Cheesecake Swirl Coffee Cake

A cream cheese swirl in the center makes this coffee cake bakery-worthy.



For the cake:
3/4 stick (6 Tablespoons) softened butter
1 cup sugar
1 teaspoon vanilla
1/2 cup buttermilk
2 eggs
1 1/2 cup all-purpose flour
2 teaspoon baking powder pinch of salt

For the cheesecake swirl:
1 (8 oz.) package Philadelphia cream cheese, at room temperature
1/4 cup sugar
1 egg
1 teaspoon vanilla

For the streusel:
1 cup all-purpose flour
1/4 cup plus 2 Tablespoons brown sugar
Pinch of salt
4 Tablespoons cold butter, cut into small piece


First make the streusel by "forking" all the ingredients together until crumbly. Put in refrigerator until ready to use.

Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8 baking pan.

In a large bowl, make the cheesecake swirl by beating together the cream cheese, sugar, egg, and vanilla until smooth. Set aside.

In a large mixing bowl, cream together the butter and sugar. Add in the vanilla, buttermilk, and eggs.

Gently mix in the flour, baking powder, and salt until just combined. Do not over-mix. Pour half of the cake batter into the prepared pan. Pour half of the cheesecake mixture on top, using a knife to swirl. Repeat with the rest of the batters.

Evenly distribute the streusel topping on top of the batter. Bake for 35-40 minutes.

How to Serve it Up

Square Dessert Plate
Appetizer and Dessert Plate
Dessert Plate