Tag Archives: cream cheese

Cream Cheese Stuffed Coffeecake with Cinnamon Streusel

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If there’s one recipe I’ve been perfecting during quarantine, it’s coffee cake. Specifically this coffee cake.

cream cheese stuffed coffee cake with cinnamon streusel - Mrs. Dessert Monster

It’s been an adjustment having 3 square meals a day as a family of 4. We are very fortunate that my husband has been working from home & will continue to do so for some time. We’ve really loved all of the extra time we’re spending together as a family – praise the Lord for some of the good that has come out of a terrible situation. However, this has meant he’s home for breakfast & lunch every single day. Before all of this we’d only have breakfast together on the weekends. Cold cereal & breakfast bars get pretty old when we have a lot more time in the mornings. Hence this coffee cake.

cream cheese stuffed coffee cake with cinnamon streusel - Mrs. Dessert Monster

I’ve mentioned before how sweetened cream cheese has become my new thing, & this recipe features it beautifully. The cake part itself is really simple; it’s the filling & the streusel that really make this recipe.

cream cheese stuffed coffee cake with cinnamon streusel - Mrs. Dessert Monster

If you prepare the cream cheese ahead of time, you can be eating warm coffee cake in the morning in about 45 minutes – most of that being bake time.  What I love about this recipe is that it’s perfectly delicious as written, but also totally customizable. Add more spices to the streusel. Use strawberry cream cheese. The sky is the limit.

Cream Cheese Stuffed Coffeecake with Cinnamon Streusel

Makes one 8″ x 8″ coffeecake

For the cake:

  • 1/2 cup oil
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup any milk
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

For the streusel:

  • 1/2 cup sugar
  • 1/2 cup flour
  • 2 tsp cinnamon (use up to 1 tbsp for more cinnamon flavor)
  • 3 tbsp salted butter, melted

For the filling:

  1. Preheat oven to 350 degrees F. Line an 8″ square pan with parchment paper, leaving two sides overhanging.
  2. First, make the streusel by combining all 4 streusel ingredients in a bowl. Set aside.
  3. To make the cake: combine oil, egg, vanilla, & milk in a large mixing bowl.
  4. In a separate bowl, combine sugar, flour, baking powder, & salt.
  5. Add the dry ingredients to the wet ingredients & mix (by hand or by machine) until combined. Batter will be thick.
  6. Spread half of the batter into the lined square pan. Spread the sweetened cream cheese over the batter & then spread the rest of the batter on top. It is ok if some of the cream cheese is exposed.
  7. Spread the streusel over the batter & bake for 25-30 minutes. The streusel will not change color much, so test after 25 minutes & if a toothpick comes out with just a bit of cream cheese & moist crumbs it’s ready. Cool in the pan for 5-10 minutes before carefully lifting out of the pan using parchment paper.
  8. Enjoy with a fresh cup of coffee, obviously 😉

 

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Sweetened Cream Cheese

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Lately I have been on a cream cheese kick. It’s become a new staple in my fridge. In fact, that reminds me I need to add some to my next grocery delivery.

sweetened cream cheese - Mrs. Dessert Monster

This sweetened cream cheese is super easy to put together & has tons of uses. It should last in your fridge the same length of time as the main ingredient: cream cheese.

I have been putting this recipe on & in all kinds of treats. The tangy sweetness is perfect. It goes especially well with my Banana Chocolate Chip Lactation Muffins.

Sweetened Cream Cheese

Makes 8oz
  • 8 oz cream cheese, softened (one block)
  • 1/2 cup (60 grams) powdered sugar
  • 1/2 tsp vanilla extract
  1. Blend all ingredients together in a bowl. I prefer to use an electric mixer to get a super smooth finish, but a regular ol’ spatula works, too.
  2. Store in the refrigerator. Spread on baked goods like muffins & cookies. Use in recipes such as coffee cake & brownies.

