Description
This delightful Coffee Cake Cheesecake features a moist coffee cake layer swirled with cinnamon and a rich, creamy cheesecake layer on top. Perfect for brunch or dessert, it’s sure to impress your guests!
Ingredients
- chopped pecans or walnuts (optional)
- powdered sugar (for dusting)
- almond extract (optional)
Instructions
- Return the springform pan to the oven and bake at 325°F (160°C) for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden.
- Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually.
- Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight for best results.
- Once chilled, dust the top with powdered sugar if desired, slice, and serve.
Notes
- For a richer flavor, you can add a teaspoon of almond extract to the cheesecake layer.
- This cake can be stored in the refrigerator for up to 5 days.
- Feel free to substitute the nuts with your favorite toppings or leave them out entirely.
- Prep Time: 30 minutes
- Cook Time: 60 minutes