Combines coffee cake, cheesecake, and pecan pie flavors
Rich and creamy texture with crunchy pecans
Perfect for holidays and special occasions
Delicious served warm or chilled
Great make-ahead dessert
Sweet brown sugar and cinnamon flavor throughout
Pairs wonderfully with coffee or tea
Impressive bakery-style dessert made at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the coffee cake batter:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Sour cream
Vanilla extract
For the cheesecake filling:
Cream cheese
Granulated sugar
Egg
Vanilla extract
For the pecan pie topping:
Chopped pecans
Brown sugar
Butter
Heavy cream
Vanilla extract
Ground cinnamon
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan or baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and vanilla extract.
Gradually add the dry ingredients and mix until just combined.
In another bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
Spread half of the coffee cake batter into the prepared pan.
Spoon the cheesecake filling evenly over the batter.
Carefully spread the remaining batter on top.
In a saucepan, combine butter, brown sugar, heavy cream, cinnamon, and vanilla. Cook until smooth and slightly thickened.
Stir in the chopped pecans.
Spoon the pecan mixture evenly over the top of the cake.
Bake for 50–60 minutes, or until the center is mostly set and the cake is golden brown.
Cool the cake before slicing and serving.
Servings and timing
Servings: 10–12 slices
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Variations
Add chocolate chips to the batter for extra richness
Use walnuts instead of pecans
Add maple syrup to the pecan topping
Drizzle caramel sauce over the finished cake
Include a cinnamon streusel layer inside the cake
Use Greek yogurt instead of sour cream
Top with whipped cream before serving
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days due to the cheesecake layer.
To freeze, wrap slices tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
For reheating, microwave slices for 15–20 seconds or warm gently in the oven.
FAQs
Do I need to refrigerate this cake?
Yes, because of the cheesecake filling, the cake should be refrigerated.
Can I make this cake ahead of time?
Yes, it tastes excellent the next day after the flavors settle.
What type of pecans should I use?
Raw or lightly toasted pecans both work beautifully in this recipe.
Can I freeze Pecan Pie Cheesecake Coffee Cake?
Yes, the cake freezes very well when wrapped properly.
Why is my cheesecake layer sinking?
This can happen if the batter is too thin or unevenly layered, but the cake will still taste delicious.
Can I use store-bought pecan pie filling?
Yes, though homemade topping provides fresher flavor and better texture.
What pan works best?
A 9-inch springform pan is ideal for easy slicing and presentation.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend.
How do I know when the cake is done?
The center should be mostly set and lightly golden on top.
What should I serve with this cake?
It pairs perfectly with coffee, tea, whipped cream, or vanilla ice cream.
Conclusion
Pecan Pie Cheesecake Coffee Cake is a decadent dessert layered with soft coffee cake, creamy cheesecake filling, and rich pecan pie topping. Perfect for holidays, brunches, or special family gatherings, this comforting cake delivers buttery sweetness and crunchy pecan flavor in every slice.
Pecan Pie Cheesecake Coffee Cake is a rich layered dessert featuring soft cinnamon coffee cake, creamy cheesecake filling, and gooey pecan pie topping. Perfect for holidays, brunches, or cozy gatherings, this indulgent homemade cake combines buttery pecans, brown sugar sweetness, and creamy texture in every bite.
Ingredients
For the Coffee Cake Batter:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
For the Cheesecake Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Pecan Pie Topping:
1 1/2 cups chopped pecans
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan or baking dish.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream and vanilla extract.
Gradually add dry ingredients and mix until just combined.
In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Spread half of the coffee cake batter into the prepared pan.
Spoon cheesecake filling evenly over the batter.
Carefully spread the remaining batter on top.
In a saucepan over medium heat, combine butter, brown sugar, heavy cream, cinnamon, and vanilla extract. Cook until smooth and slightly thickened.
Stir in chopped pecans.
Spoon the pecan topping evenly over the cake.
Bake for 50–60 minutes, or until the center is mostly set and the top is golden brown.
Cool before slicing and serving.
Notes
Allow the cake to cool fully before slicing so the cheesecake layer can set properly. Toasted pecans add extra flavor and crunch. Store leftovers refrigerated because of the cream cheese filling.
