Gluten Free Coffee Cake Cheesecake! (With Dairy).

This cheesecake - coffee cake brings together the delightful classic qualities of both coffee cake crumb topping and classic vanilla cheesecake. It starts with a classic graham cracker crust followed by a layer of creamy cheesecake. Then in the center there’s a fun layer of cinnamon and sugar- followed by the rest of the cheesecake. Topped with a crunchy brown sugar & cinnamon crumb topping!

It is so good that I spent the time to create TWO versions! This classic version that uses regular cream cheese (but remains gluten free). The second version is more allergen free by omitting dairy, eggs and gluten! I only took one set of photos as they turned out identical!! The ONLY difference between the two is that the vegan has a slightly lighter taste/texture. However don’t worry- it doesn’t taste vegan in any capacity :).

Cheesecake Tips & Tricks

Use Room Temperature Ingredients

• Cheese: Always use cream cheese that’s at room temperature. Cold cream cheese can result in lumps and a less smooth texture.

• Eggs: Bring eggs to room temperature as well, which helps them incorporate more evenly into the batter.

  Avoid Overmixing the Batter

• Overmixing can incorporate too much air into the batter, which can lead to cracks as the cheesecake bakes and cools. Mix just until everything is smooth and combined, and avoid high-speed mixing.

Chill the Cheesecake Properly

• After baking, it’s important to cool your cheesecake gradually. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracks.

• Afterward, cool the cheesecake on the counter for 30 minutes or up to 2 hours before transferring it to the fridge. Refrigerate for at least 4 hours (overnight is best) for optimal flavor and texture.

The Perfect Crust

• Crumb Consistency: Use a food processor to crush graham crackers, cookies, or whatever base you're using. The crumbs should be small and uniform for a smooth, even crust.

• Butter Amount: When mixing the crust, make sure the crumbs are well-coated with butter, but not swimming in it.

• Press Firmly: Press the crust mixture down firmly into the bottom of the pan, using the back of a spoon or a glass to get an even layer. You can even go up the sides of the pan a little, but make sure it's compact.

Why I don’t bother with a water bath?

Speaking of cheesecake in general: The reason you would use a water bath when making a cheesecake is to prevent cracking and keep the top from becoming rubbery. I have found that by slowly cooling down the cheesecake in the oven (even without the water bath) made all the difference in preventing cracks. Handling the cheesecake before it sets up or putting it too quickly through temperature changes is the culprit for causing cracks. As long as the process is followed exactly, to allow for the cheesecake to fully set up before you handle it, you should be good!

With this recipe specifically I did not want any added moisture in the oven- as it could interfere with the crumb topping getting nice and crisp! Plus- the crumb topping will completely cover any cracking or imperfections.

Gluten Free Coffee Cake Cheesecake (Classic Version with Dairy)

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Yield: 8-12

Author: Brittany Angell

Prep time: 730 MinCook time: 102 MinTotal time: 13 H & 52 M

This Cheesecake is one to IMPRESS! Rich Creamy Cheesecake layered with a delicious cinnamon crumb toppings- its gorgeous to look at and even better to eat!

Ingredients

Crust

• 2 cups Gluten Free graham crackers crumbs
• 2 tablespoons organic cane sugar
• 1 stick/ 1/2 Cup butter melted

Cheesecake Filling

• 2 pounds cream cheese 4- 8 ounce blocks, room temperature
• 1 1/4 cup organic cane sugar
• 3 tablespoons Gluten Free All Purpose flour (I used King Arthur but any all purpose blend should work!)
• 1 tablespoon vanilla extract
• 4 large eggs room temperature
• 2 large egg yolks room temperature
• ¼ cup heavy cream
• ½ teaspoon salt

Cinnamon Brown Sugar Layer

• 1/4 Cup Brown Sugar
• 1 Tsp Cinnamon
• 2 Tsp Unsweetened Cocoa Powder

Crumb Topping

• 3/4 Cup Gluten Free All Purpose Flour (I used King Arthur)
• 3/4 Cup Brown Sugar
• 1 Tsp Cinnamon
• 6-8 Tbsp Melted Butter (This quantity may range a little depending on what all purpose flour you choose!) You need enough for it all to form into clumps when mixed with a fork).
• 1/4 Tsp Salt

Optional Bourbon Glaze

• 1 Cup Powdered Sugar
• 1 Tbsp Bourbon
• 1 Tbsp Milk (dairy or nondairy)
• pinch of salt

Instructions

1. To make this cheesecake it works best to prepare all the components before you assemble! Start by preheating the oven to 475 degrees. Trace the inside base of a 9” springform pan on parchment paper and cut it out. Place the parchment cutout inside of the pan and wrap the bottom of the pan with several layers of aluminum foil (this helps to prevent spillage from the pan). To prevent sticking spray the entire interior of the pan with oil.
2. Add your graham crackers and sugar into your food processor and pulse until you have a fine crumb. Then pour in your melted butter and stir the mixture by hand until the butter is incorporated throughout. Pour the mixture into the bottom of the springform pan and about 1/3-1/2 of the way up the sides. Press it down evenly and set aside.
3. Rinse out the food processor and wipe it dry. Add the cream cheese, sugar, flour, and vanilla and process until fully mixed and smooth. To the cream cheese mixture, add the remaining ingredients (eggs, egg yolks, heavy cream,and salt) and puree for an additional 40-60 seconds.
4. Make the Cinnamon Brown Sugar Layer: Mix dry ingredients together in a small bowl and set aside.
5. Make the crumb topping in a medium bowl: Mix together the dry ingredients and stir in the butter a little at a time until clumps form throughout. (Depending on the all purpose blend that you choose you may need only 6 of the tbsp or up to 8! )
6. Pour half of the filling on top of your graham cracker crust in the pan.
7. Using a spoon sprinkle the cinnamon brown sugar blend evenly across the surface of the cheesecake.
8. Carefully spoon the remaining cheesecake over the layer of the cinnamon/sugar. Adding a little add a time helps prevent the layer from breaking.
9. Sprinkle the crumb topping evenly over the top of the cheesecake.
10. Place your cheesecake in the oven on the center rack and set a timer for 20 minutes. Resist any urge to open your oven to take a peek during the baking process because it allows heat and moisture to escape (which ultimately will impact the overall bake).
11. After 20 minutes, turn the oven heat down to 200℉ and bake for an additional 60 minutes.
12. After the 60 minutes of additional bake time is up, turn the oven off and crack the oven door (while leaving your cheesecake inside) and allow your cheesecake to cool to fully set and cool for one hour.Remove the cheesecake from the oven and allow it to continue to cool at room temperature for an additional 1-2 hours before wrapping it up. Don’t skip these cooling steps (even though they may seem tedious)! This slow cooling process is the key to keeping the cake from cracking.
13. Optional: Make the bourbon glaze by whisking together the glaze ingredients in a small bowl. Drizzle over the top of the cheesecake.
14. Wrap your cheesecake in aluminum foil and place it in the fridge for 16-24 hours before serving to allow the cake to fully set.
15. Serve and enjoy!

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