Cream Cheese Crumble Coffee Cake
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This rich and tender Cream Cheese Crumble Coffee Cake recipe layers a buttery cinnamon cake with a sweet cream cheese filling, a generous crumble topping, and a simple vanilla glaze. It looks bakery-level but comes together with pantry staples, making it a reliable choice for brunch, holidays, or any coffee break that needs a little extra sparkle.
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Why You’ll Love This Cream Cheese Crumble Coffee Cake
- Soft, moist cake crumb with warm cinnamon flavor.
- A creamy cheesecake layer in the center for true coffee cake with cream cheese vibes.
- Buttery crumble on top for texture and sweetness.
- Vanilla glaze that ties it all together and looks beautiful on a brunch table.
- Make-ahead friendly. Tastes even better the next day.
Ingredients You Need
Cream Cheese Crumble Coffee Cake Recipe
Streusel Topping
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups all purpose flour
Cinnamon Filling Layer
- 6 tablespoons unsalted butter, softened
- 2 tablespoons cinnamon
- 1 cup all purpose flour
- 1 cup brown sugar
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract or vanilla bean paste
Coffee Cake
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 tablespoons ground cinnamon
- 3 eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 cup milk of choice or buttermilk
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk of choice
- 1 teaspoon vanilla extract or bean paste
Instructions How to Bake Our Cream Cheese Crumble Coffee Cake
- Preheat oven to 350°F (177°C). Grease and flour a 9×13 baking pan, or use baking spray with flour.
Streusel Topping
- In a medium bowl or food processor, mix brown sugar, cinnamon, and salt. Stir in melted butter. Add flour and mix until coarse, crumbly clumps form. Set aside.
Cinnamon Filling Layer
- In a separate bowl (or food processor), combine softened butter, flour, brown sugar, and cinnamon until soft crumbs form. Set aside.
Cream Cheese Layer
- Beat cream cheese until smooth. Add sugar and mix. Beat in eggs and vanilla until creamy. Set aside.
Coffee Cake
- Whisk flour, granulated sugar, baking soda, baking powder, and salt in a large bowl.
- Beat softened butter into the dry mixture until evenly crumbly.
- Add eggs, vanilla, and milk. Mix until smooth and fluffy without overmixing. Spread batter into the prepared pan.
Assembling the Coffee Cake Layers
- Spread the cinnamon filling evenly over the cake batter.
- Spoon the cheesecake filling on top and spread gently with an offset spatula.
- Scatter the streusel topping evenly over the cream cheese layer.
Baking the Coffee Cake
- Bake for 60–75 minutes. Test the center with a toothpick. If it comes out with wet batter, continue baking and test every 5 minutes until the toothpick shows clean or moist crumbs.
- Cool completely, then refrigerate for 3–4 hours so the cream cheese layer sets.
Adding Glaze
- Whisk powdered sugar, milk, and vanilla until smooth. Adjust with more sugar for thicker or more milk for thinner.
- Drizzle glaze over the cooled cake. Slice and serve.
How to Store Cream Cheese Coffee Cake
Cover and refrigerate coffee cake for up to 5 days to keep the cream cheese layer fresh. For longer storage, freeze slices tightly wrapped for up to 2 months. Thaw in the fridge, then bring to room temperature before serving.
More Variations For Coffee Cake With Cream Cheese
- Swap the cinnamon filling for a chocolate swirl using cocoa and sugar.
- Add blueberries or diced apples between the batter and cheesecake layer.
- Use almond extract in the glaze and sprinkle toasted sliced almonds on top.
FAQs About Cream Cheese Crumble Coffee Cake
Can I bake this in a smaller pan?
- A 9×9 pan works for a thicker cake. Increase the bake time and check with a toothpick.
Buttermilk or regular milk?
- Either works. Buttermilk adds a bit of tang and tenderness.
How do I keep the streusel from sinking?
- Spread it evenly and avoid pressing it into the cream cheese layer.
This cream cheese coffee cake recipe delivers tender crumb, a silky cheesecake center, and plenty of cinnamon crumble. It’s simple enough for a weekend bake and special enough for celebrations.
Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Coffee Cake Ideas
- Blueberry Crumble Coffee Cake
- Caramel Glazed Apple Crumble Coffee Cake
- Cinnamon Walnut Yogurt Coffee Cake
- 4 Amazing Apple Coffee Cakes
- Best Crumble Topping Recipe
- Cinnamon Coffee Cake Muffins
- Strawberry Rhubarb Coffee Cake
Cream Cheese Crumble Coffee Cake
Tender cinnamon coffee cake with a creamy cheesecake center, thick crumble topping, and vanilla glaze. Great for brunch, holidays, or make-ahead desserts.
Ingredients
Streusel Topping
- ½ cup unsalted butter melted
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 2 cups all purpose flour
Cinnamon Filling Layer
- 6 tablespoons unsalted butter softened
- 2 tablespoons cinnamon
- 1 cup all purpose flour
- 1 cup brown sugar
Cheesecake Filling
- 2 8 oz packages cream cheese, softened
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract or vanilla bean paste
Coffee Cake
- 2 ½ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 2 tablespoons ground cinnamon
- 3 eggs room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 cup milk of choice or buttermilk
Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons milk of choice
- 1 teaspoon vanilla extract or bean paste
Instructions
- Preheat oven to 350°F (177°C). Grease and flour a 9x13 baking pan or line with parchment.
- Make streusel: mix brown sugar, cinnamon, and salt. Stir in melted butter, then flour until crumbly. Set aside.
- Make cinnamon filling: combine softened butter, flour, brown sugar, and cinnamon until soft crumbs form. Set aside.
- Make cheesecake filling: beat cream cheese until smooth. Add sugar, then eggs, then vanilla. Mix until creamy. Set aside.
- Make cake batter: whisk flour, granulated sugar, baking soda, baking powder, and salt. Beat in softened butter until evenly crumbly. Add eggs, vanilla, and milk. Mix until smooth without overmixing. Spread into prepared pan.
- Assemble: spread the cinnamon filling evenly over the batter. Spoon and spread the cheesecake filling over the cinnamon layer. Top evenly with streusel.
- Bake 60–75 minutes, checking the center with a toothpick. It should come out clean or with moist crumbs.
- Cool completely in the pan, then refrigerate 3–4 hours so the cheesecake layer sets.
- Glaze: whisk powdered sugar, milk, and vanilla until smooth. Adjust thickness as needed. Drizzle over the chilled cake. Slice and serve.
Notes
- Start checking doneness at 60 minutes to avoid drying the cake.
- For extra lift and tenderness, use buttermilk in the batter.
- Chill time helps clean slices and a neat cheesecake layer.
- Store covered in the refrigerator up to 5 days. Freeze well-wrapped slices up to 2 months; thaw in the fridge.
Nutrition
Calories: 920kcalCarbohydrates: 121gProtein: 12gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 185mgSodium: 358mgPotassium: 261mgFiber: 3gSugar: 73gVitamin A: 1537IUVitamin C: 0.1mgCalcium: 164mgIron: 4mg
Tried This Recipe?Let us know how it was by commenting below!
