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This Cheesecake, Coffee Cake Hybrid Is Just As Light And Delicious As You Would Imagine!

While this cake uses cream cheese and has a scrumptious cream cheese layer, it’s not a cheesecake. Think of it more as a cheesecake-coffee cake hybrid that’s simultaneously light and filling and has the lovely addition of fresh cherries that provide some extra sweetness.

One of our favorite things about this sweet, apart from the taste, is the fact that it’s just as good in the morning for breakfast, as it is after dinner as you end the day. That’s right, we give you full permission to dig in to a slice of this at any time, around the clock. For the perfect blend of sweet and tart, light and not-so-light, try out this tasty cream cheese cake!

Filling And Fruity Treat: Cream Cheese Cherry Coffee Cake

Cream Cheese Cherry Cake

Yields 1, 9-10-inch cake



  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1 cup (2 sticks) cold, unsalted butter, cubed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1 (8 oz.) package cream cheese, room temperature
  • 1 1/2 cups cherries, halved
  • 2 tablespoons sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • powdered sugar, garnish


  1. Preheat oven to 350º F and lightly grease a 9 or 10-inch springform pan with butter or non-stick spray.
  2. In a large bowl or mixer, mix together flour, sugar, baking powder, baking soda and salt, and use a pastry cutter or a fork to cut in cubed butter. (Mixture should resemble coarse, crumbly pebbles.)
  3. Beat in egg and sour cream and vanilla extract, and pour mixture into greased baking pan.
  4. In a separate bowl, beat cream cheese, sugar, lemon juice and vanilla extract for 1-2 minutes, or until light and smooth.
  5. Fold in cherries and mix until fully incorporated.
  6. Pour cream cheese filling over prepped pie pan and place in oven. Bake for 55 minutes, or until center is just set.
  7. Remove from oven and let cool completely, then remove sides of pan and store in refrigerator.
  8. Before serving, dust all over with powdered sugar and enjoy.


Recipe adapted from Taste Of Home

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