Soft, tender, and swirled with cheesecake, this Cheesecake Swirled Sweet Potato Coffee Cake is the cozy fall bake your coffee table has been waiting for. The cake has a delicate crumb that practically melts in your mouth, with a warm, beautifully spiced sweet potato flavor and a tangy cheesecake swirl running through every bite. A buttery crumb topping adds the perfect crunch, and a brown butter maple glaze melts right into the warm cake. Serve it with a hot cup of coffee and watch it disappear!
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Used in the cinnamon streusel and the glaze. It’s softened into the streusel for rich, buttery, crumbly clumps that bake up golden on top of the cake. It’s also browned for the glaze, adding a nutty, toasty depth that pairs beautifully with the maple.
All-Purpose Flour: Used in the streusel, the cheesecake swirl, and the cake. It gives the streusel its crumbly texture, helps the cheesecake swirl hold its shape, and provides just enough structure for a soft, tender cake with a delicate crumb.
Brown Sugar: Used in the streusel and the cake batter for a deep, molasses-like sweetness that pairs well with the spiced sweet potato and keeps the crumb moist and tender.
Granulated Sugar: Used in the streusel, cheesecake swirl, and cake. It sweetens each layer and helps the crumb topping bake up golden and slightly crisp.
Cinnamon: Used in the streusel and the cake for warm, cozy spice that ties the whole coffee cake together.
Vanilla Bean Paste or Extract: Adds warm, sweet flavor to the streusel, cheesecake swirl, cake, and glaze, rounding out every layer.
Cream Cheese: The base of the cheesecake swirl. Make sure it’s fully softened before beating so it spreads smoothly and creates tangy, creamy ribbons through the middle of the cake.
Egg Yolk: Added to the cheesecake swirl for richness and a silky, custard-like texture that sets beautifully as the cake bakes.
Baking Powder: Gives the cake lift for an even rise and a light, tender crumb.
Baking Soda: Works with the baking powder to help the cake rise and stay soft and tender.
Salt: Balances the sweetness and brings out the spiced sweet potato, cinnamon, and brown butter flavors in the cake and glaze.
Pumpkin Pie Spice: Adds a warm blend of nutmeg, ginger, and cloves that gives the sweet potato cake its cozy fall flavor.
Sweet Potato Puree: The star of the cake. It adds natural sweetness, moisture, and a tender, melt-in-your-mouth texture. Use plain puree, not sweet potato pie filling. See the notes for making homemade puree.
Sour Cream or Greek Yogurt: Adds moisture and a subtle tang that keeps the cake soft and tender and balances the sweetness.
Avocado Oil: Keeps the crumb incredibly moist and tender. Any neutral oil works as a substitute.
Eggs: Provide structure and richness so the cake holds together and bakes up soft and golden.
Powdered Sugar: The base of the brown butter maple glaze, creating a smooth, sweet coating that melts into the warm cake.
Maple Syrup: Adds natural, caramel-like sweetness to the glaze that pairs beautifully with the nutty brown butter.
Milk: Thins the glaze to a smooth, drizzly consistency that melts into the warm cake. Any milk of choice works.
Why You’ll Love Cheesecake Swirled Sweet Potato Coffee Cake:
Soft, Tender, Melt-In-Your-Mouth Crumb: The cake is incredibly soft with a delicate crumb that practically melts in your mouth. It’s the kind of texture that makes you go back for a second slice before you’ve finished the first.
Warm Spiced Sweet Potato Flavor: The sweet potato brings a natural, warm sweetness and a beautiful spice to every bite. It’s cozy and comforting without being heavy.
Tangy Cheesecake Swirl: Ribbons of cheesecake run through the whole cake, adding a rich tang that balances the sweetness of the sweet potato. Every slice has its own swirl.
Buttery Crumb Topping: The crumb topping bakes up golden and buttery, adding a little crunch on top of the soft cake. It’s everything you want in a coffee cake.
Brown Butter Maple Glaze: The glaze is nutty, toasty, and sweet, and it melts right into the warm cake. Brown butter and maple are a pairing that never misses.
Perfect With A Hot Cup Of Coffee: This is a coffee cake in every sense of the word. Warm slice, steaming mug, slow morning.
Great For Making Ahead: It’s an easy cake to bake the day before, which makes it perfect for holiday mornings, brunches, and anytime you’re hosting.
Perfect For Any Fall Occasion: Weekend brunch, Thanksgiving breakfast, or a cozy afternoon treat, this is the kind of cake that gets passed around the table twice.
Tips for Making Cheesecake Swirled Sweet Potato Coffee Cake:
Brown The Butter For The Glaze Early: Brown the butter while the cake bakes so it has time to cool slightly before you whisk it into the glaze. Watch it closely, since butter goes from golden to burnt fast. Pull it off the heat as soon as it smells nutty and turns a deep amber.
Make The Streusel First: Mix the cinnamon streusel before anything else so it’s ready to go when the cake is assembled. You want big, crumbly clumps, so don’t overmix it.
Use Room Temperature Cream Cheese: Cold cream cheese gets lumpy and is hard to beat smooth. Let it sit out until fully softened so the cheesecake swirl spreads easily.
Beat The Cheesecake Swirl Until Smooth: Beat the cream cheese first, then add the sugar, flour, egg yolk, and vanilla. A smooth swirl layer means clean, creamy ribbons in every slice.
Use Room Temperature Ingredients: The sweet potato puree, sour cream or Greek yogurt, and eggs should all be at room temperature so they mix evenly into a smooth batter.
Use Sweet Potato Puree, Not Pie Filling: Make sure you’re using plain sweet potato puree. Pie filling has added sugar and spices that will throw off the flavor. Check the notes section for homemade puree.
Don’t Overmix The Batter: Fold the dry ingredients into the wet until just combined. Overmixing can make the cake tough instead of soft and tender.
Layer In The Right Order: Spread half the batter, then the cheesecake layer, then about a third of the streusel, then the remaining batter, and finish with the rest of the streusel. This keeps the cheesecake swirled through the middle of the cake.
Spread Each Layer Gently: Spread the cheesecake layer carefully over the batter so you don’t drag the batter around. It doesn’t need to be perfect, since it settles as it bakes.
Use An 8x8" Pan: This cake bakes tall in an 8x8" pan, which is why it needs the longer bake time. A larger pan will bake faster and come out thinner.
Check At 55 Minutes And Tent If Needed: If the top is getting too dark, tent the pan loosely with foil for the last 10-15 minutes. That lets the center finish baking without burning the streusel.
Use A Thermometer For Doneness: The cake is done when the internal temperature reaches 190F-210F, aiming for 200F. A toothpick should come out clean or with a few moist crumbs.
Let It Cool Before Removing: Give the cake 10-15 minutes in the pan before lifting it out with the parchment. That helps it hold together for clean squares.
Glaze While The Cake Is Warm: Drizzle the brown butter maple glaze over the warm cake so it melts right into the crumb.
Serve Warm: This cake is best warm, with a hot cup of coffee.
How to Store Cheesecake Swirled Sweet Potato Coffee Cake:
Best Served Fresh: This cheesecake swirled sweet potato coffee cake is at its best served warm the day it’s made. The crumb topping is golden, the cake is soft and tender, and the brown butter maple glaze is still melting into every bite.
Room Temperature: Store the cake covered at room temperature for up to 1 day. Because of the cheesecake swirl, it should be refrigerated after that first day.
Refrigerator: Store leftovers covered or in an airtight container in the refrigerator for up to 4 days. The cake will firm up a little in the fridge, so warming it before serving is recommended.
To Reheat: Warm individual squares in the microwave for 15-20 seconds until soft and cozy again. The oven at 325F for 8-10 minutes also works if you want to bring back a little of that fresh-baked feel.
Freezer: Freeze individual squares of the cooled, unglazed cake in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, warm gently, and top with a fresh batch of brown butter maple glaze before serving.
Make Ahead (Cake): Bake the cake a day ahead, let it cool completely, cover tightly, and store it in the refrigerator. Warm it up and glaze it right before serving.
Make Ahead (Cinnamon Streusel): The streusel can be made up to 3 days in advance and stored in an airtight container in the refrigerator until you’re ready to assemble.
Make Ahead (Brown Butter Maple Glaze): The glaze can be made a day ahead and stored covered at room temperature. Give it a good whisk and add a splash of milk if it has thickened.
FAQs:
Q: Can I make this cheesecake swirled sweet potato coffee cake ahead of time?
A: Yes. Bake the cake a day ahead, let it cool completely, cover tightly, and refrigerate. Warm it up and add the brown butter maple glaze right before serving. The streusel can be made up to 3 days ahead and the glaze a day ahead.
Q: Can I use canned sweet potato puree instead of homemade?
A: Yes, canned sweet potato puree works great. Just make sure it’s plain puree and not sweet potato pie filling, which has added sugar and spices. See the notes section for making your own homemade puree.
Q: Can I use pumpkin puree instead of sweet potato puree?
A: Yes. Pumpkin puree works as a 1:1 substitute and gives the cake a slightly different but equally cozy fall flavor.
Q: Why does the cake need to bake for so long?
A: The 8x8" pan makes a tall, thick cake with a cheesecake layer in the middle, so it needs 65-75 minutes to bake through. Check it at 55 minutes and tent with foil if the top is getting too dark.
Q: How do I know when the cake is done?
A: A toothpick inserted into the center should come out clean or with a few moist crumbs. For the most reliable result, check the internal temperature. It’s done at 190F-210F, aiming for 200F.
Q: Can I use a different size pan?
A: An 8x8" pan is recommended. A larger pan will make a thinner cake that bakes faster, so start checking for doneness much earlier.
Q: Do I have to brown the butter for the glaze?
A: Browning the butter adds a nutty, toasty depth that pairs beautifully with the maple. If you’re short on time, melted butter works, but the flavor won’t be quite as rich.
Q: Can I skip the cheesecake swirl?
A: Yes. You can leave out the cheesecake layer and simply layer the batter with the streusel. You’ll still get a soft, spiced sweet potato coffee cake, though the bake time may be a little shorter.
Q: Do I need to refrigerate this cake?
A: Because of the cream cheese swirl, the cake can sit covered at room temperature for up to 1 day, then should be refrigerated.
Q: Can I freeze this coffee cake?
A: Yes. Freeze individual squares of the cooled, unglazed cake in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, warm gently, and top with fresh glaze before serving.
Love this? Check out some of my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this cheesecake swirled sweet potato coffee cake. Happy baking!
