Pecan Pie Cheesecake Coffee Cake

by Olivia

This Pecan Pie Cheesecake Coffee Cake is a Showstopper

Hey y’all! If you’re looking for a decadent and irresistible dessert, this Pecan Pie Cheesecake Coffee Cake is the ultimate treat. With layers of moist cake, creamy cheesecake filling, cinnamon crumbs, and a luscious pecan pie topping, this cake is sure to impress at any gathering. Let’s get baking!

Why You’ll Love This Recipe

  • Decadent Layers: Multiple layers of flavor and texture make every bite a delight.
  • Perfect for Any Occasion: Ideal for holiday gatherings, special occasions, or just because.
  • Combines Favorites: Combines the best of pecan pie, cheesecake, and coffee cake into one delicious dessert.
  • Make-Ahead: Can be made ahead of time, making it perfect for entertaining.
  • Cuisine Type: American
  • Servings: Makes about 12 servings
  • Preparation Time: 30 minutes
  • Cooking Time: 70-75 minutes
  • Total Time: 1 hour 45 minutes (plus cooling time)

Ingredients:

For Cinnamon Crumbs:

  • 6 tablespoons all-purpose flour
  • 1/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • Dash of salt
  • 3 tablespoons unsalted butter, melted

Cream Cheese Filling:

  • 8 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg white
  • 1/2 teaspoon vanilla extract

For the Cake:

  • 1 1/2 cups 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
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sour cream

Pecan Pie Topping:

  • 1/3 cup light corn syrup
  • 1/3 cup dark brown sugar
  • 2 tablespoons unsalted butter
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 2/3 cup finely chopped pecans
  • 1 egg and 1 egg yolk, lightly beaten with a fork

How to Make This Recipe

Make the Cinnamon Crumbs:

  1. In a bowl, stir together the light brown sugar, flour, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture is crumbly. Set in the fridge until ready to use.

Preheat the Oven: 2. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease with baking spray. Set aside.

Make the Cheesecake Filling: 3. Mix together the cream cheese and sugar on medium-low speed until creamy. Add the egg white and vanilla extract, and mix on low just to combine. Set aside.

Make the Cake Batter: 4. In a bowl, stir together the flour, baking powder, baking soda, and salt. Set aside. 5. With an electric mixer, cream the butter for a minute, then add the light brown sugar and granulated sugar and mix until light and fluffy. Add the eggs and vanilla extract, and mix to combine. 6. Mix in half of the dry ingredients mixture, then mix in the sour cream. Finally, slowly mix in the remaining half of the flour mixture.

Assemble the Cake: 7. Spread less than half of the batter onto the bottom of the prepared pan, smoothing with a spatula (it will be a very thin layer). Sprinkle with the cinnamon crumbs. 8. Spoon the cream cheese filling over the crumbs, but don’t go all the way to the edges. 9. 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. 10. Bake for 50-60 minutes, until the cake is no longer jiggly in the center. If the top browns too quickly, tent with aluminum foil after 30-40 minutes of baking time.

Prepare the Pecan Pie Topping: 11. While the cake is baking, in a saucepan, stir together the light corn syrup, dark brown sugar, and softened butter. Heat on low until the butter has melted (or microwave for 1 minute). Remove from heat and stir in the chopped pecans, vanilla extract, lightly beaten eggs, and a dash of salt. 12. Using a wooden skewer, poke holes in the cake.

Add the Pecan Pie Topping: 13. Pour the pecan pie topping onto the cake and place back in the oven. Reduce the oven temperature to 325°F and bake for an additional 10-15 minutes. You can place the springform pan onto a baking tray in case it bubbles while baking. 14. Cool completely before serving. Run a thin knife around the cake and release the ring from the springform pan.

Variations

  • Chocolate Chips: Add chocolate chips to the cake batter for an extra layer of flavor.
  • Maple Syrup: Substitute maple syrup for the corn syrup in the pecan pie topping for a different flavor.
  • Nut-Free: Substitute the pecans with walnuts or leave out the nuts altogether for a nut-free version.

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Wooden skewer

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor.

What to Serve with This Recipe

This pecan pie cheesecake coffee cake pairs wonderfully with a cup of coffee or tea. It’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips

  • Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best mixing results.
  • Do Not Overmix: Overmixing the batter can result in a dense cake.
  • Even Layers: Use a spatula to smooth out the layers for an even bake.

FAQ

Q: Can I use a different type of nut?

A: Yes, you can substitute pecans with walnuts or even leave out the nuts if you prefer.

Q: Can I make this cake ahead of time?

A: Absolutely! This cake can be made a day ahead and stored in the fridge until ready to serve.

Q: How do I prevent the topping from bubbling over?

A: Place the springform pan on a baking tray to catch any spills and prevent a mess in your oven.

Approximate Nutrition Information

  • Calories: 450 kcal per serving
  • Total Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 120mg
  • Sodium: 200mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 2g
  • Sugars: 30g
  • Protein: 6g
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