streusel chocolate cheese cake streusel chocolate cheese cake Israeli Kitchen If you're going to indulge, this is the one to try. (Photo: Sarah F. Berkowitz)

Streusel chocolate cheese twist

One bite of this chocolatey yeast cake topped with toasted pecan streusel and chocolate icing and you’ll be hooked.


If I’ve got special visitors coming my way, or just want to treat the family to a really delicious holiday breakfast treat, these chocolate cheese twists are just the thing. Every bite gives you a soft chocolate dough filled with sweet cream cheese spread, and topped with a heavenly cinnamon-pecan-chocolate crumb and ice.

No more words necessary. Go for it, right now.



  • 1 tablespoon plus 1 teaspoon dry yeast
  • 1/2 cup warm water
  • 1/3 cup honey
  • 1/4 cup oil
  • 1 egg, beaten
  • 1/2 cup cocoa
  • 1 teaspoon salt
  • 2 cups white whole wheat flour
  • Filling:

  • 8 ounces Neufchatel cheese*
  • 1/2 cup sugar
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • Streusel and icing:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • 1/4 cup toasted chopped pecans, optional
  • 1 cup confectioner's sugar
  • 2 teaspoons cocoa powder
  • 1/2 teaspoon vanilla
  • 2-3 tablespoon coconut milk or water


In a small bowl, mix cream cheese, sugar, flour and vanilla for filling. Set aside. Line a baking pan with parchment paper and set aside.

In a large bowl, dissolve yeast in water with just a bit of the honey and let stand 5-10 minutes to proof. Add honey, oil, egg, cocoa, salt and flour. Mix until all ingredients are incorporated. If sticky, add a bit more flour. Knead for several minutes until dough is smooth.

Grease another large bowl, and transfer dough to it. Cover, and let rise about one hour. Punch down and divide into two pieces.

Roll out one piece of dough on a lightly floured surface to a large rectangle.

Mix together filling ingredients, and spread half of filling onto each rectangle. Roll up starting from the long edge. Slice roll in half lengthwise, exposing filling all along the length. Twist two halves around each other carefully, and pinch ends closed.

Place onto parchment-lined baking sheet. Repeat with second piece of dough.

Mix together streusel ingredients until coarse crumbs are formed, and sprinkle over loaves.

Cover loosely with parchment paper and allow to rise for 30 minutes.

Preheat oven to 350° F. Bake 25 minutes, or until loaves are golden on top.

Mix icing ingredients using just 2 tablespoons liquid at first. If too thick, add another tablespoon liquid. Drizzle over warm loaves. Allow to cool, slice and serve.

These loaves freeze nicely in a sealed bag. Remove from bag before defrosting.

*Reduced fat cream cheese can be substituted, or for a non-dairy version, Tofutti cream cheese.

Adapted from The Best of Family Table.

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen