This may look like a normal coffee cake, but it’s far from it. Disguised in between layers of luscious, fluffy cake are swirls of cheesecake. Perhaps I should have dyed the cheesecake a different color so you could see just how much goodness is in there.
It all starts with this: a magical bar of Philadelphia cream cheese. It’s the only cream cheese brand that has been in my household for as long as I’ve lived. Truly, we used to eat it for breakfast on our bagels every day before school. My aunt even swears by this brand for her frosting. Nothing but Philadelphia, she always said.
To create this dessert (or any other future cream cheese-related dessert!), Philadelphia sets the standard. That’s why I always “Bring Out the Silver” when I’m baking.
I wanted to do something different than plain cheesecake for the PHILADELPHIAÂ Cheesecake Cheerprogram. I figured why not add some cheesecake to one of my favorite desserts and really make it something special? To top it all off, streusel topping is a must.
The lighter layer of batter in the cheesecake swirl and the darker part is the cake batter. I may have gone a little overboard with the cheesecake part, but I don’t hear anyone complaining.
The more streusel, the better. Before and after baking!
Now can you see the cheesecake layer?
A lot of it sunk into the middle of the pan, which could probably be fixed if I baked this in a bigger pan. The middle piece was my DF’s favorite part, though. Also, I’m impatient and couldn’t wait to cut into the cake so the middle was still warm. After placing the cake into the refrigerator for half an hour, the middle did firm up a bit.
Moral of the story: Be patient and wait for your cake to firm and completely cool before cutting.
My DF even said that this was the best thing I’ve baked in a while. I’m pretty sure he’s also my most honest critic, so that means a lot coming from him.
The taste of your dessert depends a lot on the ingredients that you use. PHILADELPHIA cream cheese has high standards that create a high quality product. I mean, their fresh milk is turned into cream cheese and refrigerated within six days! There are also never any preservatives, so you know that the fresh local milk and real wholesome cream keep their delicious taste.
This holiday season, PHILADELPHIA is teaming up with recipe and lifestyle experts to liven up and give you a fresh take on your holiday desserts. Check them out at CheesecakeCheer.com!
Ingredients
- 3/4 stick (6 tablespoons) softened butter
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 eggs
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- pinch of salt
- 1 (8 oz) package Philadelphia cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup AP flour
- 1/4 cup plus 2 tablespoons brown sugar
- pinch of salt
- 4 tablespoons cold butter, cut into small pieces
Directions
- First make the streusel by "forking" all the ingredients together until crumbly. Put in refrigerator until ready to use.
- Preheat oven to 350. 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 overmix.
- 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.
This is a sponsored post by Philadelphia, but the opinions expressed are my own.
This recipe looks delicious! CAn’t wait to try it. I bet the cream cheese makes it so moist and fluffy. Yum!
Whatb is ap flour?
all purpose
tHIS LOOKS DELISH!