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Pecan Pie Cheesecake Coffee Cake

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  • Author: Lisa
  • Prep Time: 25 minutes
  • Cook Time: 50–55 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

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

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
  3. In another bowl, cream the butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then mix in sour cream and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet, mixing until just combined.
  6. Spread 2/3 of the cake batter into the prepared pan and smooth the top.
  7. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Spread over the batter in the pan.
  8. Spoon remaining cake batter over the cheesecake layer and gently spread—it’s okay if some of the cheesecake shows through.
  9. Bake for 30–35 minutes until top is set and lightly golden.
  10. 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.
  11. Remove cake from oven and pour the pecan topping over it evenly.
  12. Return to oven and bake for another 15–20 minutes until topping is bubbling and center is set.
  13. 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.

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 34g
  • Sodium: 220mg
  • Fat: 31g
  • Saturated Fat: 14g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg

Find it online: https://lisarecipe.com/pecan-pie-cheesecake-coffee-cake/