If you love the flavor of pecan pie, the richness of cheesecake, and the cozy comfort of coffee cake, this recipe brings them all together in one irresistible dish. Each bite has layers of texture and flavor—from the fluffy cake to the creamy center and the crunchy, caramelized topping. It’s an ideal make-ahead dessert that’s both elegant and hearty, perfect for serving at holiday brunches or as a showstopping dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Brown sugar
Baking powder
Baking soda
Salt
Butter
Eggs
Sour cream or Greek yogurt
Vanilla extract
Cream cheese
Powdered sugar
Corn syrup (light or dark)
Heavy cream
Chopped pecans
Ground cinnamon (optional)
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.
In another bowl, cream the butter and granulated sugar together until light and fluffy.
Beat in eggs one at a time, then add sour cream and vanilla extract.
Gradually mix in the dry ingredients until a thick batter forms. Spread two-thirds of the batter into the prepared pan.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Spread the cheesecake layer evenly over the cake batter.
Drop spoonfuls of the remaining cake batter over the cheesecake layer and gently spread it out—it’s okay if some of the cheesecake layer shows through.
Bake for 30–35 minutes until the top is set and lightly golden.
While the cake bakes, prepare the pecan pie topping by combining brown sugar, corn syrup, butter, and heavy cream in a saucepan. Bring to a boil, then stir in chopped pecans and cook for 2–3 minutes until thickened.
Remove the cake from the oven and pour the pecan mixture over the top.
Return to the oven and bake for an additional 15–20 minutes, until the topping is bubbling and the center is set.
Let cool completely in the pan, then chill in the refrigerator for at least 2 hours before slicing.
Servings and timing
This recipe serves 10 to 12 people. Preparation time: 25 minutes Baking time: 50–55 minutes Cooling and chilling time: 2 hours 30 minutes Total time: Approximately 3 hours 30 minutes
Variations
Add a streusel layer between the cake and cheesecake for extra texture.
Use maple syrup instead of corn syrup for a deeper flavor.
Add a splash of bourbon to the pecan topping for a Southern twist.
Substitute walnuts or almonds if you don’t have pecans.
Make mini versions in muffin tins for individual servings.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days. To serve warm, microwave individual slices for 10–15 seconds. Freeze tightly wrapped slices for up to 2 months. Thaw in the fridge overnight before serving. Always chill any leftovers due to the cheesecake layer.
FAQs
Can I make this ahead of time?
Yes, this cake is even better after chilling overnight, making it perfect for prepping in advance.
Do I need a springform pan?
A springform pan makes it easier to remove the cake cleanly, but you can use a deep 9-inch round cake pan lined with parchment paper if needed.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture, but you can use low-fat if needed, though the cheesecake layer may be softer.
How do I know when the cake is done?
The center should be slightly firm and not jiggly. A toothpick inserted into the cake part should come out with moist crumbs but not raw batter.
What’s the difference between light and dark corn syrup?
Light corn syrup gives a milder sweetness, while dark adds a richer, more molasses-like flavor. Either works for this recipe.
Can I use canned pecan pie filling?
It’s best to make the pecan topping from scratch for the freshest taste and texture, but canned can be used in a pinch.
Is it overly sweet?
It is sweet, like pecan pie, but the tangy cheesecake layer helps balance the flavors.
Can I make this gluten-free?
Yes, use a gluten-free 1:1 baking flour substitute. Make sure other ingredients, like baking powder, are certified gluten-free.
Does this cake need to be refrigerated?
Yes, because of the cream cheese layer, it must be stored in the refrigerator.
Can I add spices to the cake?
Yes, cinnamon, nutmeg, or even pumpkin spice can be added to the cake batter for extra warmth.
Conclusion
Pecan Pie Cheesecake Coffee Cake is the ultimate dessert fusion—rich, comforting, and full of holiday flavor. With a buttery cake, creamy cheesecake, and a sticky-sweet pecan topping, it’s a guaranteed hit for any occasion. Whether you’re serving it at brunch, dessert, or as a special treat with coffee, this cake delivers warmth and indulgence in every slice.
Pecan Pie Cheesecake Coffee Cake is a decadent mashup of buttery coffee cake, creamy cheesecake, and gooey pecan pie topping. Perfect for holidays, brunches, or whenever you’re craving an indulgent, layered dessert.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Pecan Pie Topping:
1/3 cup brown sugar
1/3 cup corn syrup (light or dark)
3 tablespoons unsalted butter
2 tablespoons heavy cream
1 cup chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
In another bowl, cream the butter and granulated sugar until light and fluffy.
Add eggs one at a time, then mix in sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet, mixing until just combined.
Spread 2/3 of the cake batter into the prepared pan and smooth the top.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Spread over the batter in the pan.
Spoon remaining cake batter over the cheesecake layer and gently spread—it’s okay if some of the cheesecake shows through.
Bake for 30–35 minutes until top is set and lightly golden.
While baking, make the pecan pie topping: In a saucepan, combine brown sugar, corn syrup, butter, and cream. Bring to a boil, then stir in pecans and cook for 2–3 minutes until thickened.
Remove cake from oven and pour the pecan topping over it evenly.
Return to oven and bake for another 15–20 minutes until topping is bubbling and center is set.
Cool completely in the pan, then refrigerate for at least 2 hours before slicing and serving.
Notes
Use a springform pan for easy removal and a clean presentation.Chill thoroughly before slicing to allow the layers to set properly.Swap corn syrup with maple syrup for a deeper flavor.Add a splash of bourbon to the pecan topping for a Southern twist.Store leftovers in the refrigerator due to the cheesecake layer.
