Thick Cream Cheese Coffee Cake has a layer of cheesecake and is topped with a crunchy Cinnamon Streusel. You’ll love the moist texture with ribbon of cream cheese!
If you love coffee cakes, our sour cream coffee cake is also delicious. or give our blueberry buckle a try, bursting with blueberries in every bite!
Why This Coffee Cake is Best
I love coffee. Maybe I may have mentioned this once or twice on the blog?
From dalgona coffee to pumpkin cream cold brew, I love a cup of joe!
I’m not much of a breakfast eater though. Unless of course it involves some sort of pastry or baked good. Then I’m all. over. it.
And to be honest, this Cream Cheese Coffee Cake is one of my favorites, with it’s thick filling and crunchy streusel topping!
Similar to our streusel bundt coffee cake, today’s recipe has a moist texture, and I’ve added in a layer of cream cheese and topped it with a generous helping of cinnamon streusel.
- FOUR layers of deliciousness – cake, filling, streusel and glaze
- Makes a BIG batch that’s perfect for sharing with a crowd
- Or make TWO smaller coffee cakes – one for now, one for later
Be sure to try our chocolate chip coffee cake next. So good and easy (and also makes two cakes).
Ingredient Notes
- Flour – You’ll need regular all-purpose flour for today’s coffee cake. Be sure to measure the flour correctly.
- Butter – I use and prefer unsalted butter for my baking, but salted will be fine. Omit half of the kosher salt if using salted butter.
- Sugar – The cake and filling uses regular granulated sugar while the streusel on top calls for both granulated sugar and light brown sugar.
- Vanilla – Make sure to use real vanilla extract (NOT imitation). Try my homemade vanilla extract for amazing flavor in your baked goods!
- Buttermilk – This adds to the rich and tangy flavor. You can make your own buttermilk if needed.
- Cream Cheese – Be sure to buy the block cream cheese, not the tub. And it needs to be softened at room temp for at least 15 minutes for this recipe.
Easy Instructions
Step 1. Prep the pans. Grease and flour your 13×9 baking dish. I use homemade cake release, but a baking spray works too! Or make this recipe in two 9-inch cake pans (same oven temperature and bake time).
Step 2. Make the cake batter. Combine the flour, sugar, baking powder, baking soda and salt.
Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy.
Pour half of the cake batter into the prepared pan.
Step 3. Make the cream cheese filling. Beat the cream cheese with sugar and egg until light and fluffy, about 3-5 minutes.
Pour the cream cheese filling over the coffee cake batter. Top with the remaining coffee cake batter.
Step 4. Make the topping. Mix the sugars with cinnamon and salt. Add in the butter and combine fully.
Add the flour and mix with your hands until fully combined.
Sprinkle the topping all over the cake.
Step 5. Bake and cool. Bake the cake in a preheated 325 degree F oven for about 45 minutes, until fully cooked. Cool completely and serve.
Tips and Tricks
- You can use a 13×9 baking pan or two 9-inch cake pans. They will use the same oven temperature and baking time.
- Be sure to let the butter and cream cheese soften at room temperature before you make this recipe.
- Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer.
- The second layer of cake batter that goes on top of the sprinkled streusel can just be spooned on. It doesn’t need to be spread out.
- Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
- For added delicious flavor, whip up an easy icing to drizzle over the top!
Recipe FAQs
Once cooled, store the coffee cake in an airtight container at room temperature. It’s best enjoyed within 3 days.
It can also be stored in the refrigerator to extend its shelf life. It will keep for up to 1 week.
Yes, it freezes great! Place slices of the cake in a ziploc freezer bag. Label and date the bag then freeze for up to 3 months. Thaw overnight at room temperature and enjoy!
You can make this cream cheese coffee cake in one 9×13 pan or in two 9-inch round cake pans. The baking time and temp are the same.
More delicious breakfast cake ideas
- No matter the time of year, this Pumpkin Streusel Coffee Cake is always a huge hit at our house!
- Make a quick and easy batch of this Cinnamon Coffee Creamer to go along with your coffee and cake! It’s a treat, and perfect to keep on hand.
