Ingredients
- Cream cheese, softened: 24 oz
- Granulated sugar: 1 cup
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1/2 cup
- All-purpose flour: 1 cup
- Brown sugar: 1/2 cup
- Butter, melted: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- Step 3: In a separate bowl, combine the flour and brown sugar. Stir in the melted butter until the mixture resembles coarse crumbs. This is your streusel topping.
- Step 4: Pour the cream cheese mixture into the prepared springform pan. Sprinkle the streusel topping evenly over the cream cheese layer.
- Step 5: Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Step 6: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then, refrigerate for at least 4 hours before serving.
Notes
- For best flavor, store leftover Coffee Cake Cheesecake tightly wrapped in the refrigerator for up to 3 days.
- Gently warm individual slices in the microwave for 15-20 seconds to enhance the creamy texture.
- Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- To prevent cracking, ensure your cream cheese is fully softened before mixing and avoid overbaking – a slight jiggle in the center is perfect!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American