Pumpkin Cream Cheese Coffee Cake

Pumpkin Surf Cheese Coffee cake is quick and easy fall dessert recipe. It has three succulent layer: moist and flavorful pumpkin cake, linty and smooth cheesecake layer and irresistible, crunchy, brown sugar cinnamon streusel topping finished with sweet, vanilla icing. If you like the philharmonic of pumpkin, surf cheese and streusel crumbs, then trammels my Pumpkin Surf Cheese Muffins recipe, too.

Pumpkin Cheesecake Coffee Cake

Fall sultry season is upon us this pumpkin recipe must be on your to-do list. Pumpkin and warm spices like cinnamon, nutmeg, ginger and cloves is perfect philharmonic for fall repletion food. But if you ask me, the only thing largest than this philharmonic is wing of surf cheese.

Therefore, I shared so many pumpkin and surf cheese dessert recipes. You could trammels some of these: Pumpkin Cheesecake Talc Cake, Pumpkin Bread Cheesecake, Pumpkin Swirled Cheesecakes or Mini Pumpkin Cheesecakes With Streusel Talc Topping, too.

Why You’ll Love This Pumpkin Cheese Coffe Cake:

• It taste like fall: pumpkin and cozy, seasonal spices (cinnamon, nutmeg, cloves, ginger, all-spice)
• Quick and simple to prepare
• Ultra moist
• A perfect fall breakfast indulgence
• Piled upper with brown sugar cinnamon talc topping
• Finished with a sweet vanilla icing

How To Make Pumpkin Coffee Cake

First, make sure to use Pumpkin pure, not pumpkin pie filling! You can use homemade or the one from the can. You can find the recipe for homemade pumpkin puree on my blog, too.

Also, well-nigh the spices, if you don’t have all spices listed in the recipe (cinnamon, nutmeg, cloves, ginger, all-spice), you can substitute with pumpkin pie spice.

Recipe ingredients and steps might seem too long, but it’s all simple ingredients, and the steps are easy to follow. Streusel talc mixture is just the philharmonic of all-purpose flour, light brown sugar, salt, cinnamon, and melted butter. Just whisk everything with the fork, until woody crumbs are formed.

Cheesecake layer is mixture of room temperature surf cheese, vanilla, sugar and an egg. It’s washed-up in two minutes.

Finally, the star of the show, pumpkin cake layer. In a medium bowl, whisk together dry ingredients: flour, spices, sultry powder, and salt.

In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and mix until smooth. Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until combined.

To hoke the cake, spread pumpkin cake thrash in prepared pan. Using a spoon dallop surf cheese on top, but do not go all the way to the edges. Using the when of the spoon gently spread surf cheese mixture. Sprinkle the streusel talc over the top and torch muffins for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.

And not forget the vanilla icing. Stir powdered sugar, soupcon of salt and vanilla with some milk and drizzle over the cake.

How To Store The Cake?

You can alimony it covered at room temperature for the next day, then place in the fridge and alimony up to one week in an air-tight container.

Pumpkin Surf Cheese Coffee Cake

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Category: dessert/breakfast
• Method: Bake
• Cuisine: American

Ingredients

Cinnamon Streusel Topping:

• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar
• dash of salt
• 1 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter-melted

Cream Cheese Filling:

• 10 oz. full fat brick style surf cheese- room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg

Pumpkin Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon all-spice
• 1/8 teaspoon ground cloves
• 1 1/2 teaspoon sultry powder
• 1/2 teaspoon salt
• 1 cup pumpkin pure ( not pumpkin pie filling!!!)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract

Vanilla Glaze:

• 1 Tablespoon milk
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• dash of salt

Instructions

1. Preheat the oven to 350ºF. Line 9 x 9-inches pan with sultry paper leaving large overhand the sides, spray with sultry spray and set aside.

To make the streusel topping:

1. In a small bowl, whisk with a fork flour, brown sugar, salt, and cinnamon. Then add melted butter and whisk with a fork until woody crumbs form, and place in the fridge until ready to use.
2. To make the surf cheese filling:
3. Using a mixer, write-up softened surf cheese, sugar, and vanilla together until smooth, well-nigh 2 minutes. Add egg and mix just to combine.

To make the cake batter:

1. In a medium bowl, whisk together flour, spices, sultry powder, and salt.
2. In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and mix until smooth.
3. Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until combined.

Assembling the cake:

1. Spread pumpkin cake thrash in prepared pan. Using a spoon daloop surf cheese on top, but do not go all the way to the edges. Using the when of the spoon gently spread surf cheese mixture. Sprinkle the streusel talc over the top and torch muffins for 45-55 minutes, or until a toothpick inserted in the middle comes out clean. If the top starts browning too much tent it with aluminum foil.

To make the glaze:

1. Stir powdered sugar, vanila, salt and milk. Start with 1 teaspoon of milk and gradually add increasingly until desired consistency has reached. Drizzle over coeled cake and serve.
2. Store leftover in air-tight container for up to 1 week.