Ingredients
  • For the coffee cake:
  • 2 c. flour
  • 1 c. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 3/4 c. eggnog or milk
  • 1/4 c. butter melted
  • 1 tsp. vanilla
  • 2 c. coarsely chopped fresh cranberries

For the cream cheese filling:

  • 1 7.5 oz package Melanie’s Medleys cranberry cream cheese
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla

For the crumb topping:

  • 1 c. flour
  • 3/4 c. packed brown sugar
  • 1/2 c. cold butter
Directions

Coffee cake:

  1. In a large bowl, combine flour, sugar, baking powder, and baking soda.
  2. In another bowl, combine egg, eggnog, butter, and vanilla.
  3. Add the wet ingredients to the dry ingredients, stirring until just combined.
  4. Fold in the cranberries.
  5. Pour half the batter into a greased 9-inch springform pan. Set aside, and prepare filling.

 

Cream cheese filling:

  1. In a small mixing bowl, beat cream cheese until creamy.
  2. Add sugar, and beat until smooth.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla.
  5. Spread half the cream cheese batter over the coffee cake batter in the pan. Using a knife, swirl the cheesecake filling.
  6. Drop remaining coffee cake batter by spoonfuls. Top with the remaining cream cheese batter.

 

Crumb topping:

  1. In a small bowl, combine flour and brown sugar.
  2. Grate in the butter, and mix until it resembles coarse crumbs.
  3. Sprinkle over top of the batter, starting with the edges, and working toward the center.
  4. Place the springform pan on a large baking sheet.
  5. Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted near the center comes out clean.
  6. Cool on a wire rack for 15-20 minutes before removing sides of the springform pan.
  7. Serve warm. Enjoy!