cheesecake filling poured into the prepared graham cracker crust in a springform pan, ready for baking.

A layer of cocoa powder topping spread evenly over cheesecake filling inside a graham cracker crust.

Streusel Topping

Prepare the streusel. Mix the flour, brown sugar, cinnamon, and melted butter in a separate bowl until crumbly. Sprinkle it over the top of the cheesecake.

A top-down view of an unbaked coffee cake cheesecake with a thick, even layer of cinnamon crumb topping, ready to be baked in a springform pan.

A top-down view of icing being spoon-drizzled over the finished crumb topping of a coffee cake cheesecake. A small bowl of icing and cinnamon sticks are nearby.

Make the water bath. Fill a shallow baking dish with about 2-3 inches of water. Place the cheesecake in the middle.
Bake. Place it into the oven and bake it for 1 hour to 1 hour and 25 minutes. The edges will be set, the top will be golden, and the middle will jiggle slightly.
Cool and chill. Let the cheesecake cool for about 1 hour and then place it in the refrigerator for at least 5 hours.

Finish the Cheesecake

Make the icing. Combine the powdered sugar and milk in a small bowl.
Drizzle and serve. Use a spoon to drizzle it on top of the cheesecake. Slice and enjoy!

A full coffee cake cheesecake with one slice missing, revealing its inner layers of cheesecake and cinnamon. The crumb topping is drizzled with icing.

Tips for Success

Cool it gradually. It takes about an hour to cook the cheesecake before you place it in the refrigerator. I like to cool it gradually to try to prevent cracks. Leave it in the oven, turn it off, and crack the door.
Ensure the baking dish is big enough. The springform pan must fit in the baking dish comfortably and have enough room to add the water as well. Otherwise, the cheesecake won’t bake properly.
Leave the oven closed. Refrain from opening the oven to check on the cheesecake often. This will let the heat out and prevent it from baking evenly.

A slice of coffee cake cheesecake being lifted from the pan with a cake server, clearly showing the cheesecake’s layers, cinnamon swirl, crumb topping, and icing.

Proper Storage

Store your coffee cheesecake in the refrigerator in an airtight container for 3-4 days. You may tightly cover it with plastic wrap and freeze it for 1-2 months. Thaw it in the refrigerator overnight before you serve it.

Coffee Cake Cheesecake

Easy Coffee Cake Cheesecake

Why You’ll Love This Coffee Cake Cheesecake