Pecan Pie Cheesecake Coffee Cake is a combo of moist vanilla coffee cake, layered with flavorful cinnamon streusel crumbs, smooth and creamy cheesecake filling, and gooey pecan pie topping. It would be perfect for Thanksgiving or Christmas dessert.
All these wonderful layers can hardly be called a light breakfast cake, but this is the most amazing coffee cake I’ve ever had. What is not to love, just check those layers?!
This recipe was inspired by Easy Cinnamon Coffee Cake, and Pecan Pie Cheesecake recipes. I wanted to combine simple breakfast cake and a decadent cheesecake that I make only for special occasions. And just like that, sweet and gooey pecan pie filling, showed up baked right on top of my coffee cake! The result is a coffee cake recipe that’s simple enough to make, but very rich and satisfying in flavor, and perfect to impress the crowd.
Pecan Pie Coffee Cake with Cream Cheese and Cinnamon crumb Filling
This buttery coffee cake with pecan pie topping, cinnamon crumb and cream cheese filling is anything but plain, and classic. All these tempting layers create a delicious dessert that you will make over and over again.
Although I’ve published quite a few coffee cake recipes over the years, this is my absolute favorite so far. As much as I love coffee cakes with fruits, especially berries, but when the fall and winter knocks on the door, warm cinnamon aroma, praline and pecans become so comforting.
This decadent, melt-in-your-mouth Pecan Pie Cheesecake Coffee Cake recipewould be perfect for holiday season, too.
Why Is It Called Coffee Cake?
I get this question in the comments a lot. Well, there is actually NO coffee IN this type of cakes. Coffee cake is a term given to desserts that are intended to be eaten with coffee, for breakfast or brunch. You can make it for a birthday breakfast, Christmas or Thanksgiving breakfast or brunch, a coffee catch-up with a friend, or really any time you want to make the morning special.
How To Make A Coffee Cake?
To make the cake batter, cream the softened butter with sugar, and brown sugar. It produces a wonderfully cakey texture, although will be using baking powder and baking soda, the leaveners that help the cake rises.
Next, add eggs, vanilla and sour cream. Sour cream is the magic moist maker! And mix in dry ingredients (all-purpose flour, baking powder, baking soda and salt).
Cinnamon crumbs is simple mixture of flour, brown sugar, cinnamon, dash of salt and butter. You can whisk it with a fork.
Cheesecake mixture is easy to make, just beat room temperature cream cheese with sugar and vanilla, add egg white, and save the yolk for the topping.
In a prepared pan spread less than half of the batter just to cover the bottom of the pan, sprinkle with cinnamon crumbs, then using a spoon spread a cheesecake mixture over the crumbs and finally using a spoon gently dollop the remaining cake batter over the cream cheese and spread as much as you can using the back of a spoon to smooth the top.
While the cake is baking prepare the pecan pie topping. Melt butter, light corn syrup, and dark brown sugar. Remove from the heat and stir in chopped pecans, vanilla, salt and eggs.
With a wooden skewer, poke the holes over the baked cake, pour the pecan topping and place back in the oven for 10-15 minutes, just don’t forget to reduce the oven temperature.
Cool the cake completely before serving. You can make it a day ahead. Actually this cake will be good for a few days, just store covered in the fridge.
How To Store A Coffee Cake ?
Although it has cream cheese filling, this cake can stay on the counter for a day, but for longer storage, cover and place it in the fridge. It will still taste great after a few days.
Pecan Pie Cheesecake Coffee Cake is a combo of moist vanilla coffee cake, layered with flavorful cinnamon streusel crumbs, smooth and creamy cheesecake filling, and gooey pecan pie topping.
For Cinnamon Crumbs:
6 Tablespoons all-purpose flour
1/3cup light brown sugar
2 teaspoons cinnamon
dash of salt
3 Tablespoonsal unsalted butter-melted
Cream Cheese Filling:
8oz. cream cheese-softened
1 egg white
1/2 teaspoon vanilla
For the Cake:
1 1/2cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons unsalted butter- softened at room temperature
1/3cup sugar light brown sugar
1/3cup granulated sugar
1 1/2 teaspoon vanilla extract
3/4cup sour cream
Pecan Pie Topping:
1/3cup light corn syrup
1/3cup dark brown sugar
2 tablespoons unsalted butter
dash of salt
1 teaspoon vanilla
2/3cup finely chopped pecans
1 egg and 1 egg yolk- lightly beaten with a fork
To make the cinnamon crumbs:
Stir together light brown sugar, flour, cinnamon and salt. Add melted butter and stir with a fork until the mixture is crumbly. Set in the fridge until ready to use.
Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper and grease with baking spray. Set aside.
To make the cheesecake filling:
Mix together cream cheese and sugar on medium-low speed until creamy. Add egg white and vanilla end mix on low just to combine. Set aside.
To make the cake batter:
In a bowl stir together dry ingredients: flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream the butter for a minute, then add sugar and brown sugar and mix until light and fluffy. Add eggs and vanilla, and mix to combine. Mix in half of dry ingredients mixture, then mix in the sour cream, and finaly slowly mix in the remaining half of the flour mixture.
Spread less than half of the batter onto the bottom of prepared pan, smooth with a spatula (it will be a very thin layer). Sprinkle with cinnamon crumbs.
Spoon the cream cheese filling over the crumbs, but don’t go all the way to the edges.
Using a spoon gently dollop the remaining batter over the cream cheese and spread as much as you can using the back of a spoon to smooth the top.
Bake 50-60 minutes, until the cake is no longer jiggly in the center. If the top browns to quickly, you can tent it with aluminum foil after 30-40 minutes of baking time.
Remove the cake from the oven and REDUCE THE OVEN TEMPERATURE TO 325 F!!!
To Make The Pecan Pie Topping:
While the cake is baking in a sauce pan stir together light corn syrup, brown sugar and softened butter and heat on low heat until the butter has melted (or microwave for 1 minute). Remove from heat and stir in chopped pecans, vanilla, lightly beaten eggs and dash of salt.
Using a wooden skewer poke the holes in the cake.
Pour the topping onto the cake, and place back in the oven and bake 10-15 minutes at 325 F. You can place the springform pan onto the baking tray in case it bubbles while baking.
Cool completely before serving, rrun a thin knife around the cake and loose ring from springform pan.