Homemade Entenmann’s Cheese Filled Crumb Coffee Cake: Make Your Own Monday #41

Entenmann's Copycat Cheese Filled Crumb CakePhew!  That is quite a title, but it’s exactly what I set out to make on Saturday night.  My family has had a love affair going with those Entenmann’s cream cheese danish things for years.  We had an outlet store close by us when we lived near Seattle.  At least once a month, if not more often, we’d stop by and pick up 2 or 3 of the cream filled coffee cakes to eat for breakfast or dessert.  My boys always would ask how much they’d have.  I’d hold up my youngest son’s hand and say “The Comedian’s pinkie length,” (of course, I don’t actually call him the Comedian in real life).   The other boys would take their thumbs and first fingers and measure the Comedian’s finger and then carry that measurement through the air to the cakes.  Not surprisingly, the space between their fingers grew as they got closer to the cake.   We were lucky to get five quasi equal pieces cut out of one cake.

Entenmann's Copycat Cheese Filled Crumb CakeOnce we moved out of the Northwest, we were faced with retail Entenmann’s prices.  At over $3 a cake, we had to seriously cut back on our cream cake purchases.  When I was thinking about what to make this week for this series, it suddenly hit me that I could make our old favorite at home.  It was actually one of those Duh! moments, as I wondered why I hadn’t thought of it before!

Entenmann's Copycat Cheese Filled Crumb Cake

First of all, though, I had to figure out what was in those Entenmann’s cakes.  I decided that they were really a kuchen.  After all, the original Mr. Entenmann was a German immigrant.  What else would they be?  So, I needed a sweet yeast dough for the cake.  Then, I needed a thick cheesecake like filling and a good  streusel  for the topping.  There are no copycat recipes out there, so I had to combine and tweak three different recipes to get the desired results.   If you really want a store bought taste, include some lemon rind in your yeast dough.

Entenmann's Copycat Cheese Filled Crumb Cake


5.0 from 7 reviews
Homemade Entenmann's Cheese Filled Crumb Coffee Cake: Make Your Own Monday #41
Serves: makes 2 cakes
  • the dough:
  • 4-4½ cups flour
  • ¾ cup milk
  • 6 Tbsp butter
  • ¼ cup warm water
  • 1½ tsp yeast (I always use bulk yeast...I think that's ½ a packet)
  • 2 large eggs, beaten
  • ½ Tbsp salt
  • ¼ cup sugar
  • the filling:
  • 2 8 ounce brick cream cheese
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • the streusel:
  • ¾ cup flour
  • ⅓ cup sugar
  • 4 Tbsp butter
  • ½ tsp cinnamon
  1. Combine the milk and butter in a microwave safe bowl and heat until butter is melted.
  2. In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool.
  3. In a small bowl, combine the water and yeast and let foam.
  4. When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don't let it get cold).
  5. With a dough hook, mix in the flour.
  6. (If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft - about 5-10 minutes).
  7. Cover and let rise until double in bulk; about 1-1½ hours.
  8. After rising, punch down and divide in half.
  9. Roll out on a large jelly roll pan to fit the length of the pan and almost the width.
  10. In a bowl, mix the filling ingredients on medium speed.
  11. Spread the filling down the middle of each cake and either fold over the outer halves or cut strips and braid it over the filling...it's your call.
  12. Alternately, you can bake it in a 9X13 or 11X7 pan to get it thicker.
  13. In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly.
  14. Sprinkle the streusel equally on top of the two coffee cakes.
  15. Cover and let rise another 20 minutes and preheat your oven to 375 degrees.
  16. Bake for 25-30 minutes or until golden brown.
  17. When cooled, dust with powdered sugar.

38 thoughts on “Homemade Entenmann’s Cheese Filled Crumb Coffee Cake: Make Your Own Monday #41

    1. This is a sweet yeast dough, so if you don’t put in the filling, you will have a sweet bread, like a stollen. It needs a shape, either rolls or a log or a ring or something or it will be a 9×13 odd little bread. I don’t recommend it alone, without the filling or added dried fruit or anything.

  1. This is just wonderful. I’ve signed up for the newsletter, and look forward to interacting here at your website.

    This is right up our alley; I and my wife’s that is.

  2. Paula, the half Tblsp of salt sounds like a lot but it is actually only 1 1/2 teaspoons, and it’s for two loaves don’t forget. I can’t wait to make this!

  3. I just made this and mine turned out way too thick—how thin was it supposed to be rolled out too? I make cinnamon rolls and my dough is similar to this recipe and doesn’t come out as heavy. What do you think went wrong?

