Description
Dive into the decadent world of our Chocolate Raspberry Cheesecake Crumb Cake, where rich, velvety chocolate meets the tart burst of fresh raspberries, all wrapped up in a satisfyingly crunchy crumb. This dessert is not just a treat for the taste buds but also a feast for the eyes, with its elegant layers and lush raspberry topping.Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake crumb cake promises to elevate your dessert experience. Its perfect balance of textures and flavors makes it a guaranteed hit for any gathering or a cozy night in.
Ingredients
For Crust and Crumb Topping:
3 cups all-purpose flour
1/3 cup cocoa powder
2 teaspoon 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
Instructions
Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, combine flour, cocoa powder, baking powder, salt, brown sugar, and sugar. Add cold butter and blend using a fork or your hands until the mixture is grainy.
Mix in eggs and vanilla until the mixture is crumbly. If too sandy, press together to form pea-sized crumbs.
Press 2/3 of the crumb mixture into the bottom and sides (about 1 ½ inch up the sides) of the pan. Refrigerate the pan and remaining crumbs.
For the filling, blend cream cheese, vanilla, sugar, and corn starch until smooth. Stir in eggs just until combined.
Pour half of the cheesecake mixture over the crust. Sprinkle with 2/3 cup raspberries, then cover with the remaining cheesecake mixture. Top with the remaining raspberries and crumbs.
Bake for 50-60 minutes or until a toothpick comes out clean and the center has set.
For the glaze, mix powdered sugar and milk to the desired consistency and drizzle over the cooled cake.
- Prep Time: 20 minute
- Cook Time: 60 minutes
Nutrition
- Calories: 540