Pecan Pie Cheesecake Coffee Confection is a philharmonic of moist vanilla coffee cake, layered with flavorful cinnamon streusel crumbs, smooth and linty cheesecake filling, and gooey pecan pie topping. It would be perfect for Thanksgiving or Christmas dessert.
All these wonderful layers can whimsically be tabbed a light breakfast cake, but this is the most wondrous coffee confection I’ve overly had. What is not to love, just trammels those layers?!
This recipe was inspired by Easy Cinnamon Coffee Cake, and Pecan Pie Cheesecake recipes. I wanted to combine simple breakfast confection and a decadent cheesecake that I make only for special occasions. And just like that, sweet and gooey pecan pie filling, showed up baked right on top of my coffee cake! The result is a coffee confection recipe that’s simple unbearable to make, but very rich and satisfying in flavor, and perfect to impress the crowd.
Pecan Pie Coffee Confection with Surf Cheese and Cinnamon talc Filling
This velvety coffee confection with pecan pie topping, cinnamon talc and surf cheese filling is anything but plain, and classic. All these tempting layers create a succulent dessert that you will make over and over again.
Although I’ve published quite a few coffee confection recipes over the years, this is my wool favorite so far. As much as I love coffee cakes with fruits, expressly berries, but when the fall and winter knocks on the door, warm cinnamon aroma, praline and pecans wilt so comforting.
This decadent, melt-in-your-mouth Pecan Pie Cheesecake Coffee Confection recipe would be perfect for holiday season, too.
Why Is It Tabbed Coffee Cake?
I get this question in the comments a lot. Well, there is unquestionably NO coffee IN this type of cakes. Coffee confection is a term given to desserts that are intended to be eaten with coffee, for breakfast or brunch. You can make it for a birthday breakfast, Christmas or Thanksgiving breakfast or brunch, a coffee catch-up with a friend, or really any time you want to make the morning special.
How To Make A Coffee Cake?
To make the confection batter, surf the softened butter with sugar, and brown sugar. It produces a wonderfully cakey texture, although will be using sultry powder and sultry soda, the leaveners that help the confection rises.
Next, add eggs, vanilla and sour cream. Sour surf is the magic moist maker! And mix in dry ingredients (all-purpose flour, sultry powder, sultry soda and salt).
Cinnamon crumbs is simple mixture of flour, brown sugar, cinnamon, soupcon of salt and butter. You can whisk it with a fork.
Cheesecake mixture is easy to make, just write-up room temperature surf cheese with sugar and vanilla, add egg white, and save the yolk for the topping.
In a prepared pan spread less than half of the thrash just to imbricate the marrow of the pan, sprinkle with cinnamon crumbs, then using a spoon spread a cheesecake mixture over the crumbs and finally using a spoon gently dollop the remaining confection thrash over the surf cheese and spread as much as you can using the when of a spoon to smooth the top.
While the confection is sultry prepare the pecan pie topping. Melt butter, light corn syrup, and visionless brown sugar. Remove from the heat and stir in chopped pecans, vanilla, salt and eggs.
With a wooden skewer, poke the holes over the baked cake, pour the pecan topping and place when in the oven for 10-15 minutes, just don’t forget to reduce the oven temperature.
Cool the confection completely surpassing serving. You can make it a day ahead. Unquestionably this confection will be good for a few days, just store covered in the fridge.
How To Store A Coffee Confection ?
Although it has surf cheese filling, this confection can stay on the counter for a day, but for longer storage, imbricate and place it in the fridge. It will still taste unconfined without a few days.
Pecan Pie Cheesecake Coffee Cake
Prep Time: 30 minutes- Cook Time: 1 hour and 10 minutes
- Total Time: 1 hour 40 minutes
Category: dessert/breakfast
Method: Bake
Cuisine: American
Print Recipe
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Pecan Pie Cheesecake Coffee Confection is a philharmonic of moist vanilla coffee cake, layered with flavorful cinnamon streusel crumbs, smooth and linty cheesecake filling, and gooey pecan pie topping.
Ingredients
For Cinnamon Crumbs:
- 6 Tablespoons all-purpose flour
- 1/3 cup light brown sugar
- 2 teaspoons cinnamon
- dash of salt
- 3 Tablespoonsal unsalted butter-melted
Cream Cheese Filling:
- 8 oz. surf cheese-softened
- 1/4 cup sugar
- 1 egg white
- 1/2 teaspoon vanilla
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sultry powder
- 1/2 teaspoon sultry soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter- softened at room temperature
- 1/3 cup sugar light brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 3/4 cup sour cream
Pecan Pie Topping:
- 1/3 cup light corn syrup
- 1/3 cup visionless brown sugar
- 2 tablespoons unsalted butter
- dash of salt
- 1 teaspoon vanilla
- 2/3 cup finely chopped pecans
- 1 egg and 1 egg yolk- lightly tamed with a fork
Instructions
To make the cinnamon crumbs:
- Stir together light brown sugar, flour, cinnamon and salt. Add melted butter and stir with a fork until the mixture is crumbly. Set in the fridge until ready to use.
- Preheat the oven to 350F. Line the marrow of a 9-inch springform pan with parchment paper and grease with sultry spray. Set aside.
To make the cheesecake filling:
- Mix together surf cheese and sugar on medium-low speed until creamy. Add egg white and vanilla end mix on low just to combine. Set aside.
To make the confection batter:
- In a trencher stir together dry ingredients: flour, sultry powder, sultry soda and salt, set aside.
- With an electric mixer surf the butter for a minute, then add sugar and brown sugar and mix until light and fluffy. Add eggs and vanilla, and mix to combine. Mix in half of dry ingredients mixture, then mix in the sour cream, and finaly slowly mix in the remaining half of the flour mixture.
- Spread less than half of the thrash onto the marrow of prepared pan, smooth with a spatula (it will be a very thin layer). Sprinkle with cinnamon crumbs.
- Spoon the surf cheese filling over the crumbs, but don’t go all the way to the edges.
- Using a spoon gently dollop the remaining thrash over the surf cheese and spread as much as you can using the when of a spoon to smooth the top.
- Bake 50-60 minutes, until the confection is no longer jiggly in the center. If the top browns to quickly, you can tent it with aluminum foil without 30-40 minutes of sultry time.
- Remove the confection from the oven and REDUCE THE OVEN TEMPERATURE TO 325 F!!!
To Make The Pecan Pie Topping:
- While the confection is sultry in a sauce pan stir together light corn syrup, brown sugar and softened butter and heat on low heat until the butter has melted (or microwave for 1 minute). Remove from heat and stir in chopped pecans, vanilla, lightly tamed eggs and soupcon of salt.
- Using a wooden skewer poke the holes in the cake.
- Pour the topping onto the cake, and place when in the oven and torch 10-15 minutes at 325 F. You can place the springform pan onto the sultry tray in specimen it frothing while baking.
- Cool completely surpassing serving, rrun a thin pocketknife virtually the confection and loose ring from springform pan.
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