Cheeseburger Lasagna Rolls

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Everyone has to play ‘Pantry Roulette’ with dinner every now and then. Whether it’s a budget thing, an expiration date thing, or a grocery shopping thing. This recipe was born from the last.

We needed something for dinner, but I would not be able to go grocery shopping for a few more days. I didn’t want to just serve grilled cheese sandwiches – I wanted something with at least some semblance of vegetables! So I put my thinking cap on to see what I could come up with.

The only green thing I had in the fridge was pickles. I know pickles don’t really count as a vegetable, but I decided to roll with it (no pun intended!). I also had half a block of cream cheese I needed to use up. And then I remembered that in the pantry I had a few lasagna noodles left. Hmm…

I wrote ‘cheeseburger lasagna rolls’ on our dinner menu for Saturday night. My husband came up to me & asked, “Are those 3 separate things?” Very funny, babe.

Cheeseburger Lasagna Rolls - Mrs. Dessert Monster

Even though we ended up getting a free meal from my parents on the night in question (gracias Mami y Papi!), I left ‘cheeseburger lasagna rolls’ on the menu to make another night.

I briefly searched for similar recipes, but I was not satisfied with any of them. None of them that I saw suggested cream cheese, & almost all of them had ketchup. No thanks. I decided that I would just try to use my previous white lasagna making knowledge & just give it a go.

When I smelled the delicious filling, I knew I had a winner.

This recipe is relatively simple. I browned the ground beef with my favorite burger seasoning & then drained it. Pro tip: I never pay more for lean ground beef. I just make sure to drain it! Yes, I yield a little less than the poundage you bought from the fat being rendered out & discarded. But I don’t end up paying a premium for ground top cuts. Recently, Aldi had 73/27 on sale for less than $2/lb. Can you say score???

Once the beef is browned & drained, I added diced onions & pickles, cream cheese, and mustard. This is the filling. At this point it totally smells like a burger. The cream cheese in place of ricotta helps that. I rolled it up in the cooked lasagna noodles (I had exactly 4 left!) & laid them in a loaf pan. The loaf pan is perfect for this amount. If you double the recipe, an 8×8 or 9×9 should work well. If you make a dozen, then a traditional lasagna pan it is!

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I topped the rolls with mayo & shredded cheddar cheese. My husband has totally opened my eyes to mayo on burgers & I can never look back. But if that’s not your thing, I think that whatever your usual burger sauce is will work. Even ketchup. The point is to both add to the burger feeling & also prevent the noodles from drying out.

I think next time I will experiment with adding other burger toppings. Bacon, anyone?

Skeptical hubby ended up loving these! According to him they taste just like a McDonald’s cheeseburger. He said, “These are really good, thanks! You can quote me in your post if you want.”

Cheeseburger Lasagna Rolls

Makes 4 rolls

  • 4 lasagna noodles
  • 1/2 lb ground beef
  • your favorite burger seasoning
  • 4 oz cream cheese
  • 1 small onion (or 1/2 a medium onion), finely chopped
  • 4 sliced of pickles (or 1/4 cup of dill chips), finely chopped
  • 1 tsp mustard
  • mayo (or your favorite burger sauce!)
  • shredded cheddar cheese
  1. Preheat the oven to 375 degrees. Grease a loaf pan & spread a little mayo (or burger sauce) on the bottom.
  2. Boil lasagna noodles according to package instructions. Drain & let cool.
  3. While noodles are boiling, brown the ground beef & season with burger seasoning. Drain.
  4. Add to the beef pan pickles, onion, cream cheese, & mustard. Heat on low while stirring until cream cheese is melted & mixture is uniform.
  5. Divide the mixture in 4 & roll up into cooked lasagna noodles. Arrange in loaf pan seam side down.
  6. Spread mayo over the top of the noodles. Sprinkle cheddar cheese over the top.
  7. Bake for 30 minutes until cheese is slightly browned on the edges. Enjoy!