Cheesecake-Stuffed Coffee Cake
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Recipe courtesy of Emily Weinberger for Food Network Kitchen

Cheesecake-Stuffed Coffee Cake

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  • Level: Easy
  • Total: 3 hr 10 min (includes cooling time)
  • Active: 45 min
  • Yield: 8 to 10 servings
A coffee cake is always a holiday crowd pleaser, but this one takes the cake. We've layered a moist cinnamon coffee cake with a creamy cheesecake filling and cinnamon swirl, creating a beautiful slice and surprisingly lovely flavor combination. To finish it off, we topped the cake with a delectable streusel (the best part of any coffee cake!) and a drippy glaze. A nonstick fluted pan makes for both a pretty presentation and easy cleanup.


Crumb Topping:

Cheesecake Swirl:



Special equipment:
a 10-cup nonstick fluted cake pan such as a Food Network™ Textured Performance Series Nonstick Fluted Pan; a sheet pan such as quarter sheet pan from a Food Network™ 3-pc. Essential Textured Bakeware Set 
  1. For the crumb topping: Preheat the oven to 350 degrees F.
  2. Mix the flour, brown sugar, cinnamon and salt in a medium bowl to combine. Add the butter and mix thoroughly with your fingers or a fork until it is evenly distributed and incorporated into the flour mixture. Form the mixture into small to medium clumps with your fingers.
  3. Transfer 1/2 cup of the crumb topping to a nonstick quarter sheet pan (reserve the remaining crumb topping in the bowl). Bake until golden and slightly crisp, 15 to 17 minutes. Let cool completely on the pan, about 15 minutes, then gently break up with your hands. Set aside.
  4. For the cheesecake swirl: Meanwhile, add the cream cheese, granulated sugar, sour cream and egg to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until the mixture is smooth, 2 to 3 minutes. Transfer to a small bowl; set aside. Wipe the mixer bowl clean and return it to the mixer base.
  5. For the cake: Generously spray a 10-cup nonstick fluted cake pan with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.
  6. Add the butter and granulated sugar to the bowl of the stand mixer, fit with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and beat in a third of the flour mixture, followed by 1/2 cup of the sour cream. Repeat with another third of the flour mixture and another 1/2 cup of the sour cream. End with the remaining flour mixture, beating just until incorporated.
  7. Combine the brown sugar and cinnamon in a small bowl. Spoon half of the cake batter into the prepared pan (it will be thick) and smooth with the back of the spoon. Sprinkle with half of the brown sugar-cinnamon mixture. Pour the cheesecake swirl batter on top and spread evenly with the back of the spoon. Sprinkle with the remaining brown sugar-cinnamon mixture. Spoon the remaining cake batter on top and gently spread out evenly, taking care not to press too hard on the cheesecake batter. Sprinkle with the reserved unbaked crumb topping.
  8. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
  9. Combine the confectioners’ sugar, remaining 2 tablespoons sour cream and 4 1/2 teaspoons water in a medium bowl and stir until smooth.
  10. Drizzle the glaze over the cake, letting it drip down the sides. Sprinkle the top with the baked crumb topping. The cake can be stored in an airtight container in the refrigerator for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)