Cream Cheese Coffee Cake

Thick Cream Cheese Coffee Cake has a layer of cheesecake and is topped with a crunchy Cinnamon Streusel. This coffee cake NEEDS to be made for family and friends. I dare you!

Thick Coffee Cake has a swirl of Cream Cheese filling and a generous layer of Cinnamon Streusel

I love coffee. Maybe I may have mentioned this once or twice on the blog?

From dalgona coffee to pumpkin cream cold brew, I love a cup of joe!

I’m not much of a breakfast eater though. Unless of course it involves some sort of pastry or baked good. Then I’m all. over. it.

Making breakfast cakes is totally my jam.

But, not going to lie, this Cream Cheese Coffee Cake is one of my favorites, with it’s thick filling and crunchy streusel topping!

Not only does this coffee cake have a moist texture, but I’ve added in a layer of cream cheese (don’t question my decisions!) and topped it with a generous helping of cinnamon streusel.

The streusel is very necessary. Yes? Are we in agreement here?

How to make Cinnamon Coffee Cake

You’ll want to grease and flour your 13×9 baking dish. I use homemade cake release, but a baking spray works too!

Or, this can be made in two 9-inch cake pans (same oven temperature and bake time).

Once you make the cake batter and pour it into the dish, you’ll need to make the cream cheese filling. Make sure you start with softened cream cheese!

Pour your cheesecake filling onto the cake batter, and get started on your streusel. I like to use my hands to combine the streusel ingredients, but a pastry blender works too!

Generously cover your cake in streusel and bake in a 325 degree oven for 45 minutes. Remove from oven and cool. ENJOY!

Coffee cake with cheesecake filling and thick streusel on a stack of white dessert plates.

What you’ll need

Decide if you’ll be using a 13×9 or two 9-inch cake pans.

Have all your ingredients ready before starting.

An appetite. This cake is amazing, and you’ll find yourself enjoying slice after slice!

More delicious breakfast cake ideas

  • No matter the time of year, this Pumpkin Streusel Coffee Cake with Maple Glaze is always a huge hit at our house!
  • Make a quick and easy batch of this Cinnamon Coffee Creamer to go along with your coffee and cake! It’s a treat, and perfect to keep on hand.
  • I love banana muffins! Especially these delicious Cinnamon Glazed Banana Streusel Muffins!! Perfect for a weekday breakfast, weekend brunch, or after dinner treat!
  • Love streusel? You’ve got to try this homemade Apple Crisp with it’s ridiculous amount of streusel on top! PERFECTION!
  • Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you’ll love a slice for breakfast or dessert!
  • Delicious Cinnamon Swirl Zucchini Bread recipe tastes like a coffee cake with a cinnamon glaze. Two freezable loaves!
Yield: 16 servings

Cream Cheese Coffee Cake with Cinnamon Streusel

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Thick Cinnamon Coffee Cake has a layer of Cream Cheese and topped with a crunchy Cinnamon Streusel. This coffee cake NEEDS to be made for family and friends. I dare you!


For the Cake:

  • 2 ½ cup all purpose flour
  • 1 cup granulated sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¾ cup unsalted butter, softened
  • 3 eggs
  • 2 tsp vanilla extract
  • ⅔ cup buttermilk

For the Filling:

  • 2 pkg (8oz each) cream cheese, softened
  • ½ cup granulated sugar
  • 1 egg

For the Streusel:

  • 1 cup light brown sugar
  • ⅓ cup granulated sugar
  • 2 tsp ground cinnamon ¼ tsp kosher salt
  • 1 cup unsalted butter, melted
  • 3 cup all purpose flour


  1. For the cake, grease and flour a 13x9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy! Pour half the batter into baking dish, spreading evenly.
  2. In a separate mixing bowl, beat cream cheese with sugar and egg until light and fluffy, about 3-5 minutes. Pour over batter. Top with remaining half of cake batter.
  3. For the topping, mix sugars with cinnamon and salt. Add in butter and combine fully. Add flour and mix with hands until fully combined.
  4. Pour crumb topping over batter, sprinkling with hands until evenly distributed.
  5. Bake cake in a 325 degree oven for about 45 minutes, until fully cooked. Cool completely and serve.


