Cherry Cheesecake Coffee Cake

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Cherry Cheesecake Coffee Cake is a total dream dessert!  Cheesecake is one of my all time favorites and the first dessert I always choose.  There’s just something magical about that rich creamy base topped with a sweet tart cherry pie filling.  This recipe adds in a delicious buttery coffee cake base under layers of cherry cheesecake and a little bit of streusel topping for a real taste of heaven!

Cherry Cheesecake Coffee Cake is the perfect dessert. A rich buttery coffee cake topped with layers of cheesecake, cherries & streusel.

Now you can have your cake and eat your cheesecake too!

The thing about coffee cake is that… well, it’s COFFEE cake and coffee is for breakfast so technically I think this cake is an acceptable breakfast right?! Are you with me on this?

I’ve used Cherry Pie filling in this cake you can certainly substitute it with your favorite pie filling like blueberry or peach.
Cherry Cheesecake Coffee Cake is the perfect dessert. A rich buttery coffee cake topped with layers of cheesecake, cherries & streusel.

This dessert makes for a VERY full baking pan.  You’ll be fine if you’re using a 9″ round springform pan however if you are using a 9×9 square pan, you’ll want to make sure the edges are at least 2″ high to avoid leaking over the sides as this bakes.  I lined my 9×9 pan with a large piece of parchment paper leaving some overhang on each side.  This makes the cake easy to remove from the pan and cut but also helps eliminate drips.  Do not use a smaller pan than a 9×9 or it will overflow.

Cherry Cheesecake Coffee Cake is the perfect dessert. A rich buttery coffee cake topped with layers of cheesecake, cherries & streusel.

Items You’ll Need For This Recipe

* 9″ Springform Pan * Cherry Pie Filling * Pastry Cutter *

5 from 2 votes
Review Recipe

Cherry Cheesecake Coffee Cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 pieces
Author Holly


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  • 2 1/4 cups flour
  • 2/3 cup sugar
  • 2 teaspoons lemon zest
  • 3/4 cup cold butter
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup sour cream (or plain yogurt)
  • 1 teaspoon vanilla
  • 8 oz cream cheese (not spreadable)
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 can cherry pie filling (21 oz)

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  1. Preheat oven to 350 degrees. Grease the bottom & sides of a 9" springform pan or Line a 9x9 pan (must be at least 2" deep) with parchment paper.
  2. Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove 2/3 cup of this mixture and set aside.
  3. Add baking soda, baking powder and salt to the remaining crumb mixture. Mix in egg, sour cream or yogurt and vanilla. Press into prepared pan.
  1. Combine softened cream cheese, egg, lemon juice and sugar until well mixed. Pour over crust. Top with cherry pie filling. Sprinkle reserved crumb mixture over top.
  2. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool completely.

Recipe Notes

Note: If using a 9x9 pan, the pan will be very full so you'll want to make sure your pan is at least 2" high. I leave my parchment paper overhanging on the edges.
Nutrition Information

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Adapted from Taste of Home 2014

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Cherry Cheesecake Coffee Cake is the perfect dessert. A rich buttery coffee cake topped with layers of cheesecake, cherries & streusel.


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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. I have made this twice now. The first time I didn’t have lemon zest so I substituted lemon extract and lemon juice. This gave the cake a little more lemon flavor then I wanted. I also used organic cherry pie filling that had the consistency of jellied cranberry sauce. The result was just ok. The second time I used a full tablespoon fresh grated lemon zest and regular Lucky Leaf cherry pie filling and baked it in a 9-inch springform pan. By morning time, my co-workers had a 3-inch wedge and that was quickly snatched up by day shift. I did have to bake the cake 30 minutes longer than the recipe directions. I am wondering if my oven is off.

  2. I made this today and it turned out so good. It had risen level with the pan. I had to bake it about 40 minutes longer on top of the 55 minutes. Definitely a recipe to keep. Thank you for sharing.

  3. You know, I actually think I’ve seen this before. In my dreams, piled high on a plate for me and only me. Seriously these look incredible!

  4. Looks simply gorgeous. I am a big time fan of coffee cake and the cherry topping is making me want to pick up this cake right from the monitor :-)

  5. What a pretty cake and yes it is perfectly acceptable for breakfast. It looks gooey delicious and I would take two pieces. Yum.