Get ready to experience a mind-blowing dessert that will revolutionize your baking game! Imagine the rich, creamy decadence of cheesecake meeting the classic Southern charm of pecan pie, all wrapped up in a delightful coffee cake package. This isn't just a recipe; it's a culinary adventure that will make your taste buds dance and your guests beg for the secret. Whether you're looking to impress at a brunch, family gathering, or simply want to treat yourself to something extraordinary, this Pecan Pie Cheesecake Coffee Cake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup chopped pecans
- 1 package cream cheese
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a springform pan with butter or non-stick spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Mix well to ensure the sugars and flour are evenly distributed.
- Add 1/2 cup of softened unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Stir in 1 cup of chopped pecans, ensuring they are evenly distributed throughout the crumb mixture. Reserve a small handful of pecans for topping the cake later.
- Press about two-thirds of the crumb mixture into the bottom of the prepared cake pan to form the crust. Set the remaining crumb mixture aside for the topping.
- In a separate bowl, beat 1 package of cream cheese and 1/2 cup of powdered sugar together until smooth and creamy. You can use an electric mixer for this step to achieve a light and fluffy texture.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract until fully incorporated.
- Pour the cream cheese mixture over the crust in the cake pan, spreading it evenly with a spatula.
- Sprinkle the reserved crumb mixture over the cream cheese layer, followed by the reserved handful of chopped pecans for added texture and flavor.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- After the cake has cooled, slice it into 12 servings and serve as desired. This Pecan Pie Cheesecake Coffee Cake can be enjoyed warm or at room temperature, and pairs wonderfully with coffee or tea.
Tips
- Room Temperature Matters: Ensure your cream cheese and butter are softened to room temperature for the smoothest, creamiest texture.
- Don't Overmix: When combining the crumb mixture, mix just until it resembles coarse crumbs to keep the cake tender.
- Pecan Placement: Toast your pecans lightly before chopping to enhance their nutty flavor and add extra depth to the cake.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set properly and make clean, beautiful cuts.
- Storage Hack: This cake can be stored in the refrigerator for up to 3-4 days, covered tightly. For best flavor, let it come to room temperature before serving.
- Customize Your Topping: Consider adding a drizzle of caramel or a light dusting of powdered sugar for an extra touch of indulgence.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
