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!
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.
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.
Items You’ll Need For This Recipe
* 9″ Springform Pan * Cherry Pie Filling * Pastry Cutter *
Cherry Cheesecake Coffee Cake
Ingredients
- 2 ¼ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons lemon zest
- ¾ cup cold butter
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup sour cream (or plain yogurt)
- 1 teaspoon vanilla
Filling
- 8 oz cream cheese (not spreadable)
- ¼ cup granulated sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 can cherry pie filling (21 oz)
Instructions
- Preheat oven to 350°F. Grease the bottom & sides of a 9" springform pan or Line a 9x9 pan (must be at least 2" deep) with parchment paper.
- Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove ⅔ cup of this mixture and set aside.
- 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.
Filling
- 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.
- Bake 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from Taste of Home 2014
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I MADE THIS COFFEE CAKE. NO ONE IN MY FAMILY CARED FOR IT.
Sorry to hear that Gayle. We sure love this coffee cake.
I want to use fresh cherries in this. What adjustments are needed since I won’t have the syrup that’s in canned cherries?
I would recommend making a homemade cherry pie filling with your fresh cherries so you still have the sugary syrup for this recipe. I hope that helps Cat!
Do you think I can sub the sour cream for plain coconut milk yogurt?
Hi Norah, I have not baked with coconut milk yogurt before but if it’s the same consistency as plain yogurt then it should work well! Let us know how it turns out :)
I followed the recipe as written, except I baked it in a ceramic rectangular pan that was smaller than a 9×13 pan. Like previous reviews, it took much longer to bake it…almost double the bake time. The taste was good, but I plan to use another recipe I have next time that didn’t take forever to bake.
Hi Lisa, for this recipe we use a 9×9 pan or 9″ springform pan and have great results. Sorry to hear it took so long to bake!
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.
I’m so glad you loved it Lisa!
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.
Should it stay in fridge after wards or room temperature?
I keep it at room temperature.
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!
Ahh thank you Karly! :)
Mmm this looks delicious!
Love cheesecake! Can’t wait to try this recipe!!
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 :-)
This cake looks YUMMY! Cherries are my favorite. I really liked the idea of this cake.
What a pretty cake and yes it is perfectly acceptable for breakfast. It looks gooey delicious and I would take two pieces. Yum.
:) Thank you Ali!
OMG this looks like heaven!! I wish I could eat it right now!! Bookmarking this to make this weekend!
:) Enjoy Sam, the perfect weekend coffee treat!
Holly, this looks awesome. Love the layers.
Thank you Peter!
Yum – love cherry. Thank you and have a god week!
Thank you Liz!