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Cream Cheese Dessert Coffeecake

A very rich coffeecake that makes an excellent dessert! A cream cheese filling is sandwiched between a yeast-raised pastry-like dough.

This recipe makes 1 coffeecake
Water1/4 cup
Egg yolks4
All purpose flour2+1/2 cup
Salt1 tsp
Sugar, divided1 TBSP
Butter, cut into pieces1 cup
Red Star Active Dry Yeast2+1/4 tsp
Cream cheese, softenedTwo 8 oz. packages
Sugar1 cup
Egg yolk1
Egg white, slightly beaten1
Nuts, finely chopped1/2 cup
Powdered sugar1 cup
Vanilla1 tsp
Water2 to 3 TBSP

Recipe featured at Tutti Dolci.


Traditional Method

In small bowl, dissolve yeast in water heated to 110 - 115°F with 1 teaspoon of the sugar. Let stand 5 minutes. In large bowl, combine flour, remaining sugar and salt. Mix well. With pastry blender, cut in butter until the consistency of cornmeal. Add dissolved yeast and egg yolks to flour mixture; mix lightly with fork. Shape prepared dough into a ball. Cover with plastic wrap; refrigerate for 2 hours. (This is a rich dough; it rises very little.)


Prepare Filling: Beat cream cheese, 1 cup sugar and egg yolk until smooth; set aside.


Prepare Glaze: Combine Glaze ingredients; blend until smooth.


Divide dough into 2 parts. On lightly floured surface, roll each half into a 15x10-inch rectangle. Roll rectangle onto rolling pin to transfer to a greased 15x10-inch jelly roll pan. Spread prepared Filling over dough. Top evenly with blueberries (optional), pressing gently into the filling. Carefully place remaining rectangle over Filling. Brush top of dough with 1 egg white slightly beaten. Sprinkle nuts evenly over top of dough. Cover; let rise in warm place about 1 hour. Bake in preheated 350°F oven for 25 - 30 minutes. Drizzle Glaze over warm coffeecake. When cool, cut into squares or bars. Store in refrigerator.



Nutritional Information (Per Serving):
Servings per recipe: 20; Calories: 320; Total Fat: 20g; Saturated Fat: 11g; Trans Fat: 0.5g; Cholesterol: 100mg; Sodium: 190mg; Total Carbohydrates: 31g; Dietary Fiber: 1g; Sugars: 17g; Protein: 5g


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