BakeryDiary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
This indulgent coffee cake brings together several comforting dessert elements in one beautifully layered bake.
The base is a soft, buttery cake made with all-purpose flour, granulated sugar, softened unsalted butter, eggs, vanilla, and buttermilk.
The buttermilk helps create a tender, fluffy texture, while vanilla gives the cake a warm, familiar sweetness.
A rich cinnamon filling adds another layer of flavor between the cake and the creamy cheesecake center.
Made from softened butter, brown sugar, flour, and cinnamon, the filling creates a warmly spiced contrast to the mild, buttery cake.
The cheesecake layer is smooth and rich, combining full-fat cream cheese, sugar, eggs, and vanilla into a creamy middle that makes each slice feel especially decadent.
On top, a generous streusel made from brown sugar, cinnamon, salt, melted butter, and flour bakes into a sweet, crumbly topping.
Once the cake has cooled and the cheesecake layer has had time to settle in the refrigerator, a simple vanilla glaze made from powdered sugar, milk, and vanilla is drizzled over the surface for a smooth, sweet finish.
With its combination of tender cake, cinnamon richness, creamy cheesecake, buttery streusel, and vanilla glaze, this coffee cake works beautifully as both a breakfast treat and a satisfying dessert.
layered appearance also makes it especially appealing when sliced and served to family or guests.
Homestyle Cheesecake Coffee Cake
Ingredients
Equipment
Method
- Prepare the Baking Dish: Grease a deep 13 × 9-inch baking dish and dust it with flour. Set it aside. Use a deep pan because the layered batter can overflow during baking; placing the dish on a baking sheet can provide extra protection.
- Mix the Dry Cake Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
- Incorporate the Butter: Add the softened butter to the flour mixture. Using an electric hand mixer or stand mixer, beat until the butter is incorporated and the mixture becomes crumbly.
- Finish the Cake Batter: Add the room-temperature eggs, vanilla extract, and buttermilk. Beat until everything is thoroughly combined and the batter looks fluffy.
- Spread the Cake Batter: Transfer the batter to the prepared baking dish. Use a spatula or offset spatula to spread it into an even layer.
- Make the Cinnamon Filling: In a small bowl, combine the softened butter, flour, brown sugar, and cinnamon. Work the mixture together with a fork until soft crumbs form.
- Add the Cinnamon Layer: Sprinkle the cinnamon mixture evenly over the cake batter, covering the surface as evenly as possible.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until creamy. Add the granulated sugar and beat until incorporated.
- Finish the Cheesecake Mixture: Add the eggs and vanilla extract to the cream cheese mixture. Beat until the filling becomes light and fluffy, about 3–5 minutes.
- Spread the Cheesecake Layer: Scoop the cheesecake filling over the cinnamon layer. Gently spread it across the surface with a spatula, aiming for an even layer.
- Make the Streusel: In a large bowl, combine the brown sugar, ground cinnamon, and kosher salt. Add the melted butter and mix with a fork until incorporated.
- Add the Flour: Once the butter mixture is thoroughly combined, add the flour. Mix with a fork or your hands until the streusel is thoroughly combined.
- Top the Cake: Sprinkle the prepared streusel evenly over the cheesecake layer.
- Bake the Cake: Bake in a 350°F oven until fully cooked, following the source’s stated baking window of about 60–75 minutes. Test the center with a toothpick; no raw cake batter should remain on the toothpick.
- Cool the Cake: Allow the baked cake to cool completely before proceeding to refrigeration.
- Chill the Cheesecake Layer: Refrigerate the cooled cake for 3–4 hours so the cheesecake layer can fully settle before serving.
- Prepare the Vanilla Glaze: Place the powdered sugar in a medium bowl. Add 2 tablespoons of milk and the vanilla extract, then mix until smooth and free of lumps. If the glaze is too thick, add the remaining 1 tablespoon of milk. The finished glaze should be thick yet pourable, with a white, shiny appearance rather than a transparent consistency.
- Drizzle the Glaze: Use a fork or spoon to drizzle the vanilla glaze over the chilled cake.
- Slice and Serve: Cut the glazed coffee cake into portions and serve.
Notes
- Use a deep 13 × 9-inch baking dish because the multiple layers make this a tall cake, and a shallow pan may allow the batter to overflow.
- Room-temperature eggs and softened cream cheese help the cheesecake mixture blend smoothly and become light and fluffy.
- Softened butter incorporates more easily into the cake mixture, while melted butter is used for the streusel.
- Use the spoon-and-level method when measuring flour to avoid adding more flour than the recipe calls for.
- An offset spatula makes spreading the cake batter and cheesecake layer easier, though the layers do not need to look perfectly even.
- Check the cake with a toothpick in the center. It should not have raw cake batter clinging to it.
- Cool the cake completely before refrigerating it for 3–4 hours, allowing the cheesecake layer to settle properly.
- For the glaze, begin with 2 tablespoons of milk and add the third tablespoon only if needed. The finished glaze should remain thick but pourable.
Chef’s Secret
The most important detail for getting clean, well-defined layers in this coffee cake is giving the cheesecake center enough time to set.
After baking, resist the temptation to glaze or slice the cake while it is still warm. Let it cool completely first, then refrigerate it for the full 3–4 hours specified in the recipe.
This chilling period allows the creamy cheesecake layer to settle so the slices hold together better when cut.
When preparing the glaze, keep it slightly thick rather than thinning it too much with milk.
A thicker glaze sits beautifully on the streusel and creates the smooth, white finish that complements the cinnamon layers without disappearing into the topping.
Serving Suggestions
Serve this coffee cake chilled or after allowing it to sit briefly at room temperature, depending on your preferred texture.
Cut it into neat squares to showcase the buttery cake, cinnamon filling, creamy cheesecake center, and crumbly streusel.
The vanilla glaze provides plenty of sweetness on its own, but individual slices can be presented with a light dusting of powdered sugar if desired.
For breakfast or brunch, pair a slice with freshly brewed coffee, tea, or another favorite morning beverage.
It also makes a satisfying dessert for gatherings, where the layered interior adds an attractive presentation without requiring additional decoration.
Conclusion
This layered coffee cake brings together everything that makes a comforting bake memorable: tender buttermilk cake, fragrant cinnamon filling, rich cheesecake, buttery streusel, and a smooth vanilla glaze.
The contrasting textures make every slice especially satisfying, while the familiar cinnamon-and-vanilla flavors keep it wonderfully approachable.
With its generous 16-serving yield, it is well suited to breakfast tables, brunches, family gatherings, or dessert spreads.
Although the recipe involves several layers, each component is straightforward to prepare, and the finished cake rewards the extra effort with a beautiful, indulgent result.
