Deep-Dish Cheesecake Coffee Cake

Deep-Dish Cheesecake Coffee Cake

8
JJOHN32 18

"A special coffee cake with a cream cheese and jam filling. Makes a beautiful breakfast food."
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Ingredients

55 m servings 284 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 678 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. To make the crust, in a medium bowl, combine the baking mix, 1/4 cup sugar, melted butter and milk. Stir until a dough forms, then turn the dough out onto a clean surface that has been dusted with some baking mix. Knead for 30 turns. Pat the dough into the bottom and up the sides of an ungreased 9 inch round cake pan. In the same bowl, beat together the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over the dough in the pan.
  3. Bake for 30 minutes in the preheated oven, until the edges are golden and the filling is set. Allow the coffee cake to cool for 10 minutes, then spread the fruit preserves over the top.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

Excellent! I couldn't wait to try it, so I didn't let it cool long enough though. I suggest refrigerating an hour or so before eating.

Most helpful critical review

This was okay, but not what I was expecting. The crust comes out like a shortbread or biscuit, crumbly and not very sweet. The cheesecake filling topped with preserves was the best part. I th...

Excellent! I couldn't wait to try it, so I didn't let it cool long enough though. I suggest refrigerating an hour or so before eating.

This was EXTREMELY easy to make. I did the dough in the KA stand mixer using the dough hook and then switched to the flat beater for the filling, using the same bowl. I used Heart Smart Bisqui...

It was excellent very easy to make I think next time i will make the crumbs that go on coffee cake and put them on top

This was okay, but not what I was expecting. The crust comes out like a shortbread or biscuit, crumbly and not very sweet. The cheesecake filling topped with preserves was the best part. I th...

I didnt care for it at all, the cheesecake part was good, but the crust was bland, I ended up using bisquick mix since I couldnt find any buttermilk mix in the stores. What exactly is buttermilk...

I loved this recipe! It was SO good and SO easy. I substituted the cream cheese for dairy-free cream cheese and it still came out well. My mom even liked it and she usualy doesn't like things...

I was disappointed with the heavy crust and the so-so filling.

Easy, but lacking in flavour. Rating this as a coffee cake, it's not at all similar to any I've had before. That said, this was pie-like in form (crust with filling)- there was too must crust to...