Cream Cheese Crumble Coffee Cake

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Tender cinnamon coffee cake with a creamy cheesecake center, thick crumble topping, and vanilla glaze. Great for brunch, holidays, or make-ahead desserts.

Prep Time25

Cook Time1

Chill/Set Time3

Total Time4 25

Course: Breakfast, Brunch, Dessert

Cuisine: American

Diet: Vegetarian

Keyword: coffee cake, cream cheese, crumble

Servings: slices

Calories: 920kcal

Author: Kim Lange

Cost: $10

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.

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