Cream Cheese Coffee Cake
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This Cream Cheese Coffee Cake is a bakery-style masterpiece made simple at home… buttery, moist cake with a ribbon of creamy cheesecake filling and a cinnamon crumble top that’s basically irresistible. It’s perfect for weekend brunches or special occasions, though you’ll probably want to keep it all to yourself after that first bite! And if you feel like indulging in a baking spree, you can easily freeze it for later. Coffee cake with cream cheese is rich, indulgent, and the ultimate excuse to have dessert for breakfast.
Table of Contents
WHY YOU’LL LOVE COFFEE CAKE WITH CREAM CHEESE
- Easy to Make: Mix, layer, and bake!
- Perfect Texture: Buttery cake with velvety filling.
- Bakery-Worthy: Impressive cinnamon streusel topping.
- Customizable: Add nuts, berry flavor, or a sweet glaze.
Cream Cheese Coffee Cake
Coffee cake instantly takes me back to childhood. It was the dessert my mom pulled out whenever company was coming over. Her secret weapon.
She was obsessed with Entenmann’s, and my dad happened to have a friend who worked there.
So every now and then, we’d get boxes of cream cheese coffee cakes “gifted” to us when they were just about to go out of date. And let me tell you… we felt like royalty.
Now, making my own coffee cake feels like carrying on that tradition. But with an upgrade.
This one has that buttery crumb that melts on your tongue, a silky cream cheese layer that likes to show off, and a thick cinnamon streusel that would’ve put Mom’s beloved Entenmann’s to shame.
Honestly, if cream cheese coffee cake were sitting in a bakery case, I’d elbow someone to grab the last slice. It’s that good.
INGREDIENT NOTES
- Butter: Salted or unsalted works, but adjust the salt depending on which you use. Unsalted gives you more control over flavor.
- Sugars: Combining both granulated and brown sugar in the cake batter adds moisture while keeping the crumb tender. You’ll need extra of each for the filling and the streusal topping.
- Cream Cheese: Always use full-fat brick-style cream cheese for structure. Whipped or spreadable ones won’t set properly.
- Whole Milk & Sour Cream: Again, full-fat is the way to go for this coffee cake with cream cheese recipe. It’s the key to a rich, moist crumb and the best flavor!
- Flour: Measure by spooning and leveling, not scooping, to keep the cake tender.
- Cinnamon: Adds cozy flavor to both the cake and the topping.
VARIATIONS
Berry Swirl: Add a few spoonfuls of raspberry or blueberry jam to the cream cheese layer.
Nutty Crunch: Mix ½ cup chopped pecans or walnuts into the streusel for texture.
Glazed Finish: Drizzle with a simple vanilla glaze once cooled for extra sweetness.
Mini Version: Bake cream cheese coffee cakes in two 8×8-inch pans and freeze one for later.
SERVING SUGGESTIONS
- Morning Sip: Enjoy a slice (or two) with tea, coffee, or a maple latte.
- Simple Breakfast: Add a bowl of fresh fruit or a few sausages to your plate.
- Brunch Spread: Pair this cream cheese coffee cake recipe with sheet pan fried eggs and veggies or a hearty ham and cheese quiche.
- Indulgent Dessert: Serve with a scoop of ice cream or a sweet glaze.
CREAM CHEESE COFFEE CAKE RECIPE FAQ
That’s normal! It shouldn’t be runny or leaking out the side, but the cheesecake layer will stay soft after baking. Be sure to allow the cake to cool completely before slicing to help it set.
Yes, chilling is best because of the cheesecake filling. Cover the pan tightly with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 5 days or freeze for up to 2 months.
Sure! Return the whole pan to the oven for 8-10 minutes at 300°F to restore that freshly-baked texture. Otherwise, warm individual slices in the microwave for 10-15 seconds.
When I first made this coffee cake with cream cheese recipe, I learned the key to the perfect texture: don’t overmix after adding the flour. Overmixing builds gluten and turns tender cake into chewy bread.
The streusel? The magic happens when you mix it with a fork (not a spoon) to get that crumbly bakery-style texture.
After testing it dozens of ways, I’ve found 325°F is the sweet spot: the cake bakes evenly, the cream cheese sets perfectly, and the crumble turns golden without burning.
DONNA’S PRO TIPS
- Bring Ingredients to Room Temp. Butter, cream cheese, eggs, milk, and sour cream will blend better that way!
- Measure Flour Properly. Spoon and level = tender, moist cake.
- Chill the Cream Cheese Filling. If it feels too runny, 10 minutes will make it easier to spread.
- Use Parchment Paper. This makes for easy lift-out and clean slices.
- Double the Streusel. It bakes up thick and irresistible… perfect for crumble fanatics.
- Serve Warm or Cold. Both are equally heavenly!
TOOLS NEEDED
- 9×13-inch Baking Dish: For baking coffee cake with cream cheese filling.
- Hand or Stand Mixer: To properly mix the cake batter and filling.
- Mixing Bowls (3 total): One for the batter, one for the filling, and one for the streusel.
- Spatula and Whisk: To make the crumb topping and spread the layers in the pan.
- Wire Cooling Rack: For cooling the cream cheese coffee cake before slicing.
Enjoy!
With love, from our simple kitchen to yours.
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Cream Cheese Coffee Cake
Ingredients
Cake
- 12 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs, room temperature
- 1/3 cup whole milk, room temperature
- 1/3 cup sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Filling
- 2 packages 8 ounces each cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg
Streusel Topping
- 1 cup unsalted butter, melted (see notes if using salted butter)
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Preheat the Oven: Preheat oven to 325°F. Grease a 9×13-inch baking dish with nonstick spray or line with parchment paper for easier slicing.
- Make the Cake Batter: In a large mixing bowl, cream together 12 tablespoons unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Add 3 large eggs, 1/3 cup whole milk, 1/3 cup sour cream, and 1 tablespoon pure vanilla extract; beat until smooth.
- Add Dry Ingredients: Sprinkle 2 1/3 cups all-purpose flour evenly over the top of the wet mixture, then add 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt directly on top. Mix on low just until combined. Do not overmix.
- Layer the Cake: Spread half of the cake batter evenly in the prepared baking dish, using an offset spatula to smooth the surface.
- Prepare the Cream Cheese Filling: In another mixing bowl, beat 2 packages 8 ounces each cream cheese, 1/2 cup granulated sugar, and 1 large egg together on medium-high speed for 2–3 minutes, until light, creamy, and smooth. Spread evenly over the first layer of cake batter.
- Add the Final Cake Layer: Dollop the remaining batter over the filling and gently spread it out with a spatula to cover completely.
- Make the Streusel Topping: In a medium bowl, whisk together 1 cup unsalted butter, 1 cup packed light brown sugar, and 1/4 cup granulated sugar. Add 3 cups all-purpose flour, and 2 teaspoons ground cinnamon, 1/4 teaspoon kosher salt then stir with a fork until the mixture is crumbly and evenly moistened. Sprinkle evenly over the top of the cake.
- Bake the Coffee Cake: Bake for 43–48 minutes, or until the edges are golden and the top is set. A toothpick inserted halfway into the cake layer (not all the way to the cream cheese center) should come out clean.
- Cool Before Slicing: Place the pan on a wire rack and cool for at least 30 minutes before cutting. If sliced too soon, the cream cheese layer will not be set and the cake may fall apart.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
