Pecan Cheesecake Coffee Cake
Pecan Cheesecake Coffee Cake is a rich layered air fryer cake with almond flour cake, a warm cinnamon layer, creamy cheesecake, and crunchy pecan streusel. Espresso, vanilla, and cinnamon add plenty of flavor, making it a delicious treat with coffee or tea.
Equipment
- Pecan Cheesecake Coffee Cake is a rich layered air fryer cake with almond flour cake, a warm cinnamon layer, creamy cheesecake, and crunchy pecan streusel. Espresso, vanilla, and cinnamon add plenty of flavor, making it a delicious treat with coffee or tea.
Ingredients
For the Cake
- 1/2 cup finely ground almond flour
- 1/4 cup erythritol sweetener
- 1/2 teaspoon baking powder
- 1/2 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 1 1/2 tablespoons butter melted
- 1 large egg
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Cinnamon Layer
- 2 1/4 tablespoons butter melted
- 1/3 cup erythritol sweetener
- 1 tablespoon ground cinnamon
- 1 1/2 tablespoons cassava flour
For the Cheesecake Layer
- 170 g cream cheese at room temperature
- 1 1/2 tablespoons erythritol sweetener
- 1/4 teaspoon vanilla extract
- 1 large egg
For the Pecan Streusel
- 1/3 cup pecan pieces
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup erythritol sweetener
- 1 1/2 tablespoons butter melted
Instructions
- Combine all the cake ingredients in a medium bowl and mix until smooth.
- Spread the cake batter evenly in a greased 18 cm springform pan.
- Combine the butter, erythritol, cinnamon, and cassava flour for the cinnamon layer in a small bowl.
- Spread the cinnamon mixture evenly over the cake batter.
- Combine the cream cheese, erythritol, vanilla, and egg in a medium bowl until smooth.
- Spread the cheesecake mixture carefully over the cinnamon layer.
- Combine the pecans, cinnamon, vanilla, erythritol, and melted butter for the streusel in a small bowl.
- Scatter the pecan streusel in small crumbles over the cheesecake layer.
- Preheat the air fryer to 150°C for 3 minutes.
- Cover the springform pan with aluminium foil.
- Place the pan in the air fryer basket and air fry for 10 minutes.
- Remove the aluminium foil and continue cooking for another 5 minutes.
- Remove the cake from the air fryer and allow it to cool uncovered for 30 minutes.
- Cover and refrigerate for at least 2 hours, or overnight, until completely chilled and set.
- Slice and serve.
Notes & Wine Advice
Recipe Notes
Use room-temperature cream cheese for the cheesecake layer. This makes it easier to create a smooth filling without lumps. Spread each layer carefully so the cake, cinnamon filling, cheesecake, and pecan streusel remain distinct. Cover the springform pan during the first part of cooking to prevent the pecan topping from browning too quickly. Remove the foil for the final 5 minutes. Allow the cake to cool for 30 minutes before refrigerating it for at least 2 hours. The chilling time is necessary for the cheesecake layer to set properly.Wine Advice
A glass of Banyuls pairs well with the pecans, cinnamon, coffee, and creamy cheesecake. Its rich character makes it particularly suitable when serving the cake as a dessert.Nutrition values
Serving: 1 gr | Calories: 520 kcal | Carbohydrates: 22 g | Protein: 11 g | Fat: 48 g | Saturated Fat: 20 g | Sodium: 290 mg | Sugar: 4 g