Ingredients
Crust:
- 1 ½ cups graham cracker crumbs: The base of our cheesecake, these crumbs provide a sweet and slightly crunchy texture that pairs beautifully with the creamy filling.
- ½ cup melted butter: This binds the crumbs together and adds richness to the crust.
Cheesecake Layer:
- 16 oz cream cheese (softened): The star of the show! Cream cheese gives the cheesecake its rich, velvety texture. Ensure it’s at room temperature for easy mixing.
- ½ cup sugar: This adds sweetness and balances the tanginess of the cream cheese.
- 2 large eggs: These are crucial for setting the cheesecake. They make the filling creamy and help it achieve the right consistency.
- 1 tsp vanilla extract: A splash of vanilla enhances the overall flavor, adding a warm, aromatic note.
Coffee Cake Topping:
- ¼ cup brown sugar: This adds a delightful caramel flavor and moisture to the topping.
- ¼ cup all-purpose flour: This helps create a crumbly texture, giving a nod to traditional coffee cake toppings.
- 1 tsp cinnamon: This spice is essential for that classic coffee cake taste, contributing warmth and sweetness.
- 2 tbsp softened butter: This helps to bind the topping together, creating a beautiful crumble that contrasts with the smooth cheesecake.
Instructions
Begin by preheating your oven to 325°F (160°C). This temperature allows the cheesecake to cook evenly without cracking.
In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup melted butter until well blended. The mixture should resemble wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form a solid crust. Make sure it’s even and compact to provide a sturdy base for the cheesecake.
In a large mixing bowl, use an electric mixer to beat 16 oz of softened cream cheese with ½ cup sugar until the mixture is smooth and creamy, about 2-3 minutes. Add the 2 large eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Finally, mix in 1 tsp of vanilla extract until just combined.
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula. This layer should be thick and creamy, setting the stage for the crumbly topping.
In a small bowl, mix together ¼ cup brown sugar, ¼ cup all-purpose flour, 1 tsp cinnamon, and 2 tbsp softened butter. Use a fork or your fingers to combine these ingredients until the mixture becomes crumbly, with small pea-sized pieces forming. This will create a delicious topping that mimics the texture of coffee cake.
Sprinkle this topping evenly over the cheesecake layer to create a beautiful contrast of textures.
Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake is done when the edges are set and the center has a slight wobble, which will firm up as it cools. Allow the cheesecake to cool at room temperature for about an hour, then transfer it to the refrigerator and chill for at least 4 hours (or overnight) before serving. This chilling step is crucial for the flavors to meld and the texture to set properly.
Nutrition
- Serving Size: 1 normal portion
- Calories: 250 kcal
- Sugar: 10g
- Fat: 17g
- Carbohydrates: 20g
- Protein: 4g