- I love banana muffins! Especially these delicious Cinnamon Glazed Banana Streusel Muffins!! Perfect for a weekday breakfast, weekend brunch, or after dinner treat!
- Love streusel? You’ve got to try this homemade Instant Pot Apple Crisp with it’s ridiculous amount of streusel on top! PERFECTION!
- Delicious Cinnamon Swirl Zucchini Bread recipe tastes like a coffee cake with a cinnamon glaze. Two freezable loaves!
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Cream Cheese Coffee Cake
Ingredients
For the Cake:
- 2 ½ cup all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup buttermilk
For the Filling:
- 2 packages cream cheese, softened 8 ounce each
- ½ cup granulated sugar
- 1 large egg
For the Streusel:
- 1 cup light brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon 1/4 tsp kosher salt
- 1 cup unsalted butter melted
- 3 cups all purpose flour
Instructions
- For the cake, grease and flour a 13×9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy! Pour half the batter into baking dish, spreading evenly.
- In a separate mixing bowl, beat cream cheese with sugar and egg until light and fluffy, about 3-5 minutes. Pour over batter. Top with remaining half of cake batter.
- For the topping, mix sugars with cinnamon and salt. Add in butter and combine fully. Add flour and mix with hands until fully combined.
- Pour crumb topping over batter, sprinkling with hands until evenly distributed.
- Bake cake in a 325 degree oven for about 45 minutes, until fully cooked. Cool completely and serve.
Notes
- You can use a 13×9 baking pan or two 9-inch cake pans. They will use the same oven temperature and baking time.
- Be sure to let the butter and cream cheese soften at room temperature before you make this recipe.
- Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer.
- The second layer of cake batter that goes on top of the sprinkled streusel can just be spooned on. It doesn’t need to be spread out.
- Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
- For added delicious flavor, whip up an easy icing to drizzle over the top!
- Once cooled, store the coffee cake in an airtight container at room temperature. It’s best enjoyed within 3 days. It can also be stored in the refrigerator to extend its shelf life. It will keep for up to 1 week.
- See blog post for more recipe tips and tricks.
Everything! Iced tea and coffee, coffee, cafe mochas…
Can’t wait to make tea in it.
I look forward to brewing both ice and hot coffee.
Entered the rafflecopter as “Wild orchid”
Thanks for the chance to win!
wildorchid985 at gmail dot com
My basic philosophy is – why not have a little cake with your giant slice of crumb topping? This is perfect. And cream cheese -mmmmm!
Yeah. I like that philosophy!!
I’d like to brew some iced coffee. As you had mentioned, it is summer.
Forget making this for friends and family – I want it for ME! Looks positively scrumptious. As for brewing – I’m a huge hot chocolate fan but in the summer iced tea would be nice.
They also have Snapple Iced teas and Lemonade which are delish! thanks for stopping by and good luck in giveaway Rachel!
Love the coffee cake……looks delicious. I would say hot chocolate or tea.
Awesome coffee cake .. Love fresh iced coffee
Coffee and tea! Can’t wait to use it for my morning and afternoon treat.
I would love to brew some tea.
We dont have a kuerig but my Mother in law does and I love making coffee, hot chocolate and the hot apple cider in hers! so good!
I would definitely use the Keurig for my morning coffee!
Your coffee cake will go perfectly with it!
What a fabulous breakfast/brunch treat! This sounds awesome!
Thank you Katrina 🙂
the apple cider or hot cocoa
Definitely coffee. We have a keurig at work and it is the best way to make sure we can have fresh coffee any time. No more walking into the kitchen to find a coffee pot with coffee in it from hours ago. I would love to have one at home!
Iced coffee – decaf of course, since I’m expecting a little munchkin in a few months.
I always look at the iced coffee but have never tried it. Sounds like it could become a bad addiction. Your coffee cake looks awesome!
MUST. HAVE. COFFEE. And some of that cake, please!
An Iced Coffee would be perfect!
coffee in the morning and iced coffee for the afternoon:D
I love hot and iced coffee and hot and iced tea. I’m sure I’d get a lot of use out of it!