Pecan Pie Cheesecake Coffee Cake
This Pecan Pie Cheesecake Coffee Cake! Featuring a buttery coffee cake base, a creamy cheesecake filling, cinnamon crumbs, and a rich pecan pie topping, this decadent dessert is perfect for special occasions or whenever you want to treat yourself to something truly extraordinary.
Ingredients
- For the Cinnamon Crumbs:
- 6 tablespoons all-purpose flour
- ⅓ cup light brown sugar
- 2 teaspoons cinnamon
- Dash of salt
- 3 tablespoons unsalted butter melted
- For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup sugar
- 1 egg white
- ½ teaspoon vanilla extract
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter softened
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup sour cream
- For the Pecan Pie Topping:
- ⅓ cup light corn syrup
- ⅓ cup dark brown sugar
- 2 tablespoons unsalted butter
- Dash of salt
- 1 teaspoon vanilla extract
- ⅔ cup finely chopped pecans
- 1 egg and 1 egg yolk lightly beaten
Instructions
- Make cinnamon crumbs and set aside.
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- Make the cream cheese filling and set aside.
- Prepare the cake batter.
- Assemble the layers in the pan.
- Bake for 50-60 minutes. Reduce oven temperature to 325°F.
- Prepare and add the pecan pie topping. Bake for 10-15 minutes.
- Cool completely, slice, and enjoy!
Tried this recipe?Let us know how it was!