Pecan Pie Cheesecake Coffee Cake: A Decadent Dessert Mashup

Are you tired of serving the same predictable desserts that leave your guests politely nodding instead of genuinely raving? Enter the Pecan Pie Cheesecake Coffee Cake the triple-threat dessert that combines everyone’s favorites into one show-stopping creation!

This indulgent pecan pie cheesecake coffee cake delivers three classic desserts in every heavenly bite. With a buttery coffee cake base, velvety cheesecake middle, and gooey pecan pie topping, it’s guaranteed to become your new signature dessert.

As someone who has tested and perfected hundreds of dessert recipes for family gatherings and special occasions, I’m thrilled to share this crowd-pleaser with you. At GusRecipes, I’ve discovered that the most memorable treats often combine beloved classics in unexpected ways!

In this guide, I’ll walk you through selecting quality ingredients, mastering each component, troubleshooting common issues, and sharing presentation ideas that will make this dessert the centerpiece of your next gathering.

Why This Pecan Pie Cheesecake Coffee Cake Works

• Creates the perfect balance between three distinct dessert textures in one bite
• Uses simple ingredients that create complex, layered flavors
• Works beautifully for both casual brunches and elegant dinner parties
• Can be prepared ahead of time, reducing day-of-event stress
• Combines warm fall flavors that appeal to almost everyone

Choosing the Right Ingredients for Pecan Pie Cheesecake Coffee Cake

Best Quality Components

The success of this pecan pie cheesecake coffee cake depends on quality ingredients that shine in each layer. For the coffee cake base, use room-temperature butter and eggs for proper incorporation. The cheesecake layer needs full-fat cream cheese for richness, while the pecan topping benefits from fresh, high-quality nuts.

Buying Tips

When shopping for this recipe, look for:

• Philadelphia-style cream cheese (avoid spreadable varieties)
• Grade A maple syrup for authentic flavor
• Fresh, unsalted pecans (toast them yourself for maximum flavor)
• Pure vanilla extract instead of imitation

Substitutions

If you need alternatives, consider these options:

• Replace sour cream with Greek yogurt in the coffee cake base
• Substitute brown sugar with coconut sugar for a different depth of flavor
• Use gluten-free flour blend (plus 1/4 tsp xanthan gum) for the cake portion

Ingredients & Prep for Pecan Pie Cheesecake Coffee Cake

Coffee Cake Base Essentials

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 2 large eggs (room temperature)
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon

Cheesecake Layer Components

• 16 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

Pecan Pie Topping

• 2 cups chopped pecans
• 1/2 cup brown sugar (packed)
• 1/2 cup pure maple syrup
• 1/4 cup unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Step-by-Step Pecan Pie Cheesecake Coffee Cake Instructions

Pre-Cooking Prep for Pecan Pie Cheesecake Coffee Cake

1. Preheat oven to 325°F (165°C)
2. Grease a 9-inch springform pan and line bottom with parchment paper
3. Toast pecans for 8-10 minutes on a baking sheet (optional but adds flavor)
4. Allow all refrigerated ingredients to reach room temperature for better mixing

Coffee Cake Base Method

1. Whisk together dry ingredients (flour, baking powder, salt, cinnamon) in a medium bowl
2. In a separate large bowl, cream butter and sugar until light and fluffy (about 3 minutes)
3. Add eggs one at a time, mixing well after each addition
4. Beat in vanilla extract
5. Alternate adding dry ingredients and sour cream/milk mixture, beginning and ending with dry ingredients
6. Spread batter evenly into prepared springform pan

Cheesecake Layer Preparation

1. Beat cream cheese until smooth and creamy (about 2 minutes)
2. Gradually add sugar, beating until fully incorporated
3. Add eggs one at a time, mixing on low speed
4. Mix in vanilla extract and flour until just combined
5. Carefully pour over coffee cake base, spreading to edges

Pecan Pie Topping Creation

1. Combine brown sugar, maple syrup, and butter in a saucepan
2. Bring to a simmer over medium heat, stirring constantly
3. Remove from heat and cool slightly (about 5 minutes)
4. Whisk eggs, vanilla, and salt in a separate bowl
5. Slowly stream the warm syrup mixture into egg mixture, whisking constantly
6. Fold in chopped pecans
7. Gently spoon pecan mixture over cheesecake layer

Baking Process for Pecan Pie Cheesecake Coffee Cake

1. Place springform pan on a baking sheet (to catch any potential leaks)
2. Bake at 325°F for 60-70 minutes until center is almost set (slight jiggle is okay)
3. Turn off oven, crack door open, and let cake cool in oven for 1 hour
4. Remove from oven and cool completely at room temperature
5. Refrigerate at least 4 hours or overnight before serving

Pro Tips for Perfect Pecan Pie Cheesecake Coffee Cake

Avoiding Common Mistakes

• Don’t overmix the coffee cake batter it will become tough
• Use a water bath for even baking and to prevent cracks (wrap springform pan in foil and place in larger pan with 1″ hot water)
• Cool gradually to prevent the cake from sinking or cracking
• Don’t rush the chilling process proper setting requires time

Tool Recommendations

• Digital kitchen scale for precise measurements
• Stand mixer with paddle attachment for perfect batters
• High-quality springform pan with tight seal
• Instant-read thermometer (cake is done at 150°F internal temperature)

Storage & Serving

• Store covered in refrigerator up to 5 days
• Freeze individual slices up to 2 months (thaw overnight in refrigerator)
• Bring to cool room temperature before serving for best flavor

Looking for more dessert inspiration? Check out my Pinterest board with dozens of sweet treats perfect for any occasion: pinterest you’ll find creative variations on this recipe and many more dessert ideas!

