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!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!
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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.
Looking forward to try hot chocolates!
My coffee addiction NEEDS a Keurig!! I so want to try that iced coffee! And that yummy-looking coffee cake wouldn’t be so bad either : )
Liz
Love the variety Keurig offers!
Love the variety Keurig offers!!
This recipe has been very duly marked. I have so much trouble finding cake recipes that don’t either shrivel up or stay a gooey mess in my extremely tempermental oven–fingers crossed, because this looks really heavenly! Especially loving that layer of cream cheese…
Let me know if you try it!!
I love iced coffee, and I look forward to being able to make beautiful big cup of hazelnut flavored, sit with my books on the shaded back porch, and enjoy refreshment for mind and body and spirit.
I’m looking forward to apple cider
I like green tea, my husband drinks coffee and my Mom loves hot chocolate! All would go great with this coffee cake. Keurig is the way go!
I made this for my father’s birthday brunch. It was a big hit with family members young and old! Definitely excited to check out the rest of your recipes.
I look forward to brewing all of them, especially iced coffee!
I love my Keurig for hot coffee and would love to give one to my mom so she can have a cup whenever she wants!
I’ve always wanted one! Oh how I love iced coffee!!!
Lovin’ the hot cocoa in the winter, iced tea in the summer and Donut House Decaf all year long. Best coffee maker ever made. I can always do my favorites and friends and family do theirs. Everyone happy, happy, happy!
Coffee, coffee, and coffee (both hot and iced)
I love caramel coffe in the Keurig. But summer is the time for iced coffee. I’ve been enjoying it at the office. I have a bottle of syrup behind my monitor. Don’t want visitors to think I’ve got a bottle of something else that I’m adding to my coffee. But I’ve never tried the Keurig iced coffee. I would like to soon.
Coffee cake looks great!
Can’t wait to make this coffe cake and hopefully enjoy a nice fresh cup of coffee from my new Keurig!
Before even leaving a comment I just HAD to print off this recipe! I love, love, love all your recipes Aimee! They always turn out great and I never have a problem! I would love a new Keurig to brew some fantabulous coffee – of course, to go along with this fantabulous coffee cake! 🙂
You can’t beat coffee and coffee cake!
I would like to try the tea