Cream Cheese Dessert Coffee Cake

Cream Cheese Dessert Coffee Cake

Jowanna J
Edited on Jan 22, 2008

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


Makes one coffeecake:
¼ Cup water
4 egg yolks, room temperature
1 Cup butter, cool, cut in pieces
1 tablespoon sugar
1 teaspoon salt
2 ½ Cups all-purpose flour
2 ¼ teaspoons dry active yeast
2 (8 oz.) packages cream cheese, room temperature
1 Cup sugar
1 egg yolk, room temperature
1 egg white, slightly beaten
½ Cups nuts, finely chopped
1 Cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons water


BREAD MACHINE METHOD: Place ingredients in pan in order listed. Select dough/manual cycle. At end of first kneading cycle, remove dough and follow shaping and baking instructions.
TRADITIONAL METHOD: In small bowl, dissolve yeast in water heated to 110 to 115°F with 1 teaspoon of the sugar. Let stand for 5 minutes. Combine flour, remaining sugar, and salt. With pastry blender, cut in butter until the consistency of cornmeal. Add yeast mixture and egg yolks, mix slightly.
SHAPING AND BAKING: Shape prepared dough into a ball. Cover with plastic wrap; refrigerate for 2 hours. Divide cold dough into 2 parts. On lightly floured surface, roll each half into a 15”x10” rectangle. Transfer one rectangle to a greased 15”x10” jelly-roll pan. In mixing bowl, beat filling ingredients until smooth. Spread filling over dough. Carefully place remaining rectangle over filling. Brush dough with 1 egg white slightly beaten. Sprinkle with nuts. Cover, let rise in warm place for 1 hour. Bake in preheated 350°F oven for 25 minutes. Drizzle Glaze over warm coffeecake. When cool, cut into squares or bars. Store in refrigerator.

Not a NESTLÉ®-tested recipe.

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