Flavor Variations for Pecan Pie Cheesecake Coffee Cake

Seasonal Twists

• Autumn Spice: Add 1 tsp pumpkin pie spice to the coffee cake base
• Holiday: Incorporate 1/2 cup dried cranberries into the pecan topping
• Summer: Add 1 tsp orange zest to the cheesecake layer for brightness

Dietary Adaptations

• Reduced Sugar: Substitute monk fruit sweetener in cheesecake layer
• Dairy-Sensitive: Use plant-based cream cheese and coconut cream
• Gluten-Free: Substitute cup-for-cup gluten-free flour blend plus 1/4 tsp xanthan gum

Serving Suggestions for Pecan Pie Cheesecake Coffee Cake

• Elevate with a dollop of homemade whipped cream and a light dusting of cinnamon
• Serve slightly warm with a scoop of vanilla bean ice cream for dessert
• Pair with a rich coffee or espresso for the ultimate afternoon treat
• Drizzle individual slices with warm caramel sauce for extra indulgence
• For brunch, serve alongside fresh berries and a yogurt parfait for balance

FAQs About Pecan Pie Cheesecake Coffee Cake

Can I make this pecan pie cheesecake coffee cake ahead of time?
Absolutely! This dessert actually benefits from being made 1-2 days ahead, allowing flavors to meld and textures to set perfectly.

Why did my cheesecake layer crack?
Cracks usually form from drastic temperature changes or overmixing. Use a water bath, cool gradually, and mix on low speed after adding eggs.

Can I freeze this dessert?
Yes! Freeze the entire cake (well-wrapped) for up to 1 month or individual slices for up to 2 months.

How do I know when it’s fully baked?
The center should register 150°F on an instant-read thermometer or have a slight jiggle (like Jell-O) when gently shaken.

Can I make this in a regular cake pan?
A springform is strongly recommended, but if using a regular pan, line completely with parchment paper with overhanging edges to help remove the cake.

Conclusion

This pecan pie cheesecake coffee cake represents everything I love about dessert it’s creative, crowd-pleasing, and combines beloved classics into something greater than the sum of its parts. The contrast between buttery coffee cake, silky cheesecake, and crunchy, sweet pecans creates a dessert experience that’s truly memorable.

Whether you’re looking to impress at a holiday gathering, celebrating a special occasion, or simply want to treat yourself to something extraordinary, this triple-threat dessert delivers. I’d love to see your creations tag @GusRecipes in your photos or leave a comment below!

Pecan Pie Cheesecake Coffee Cake: A Decadent Dessert Mashup

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• Author: Emma Emma
• Total Time: 1 hr 25 mins
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A rich and indulgent coffee cake layered with creamy cheesecake and gooey pecan pie filling  the ultimate mashup of your favorite holiday desserts in one irresistible treat.

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Ingredients

Scale 1x2x3x

**For the Cake Layer:**

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

**For the Cheesecake Layer:**

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1/2 tsp vanilla extract

**For the Pecan Pie Topping:**

1/2 cup brown sugar

1/3 cup light corn syrup

1/4 cup butter

1 large egg

1 1/2 cups chopped pecans

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan or deep cake pan.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.

3. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, sour cream, and vanilla; mix well.

4. Stir in dry ingredients until just combined and spread half of the batter into the prepared pan.

5. In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the cake batter.

6. Top with the remaining cake batter, spreading gently to cover the cheesecake layer.

7. In a small saucepan, combine brown sugar, corn syrup, butter, and egg over medium heat. Stir constantly until smooth and slightly thickened. Remove from heat and stir in vanilla and pecans.

8. Pour the pecan mixture over the top of the cake.

9. Bake for 50–60 minutes, or until the center is set and the topping is bubbly.

10. Cool completely before removing from pan. Chill for at least 2 hours for clean slices.

Notes

For an extra decadent touch, drizzle with caramel sauce before serving.

Store covered in the refrigerator for up to 5 days.

Best served slightly warmed or at room temperature with coffee or vanilla ice cream.

• Prep Time: 25 mins
• Cook Time: 60 mins
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 34g
• Sodium: 240mg
• Fat: 28g
• Saturated Fat: 11g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 110mg

Keywords: pecan pie cheesecake, coffee cake, holiday dessert, fall baking