    1. I wish I knew, Athena. I roll it out so it’s the size of a large baking sheet and then fold it over so it fits right down the middle of the pan, probably 1/2 inch thick at first. Of course it rises as it sits and bakes.

  4. This recipe is terrific. I got a little education on “kuchen” (as I always thought it was a battered coffee-cake; but I know now there are more varieties). As I write this, the price of one name-brand pastry hovers around $7 in my neck of the woods. I reduced the sugar in the filling to about 1/2 cup with no loss of taste. Next time I would consider making three smaller (less plump) rolls rather than two (I used two 9×13 pans, and just laid the dough in the pan to assemble—very easy). Also a note on the dough—it is very easy to roll out, and it doesn’t fight back like some pastry dough does.

  5. Huge hit with the family!!! Thank you so much for sharing this recipe. Better than Entenmann’s is all I gotta say. My daughter who is 7 “helped” me and decided to try it. She’s very picky and loved it. I will definitely be making this again.

    1. It’s there just for flavor, to give the filling a touch of tartness amongst all of that sweet. You can skip it or use another fresh citrus juice like lime or orange.

          1. You can spray the pan before you roll out the dough and shape the cakes on the pans or you can use a silpat liner

  6. I made this today!!! Oh my ,,I improvised just a little, only with the filling. I had peaches so I halfed the cheese filling and then layered peach slices on. And criss crossed the dough and continued with recipe. I did use brown sugar in crumbs. With cinnamon tiny bit cloves and nutmeg and pinch of salt…this recipe is outstanding. Thank. You!!!!

  7. Hi! So I was reading your recipe and it sounds delicious! However, my favorite part of the Entenmann’s cake is the cheese filling…I honestly sometimes scrape it out and give the cake part to my brother

    Can you tell me the ingredients just for the filling and how I can make it? Lol
    Thank you so much! ?

    1. Ash, the filling ingredients are delineated in the recipe. Because there is egg in the filling, it needs to be cooked before you can eat it. I am not sure how it would turn out if made separately from the cake. Good Luck!

  8. This could be the death of me. I grew up on the Entennmann’s Cream Cheese yummies too. And if that wasn’t enough of a temptation, there is a pictured, link, at the bottom of your page for carrot cake doughnuts with cream cheese filling!

    But I suppose if those items are what kill me… what a way to go! Thank you for sharing!

  9. FYI: I contacted Entenmanns and they have discontinued the cheese filled coffee cake in California. (probably other states too, didn’t ask) Glad to have found this recipe although in the first attempt, the dough came out a little tough, more like a hard bread. Also, I added just a pinch of sugar to the yeast mixture to help with the foam. It should only take about 10 minutes to foam and mine didn’t for over a half hour, hence the sugar to help it along. It probably was activated, it just didn’t foam. Last “also”, if you like the filing a little thicker, add 1 or 2 tbs. of flout to the mix. Thanks!

  10. Can this be made the night before and baked in the morning? If so, how do I do that. Thanks so much for this recipe! I too contacted Entenmanns and was told they no longer sell in California and no plans to. This is my husbands absolute fav. This will be my first attempt using yeast. Gulp!!

    1. Kathy, you can make the dough up the night before and put it in the fridge without letting it rise. The next morning you can roll it out, add the filling and then shape it into the cakes. Good luck!

  11. I just tasted a little bite and it is hot but excellent! I also would reduce the recipe in half next time because it’s rose to high in the 9×13. I found some apricot filling and used this over the cheese mixture and it’s awesome! U could use another fruit too if u like, great recipe, thank u?!

  12. can i freeze an already cooked cake? my husband and i don’t really : ) need to eat two whole cakes at one time. ha! p.s. i made ours with 1/2 cream cheese and 1/2 neufchatel chesse (which is what the entemann’s box says it has inside the cake. it’s a soft french cheese somewhat like brie). However, it was great but i’d reduced the neufchatel to 1/3 and 2/3 cream cheese to make up the 16 oz. in the recipe.

  13. This was so good! I messed up with the stretching and folding, so it opened up during cooking, but the taste was just about spot on from how I remember. I live in California, where Entenmann’s has decided we don’t need this delicious treat from my childhood, and I’m stoked I can finally eat it again.

  14. I made this recipe but my filling turned out way too runny. Don’t know what happened but it was like soup. Anyway the taste was great but next time I’ll add a little flour to the filling. Any ideas about this? Suggestions?

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