Chocolate Raspberry Cheesecake Crumb Cake
This delightful treat combines the rich flavors of chocolate, tart raspberries, and creamy cheesecake, creating a dessert that is perfect for any occasion.
Ingredients
For the Crust and Topping
- 3 cups all-purpose flour For the base and topping
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, cold and cut into small cubes Use cold for flaky texture
- 2 teaspoons vanilla extract
For the Cheesecake Filling
- 16 oz cream cheese, softened At room temperature for smooth mixing
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 eggs slightly beaten
- 1 teaspoon vanilla extract
- 1 and 2/3 cups raspberries Fresh raspberries recommended
For the Glaze
- 1/2 cup powdered sugar
- 2-3 teaspoons milk or cream Adjust for desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, salt, brown sugar, and granulated sugar.
- Cut in the cold butter cubes until the mixture resembles coarse crumbs.
- Add in the eggs and vanilla extract, mixing until a dough forms.
- Press half of the dough into the bottom of the greased pan to form the crust. Set aside the remaining dough.
Making the Cheesecake Filling
- In another bowl, beat the cream cheese until smooth.
- Gradually add sugar and cornstarch, mixing until combined.
- Then, add the slightly beaten eggs and vanilla extract, mixing until velvety smooth.
- Gently fold in the raspberries.
Assembling and Baking
- Pour half of the cheesecake mixture over the crust.
- Scatter 2/3 cup of raspberries over this layer.
- Spread the remaining cheesecake mixture on top.
- Crumble the reserved dough over the cheesecake layer and sprinkle any remaining raspberries on top.
- Bake for 50 to 60 minutes, or until the top is golden brown and the center is set.
Cooling and Glazing
- Allow the cake to cool completely in the pan.
- Prepare the glaze by stirring together powdered sugar and milk or cream until desired consistency.
- Drizzle the glaze over the cooled cake.
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Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an enhanced experience. Can be stored in the refrigerator for up to one week; freeze for longer storage.