Table of Contents
  1. You must make this coffee cake this fall.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. What other recipes
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Pumpkin Coffee Cake with Cheesecake Swirl Recipe

The great part of a coffee cake is that it’s simply an excuse to eat cake for breakfast! This pumpkin coffee cake is made with a cheesecake layer swirled right into the batter, topped with a streusel topping, with no special equipment needed. It’s super delicious and perfect for the fall season!

You must make this coffee cake this fall.

Everything is made with pumpkin in the fall. While it may seem overused, I think pumpkin creates an ideal texture in a cake. Pumpkin creates a moist texture in the finished cake. The coffee cake base uses both pumpkin and oil, and combining the two helps keep the finished cake moist for days at room temperature or months in the freezer. Pumpkin can be one note on its own, which is why this coffee cake has a cheesecake mixture swirled in. The sweet, tangy cheesecake with the soft spiced pumpkin are a perfect match. A streusel topping makes this a true coffee cake, it wasn’t needed, but at the same time, it was needed.

White baking dish with pumpkin coffee cake with cheesecake swirl layer showing sitting in white baking dish.

Everything you’ll need to make this recipe.

  • Brown sugar is white sugar mixed with molasses. The result is moist sugar with caramel-like toffee flavors. These work well the spices and pumpkin.
  • Neutral oil is used instead of butter. Neutral oil has no flavor but moistens the cake and allows the pumpkin to shine.
  • Pumpkin purée can be store-purchased or homemade. If using homemade, make sure you drain the purée so it doesn’t have too much moisture.
  • Cream cheese will mix best at room temperature. Do not use low-fat cream cheese, the full fat will have more flavor and give the correct finished texture.
  • Cinnamon, ground ginger, cloves, and nutmeg combined together are a homemade version of a pumpkin pie spice. I like to notice each spice and give certain amounts rather than use a premixed version.
White marble surface filled with all ingredients needed to make a pumpkin coffee cake with cheesecake swirl on top including pumpkin purée, flour, oil, spices, eggs, sugars, vanilla extract, and more.

Here’s how to make this recipe.

  1. Prepare the wet ingredients. To a bowl, add the brown sugar, white sugar, pumpkin purée, eggs, oil, and vanilla extract. Mix all of the ingredients together until the mixture is fully combined.
  1. Prepare the dry ingredients. To the bowl with the combined wet ingredients, add the flour, salt, baking soda, cinnamon, ground ginger, cloves, and nutmeg. Mix the dry ingredients directly into the wet ingredients, making a homogenous mixture. Once mixture, pour the batter into a greased 8×8 baking dish and smooth it out into an even layer.
  1. Prepare the cheesecake swirl. To a small bowl, add the room-temperature cream cheese. Using a spatula, smash the cream cheese to soften it even more. Once the cream cheese is loosened, add in the sugar,  vanilla extract, and egg yolk. Stir this mixture to combine all of the ingredients. Dollop a spoonful at a time of the cheesecake mixture on top of the pumpkin batter in the baking dish. Once all of the cheesecake mixture is on top, use a table knife to swirl the pumpkin batter with the cheesecake mixture.  
  1. Prepare the streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Using a spatula or hands, mix together these three ingredients until well combined. Add the cubed butter pieces and work them into the flour and sugar mixture. Once fully mixed together, the mixture should look sandy. Pour the streusel topping on the batter.
  1. Bake the coffee cake. Place the coffee cake in the 350°F preheated oven and bake for 50 to 60 minutes. Once baked, puffed, and golden on top, remove the cake and let cool fully before slicing.

These pro tips will make this recipe a success.

  • For the best flavor, freshly grate your nutmeg. Since nutmeg is a spice that does not get much use, it can tend to go stale when left in the spice cabinet. Thus, if you have a nutmeg seed readily available, you ensure that the spice has the most potency and the resulting coffee cake will be full of flavor.
  • Do not over-mix the dry ingredients with the wet ingredients. Mixing too thoroughly will cause the coffee cake to be tough once baked, without the desired light texture. Simply mix until there are no longer dry streaks throughout the mixture. In fact, there may be some remaining lumps, which is completely fine.
  • When mixing the cheesecake mixture into the pumpkin batter, do not be scared if the mixture looks messy. Once it is topped with the streusel topping and baked, the cheesecake layer will settle and look perfect on the cake.
  • To test if the cake is finished, insert a wooden skewer into the middle of the cake. The cake can be considered fully baked and ready to remove if it comes out mostly clean.
White marble surface with square slice of pumpkin coffee cake with text indicating the different layers on the coffee cake.

Frequently asked questions about this recipe.

Can a 9×9 baking dish be used instead of an 8×8 dish?

Yes, you can easily bake this in a 9×9 baking dish. The baking time will need to be adjusted since the 9×9 will bake slightly quicker.

Can this be made without the streusel topping?

Yes, the streusel topping can be left off. If not including the streusel, there are no other adjustments needed to the recipe or the baking time.

Once baked, how long will this coffee cake last?

