Chocolate Raspberry Cheesecake Crumb Cake

Welcome to another delicious adventure on our blog! Today, we’re exploring a luscious dessert that combines the rich, velvety texture of cheesecake with the tartness of fresh raspberries and the deep, comforting flavors of chocolate. Our featured recipe, the Chocolate Raspberry Cheesecake Crumb Cake, is a decadent treat perfect for special occasions or a luxurious weekend baking project. Let’s dive into this exquisite recipe that promises to wow your taste buds and elevate your baking skills.

Ingredients:

For Crust and Crumb Topping:

• 3 cups all-purpose flour
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1/3 cup light brown sugar
• ½ cup sugar
• ¾ cup unsalted butter, cold and cut into small cubes
• 2 eggs
• 2 teaspoons vanilla extract

For Cheesecake Filling:

• 16 oz. cream cheese, softened
• ½ cup sugar
• 2 Tablespoons corn starch
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 and 2/3 cups raspberries

For Glaze:

• ½ cup powdered sugar
• 2–3 teaspoons milk or cream

Directions:

1. Prepare the Oven and Pan:
   • Preheat your oven to 350°F (175°C).
   • Line a 9-inch springform pan with parchment paper and lightly grease it with nonstick cooking spray.
2. Make the Crust and Crumb Topping:
   • In a large mixing bowl, whisk together flour, cocoa powder, baking powder, salt, brown sugar, and sugar.
   • Add cold, cubed butter to the flour mixture and blend using a fork or your hands until the mixture resembles coarse crumbs.
   • Stir in eggs and vanilla extract until the mixture is evenly crumbly. If the mixture is too sandy, press it slightly to form pea-sized crumbs.
   • Press two-thirds of this crumb mixture into the bottom and about 1 ½ inch up the sides of the prepared pan. Place the pan and the remaining crumbs in the refrigerator.
3. Prepare the Cheesecake Filling:
   • Using a mixer, blend the softened cream cheese with sugar, corn starch, and vanilla extract until smooth.
   • Gently stir in the eggs just until combined, taking care not to overmix.
   • Pour half of the cheesecake filling over the prepared crust. Evenly sprinkle with 2/3 cup of raspberries.
   • Layer the remaining cheesecake filling over the raspberries, then top with the remaining raspberries and sprinkle the reserved crumbs over the top.
4. Bake:
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the center of the cake has set.
5. Prepare the Glaze and Serve:
   • Mix powdered sugar with milk or cream to reach a drizzling consistency.
   • Once the cake has cooled, drizzle the glaze over the top.
6. Cool and Enjoy:
   • Allow the cake to cool completely before serving to ensure that the flavors meld beautifully and the texture sets perfectly.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 80 minutes
• Calories: 540 kcal per serving
• Servings: 12 servings

This Chocolate Raspberry Cheesecake Crumb Cake is not only a feast for the taste buds but also a visual delight, making it a perfect centerpiece for your dessert table. Whether you’re celebrating a special occasion or simply treating yourself, this cake promises indulgence and satisfaction. Happy baking!