Chocolate Raspberry Cheesecake Crumb Cake
A rich and decadent chocolate raspberry cheesecake crumb cake perfect for any occasion. Layers of moist cake, creamy cheesecake, and juicy raspberries make this a delightful dessert.
Servings: 8 slices
Ingredients
For the Crumb Topping
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cake
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Raspberry Filling
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Instructions
For the Crumb Topping
- In a bowl, mix flour, sugar, and melted butter until crumbly. Set aside.
For the Cake
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and milk, then gradually mix in dry ingredients.
- Spread batter evenly in the prepared pan.
For the Cheesecake Layer
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Spread evenly over the cake batter.
For the Raspberry Filling
- In a saucepan over medium heat, cook raspberries, sugar, and cornstarch until thickened.
- Spread over the cheesecake layer.
Final Assembly
- Sprinkle crumb topping over the raspberry layer.
- Bake for 40-45 minutes, or until the crumb topping is golden and the cheesecake is set.
- Cool completely before serving.