Description
A delicious coffee cake cheesecake that combines the richness of cheesecake with the comforting flavors of coffee cake.
Ingredients
Scale
- 200 grams Digestive Biscuits (or Graham Crackers)
- 100 grams Butter (or coconut oil for dairy-free)
- 450 grams Cream Cheese (full-fat recommended)
- 200 grams Sour Cream (or Greek yogurt)
- 150 grams Sugar
- 3 pieces Eggs (or flax eggs for egg-free)
- 1 teaspoon Cinnamon
- 70 grams Dark Brown Sugar
- 100 grams All-Purpose Flour
- 50 grams Dark Brown Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits and mix with melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a bowl, beat the cream cheese until smooth.
- Add sour cream, sugar, and eggs, mixing until well combined.
- Pour the filling over the crust in the springform pan.
- In another bowl, mix flour, dark brown sugar, and cinnamon for the topping.
- Sprinkle the topping evenly over the cheesecake filling.
- Bake for 50-60 minutes until the center is set.
- Let it cool before serving.
Notes
- Use gluten-free biscuits for a gluten-free version.
- Substitute coconut oil for a dairy-free option.
- Flax eggs can replace regular eggs for an egg-free version.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 grams
- Sodium: 300 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 100 mg
Keywords: Coffee Cake Cheesecake, cheesecake, coffee cake, dessert