This cake is very moist, and since it has the cheesecake swirled in, it should be kept in the refrigerator. It will last for one week in the refrigerator, or this can be stored in the freezer for up to three months.

What other recipes

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

White plate with square of pumpkin coffee cake with cheesecake swirl layer with baking dish in background.

Pumpkin Coffee Cake with Cheesecake Swirl

5 from 6 votes
The great part of a coffee cake is that it's simply an excuse to eat cake for breakfast! This pumpkin coffee cake is made with a cheesecake layer swirled right into the batter, topped with a streusel topping, with no special equipment needed. It's super delicious and perfect for the fall season!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 9 servings

Ingredients

For the pumpkin coffee cake

  • ½ cup light brown sugar
  • ½ cup white granulated sugar
  • 1 15-oz can pumpkin purée
  • 2 large eggs
  • ½ cup neutral oil
  • 1 ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp freshly grated nutmeg

For the cheesecake swirl

  • 8 oz cream cheese room temperature
  • ¼ cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg yolk

For the streusel topping

  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ½ tsp cinnamon
  • 4 tbsp cold unsalted butter cubed into ½-inch pieces

Instructions
 

For the coffee cake

  • Preheat the oven to 350°F.
  • In a large bowl, combine the light brown sugar, white granulated sugar, pumpkin purée, eggs, oil, and vanilla extract. Whisk until smooth. Add the flour, salt, baking soda, cinnamon, ground ginger, cloves, and nutmeg. Fold to combine the wet and dry ingredients until smooth. Pour the batter into a greased 8-inch baking dish and set aside.
    ½ cup light brown sugar, ½ cup white granulated sugar, 1 15-oz can pumpkin purée, 2 large eggs, ½ cup neutral oil, 1 ½ tsp vanilla extract, 2 cups all-purpose flour, ½ tsp salt, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp cloves, ¼ tsp freshly grated nutmeg
  • In a medium bowl, press and fold the cream cheese until soft and smooth. Add the sugar, egg yolk, and vanilla extract. Mix until smooth. Roughly divide the cheesecake batter into nine dollops, evenly spaced on top of the prepared coffee cake batter. Using a table knife inserted into the coffee cake, make figure-eight patterns all over the cake until the cheesecake is swirled into the coffee cake.
    8 oz cream cheese, ¼ cup white granulated sugar, 1 large egg yolk, 1 tsp vanilla extract
  • In a small bowl, combine the flour, light brown sugar, and cinnamon. Mix to combine and add the cubed butter. Press the pieces of butter into the dry mixture until it resembles wet sand. Sprinkle the mixture evenly over the prepared coffee cake.
    ½ cup all-purpose flour, ½ cup light brown sugar, ½ tsp cinnamon, 4 tbsp cold unsalted butter
  • Bake the cake in the preheated oven until fully baked. The cake will be puffed, with the streusel toasted brown, and a skewer inserted in the middle will come out mostly clean with a few moist crumbs, 50-60 minutes. Once baked, remove the cake from the oven and allow it to cool for 30 minutes before slicing.

Notes

  • For the best flavor, freshly grate your nutmeg. Since nutmeg is a spice that does not get much use, it can tend to go stale when left in the spice cabinet. Thus, if you have a nutmeg seed readily available, you ensure that the spice has the most potency and the resulting coffee cake will be full of flavor.
  • Do not over-mix the dry ingredients with the wet ingredients. Mixing too thoroughly will cause the coffee cake to be tough once baked, without the desired light texture. Simply mix until there are no longer dry streaks throughout the mixture. In fact, there may be some remaining lumps, which is completely fine.
  • When mixing the cheesecake mixture into the pumpkin batter, do not be scared if the mixture looks messy. Once it is topped with the streusel topping and baked, the cheesecake layer will settle and look perfect on the cake.
  • To test if the cake is finished, insert a wooden skewer into the middle of the cake. The cake can be considered fully baked and ready to remove if it comes out mostly clean.

Nutrition

Serving: 1serving | Calories: 559kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. 5 stars
    Just made this today & it is SO lovely!! Everything Kaleb promised –easy to make, moist, and just all the flavors of fall. I also love the easy clean-up/use of only one bowl. I know this will be in rotation for sure & will be a dessert (or breakfast) at Thanksgiving time, so thank you!!! If it helps anyone: I didn’t have an 8 inch pan, so I used a 9×9 & took it out at 48 minutes & it was perfect!

    1. 5 stars
      I’ve made this coffee cake 3 times this month alone for different gatherings. It was delicious, beautiful every time! I added toasted pecans to the streusel topping—I’m a Georgia girl & add Georgia pecans pretty much to everything. So good! I’ve shared your recipe many times as well. I’m baking your Apple Sausage Cornbread Stuffing & Easy Sweet Potato Casserole for Thanksgiving tomorrow. Love all your videos on Instagram! Hope your Thanksgiving is wonderful!

  2. 5 stars
    I made this today and I absolutely love this recipe. So moist and delicious. Will definitely make this again. Thank you for all your great recipes.😊