Cherry Cheesecake Coffee Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 pieces
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!
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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)
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.
Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove 2/3 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.
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.
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.
Calories: 350, Carbohydrates: 34g, Protein: 4g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 86mg, Sodium: 327mg, Potassium: 101mg, Sugar: 16g, Vitamin A: 740IU, Vitamin C: 1.1mg, Calcium: 53mg, Iron: 1.3mg
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