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Cream Cheese Coffee Cake

by Katerina Petrovska

4.50 from 2 votes

Oct 13, 2014, Updated Oct 10, 2025

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This cream cheese coffee cake is soft, sweet, and perfectly rich! Filled with creamy cheesecake filling and topped with a luscious cream cheese icing, it’s the ultimate treat to enjoy with your morning coffee or afternoon tea.

If coffee had a best friend, this cream cheese coffee cake would be it. It’s soft, sweet, and has double the cream cheese because, honestly, one layer is never enough. Whether it’s a lazy Sunday or a “need something sweet to survive Monday” situation, this cake’s got you covered.

Why You’ll Love This Cheesecake Stuffed Coffee Cake Recipe

• Double the cream cheese. You get a creamy layer baked inside and a sweet glaze on top because once is never enough.
• Soft and tender crumb. The yogurt keeps the coffee cake moist while the cinnamon adds warmth and depth.
• Perfect for any occasion. Serve this cheesecake stuffed cake for brunch alongside those perfect mimosas, on holidays, or as a make-ahead dessert for your morning dolce latte.

Recipe Ingredients

I know. I just shared my cinnamon roll coffee cake not too long ago, but who can really help it? It’s fall, y’all, and coffee cake season is in full swing! This one’s all about simple, cake ingredients like butter, sugar, and a generous dose of cream cheese, inside and out. Here’s everything you’ll need to make it happen.

For The Cake

• Dry Ingredients – The usual suspects, including all-purpose flour, baking powder & baking soda, plus ground cinnamon and a pinch of salt.
• Butter – Softened, for richness and tenderness.
• Sugar – Sweetens the batter and helps it brown.
• Eggs – Bind everything together and add moisture.
• Plain yogurt – Keeps the cake soft and adds a slight tang; sour cream also works.
• Vanilla extract – Enhances all the flavors.
• Pecan halves – For garnish and crunch on top (optional but so pretty).

For The Cheesecake Filling

• Cream cheese – I use ⅓-less-fat, but full-fat works too.
• Eggs – Make the filling light and creamy.
• Sugar – Sweetens the cheesecake filling.
• Flour – Helps thicken the filling so it bakes up perfectly.

For The Cream Cheese Icing

• Powdered sugar – Sweet base for the glaze.
• Cream cheese – Makes it silky and rich.
• Heavy cream – For smooth consistency; milk also works.
• Vanilla extract – For flavor.
• Water – Add a little at a time until the icing is spreadable.

How To Make This Cream Cheese Coffee Cake

• Prep. Preheat the oven to 350°F and grease a 9-inch bundt pan with butter and a dusting of flour.
• Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, cinnamon, and a pinch of salt.
• Cream the butter and sugar. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by yogurt and vanilla.
• Combine. Gradually mix in the dry ingredients just until combined, but don’t overmix.
• Layer the cake and filling. Pour half of the batter into the pan. Beat together all filling ingredients until smooth, then spoon it evenly over the batter. Top with the remaining batter and smooth out the top.
• Bake. Bake the cake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then invert onto a rack to cool completely.
• Make the icing. Beat together powdered sugar, cream cheese, heavy cream, water, and vanilla until smooth. Spread or drizzle over the cooled coffee cake, garnish with pecans, and let set before slicing.

Proper Storage

• Room temperature: Store covered for up to 2 days.
• Fridge: Refrigerate the coffee cake for up to 5 days (best slightly warmed before serving).
• Freezer: Wrap slices tightly and freeze them for up to 2 months; thaw overnight in the fridge.

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4.50 from 2 votes

Cream Cheese Coffee Cake

by Katerina Petrovska

This cream cheese coffee cake is a tender, buttery bundt cake stuffed with creamy cheesecake filling and topped with a sweet vanilla-cream cheese glaze. Perfect for breakfast, brunch, or dessert.

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 1 hour hour

Total Time: 2 hours hours

Servings: 16

Ingredients 

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For the cake

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon baking soda
• ▢ pinch of salt
• ▢ 6 tablespoons butter, softened
• ▢ 1 cup granulated sugar
• ▢ 2 eggs
• ▢ ⅔ cup plain yogurt
• ▢ 1 tablespoon vanilla extract
• ▢ pecan halves, for garnish

For the cheesecake filling

• ▢ 8 ounces block of cream cheese, softened
• ▢ 2 eggs
• ▢ ½ cup granulated sugar
• ▢ ¼ cup all-purpose flour

For the cream cheese icing

• ▢ 1 cup powdered sugar
• ▢ ¼ cup heavy cream
• ▢ 4 ounces cream cheese, at room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 3 tablespoon water, plus extra, as needed

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Instructions 

• Prep. Preheat the oven to 375˚F. Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
• Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and a pinch of salt. Set aside.
• Cream the butter and sugar. In your mixer's bowl, cream together the butter and sugar; beat until creamy.
• Add eggs, yogurt, and vanilla. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla and continue to mix until thoroughly combined.
• Combine the dry and wet ingredients. Keeping the mixer on low, slowly add the flour mixture and continue to mix until well incorporated.
• Fill the bundt cake pan. Pour half of the cake batter into the cake pan, and using an offset spatula, spread the batter evenly and smooth it out. Set aside.
• Prepare the cheesecake filling. Combine the cream cheese, eggs, sugar, and flour in your mixer's bowl and beat until smooth and thoroughly combined.
• Add the filling to the cake batter. Drop the filling by the spoonfuls over the cake batter inside the cake pan. Top with the remaining cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
• Bake. Transfer the cake pan to the oven and bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool. Remove the cake from the oven and let it cool for 10 minutes in the bundt pan. Then, carefully invert the cake onto a cooling rack and let it cool for 30 minutes before icing the cake.
• In the meantime, prepare the Icing. In your mixer's bowl, combine the powdered sugar, heavy cream, cream cheese, water, and vanilla; beat until smooth, adding more water if needed, until the icing is spreadable.
• Finish and serve. Spread the icing over the cake and allow it to set for 20 minutes. Add pecans to the top of the cake. Slice and serve.

Equipment

• Bundt Pan

Notes

Storage

• Room temperature: Store covered for up to 2 days.
• Fridge: Refrigerate for up to 5 days.
• Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw the cake overnight in the fridge.

Nutrition

Calories: 281kcal | Carbohydrates: 42g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 216mg | Potassium: 150mg | Fiber: 0g | Sugar: 27g | Vitamin A: 360IU | Calcium: 104mg | Iron: 1.1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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