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Pumpkin cream cheese coffee cake with cinnamon streusel and a visible creamy cheesecake layer

Pumpkin Cream Cheese Coffee Cake with Cinnamon Streusel

A moist pumpkin coffee cake layered with a creamy cheesecake filling and topped with buttery cinnamon streusel. Perfect for fall breakfast, brunch, or dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 2 hours 15 minutes
Servings: 15
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pumpkin Coffee Cake
  • 2½ cups 300 g all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ cup 113 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • ½ cup 106 g packed light brown sugar
  • 2 large eggs room temperature
  • 1 cup 245 g pure pumpkin puree
  • ½ cup 113 g full-fat sour cream
  • 2 teaspoons vanilla extract
  • Cream Cheese Filling
  • 8 oz 226 g full-fat block cream cheese, softened
  • ⅓ cup 67 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Cinnamon Streusel
  • 1 cup 120 g all-purpose flour
  • ¾ cup 160 g packed light brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine salt
  • 6 tablespoons 85 g unsalted butter, melted

Method
 

  1. reheat oven to 350°F (175°C). Grease and line a 9 × 13-inch metal pan with parchment.
  2. Mix flour, brown sugar, cinnamon, and salt for the streusel. Stir in melted butter until crumbly. Set aside.
  3. Beat cream cheese, sugar, egg, and vanilla on medium-low until smooth. Set aside.
  4. Whisk flour, spices, baking powder, baking soda, and salt in a separate bowl.
  5. Beat softened butter with both sugars until creamy.
  6. Beat in eggs one at a time.
  7. Mix in pumpkin puree and vanilla, followed by sour cream.
  8. Gently mix the dry ingredients into the pumpkin mixture just until combined.
  9. Spread approximately two-thirds of the pumpkin batter in the pan.
  10. Carefully spread cream cheese filling over it, leaving a small border.
  11. Spoon remaining pumpkin batter over the cream cheese and gently spread.
  12. Scatter cinnamon streusel evenly over the top.
  13. Bake for approximately 45–55 minutes or until the cake is set and a tester inserted into a cake portion comes out without wet batter.
  14. Cool for at least 45–60 minutes before slicing.

Notes

Use plain pumpkin puree, not pumpkin pie filling. Full-fat block cream cheese gives the most reliable filling. Don't overmix the cake batter once the flour has been added.