Pumpkin Cream Cheese Coffee Cake

Pumpkin Cream Cheese Coffee Cake

Sometimes you just need a treat to take to a gathering or to feast on at home around the holidays.  This Coffee Cake is part dessert, part breakfast and everything amazing. This pumpkin coffee cake has a cheesecake layer in the middle to make it extra decadent. Drizzle it with caramel to give it an extra fall vibe. You’ll find ways to eat it at any point in the day.

Yields: 10- 12 servings
Ingredients For the Cake:
  • 2 c. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. (1 stick) butter, softened
  • 1/3 c. granulated sugar
  • 1/3 c. packed brown sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 (15-oz.) can pumpkin puree
For the Filling:
  • (8-oz.) block cream cheese, softened
  • 1/4 c. granulated sugar
  • 1 large egg
For the Crumb Topping:
  • 4 tbsp. melted butter
  • 1/2 c. packed brown sugar
  • 1/2 c. all-purpose flour
  • 1/2 c. chopped pecans
  • Optional Caramel sauce, for serving
Directions:
  1. Make cake: Preheat oven to 350°. Grease an 8″ or 9″ springform pan with cooking spray. In a medium bowl, whisk together flour, salt, pumpkin pie spices, baking powder, and baking soda.
  2. In a large bowl using a hand mixer, beat butter and sugars together until combined. Add eggs and vanilla and beat until incorporated, then beat in pumpkin puree. Add dry ingredients and beat until just combined.
  3. Make filling: In a medium bowl, beat cream cheese and sugar together until smooth. Add egg and beat until incorporated.
  4. Make crumb topping: In a medium bowl, stir together butter and brown sugar. Add flour and pecans and stir until mixture resembles coarse sand.
  5. Add half the batter to prepared pan and smooth into an even layer. Add cream cheese filling and smooth top. Top with remaining batter, then crumble topping in big clumps all over top.
  6. Bake until a toothpick inserted in middle comes out clean, about 1 hour.
  7. Let cool completely. Serve with a drizzle of caramel, if desired.