Pumpkin Cheesecake Chocolate Chip Coffeecake

Pumpkin Cheesecake Chocolate Chip Coffeecake

Melissa Garcia
PREP TIME: 30 MIN BAKE TIME: 45 MIN TOTAL TIME: 75 MIN
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The coziest coffeecake this Fall!

Ingredients

Pumpkin Cupcake

  • 1/2 Cup Vegetable Oil
  • 3/4 Cup Granulated Sugar
  • 1/4 Packed Light Brown Sugar
  • 3/4 Cup Pumpkin Puree
  • 2 Large Eggs
  • 1/2 Tbsp Vanilla Extract
  • 1 Cup + 1 Tbsp All Purpose Flour(Spoon & Leveled)
  • 1 Tsp Baking Powder
  • 1 1/2 Tsp Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Ginger
  • Pinch of Ground Cloves (Half of 1/8 Tsp)
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Salt
  • Store Bought Caramel Sauce

Cheesecake Center

  • 16oz Softened Cream Cheese
  • 7 Tbsp Granulated Sugar
  • 1 1/2 Tsp Vanilla Extract

    • Crumble

  • 6 Tbsp Softened Unsalted Butter
  • 1 Cup All Purpose Flour(Spoon & Leveled)
  • 1/4 Cup + 2 Tbsp Lightly Packed Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 5 Tbsp Cinnamon

    • Icing

  • 3oz Softened Cream Cheese
  • 3oz Softened Unsalted Butter
  • 1 Cup Powdered Sugar
  • 2 Tbsp Milk
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Cinnamon

    • Instructions

    1. Prepare an 9" Springform pan with non stick spray and parchment paper.
    2. Preheat oven to 350F
    3. Begin by preparing the Crumble since it will sit in the fridge while you prepare the rest of the components of the recipe.
    4. Add the butter, flour, sugarsand spices on a deep bowl and using your hands or a fork mix until combined and crumbly. Place it in the refrigerator until ready to use.
    5. Next, prepare the cheesecake filling. On a separate bowl add the cream cheese, sugar and vanilla and either using an offset spatula or a hand mixer whisk or mix until combined and smooth.
    6. Begin the cake batter by adding all of your wet ingredients into a bowl that includes the oil, sugars, pumpkin puree, eggs and vanilla and mix until combined.
    7. Sift the dry ingredients flour, baking powder, baking soda, salt and spices and add them to the mixed wet ingredients.
    8. Whisk until combined but do not over mix.
    9. Add the chocolate chips and mix until combined.
    10. Add the batter to the prepared pan
    11. Add the cream cheese filling carefully in an even layer over the top of the cake batter. Then with a spatula even and smooth out the top of the cream cheese filling.
    12. Evenly sprinkle the crumble over the top of the cheesecake filling.
    13. Bake for 45-52 mins or until a toothpick inserted in the center all the way to the bottom of the pan doesnt come out with wet cake batter. It is normal for it to have cheesecake filling.
    14. Make the icing while the cake cools by adding the all of the ingredients for the icing on a deep bowl and begin my mixing on low speed until just combined. Then bump the speed to med/high and mix until combined.
    15. Once the cake has cooled drizzle the icing to your liking top with ice cream and if you want to be extra like I am add some caramel.
    16. Enjoy!

    TIPS

      Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. Refrigerate left overs for 3-5 days covered.
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