Cream cheese coffee cake is a moist and tender coffee cake filled with a layer of decadent cream cheese. This coffee cake with cream cheese is topped with a buttery, crunchy streusel.
In a large bowl, whisk together the flour, brown sugar, granulated sugar and salt for the streusel topping. Using a fork, mix in a couple tablespoons (30 ml) of melted butter at a time until a sand like texture develops.
Make the cream cheese filling by mixing the softened cream cheese with sugar until well combined. Set aside at room temperature while making the coffee cake.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, cream in the eggs and vanilla extract until smooth and well combined.Mix the dry ingredients and sour cream into the wet alternating dry ingredients and sour cream.
Evenly spread ½ of the prepared coffee cake into the prepared pan. Top the cake batter with all of the cream cheese filling. Top the cream cheese filling with the remaining coffee cake batter. Top the coffee cake batter with the streusel, making sure to break any extra large pieces.
Bake the coffee cake for 50 - 65 minutes. Cool the coffee cake in the pan for 20 minutes. Gently release the ring of the springform pan. Cool the coffee cake for another 30 - 60 minutes.