**recipe inspired by Cook's Illustrated May 2007**

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 505Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 104mgSodium: 194mgCarbohydrates: 68gFiber: 1gSugar: 35gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 8, 2018

Comments & Reviews

  1. I committed to making this recipe and then realized more than 1/2 way through that I was using 3 1/2 sticks of butter in one recipe!! Holy Smokes I’ve never done that before and eating it I’m telling my family I will never be making it again because this is way too much butter (and sugar!!)

    Also, I started making the crumb topping with the 1st and 2nd cups of flour and stopped. I think a 3rd cup of flour would have ruined the crumb topping.

    1. I would cover tightly and refrigerate if it makes you feel better. Personally I don’t, but that’s me 🙂 The cream cheese is cooked and stabilized!

  2. I’ve bake it for an hr – and it still doesn’t appear fully cooked.
    Anyone else having this problem?

    1. I also found 45 minutes was insufficient for this recipe to be done. I did make a mistake in the cake recipe—I added 3 cups of flour instead of 2 1/2 cups. I thought the batter was too thick and then found out why! I am letting the cake cool and then will see if it is done. A small knife comes out clean but the center jiggles!

  3. Just want to make this coffee cake and it’s delicious… yum!! The only question I have for making it. Do I need to cook it for 1hour and 15 minutes ? is 325°the right temp? Going to make it on my bestie’s birthday.

  4. Like one other commenter who sounds like they actually made the cake, I also had trouble with the timing on the bake. Mine was in the oven probably for close to 1 hour and 30 minutes total as well. The problem was that the center just would not set, but by the time it finally did, the streusel got really dried out and the edges were tough and overbaked. The center was good, but the cake is so thick and high, and large, that the timing was very difficult to get right.

  5. Someone needs to start a  trend for recipes where there are separate threads for comments. One thread for SERIOUS questions and comments pertaining to the recipe itself. I want to know if you made it and if it was good or not and any issues or adaptations that were made. I don’t want to weed through the “that looks yummy” comments to find out if a recipe is worth making. 
    The other thread of comments would be for the “oh it looks yummy” and other such comments that one takes the time to make for what ever reason I’m not sure why. 

    1. Most of my recipes don’t have this many comments, but if there is a serious question, I usually try to address them as soon as possible!

  6. Just made the coffee cake and it’s delicious… yum!! Only question I had after making it is, I had to cook it for 1hour and 15 minutes before it was done… is 325°the right temp?

  7. going to snow tomorrow…i’m going to make this recipe!  i love my keurig!   coffee and coffee cake is the best

  8. i was debating on purchasing a keurig, I have such bad luck when it comes to coffee pots. its a family joke, I just can’t keep them working six months. but now that I read about yours, I just have to have one and pray that it will work for me forever. I love ice coffee in the summer and did not know about the kcups. so now I will bake that coffee cake today and go shopping for a keurig. love your site! thank you

    1. If you haven’t bought the Keurig yet, you might want to look into the Ninja Coffee Bar. It’s my new favorite coffee appliance. I love that you can still make an individual cup of coffee, but with less environmental waste. It uses grounds instead k-cups! Plus it makes THE BEST iced coffee 🙂

      1. I LOVE my ninja coffee maker. Best coffee and iced coffee. I’m spoiled from it, and now think coffee shops don’t compare. I made your coffee cake for a school veterans function. Everyone loved it, including my 12 year old son. I just made it again today for him. I did bake at 335• because my oven can be off and I added 5 minutes. It’s so good. Thank you.

    1. Hmm, sounds like maybe your measurements may have been off, or that your oven temperature might not be correct? Sorry it’s not working!

    2. I have made this numerous times and it’s never done in 45 minutes. I follow the recipe to a T. You’re not alone!

  9. I’ve been craving something decadent with cinnamon and I needed to use my cream cheese before I move in the next couple of weeks. I stumbled upon your recipe last night and decided to make this earlier today. I just ate a slice and wowza is it good! 

    1. Oh Sarah, thanks so much for stopping by with the sweet comment. So glad you loved the recipe. Good luck with your move 🙂

  10. I made your recipe a couple of days ago. We are a family where everyone loves their coffee. This recipe had the honor to be our family’s superbowl snack! Guess what? Everyone has nothing but praises for it. I’m passing the credit to you now :). Thanks for the wonderful recipe.

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